How To Get The Most Out Of Your BBQ
Barbecue season is almost upon us! Once you have organised your outdoor space, written the guest list and checked the weather forecast, it’s time to look at a Weber barbecue to provide great tasting food for your party.
Deciding which Weber model to choose is the hard part; the only things that will limit the success of your barbecue are the available space and the extent of your culinary imagination. From the portable charcoal-fired Kettle Compact to larger stand-mounted gas models, there is a BBQ for all seasons. Portability is guaranteed for longer journeys and smaller patios, allowing you to devote more space to socialising with your guests but not affecting the stunning quality of your cooking. For larger gardens, a gas grill and stand will provide the focus for a grand party.
Preparation is the most important thing, and Weber BBQs are designed around the user. The original Weber models were built to resist the cold winds coming in from Lake Michigan, and their generous lids allow maximum heat retention even on a blustery British summer day. If you are working with a charcoal kettle model the best thing is to use quality firelighters, as they are odourless and non-toxic and will light even when damp. Always remember to adjust the vents to ensure maximum air flow for kettle models, as combustion will not occur unless there is adequate oxygen. A Chimney Starter can help to ensure that your coals are burning evenly before adding to the pan.
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Esure your grill is hot enough and that all meat is thoroughly defrosted. Round Weber grills are ideal for laying sausages around the rim, in a radial pattern, and you will find that turning them when arranged like this is much easier than trying to turn them when they are pressed together, and ensures even cooking. Direct heat control allows you to sear the meat quickly and prevent too much fat from dropping down onto the heat source during cooking.
Hickory Chips can help to lend a traditional flavour. Soak them in water before adding to the charcoal, to generate a fragrant smoke. Avoid adding food directly over the hickory chips, but allow the smoke to build up naturally before adding the food so that it can absorb the flavour.
Direct and indirect cooking can leave accumulated fats and carbon under the grill surface, so it is important to clean this element more frequently. Fit a Drip Pan to stop fats from dropping through and causing flare-ups. A decent brass wire grill brush will get the worst of the carbonised material off the grill. For charcoal models, empty the old ashes from the pan as these will attract moisture. Regular cleaning will help deter rust and pests.
Avoid using abrasive cleaning materials on the stainless steel surface as anything more than a cloth will damage it. Don’t worry if you discover a patch of apparently peeling paint on the underside of the lid of your barbecue – It is an accumulation of congealed grease on the enamel that will eventually peel off (the enamel itself cannot peel). Durability, attractive design and ease of use are central to the enduring appeal of Weber BBQs.
Deciding which Weber model to choose is the hard part; the only things that will limit the success of your barbecue are the available space and the extent of your culinary imagination. From the portable charcoal-fired Kettle Compact to larger stand-mounted gas models, there is a BBQ for all seasons. Portability is guaranteed for longer journeys and smaller patios, allowing you to devote more space to socialising with your guests but not affecting the stunning quality of your cooking. For larger gardens, a gas grill and stand will provide the focus for a grand party.
Preparation is the most important thing, and Weber BBQs are designed around the user. The original Weber models were built to resist the cold winds coming in from Lake Michigan, and their generous lids allow maximum heat retention even on a blustery British summer day. If you are working with a charcoal kettle model the best thing is to use quality firelighters, as they are odourless and non-toxic and will light even when damp. Always remember to adjust the vents to ensure maximum air flow for kettle models, as combustion will not occur unless there is adequate oxygen. A Chimney Starter can help to ensure that your coals are burning evenly before adding to the pan.
Hickory Chips can help to lend a traditional flavour. Soak them in water before adding to the charcoal, to generate a fragrant smoke. Avoid adding food directly over the hickory chips, but allow the smoke to build up naturally before adding the food so that it can absorb the flavour.
Direct and indirect cooking can leave accumulated fats and carbon under the grill surface, so it is important to clean this element more frequently. Fit a Drip Pan to stop fats from dropping through and causing flare-ups. A decent brass wire grill brush will get the worst of the carbonised material off the grill. For charcoal models, empty the old ashes from the pan as these will attract moisture. Regular cleaning will help deter rust and pests.
Avoid using abrasive cleaning materials on the stainless steel surface as anything more than a cloth will damage it. Don’t worry if you discover a patch of apparently peeling paint on the underside of the lid of your barbecue – It is an accumulation of congealed grease on the enamel that will eventually peel off (the enamel itself cannot peel). Durability, attractive design and ease of use are central to the enduring appeal of Weber BBQs.
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