First barbecue of the season. I will be following the standard UK approach to grill cleaning – trusting that the heat will deal with the build up of bacteria/spiders/dead birds/hibernating animals
It’s the right approach – the grill will be at several hundred degrees, nothing can survive that.
You got a break in the rain to light the BBQ?
As it should be
The salmonella slammer special.
I give mine a quick jet wash to keep the missus happy and then throw in a kettle full of charcoal. Never had a problem in 10 years.
Bit of bleach then get it lit. Bosh
Make sure the whole grill gets hot.
How do I know this? Campylobacter food poisoning, basically an endless fountain at either end for a few days. And a mate who said “I thought I’d scraped all the pigeon shit off”.
It’s called Free Protein.
You mean there’s another way?!
Be strong brother. Don’t let the 4 God’s of the apocalypse, Doom, Destruction, Destiny and Mild Inconvenience, get in the way of your back garden festivities and offerings to the friends of your enemies! Oh by the way, can I have a fishfinger sandwich please, fried egg with runny yolk and squrt of Tommy sauce into the center of the yolk. Ta very muchly
It’s the snails I find worse, the popping sometimes takes ages to stop, like cursed popcorn, exploding all over the grill and lid.
What about when you move the half-charred chicken to the edge?
Wire brush first.
*food grade. As used in restaurants.
Love the grilled spiders.
Brush it down. Scrape off anything. Get it hot and stick the lid on to really heat it up with top and bottom vents fully open. Then, brush the grill again. Ready to go!
I see you’re starting late to BBQ. The BBQ season in the UK starts first Jan and ends 31st Dec.
Never washed a bbq in my life and been cooking on them since I was a teenager.
You current on your tetanus boosters?
I moved the grills off my BBQ over winter and kept them in the kitchen. Less cleaning for my first BBQ of the year
Yup, clean it with fire!
I use a hot side, cool side method, so the first job is to turn the grill around a bit at a time so it all gets touched by that sweet cleansing fire.
Then rub it down with a cut in half onion.
Once you’ve scraped the shite off, brush some lard on the grill, it cooks on to form a reasonably non stick coating
I need to get this done as well – planned to do so at the weekend and it was raining, got home yesterday – raining. It’s sunny now while I’m working so no doubt in a couple of hours – raining.
It does
If anything it adds to the flavour.
We call that seasoning in our garden
This is the way
It’s the proper way.
Do not use a metal brush they are dangerous .
I like to get the whole grill super hot then give it a really good rub down with half a lemon held by some tongs .
Scrub it off with scrunched up aluminium foil first, then fire it up.
Excellent preparation, adds to the flavour imo
Look here son, you need to get that thing crazy hot then scrub the grill with half an onion
Added flavour
The amount of mould that I found in mine…, but I left it on high heat for 15 minutes and I’m still alive and kicking!
This is the way… I’m from Australia, same approach here.
Public Service Announcement: You can buy new grills for a few quid at Homebase. I replace ours every couple of years when the fear and paranoia of cooking with absolute filth gets too much.
Narrator:
and so covid-24 was born
I put ‘BBQ grill cleaner’ on the shopping list on the weekend because it’s definitely getting to that time. Got to Tesco, huge BBQ section but no BBQ cleaner, twats. Turns out I had chucked it on the shopping list without actually looking under the sink, where we have a full bottle of BBQ grill cleaner..
Ours has a lid and has sat under a BBQ cover for the past 8 months or so, I’m naively hoping it won’t be THAT bad.
Plus you have an excuse to build a really big fire. Win / win
Full heat with the lid on for 20 minutes, then attack the grill itself with a wire brush. Then spray oil onto the grill and cover.
37 comments
It’s the right approach – the grill will be at several hundred degrees, nothing can survive that.
You got a break in the rain to light the BBQ?
As it should be
The salmonella slammer special.
I give mine a quick jet wash to keep the missus happy and then throw in a kettle full of charcoal. Never had a problem in 10 years.
Bit of bleach then get it lit. Bosh
Make sure the whole grill gets hot.
How do I know this? Campylobacter food poisoning, basically an endless fountain at either end for a few days. And a mate who said “I thought I’d scraped all the pigeon shit off”.
It’s called Free Protein.
You mean there’s another way?!
Be strong brother. Don’t let the 4 God’s of the apocalypse, Doom, Destruction, Destiny and Mild Inconvenience, get in the way of your back garden festivities and offerings to the friends of your enemies! Oh by the way, can I have a fishfinger sandwich please, fried egg with runny yolk and squrt of Tommy sauce into the center of the yolk. Ta very muchly
It’s the snails I find worse, the popping sometimes takes ages to stop, like cursed popcorn, exploding all over the grill and lid.
What about when you move the half-charred chicken to the edge?
Wire brush first.
*food grade. As used in restaurants.
Love the grilled spiders.
Brush it down. Scrape off anything. Get it hot and stick the lid on to really heat it up with top and bottom vents fully open. Then, brush the grill again. Ready to go!
I see you’re starting late to BBQ. The BBQ season in the UK starts first Jan and ends 31st Dec.
Never washed a bbq in my life and been cooking on them since I was a teenager.
You current on your tetanus boosters?
I moved the grills off my BBQ over winter and kept them in the kitchen. Less cleaning for my first BBQ of the year
Yup, clean it with fire!
I use a hot side, cool side method, so the first job is to turn the grill around a bit at a time so it all gets touched by that sweet cleansing fire.
Then rub it down with a cut in half onion.
Once you’ve scraped the shite off, brush some lard on the grill, it cooks on to form a reasonably non stick coating
I need to get this done as well – planned to do so at the weekend and it was raining, got home yesterday – raining. It’s sunny now while I’m working so no doubt in a couple of hours – raining.
It does
If anything it adds to the flavour.
We call that seasoning in our garden
This is the way
It’s the proper way.
Do not use a metal brush they are dangerous .
I like to get the whole grill super hot then give it a really good rub down with half a lemon held by some tongs .
Scrub it off with scrunched up aluminium foil first, then fire it up.
Excellent preparation, adds to the flavour imo
Look here son, you need to get that thing crazy hot then scrub the grill with half an onion
Added flavour
The amount of mould that I found in mine…, but I left it on high heat for 15 minutes and I’m still alive and kicking!
This is the way… I’m from Australia, same approach here.
Public Service Announcement: You can buy new grills for a few quid at Homebase. I replace ours every couple of years when the fear and paranoia of cooking with absolute filth gets too much.
Narrator:
and so covid-24 was born
I put ‘BBQ grill cleaner’ on the shopping list on the weekend because it’s definitely getting to that time. Got to Tesco, huge BBQ section but no BBQ cleaner, twats. Turns out I had chucked it on the shopping list without actually looking under the sink, where we have a full bottle of BBQ grill cleaner..
Ours has a lid and has sat under a BBQ cover for the past 8 months or so, I’m naively hoping it won’t be THAT bad.
Plus you have an excuse to build a really big fire. Win / win
Full heat with the lid on for 20 minutes, then attack the grill itself with a wire brush. Then spray oil onto the grill and cover.