The Perfect Grilling: Tips, Tricks and Techniques for the Ultimate Barbeque

oday we’re going to check out what it takes to make the perfect barbeque grub. After all, we don’t just supply TIG welding gas and nitrogen cylinders; we do patio and BBQ gas too! Already our mouths are watering, so let’s crack on… Know Thy BBQ All barbeques are different. Whether it’s the settings you can play with, or the type of fuel it’s running on, it’s worth getting to know precisely how yours works, what you can do with it (and what you can’t). The more you know, the better the results. Pre-Cook It All right, you might consider it cheating, but it does ensure that your meats are thoroughly cooked through before you start. And you’ll still have the true taste of the BBQ. It also means you get your grub a whole lot quicker – and that’s never a bad thing. Get It Going Quick Whether or not you choose to pre-cook, it’s still a great idea to pre-heat that barbie before the guests arrive. Gets them in the mindset, see? They smell that BBQ going and they’re salivating before the first burger hits the bars. Get Greasy Nothing’s more frustrating than bits of your burger sticking to the grill. But it doesn’t always have to be this way. Greasing up the grate with oil before you get grilling will stop even stubborn sausages from clinging on. The Hands-Off Approach Sure, you’ve seen them barbequing in the movies – slapping down the burgers, rolling the sausages around over the fire – so you think you’ve got a pretty good handle on how to do it, right? Well… don’t. Barbequing food takes time, so the more you flip and squash, the longer it’ll take. Keep It Clean Just because you’re outside, rather than in a kitchen, doesn’t mean all bets are off. Food hygiene is still vitally important, so keep an eye out to avoid cross-contamination of utensils with raw meats. Run a Tight Ship BBQs can be pretty dicey places to play. But just like your kitchen, keeping a well-organised space is the only way to stay on top of things. If you’re fumbling around for where you last had your tongs, your meat is all by itself – that way madness, and disaster, lies. Create and Innovate Know what tastes great barbequed? Everything. Ok, not everything, but there’s a lot more open to you than traditional burgers and sausages. Chicken, pizza, fish, and even vegetables are fair game for the grill. And that’s before you get to the marinades and herby seasonings! Chill Your Meat Not literally – that defeats the purpose of the BBQ. But once you take your meats off the grill, let them settle before serving them up. Meat that’s been rested will retain those juices you’ve worked so hard to get; the alternative is fat dripping out all over the plate. Tidy Up After Yourself Ok, so you’ve just enjoyed possibly the greatest BBQ known to man or beast. But before you pack up for the night, start scrubbing. Because how are you going to have another great barbeque if it’s still clogged up with fats, juices and other junk from the last barbeque? Ok, ready for the ultimate barbeque? Once you’ve set your kit up and got your grub in, you’ll want to make sure you have the right fuel for the job – after all, no fuel, no BBQ. And no-one deserves that fate! Reckon we can help with your gas needs? Simply contact our team on 0800 195 4445 and we’ll be delighted to help.

For more information on The Perfect Grilling: Tips, Tricks and Techniques for the Ultimate Barbeque talk to Adams Gas