BBQ Tips

Our barbecues are created with real enthusiasts in mind.
Whatever your style, be it low and slow, or hot grilling, we’ve got a product to suit you.

For those of you looking to scrub up on your skills and wow your friends at your next summer party… read on!

People often get confused with the terms ‘Barbecuing’ & ‘Grilling’ as they arent technically the same thing!
Grilling, is cooking on an open barbeque over a direct heat
Barbecuing is cooking with indirect heat and often with the lid closed and controlled air flow
Have a read of these cooking techniques to find out the best way to set up your parties this summer!

Direct Heat
Direct heat grilling is what most of us turn to on those hot summer days with your mates in the garden. Direct heat uses a hot and fast method of grilling and is best for thin cuts of meat, that cook quickly.
For successful direct heat grills, the coals need to be spread evenly write my college essays across the grill so that everything heats up evenly. Once your coals are lit, pop your grill on and give it time to heat up. Wait until your coals are glowing before you start to cook – do the time test. Hold your hand about 15 cm above the grill , when you can only hold your hand there for 2 seconds – you are ready to grill!

Two Zone Grilling
Two Zone grilling is fantastic for cooking everything on your BBQ grill. It allows you to have a bit more temperature control.
Spread your coals on one side of the barbecue and leave the other side empty. Once your coals are lit, pop your grill on and give it time to heat up. Wait until your coals are glowing before you start to cook – do the time test. Hold your hand about 15 cm above the grill , when you can only hold your hand there for 2 seconds – you are ready to grill!
This lets you sear your meats on the hot side and then move them over to cook through with indirect heat on the empty side.

Low & Slow – indirect heat barbecuing.
You will hear a lot of real grilling enthusiasts talking about the Low & Slow method. But it’s really not as difficult as it sounds all you need it is a bit of time and the results are incredible! You can definitely impress your mates with this one! Follow this advice if you want to cook large cuts of meats (pulled pork, brisket etc) without the use of a smoker.
Light your barbecue with Charcoal Briquettes. They dont burn as hot as regular lump charcoal so are far better suited to the low & slow method. Keep your coals confined to 1/3 of the barbecue. You want to be cooking your meat over indirect heat and not directly over the coals.
In order to regulate the moisture and keep it at the right level, get a loaf tin and half fill it with cold water. You want this to sit on the opposite side of the barbecue to the coals.
When your charcoal briquettes are up to temperature, add another layer of briquettes, give them 5 minutes (but you don’t have to wait for the new layer to turn grey) Place your meat as far from the heat as possible, without it touching the edge of the barbecue. You can place the meat directly over the loaf tin.
For this method, you need to try and ensure a consistent heat, so make sure you are always on hand to top up the coals, and the water and tend to the meat. You want to close the vents right down to slow the burn of the charcoal and close the lid whenever possible.
Depending on the size of your cut you will want to be barbecuing for 7 – 10 hours. The meat will be so tender & succulent and you will be the talk of the town!