Best tips for cooking on a gas BBQ

Hello everybody and welcome to The Barbecue
Shop here at Hayes Garden World, as always we’re joined by top BBQ chef Mr Richard Holden. Hi folks. And in this video we’re going to give you
our top tips for using a gas grill. So if I ever get a new gas BBQ the first thing
that I do is I turn the gas BBQ on with all the dials and I put them all on minimum, that
way I know what my lowest temperature is across the board. So let’s say that we’ve got 150 degrees with
these 2 burners on minimum, I know that I’ve got 75C from both dials. Then I would turn both dials to full and see
where that gets me, then I know that that’s my hottest temperature. Now if I’m looking at a recipe and it says
to set up for 200 degrees, I can adjust those dials on an average day for the temperature
that I need. So if these were 150 on minimum then I would
go to 200 I’d be kinda approaching that half open half position on the dial. That’s one of my top tips whenever I get a
new gas BBQ and I want to know whereabouts to put the dials as a starting point; what
about you? One of my top tips when you get a brand new
BBQ, it’s got a cast iron cooking grate in there, now if you’re going to go straight
in and put a burger on that it’s gonna stick. Yes, and actually that’s a great point ‘cos
when you get a brand new BBQ the first thing you should do is burn it off, because in the
manufacturing processes there are engineering greases that are used when these pieces are
pressed out, things like that so once you’ve lit your BBQ and as we’ve said just go through
the different settings on the dials to get the temperatures, as you do that you burn
off and you start to season. I think maybe what you were going to say is
just put a little bit of oil on there so that it will start to season, just like a new frying
pan. That’s all it’s like. So you can do that 2 ways, you can buy, Weber
do a Non-stick Spray. Yeah. Or one of the other ways is get a potato,
cut it in half, stick a fork in it, get a little dish with some rapeseed oil on there
and just rub that over the grill, it just gives you a bit of seasoning. I like to use an onion, you can use a head
of garlic, whatever you’ve got in the veg drawer you can just chop it in half, within
reason, you want something with a large surface area and just run that up and down so you
get your grill nice and seasoned. What else, basically top tips for cooking
on gas, understand that you can have 1 burner off or 1 burner on low to give you an indirect
or roasting environment. So on a 3 burner gas BBQ really easy, 3 burner
Weber gas BBQ, if you set the 2 outside burners for medium. So if we just put that one there and if we
pop that one there and we leave the middle one off, that on an average day will give
us 180 – 200 degrees C roasting temperature on the lid, on the needle. On a 2 burner, in order to roast on this some
people might say that you leave 1 off but on a cool day your BBQ may struggle with that
1 burner only to get to the temperature that you need. So what I tend to do is I would put both burners
on low and then you can seperate heat horizontally but you can also move your food away from
the heat vertically as well. And one of the things that I often do is you
can get a rib, or a roast holder should I say, and you can pop that into the central
area between the 2 burners and it will elevate your food off the grill. Now if you don’t have one of these but you’ve
seen some of our other videos and you’ve seen us use these before you can use it that way
up and it will elevate your food off the platform, otherwise known as your cooking grate, and
it will allow the food to be just a little bit higher. If the cooking rack at the back is in the
way and it’s gonna block your roast from going into, onto your tray then you can of course
take that out and just pop the lid down, ok. What else is there? On the multi-burner BBQs you’ve got a cross-ever
burner, which means that if one burner blows out, for whatever reason when you lift the
lid, maybe there’s a cross-breeze, and one blows out, the flame from the other burners
will re-light that secondary burner. So there’s a little burner tube that runs
across the back, if I’m roasting on a gas BBQ that just means I don’t put the food all
the way to the back of the grill because there’s gonna be a little bit of direct heat underneath
that back, the back part of the roast, so if I am roasting I just keep it in the middle
or slightly towards the front. Whilst you’ve got it in your hand. This little guy here? The warming rack, people call it a warming
rack, it’s not really a warming rack, with a Weber BBQ you always cook with the lid down. There you go. So what we like to call it is an elevated
cooking area, because if you’re cooking some chicken, it’s got the right coating on the
outside. Yeah, it looks right on the outside. Lift it up onto this tray here. Yep. And close the lid, it will carry on cooking. It will. One of the things that people don’t realise
is that this thermometer here, if we just open this up again, sorry. It actually takes its reading from this probe,
so first of all in order to get an accurate reading of what’s going on the lid needs to
be down in order to build up heat underneath the lid. The second thing is if you look at the height
of this probe when you close the lid, it’s towards the top of the cook box, which means
that any food that you put on that top shelf will be aroundabout the same temperature as
the thermometer shows. It will carry on cooking. It will carry on cooking. But it means that if you’re doing a roast
on the lower section or if you’re doing some cooking on the grate and you’ve got nothing
on that top shelf and you can have that in your grill; one thing that I like to do is
grab some baby potatoes, tumble them in some oil, with some salt and pepper, and just sit
them on the top shelf and they will just roast beautifully, about 40 minutes depending upon
the size of them, away you go , you can even do jacket potaoes, you can roast sweet potatoes
up there as well. Tips for when the BBQ’s not in use? Don’t put it away, keep it by the back door,
‘cos if you put it further away it’s less likey to get used so I like to keep it by
the back door of the house. You don’t need to put a cover on these ‘cos
the warrenty does not require them to have a cover, if you wanna not have a target for
the birds to practice on then I suggest putting a cover on it. One thing we always do is when we’re not using
our gas BBQ is we disconnect the regulator. Yes; so when you’re not using your gas BBQ
as Ian said just press that regulator in, disconnect the hose, that just means that
if you’ve got little ones around, they’re playing in the garden, you know little kids
have kitchen sets, they like to pretend to be grown ups. You don’t want to find that somebody’s come
along while you’re not watching and they’ve started turning the dials. One, the gas could run out, two if they happen
to touch that ignitor button you’ve got a potential issue on your hands. Going back to before you start the BBQ, top
tip for when you’re lighting them, always lift the lid up. Yep. Always have the lid open. So if you have knocked a dial by accident
or it’s not lighting you’re not filling the BBQ with gas, suddenly it might spark. You get a boom. Yep. The other thing is as well, the new BBQs from
Weber have a little half circle cut out in the Flavorizor bars; those bars are, the Flavorizor
bars are the angled bits of metal that sit underneath the cooking grate. They look loke a Toblerone. They have a little half circle cut out of
them and that means you can see the flame on top of the burner tube, and you can see
whether the BBQ’s lit or not. And that’s on both models as well. Going back to cooking styles, you mentioned
about the roasting, the indirect method, the direct method is quite simple. Yeah really simple, for a 2 burner BBQ, if
you’re going to grill, so what I would do on this particular BBQ, I would probably go
aroundabout, I think about a clock face, so I’m going round about 7 – 7:30 on the dial;
the little red mark here tells you whereabouts on the gradient that position is, so you can
cook anywhere on this lower section, we’ve got an even heat from left to right, then
my indirect cook through area is this top shelf up here. So chicken, burgers, steaks, kebabs, you get
the colour on the outside, you probe it to see whether it’s cooked or not; if it is cooked
it comes off, if it’s not it elevates up onto the top level there. A 3 burner gas BBQ, I would have my 2 burners,
my left and my centre on aroundabout that 7:30 position, and then I’d have my right
one completely off. So what I’m going to do, I’m going to sear,
sear, and then move over to this end third for food that isn’t cooked, but needs to carry
on cooking through. So we may sear in the first two-thirds and
by the time it gets to here it’s kind of in the 60’s range which for chicken is not where
we need to finish, we need to finish at 75, so that would just go into this roasting area
at the end and then that food would carry on cooking before it comes off. That’s one accessory, if any customers come
into The Barbecue Shop…. Temperature probe. Temperature probe, you’ll never ever get ill
off a BBQ using a temperature probe. When we talk about temperature probes, the
reason we talk about temperature probes is food safety and one of the areas that I talk
about quite a lot in my demos, if you’ve been to one you’ll know, is cross contamination. It’s a really simple thing, so on these BBQs
we have tool set handles on both ends, really simple approach. On the left side I have sets of, I have a
set of utensils and on the righthand side I have a set of utensils as well. My raw food, plates, trays, whatever the raw
food is coming out on goes on the left table and the utensils that hang on this end are
for food that is not cooked, so we can put the food on, we can turn it over. Once we’ve temperature probed that food and
it’s ready to go I have my serving plates, my utensils, my condiments on the righthand
side and the set of utensils on the righthand side are the ones that I use to take food
off with. If you don’t cross over your utensils you’ll
reduce the chance of cross-contamination and food poisoning; so just a little safety tip. So that’s just a few of our top tips for using
the gas BBQ. There’s loads more but these are just some
of the ones that we talk about in our demos and the staff in The Barbecue Shop know these,
so if you have any questions, call in, on the phone, in person or get us on social media. We’re across all the social media platforms. For more information visit our website
and all that’s left for us to say is thank you for watching and we’ll see you again next
time. See you next time.

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