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A Quick and Dirty Guide to Cleaning Your Grill or Smoker

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If you’re reading this, chances are good you’ve been grilling throughout the winter and early spring. In any case, now is a perfect time to give your grill or smoker some love. A clean grill not only performs better, it makes you look like a professional.

Steven and I have written numerous blogs on spring grill maintenance. (See links to them below.) This is a distillation of that information with more emphasis on non-toxic cleaning products and useful tools to make the job easier. We’ll also share our best tips for getting your grill or smoker in prime condition for the grilling season ahead.

How to Clean Your Grill or Smoker
1. Spread a tarp over the area where you intend to work.
Before you begin, spread a large heavy-duty waterproof tarp over the area where you intend to work. Grease and carbonized debris can make quite a mess of your patio, driveway, or even the grass.

 

2. Fill a large bucket or tub with hot soapy water.
Fill a large bucket or tub—we like the rectangular bus tubs like those used in restaurants—with hot soapy water. A dishwashing detergent that’s good on grease, such as Dawn, works best.

 

3. Disconnect the gas tank.
Disconnect the gas tank. If it is nearly empty, set it aside for refilling. (To determine the gas level, pour boiling water over the shoulders of the tank. The gas line will reveal itself.) Transport it in a plastic milk crate like this one.

 

4. Loosen any food stuck to the grill grates.
Using a sturdy wire grill brush, loosen any food stuck to the grill grates. Remove the grates, warming rack, Flavorizer bars, drip pans or plates, ash catcher, grease bucket (on pellet grills), etc., and soak them in the hot soapy water. If they are too large for the bucket, slip them into a sturdy garbage bag with soap and water and set aside to soak. Dump any unused charcoal or ash.

 

5. Remove the burner tubes, if it’s an option.
On some gas grill models, the burner tubes are attached to the unit with a small screw or cotter pin. Remove them if it’s an option. Use a bent paper clip to clear any that appear to be plugged. If the burner tubes are not removable, cover them with heavy-duty foil. (Be sure to remove the foil before firing up your grill.)

 

6. If cleaning a pellet grill, remove all the pellets from the pellet bin.
If cleaning a pellet grill, remove all the pellets from the pellet bin, including any that remain in the augur or firebox. Under no circumstances do you want them to come in contact with water or moisture, as they will disintegrate and cause you all kinds of headaches.

 

7. Scrape the underside of the grill lid to loosen and remove carbonized debris.
With a plastic putty knife, pot scrubber, or other dull-bladed tool, scrape the underside of the grill lid to loosen and remove carbonized debris. (It will look like flaking paint.) Clean the firebox with a shop vacuum, using the putty knife to dislodge any burned-on bits.

 

8. Clean the gas line.
Clean the gas line with pipe cleaners or a similar tool—a chopstick wrapped with a paper towel, for example. This is often a hiding spot for spiders or other insects.

 

9. Wash the interior of the grill.
Wash the interior of the grill with hot soapy water and a plastic sponge or scrubby. (Metal scrubbies can easily scratch stainless steel.)

 

10. Sweep out any leaves or other debris from the lower cabinet.
If your grill has a lower cabinet, use a whisk broom to sweep out any leaves or other debris.

 

11. Clean the outside of the grill.
Clean the outside of the grill with hot soapy water, white vinegar, or a non-toxic stainless steel cleaner like Simple Green Stainless Steel Polish. (Try to work on a cloudy day for less streaking.) Polish following the “grain” of the finish. Use a soft toothbrush to clean outside knobs.

 

12. If you own a pellet grill, clean the inside of the chimney.
If you own a pellet grill, remove the cap (it will likely need a good soaking) and use a paint stick, dowel, or bottle brush to clean the inside of the chimney. Carefully wipe down the temperature probe (located inside the firebox) to ensure it continues to give you accurate readings. Clean WiFi-connected mechanisms following the manufacturer’s instructions.

 

13. Dry the grill with soft microfiber towels.
 

14. Scrub the grill grates and any other parts you’ve been soaking.
Scrub the grill grates and any other parts you’ve been soaking. If the debris is stubborn, sprinkle it with white vinegar and coarse salt or baking soda. Let sit for 30 minutes, then scrub vigorously; rinse with clean water from a garden hose.

We’ve discovered a pumice brick, often sold in the grilling section of hardware stores, is an effective tool for cleaning grill grates. (Do not use on porcelain grates.) Be sure to rinse well to remove any dust from the brick. If your grates are cast iron, dry them thoroughly after cleaning and coat with peanut oil.

Grill grates hopelessly rusted? Bite the bullet and invest in a new set. Ditto for any Flavorizer bars that have oxidized or burned through, or lava stones.

 

15. Replace the battery in your grill’s igniter.
If needed, replace the battery in your grill’s igniter. (Many people don’t realize it’s powered by batteries.)

 

16. Lubricate any moving parts (such as grill vents), with WD-40.
 

17. Reassemble the grill.
Reassemble the grill. If apropos, reconnect the gas tank (preferably topped off). Fire up the grill to burn off any soapy residue. Fifteen minutes should be sufficient.

 

18. Spritz your grill grates with water after each grill session to keep them looking pristine.
To keep your grill grates looking pristine, spritz them with water while they’re still screaming hot after each grill session. Any burned on bits of food or sauce should release easily. The process is a bit like deglazing a pan. If the grates are cast iron, finish your grill session by coating them lightly with vegetable oil.

 

19. Prepare a grilled or smoked feast to reward your hard work!
 

For additional blogs devoted to cleaning and maintaining your grill, click here.

Do you have any questions about cleaning your grill or smoker? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post A Quick and Dirty Guide to Cleaning Your Grill or Smoker appeared first on Barbecuebible.com.

Barbecue University™,Grill Maintenance,Homepage Feature,grill cleaning

By: Cialina TH
Title: A Quick and Dirty Guide to Cleaning Your Grill or Smoker
Sourced From: barbecuebible.com/2020/04/28/guide-to-cleaning-your-grill-or-smoker/
Published Date: 04/30/20

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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