News

April 1, 2009

This week we have a very special guest post authored by Chris the ‘Urban Griller‘, telling us all about his fantastic BBQ School lessons, held in Perth.

‘I ran the first BBQ School lesson for 2009 on Saturday February 28. 13 eager students turned up, aprons in hand, rearing to go at 9am.

First up for BBQ School is a look at the Weber™ Kettle and a lesson in lighting Heat Beads^® BBQ Briquettes. Most of the students had used a Weber™ Kettle in the past and given it up, quoting that the briquettes were difficult to light and that the clean up was messy.

There are a number of simple ways to overcome these common problems however, and I cover the below demonstrations in each full day BBQ School lesson:

* The various methods for lighting the briquettes, including using the Heat Beads^® BBQ Starter (don’t we all love the BBQ Starter!)

* My method for cleaning and emptying the Kettle of its hot coals, easily and without too much mess!

* The differences between Heat Beads^® BBQ Briquettes and the other inferior brands

* 27 different recipes and techniques are covered through the day

Once the briquettes have ashed over and are raring to go, we prepare and begin to cook a Standing Rib Roast of Beef. This is cooked all day long, using only 5 or 6 Heat Beads^® BBQ Briquettes in the BBQ at a time!

This may sound like a silly thing to do, but the result is spectacular. There is a real science lesson in what happens to meat as it cooks in a controlled environment.

A favourite throughout the day is a taste test where we cook the same marinated lamb, on both a gas BBQ and over Heat Beads^® BBQ Briquettes in the Entertainer BBQ.

The students all agreed the one cooked over Heat Beads^® BBQ Briquettes was more moist, with a better taste. In order to achieve an even cook with the gas BBQ, I find myself continually turning the gas down. Where as, we had no troubles cooking over the briquettes on the Entertainer BBQ, it just sailed along.

For me it is encouraging at the end of the day when you can see the change in the students’ and know that they get it.  You just know their BBQ is never going to be the same again. I also have a quiet chuckle when they say they are going out the next weekend to buy a Kettle BBQ and some Heat Beads^® BBQ Briquettes.

After a seven-hour day of cooking and eating, the students and I go home tired and happy.
This weekend I’m doing it all over again, a private class of fifteen this time!’

Feel free to contact me through my website if you have any questions about our BBQ School in WA: www.urbangriller.com

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