B&Q barbecue Item no: 25125917 58cm(23`) A brilliant round and simple item. I had never used a barbecue before it was very well instructed so I never had any trouble to start cooking. The first 5 KG bag of charcoal was lit and there is a grate for air and the burnt coal to settle in. There were three height levels so if the heat was getting low it could be lowered so the food was cooked properly. After about 20 minutes the right cooking temp was spot on, I was able to cook approximately 20/5`burgers at one time and they were all cooked very equal in temp, so there was no risk of them being under cooked. You can also cook sausages kebabs on it. The only thing that was a problem was the straight grill bars they should have been squares because some of the burgers dropped through into the coal. But after the first cooking and every one had been fed there was a 2-hour pause and I then added another 5KG bag on and cooked again without emptying the barbecue. It is so easy to use and clean for £15 well impressed. Buy one even if you use it once any throw it away what a barging
looks like firm has gone, went back to buy more and they have closed down. I was also after some spare parts but that was no good. i called them but phone no is dead. shame but as such i can no longer recommend them. when in rome and all that james bond stuff was always great though particulair like the bit with the car chase and also moon raker was good. for your eyes onlky has the best tune with a superb song by sheena easton
Barbecues are a tasty summer tradition but there is a high risk of somebody getting food poisoning if you don't handle and cook the food properly. There are creepy, crawling bacteria on your hands, on food, all over unwashed cooking utensils and they love the sunshine and warm temperatures. These are perfect conditions for a bacteria population explosion. Most of these bugs are harmless but some can give you food poisoning, or something much worse! The main cause of food contamination apart fromthe obvious hygeine ones is that food is cooked on a heat so fierce that the outside is burned and the inside is undercooked. So how do you make sure you don't get the 'barbie bug'? 1. BE CLEAN: Keep your hands clean. Wash vegetables before cooking them and rinse salad stuff. Keep utensils clean and use seperate tools for raw and cooked meats. Never put cooked foods back into containers used for uncooked foods. 2. DEFROST: Always defrost frozen meat and poultry fully before you cook it. Keep perishables cool in the fridge or in a cool box until you want to cook them. 3. COOK THOROUGHLY: All meat must be cooked until it is piping hot throughout. The juices should run clear and there shouldn't be any pink bits if its cooked properly. Pre-cooking poultry is by far the safest way to do it. You cook it just before barbecueing and then use the barbie to add extra flavour straight after. That's about it. Lecture over! Enjoy your barbecue and the rest of the summer when it eventually comes back.
Last night me and my mum and her man freind had a barbecue in the garden and it was really good we had chicken drumsticks and sausages and beef burgers which i know how to cook and sweetcorn and jacket potato What you do is to light the fire lighter and when it is a light you are to add some charcoal and when the flame dies down and the charcoal is to go white then you can start to cook the food that you have got to cook I got the barbecue as a gift from argos and i carried it home with me and i set it up in the garden just buy the shed i didnot light the barbecue in case i burn the grass so my mums man freind lit it for us and we all sat in the garden to eat our cooked food We did have a bit of trouble when some of the petrol that my mums man freind used to keep the flames hot splashed onto the shed door and it caught fire from a spark from the barbecue i did tell him not to use petrol but he doesnot speak very good english My mums man freind put out the fire with some beer but then we noticed that the straw in the rabbit hutch was burning So my mum went over to the hutch and pulled out sharon from the hutch and she was ok and her man freind put out the fire and we tidied up and carried on eating our sausages and rolls which were really good Barbecues can be dangerous sometimes if you are not careful with them so it is really good to read the instructions on the box which is what i did but my mums man freind did not and we nearly had a really big fire in our garden and nearly killed my rabbit But after that was all done we did have a really good time
The sun is shining, the birds are singing and the garden looks just right for a bar b que. So what next? Should we just race ahead without any further thought and make the most of the weather before it disappears? I think not. As someone who loves bar b ques but is terrified of fire I’ll give you my thoughts on the matter. Firstly you have a choice in the type of bar be que that you buy. There is a wide range of units that either run on gas or where you add bar b que charcoal bricks and light these, obviously the price of these depends on which one you buy! The other way is to use a disposable bar b que, which cost about £2 for the small ones and about £5 for the large ones. I have an oblong unit with a wooden shelf below and a small shelf to the side. There is a cooking tray which can be set at any of three various heights above the heat depending on how fierce the heat is. I can either use a disposable bar b que in the tray of the unit or fill it with charcoal and light it the traditional way. I do find that if you put food directly onto a disposable bar b que it will burn, as the heat is too fierce initially. It’s better to use a few house bricks around the edge and support a grill tray above the bar be que. You can always move the food down once the initial heat has subsided. The first thing I do to prepare for a bar b que is to fill my watering can with water and have it standing by just in case of any accidents. I then make absolutely sure that the bar b que unit is positioned on a level surface on the patio so that it will not tip over and that it is away from the garden fence. I also make sure that there is enough room between the bar b que and the steps descending to the lawn for people to walk past without incident. It goes without saying that children should be watched at all times while the bar b que is hot. The next thing is the lighting of the bar b que. This needs to be done 15 to 30 minutes be
fore you need to start cooking, as the initial flames need to subside and the coals will then look like grey ash when they are ready to cook on. The disposable bar b ques have a sheet of paper on top of the charcoal, which is impregnated with a substance to aid lighting. All you need to do is light the corners with a match and away you go. The traditional bar b que with charcoal bricks is more difficult to light and more care will be needed. A good idea is to use bar b que lighter bricks (a bit like the old firelighters we used to use before we all had central heating – showing my age there aren’t I?) or you can dampen the charcoal with special bar b que lighter fluid. I tend to find that a long handled match is then enough to get the fire to start. The main points to remember here are to put the lighter fluid away safely as soon as you have finished using it, and never, ever, spray lighter fluid onto lit coals! Another word of warning is never use anything else to try and light your bar b que such as paraffin or petrol, as it is extremely dangerous! I saw a demonstration on television once given by the fire brigade on how not to light a bar b que. A fireman in full firefighting uniform including protective helmet used petrol to light a bar b que. The flames leapt back along the trail of the petrol vapour and actually ignited the fireman’s protective uniform! Another fireman had to use an extinguisher on him. I knew petrol was dangerous but that really scared me! Use cooking utensils with long handles so that you don’t need to get your hands near to the hot coals, and keep a thick oven mitt handy too. The other safety precaution to take is with the food. Don’t fetch food out of the fridge until you need it. If you leave it lying around in the sun bacteria will start to multiply and it will also attract flies. When you actually cook the food make sure it is cooked through properly b
efore you eat it. I always split sausages and chicken breasts so that I can open them out and turn them over on the bar b que to make sure the inside is cooked. I know I have made the idea of a bar b que sound like some kind of dangerous SAS mission, but it is important to consider the safety of all concerned first and then you can just relax and enjoy the food and the fun. A couple of things that I particularly like are whole onions peeled and wrapped in foil and bar b qued, and bananas, wrapped in foil, bar b qued and then served with clotted cream. Diet? What diet?
Barbeques are the only time of the year when husbands all over the country actually insist on cooking, especially if you have friends round. So, if you don't trust your husband, or however else may be preparing the barbeque, then get them in here to read this first ! Here are some health and safety tips first. (1) Keep your barbeque grill clean and free of grease build ups. If old grease and fat catches fire, can be difficult to put out with water. This is the equivalent of a chip fire in your back garden. Fire extinguishers are a good investment. (2) Never start a gas barbeque with the lid closed. The propane or natural gas may accumulate inside, and when ignited, it could blow the lid off rather dramatically. Fun to watch perhaps, but not if you are the one lighting the darn thing. In addition, don’t lean over the top of a grill as you’re lighting it. Well, not if you love your eyebrows. (3) Never wear loose clothing that might catch fire if the flames suddenly flare up. If your clothes do catch on fire. Drop to the ground and roll. This will help smother the flames before they can cause serious injury. So gentlemen, not wearing those lovely comfortable summer dresses we are all so fond of. (4) Never use a flammable liquid other than barbecue starter fluid to start your barbeque. Petrol, paint thinner, and other flamable liquids found at the back of your garage or shed are not designed to start barbeque. They burn explosively, and release toxins that may taint your food and could cause you serious injury. Not the best way to start a barbeque perhaps. (5) When using barbeque starter fluid, place the container well away from the grill before attempting to light it. Always make sure you do not spill any on your clothes or the grass. Human torches are not funny, and they're not smart. (6) Always shut off the valve to propane tanks when not in use.
When they explode, not only is there the aforementioned explosion, but they have a tendancy to shoot into the air like giant, very heavy fireworks. Think of the damage when they hit the ground again. (7) Never leave a hot grill unattended. Keep children and pets at a safe distance, as well as adults under the influence of intoxicating beverages, thousand of people are admitted into hospital every summer with burns from barbeques. (8) NEVER NEVER add liquid starter to hot or even warm coals. If your coals are going then use a hair dryer to blow on the coals or fan the coals with a newspaper. (9) Wear an insulated fire retardant barbeque glove, not an oven glove and use long handled tools designed for barbeques, not a few knives and forks from the cutlery drawer. (10) Keep your barbeque away from hedges and fences, as ten foot of flaming hedge or fence is not as funny as it looks. Ahah, so you thought that was it, well no, now I am going to have to cover some food and hygiene tips just to make sure that if you don't manage to kill yourself with the barbeque that you don't then go and die due to food poisoning. Get comfortable in your seat again and keep reading. And pay attention ! (1) Wash and dry hands thoroughly before starting to prepare food and every time after touching raw meat or poultry. This is not just barbeque safety, but sensible cooking procedure. (2) Before cooking, make sure that all barbecue tools and surfaces, on which food is put, are spotlessly clean. It is a good idea to have two or three different surfaces for raw foods to avoid cross contamination and a seperare surface for cooked food for the same reason. (3) Make sure burgers, sausages, pork and chicken are cooked until the juices run clear and there is no pink flesh. Also use one set of cooking utensils for raw meats and poultry and another set for cooked. (4) Ea
t food as soon as possible after it is cooked (I do this anyway but some people let it sit around ?! Strange !). Keep food hot on the side of the grill rack or oven until it is eaten. (5) Cover and refrigerate / chill leftovers as soon as possible after cooking. Throw away perishable food that has been left at room temperature for more than two hours. Right, hopefully after this gruelling read I have got one or two people smarted up a little more about barbeques, and who knows, I might even save a few lives (in the event of this a cheque made payable to "cash" will be a suitable reward.) Happy eating !
We purchased this barbecue in the summer, it is the first babecue we have ever bought and am glad we picked this one! It comes with charcoal for the bottom, a large cooking grid and then the added bonus of a ring which would be ideal for camping etc. The good thing is the size of it , you can easily get enough food on in one go to satisfy a family and with it being gas the food cooks a lot quicker than the tedious charcoal only! The gas control is variable from low to high although first experience tells me to tell you low is fine unless you like your sausages black!. The only thing to watch is that sometimes the food slips between the bars and is difficult to retrieve.But with the use of correct tools this is no problem.The unit has a good lid if needed and another plus is even when the rack is ground in it cleans up fairly easily. The gas is very economical and has lasted us all summer and we used it frequently.It really is a lot easier and faster and a joy to use, and at the mid range price of £99.Buy it!
Whilst BBQ's are great outdoor fun, and an ideal excuse for a few beers they tend to bring out the chef in the most inept cooks, particularly me. Food safety in it's preparation does sometimes get overlooked. In our hurry to get everyone's plate full the thorough cooking of meat sometimes doesn't get the attention it deserves. It's difficult to guage when the coals have reached temperature and meat that looks cooked quite often isn't cooked through. A friend of ours had a couple of nights off work due to a dodgy BBQ burger, I wasn't responsible for that one though. Index have started to sell a very usefull electronic gadget that checks whether meat is cooked properly. It looks like a large fork with heat sensing prongs simply press it into the meat, this then lights up on the handle indicating whether it's rare,med,well done etc. There are setting for pork,poultry and meat. It is suitable for both BBQ and oven cooked meats. Better to be safe than sorry.