cleaning the barbecue
From Habitat magazine - issue 05
You’ll need: gloves, wire brush, scraper, sponge, warm water, dishwashing liquid, paper towels and cooking oil.
Step 1
After cooking, turn the barbecue onto high for five minutes to burn any food residue to ash.
Step 2
Scrub down cooking surfaces with a wire brush to remove any solid debris.
Step 3
Wipe away any residue with paper towels.
Step 4
Wash cooking surfaces with sponge, warm water and mild detergent.
Step 5
Dry surfaces with a paper towel and coat with cooking oil for protection.
Step 6
Every six months: Remove burners and check burner necks for spider webs or insect nests.
Step 7
Scrub burners with soapy water, and brush with wire brush to clean out ports. Replace and dry by lighting each burner.
Tip: Annually season your non-enameled cast iron hotplate to protect against rust, add flavour and retain a non-stick coating. Super-heat your dry, non-oiled hotplate, then cover with a layer of salt. Continue heating the hotplate while stirring the salt every few minutes until it turns a cinnamon colour. Remove salt and apply a light coating of oil.
words and pictures: with thanks to the BBQ Factory