Community

Just got back from the Weber BBQ Academy and only one word to describe the experience - unbelievable. What a fantastic team, the course delivers everything it promises and much much more. You can not fail to be captured by the passion and knowledge of everything BBQ that Clare, Jamie & Jordon show. You are made to feel so welcome and we can't wait to put our new found skills into practice and are already thinking about attending part two. a Huge thanks to you all. Andy n Jane

Here are a few of my 'Winter Barbecuing Tips': 1.Position the grill. Shield it from the wind and place about 10 feet away from combustible surfaces and away from any materials, such as siding, that heat could damage. 2.Plan ahead. Pre-heating your gas grill can take up to twice as long in below-freezing temperatures. Cooking on a gas or charcoal grill may also take longer, so use a meat thermometer to ensure meats and fish are safe to eat. 3.A chimney starter that normally takes 15-20minutes to light in the summer may take up to 40 minutes in the winter. 4.Use briquettes rather than lumpwood, at this time of year. Weber briquettes can burn for up to 4 hours. 5.Use the minion method. Place a layer of unlit coals under some lit coals. The coals underneath with gradually catch light and continue to keep your barbecue going for longer. 6.Do not lift the lid of barbecue until necessary. You can up to 10 minutes to every hour of cooking. 7.Do a safety check. Inspect the burners, jets, and gas lines for blockages that restrict the gas flow. Check that the flame burns blue not yellow. Yellow flames indicate clogged air inlets or burners that need adjusting. 8.Rotate the flavourizer bars a couple of times a year to ensure even wear and tear. 9.Never leave gloves and lighters outside. Gloves can become damp and transfer heat quickly through the material. Lighters can freeze in cold temperatures. 10.Select dishes that don’t require you to stand outside for long. Slow roasts such as pork shoulder and brisket. Pictures: Coal Roasted Onion Soup from the 'Winter Barbecuing' Course.

What a way to start a year! All American Course last week and Winter BBQing this week. Both courses full of new ideas, fellow foodies and wonderful things to eat. Thanks to you all for your friendly helpful and informative guidance: Clare, Richard, Jamie, Dan and of course Jordan who keeps it all running smoothly. Look forward to seeing some of the pics taken on both courses. Cannot recommend all the courses highly enough if you want to hone your BBQing skills and to take your BBQs to that extra level.