As the British summer approaches, many are preparing to fire up their barbecues. However, cleaning the grill can be a daunting task. To help, some of the UK's finest chefs and barbecue specialists have shared their top tips with the Express, ahead of the Pub in the Park event in Marlow.
Several experts emphasise the power of heat. Genevieve, a live fire and BBQ expert, advises: 'When charcoal is fully burning, it's over 500 degrees, so there's no better sterilizer than heat. Get it really hot, brush it down with a good quality wire brush. Get a new brush every season.' Adam, known for outdoor cooking, agrees: 'Cleaning a barbecue just requires getting it really hot, and hitting it hard with a wire brush. No need for any chemicals ever!'
Nathan Ritchie of Big Nath's BBQ suggests cleaning after each use and using an onion: 'Get rid of the debris on the grill and rub with an onion cut in half. An ash vacuum changed my life.' Jack Blumenthal, son of Heston Blumenthal, recommends: 'Use a dry, crumpled onion to scrub the grill while it's still hot. Alternatively, a really powerful jetwash for the patio.'
Other chefs offer additional methods. Karan of Hoppers restaurant shares: 'I saw Niklas Ekstedt using a lemon and charcoal mix. I fire my BBQ up to the highest temp, brush off the grates, and finish with cut lemon dipped in baking soda.' Melissa, an award-winning food writer, advises: 'Heat and fire is your friend. Load it up with burning coal, close the lid, open vents fully, leave for 10 minutes, then go at it with a wire brush. I avoid chemicals as it retains smokiness.'
Brendon and Jaydon of LumberJaxe conclude: 'Cleaning your BBQ is simple: fire and heat are your friends. No need for harsh chemicals. Just crank the heat up and scrub with a good wire brush.' The experts unanimously agree that heat and a wire brush are key, avoiding chemical cleaners to preserve flavour and safety.
