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The BBQ's & More Team

1. Water and a cloth.

Routine cleaning can be accomplished by using warm water and a cloth. This is the least risky option for cleaning stainless steel. Dry with a towel or cloth to prevent water spots. Wipe in the directions of the polish lines. Microfiber cleaning cloths can be a great option to use when cleaning stainless steel.

2. Mild detergent, (dish washing liquid) and cloth.

For cleaning that needs more power, mild detergent and warm water can do a great job without damaging your stainless steel. Make sure you rinse the surface thoroughly to prevent staining and spotting. Towel dry to prevent water spots which can be caused by minerals in water.

3. Glass cleaner for fingerprints.

Fingerprints are one of the biggest complaints about stainless steel, but can be taken care of by using glass cleaner or household ammonia. We also carry a number of products for cleaning your BBQ.  Check out the line of products here. Rinse thoroughly and towel dry. There are some newer types of finishes for stainless steel that resist fingerprints You may consider this a necessity if your pint-sized helpers leave their mark on your stainless steel appliances.

4. Stainless Steel Cleaner.

If you have had staining or scratching, or need to polish your stainless steel, a stainless steel cleaner may be a good option. Some of these cleaners and polishes can help minimize scratching and remove stains. They also can polish surfaces nicely. Read the directions on the stainless steel cleaner and test in an inconspicuous spot. Be sure to rinse thoroughly and towel dry.

1. Consult your owner's manual for basic maintenance tips (see also How to Troubleshoot a Gas Grill). This will include checking the metal tubes under each burner. Spiders and other creepy crawlies like to nests in these tubes, which causes blockage and possibly even a fire. Use a paper clip or toothpick to clear these holes if necessary.
2. Remember that many gas grills are made of aluminum products, so you'll want to avoid abrasive cleaners, including oven cleaner, and metal brushes or scouring pads.
3. Soak the grill and any removable parts in dishwashing liquid and hot water. Scrub away buildup with a rag, sponge or plastic scrubber.
4. Remove the porcelain grills and flavorizer bars and run them through the dishwasher. Or scrub them with a brass wire brush.
5. Replace the lava rocks every year with new ones or boil them in soapy water to remove built-up grime.
6. Tape over any gas openings and then clean the inside of the barbecue with hot, soapy water and a rag, sponge or plastic scrubber.
7. Clean the outside of the barbecue with hot, soapy water and a rag or sponge.
8. Hose out the barbecue. Allow it to dry thoroughly before you replace all of the parts.
9. After everything is dry, rub the grill with vegetable oil and any wooden parts with linseed oil.
10. If you have a quick disconnect, make sure it is securely fastened before you use the grill.

Tips & Warnings

• Before you fire up the grill, spray it with nonstick cooking spray or wipe it with vegetable oil to make cleanup easier.
• If a grill is still warm, not hot, rub a balled-up piece of aluminum foil against it to remove any debris, just like you would a stiff brush.
• Some barbecue aficionados prefer to leave carbon buildup on the grill because they believe it adds flavor to barbecued meats and vegetables.

When you purchase a new BBQ from BBQ's & More, when they deliver your new BBQ they will remove and responsibly recycle your old BBQ FREE!*

(* Applies to the greater Auckland area.)

The conversion service includes new hose and regulator. Minimum 2 kPa required.

Please contact Mitchell @ BBQ's & More for more information - 09 579 6699

Prep Time: 15 minutes

Cook Time: 1 hour 40 minutes

• 1 2-3 kg Chicken
• 1 Lemon cut in half
• 1 Head garlic, cut in half
• 1 Tbsp olive oil

Rub:

• 2 Tsp sweet paprika
• 2 Tsp sea salt
• 1 Tsp ground coriander
• 1 Tsp ground ginger
• 1 Tsp freshly ground pepper

Preheat grill for high heat and arrange for rotisserie cooking.  Remove fat found in chicken cavity and wash thoroughly inside and out.  Blot chicken dry.  Rub with half of garlic and then with half of lemon.  Apply some of the rub into chicken, and place remaining lemon and garlic inside chicken.  Truss the chicken and brush outside with oil.  Add remaining rub mixture.  Place chicken onto spit securely.  Cook chicken until skin is a deep golden brown and meat is cooked through.  About 1 1/4 to 1 1/2 hours.  Internal temperature of the chicken should be between 80 degrees C.  Transfer chicken to large platter and let rest for 10 minutes before carving.

• 1 Whole Chicken
• 1 Pinch Salt
• 1/4 Butter, melted
• 1 Tbsp salt
• 1 Tbsp paprika
• 1/4 Tbsp Ground Black Pepper

Directions
Season the inside of the chicken with a pinch of salt.  Place the chicken onto a rotisserie and set the grill on high.  Cook for 10 minutes.

During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper.  Turn the grill down to medium and baste the chicken with the buter mixture.  Close the lid and cook for 1 to 1 1/2 hours, until the internal temperature reaches 83 degrees C when taken in the thigh with a meat thermometer.

Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Enjoy!

Prep Time: 15 minutes
Cook Time: 2 hours

• 1kg Roasting Chicken
• 1 Medium Onion, quartered
• 1/2 Lemon
• 2 Cloves of garlic, minced
• 1/4 C dark soy sauce
• 1/4 C toasted sesame oil
• 1/4 tsp salt
• 14 tsp black pepper

Wash chicken thoroughly and pat dry.  Season inside cavity with salt and pepper and stuff with onion quarters, garlic, and half of a lemon.  Brush skin with sesame oil and soy sauce.  Place chicken on rotisserie rod, being careful not to disturb the onion stuffing. 

Place rod on rotisserie mounting on a preheated grill.  Grill over medium high indirect heat for 1 1/2 or until done.  Juices will run clear and the internal temperature needs to be 74 degrees C.  Allow to rest for 10 minutes before carving.

Prep Time: 20 minutes
Cook Time: 2 hours

• 1.5kg Leg of lamb, boned and tied
• 3 Tbsp lemon juice
• 1/4 C olive oil
• 2 cloves garlic, minced
• 1/2 Tsp thyme
• 1/2 Tsp oregano
• 1/2 Tsp bay leaf
• Salt and pepper to taste

Mix together everything but the lamb.  Place lamb leg in a large shallow baking dish.  Pour marinade over leg, making sure to coat every inch.  cover with plastic wrap and refrigerate overnight.  Preheat grill and prepare rotisserie.  Remove leg from marinade and discard the marinade.  Thread lamb onto spit and secure tightly.  place on grill over medium to medium low heat and cook until the interior of the meat reaches 63 degrees C, about 1 1/2 to 2 hours.  Remove from grill and let rest for 10 minutes before serving.

4 x 500gm boneless pork loin chops

MARINADE:

• 1/4 cup soy sauce
• 1 cup beer (room temperature)
• 2 tablespoon brown sugar
• 2 teaspoons grated fresh ginger

Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Remove chops from marinade. Place on grill, lower grill lid and grill for 10 minutes, turning once.

1 fresh pineapple

This tropical fruit is delicious sliced and grilled until lightly caramelized. Select a ripe pineapple, slightly soft to the touch and with a fragrant smell. Cut off the top, slice off the tough skin, and slice into 1-inch rounds. Grill until warm and browned. Serve along alongside grilled chicken or pork, or as a dessert.

6 boneless pork loin chops (1” thick)

Mix all ingredients except pork chops together in a large ziplock plastic bag. Add pork chops to bag, turning several times to coat. Place bag on a large plate and refrigerate at least 8 hours. Turn several times. Remove pork chops from the marinade and discard the marinade. Grill the pork chops on grill with the grill cover closed, over medium heat 4-5 minutes on each side or to desired degree of doneness.

Place all ingredients (except the roast) in a blender and blend. Pierce roast on all sides and place in a ziplock with the marinade. Chill, turning frequently about 12 hours. Grill one and one half hours, covered. Start roast on a hot grill, about 15 minutes, to char outside; turn heat to low. Baste frequently with marinade. Remove from heat, allow to rest 10 minutes, slice and serve. If you have fresh rosemary throw a couple sprigs on the coals as you grill...smells wonderful.

Mix all ingredients together. Marinate the meat (beef, pork, chicken or game) for 3-6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.

1 tablespoon fresh rosemary (remove stems)

Remove stems from the fresh rosemary and combine all ingredients in a blender. Process until smooth. Marinate any good beef steak for 3-4 hours in the refrigerator. Grill direct over medium heat until internal temperature reaches 65?C. Remove from grill and slice.

This simple recipe has a wonderful combination of flavors. The sweet, salty and aromatic flavor of anchovy butter, paired with the caramelized, heavenly flavor of salmon. Serve with lemon wedges and parsley, along side an enticing rice dish and grilled vegetables for an ideal dinner.

• 4 salmon steaks
• parsley sprigs
• lemon wedges

ANCHOVY BUTTER

• 6 anchovy fillets
• 2 tablespoon milk
• 6 tablespoon butter
• 1 drop Tabasco sauce
• pepper to taste

Pre-heat the grill to high heat. Oil the grill rack and place each steak to ensure an even heat. Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes. Turn the steaks with a fish slice and place another quarter of the butter among the steaks. Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin. Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.

Anchovy Butter

Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill.

Salmon usually does quite well unadorned, but this hot and sassy marinade makes this grilled salmon even more delicious. With lots of zippy ingredients like balsamic vinegar, crushed red peppers, ginger and soy sauce, you can 't go wrong.

• 4 x 200gm salmon steaks fillets
• 1/4 cup peanut oil
• 2 tablespoon soy sauce
• 2 tablespoon balsamic vinegar
• 2 tablespoon chopped green onions
• 1-1/2 teaspoons brown sugar
• 1 clove garlic (minced)
• 3/4 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon sesame oil
• 1/8 teaspoon salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4 to 6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Position knife blade in food processor bowl, and add basil leaves, parsley sprigs, salt, pepper, shallot, and garlic. Process until finely chopped. With processor running, slowly pour lemon juice and olive oil through food chute, blending until smooth. Place fillets in a shallow dish. Spread 1 tablespoon basil mixture over both sides of fillets, and cover and chill for 30 minutes. Set aside the remaining basil mixture. Arrange fillets in a wire grilling basket coated with cooking spray, and place on grill rack over medium-hot heat. Cook 4 minutes on each side or until fillets flake easily when tested with a fork.

You can't beat tasty grilled squid during summer. These tasty morsels are great to serve at your next drinks party or barbecue.

• 1 cup coconut milk
• 2 cloves garlic (chopped)
• 6 tablespoon fish sauce
• 3 tablespoon peanuts (finely chopped)
• juice of 1 lime
• cayenne to taste
• 1 teaspoon sugar

Coconut milk is easily made if you have a blender or food processor. Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated coconut. Beat it in the food processor or blender for at least 1 minute. Strain it through a sieve or through cheesecloth. Marinate the squid for 1 hour in coconut milk to which you have added the garlic or you can use 1 can coconut milk. Heat the BBQ and skewer the squid.

Dipping Sauce

To make the dipping sauce which makes this dish so distinctive, combine the fish sauce, peanuts, sugar, lime juice and the cayenne. Grill the squid for about 3 minutes on one side. When brown, turn over and barbecue 3 minutes more. Serve accompanied by the dipping sauce. This recipe will produce tasty grilled fish if you use firm varieties such as kingfish, tarakihi cutting the steaks or fillets into large squares.

Few meals are quicker to put together than this—grilled fish steaks topped with a simple compound butter. For even faster preparation, make the butter ahead of time and store it in the freezer until ready to use. The anchovy flavor here is quite mild; add more anchovy paste to suit your taste.

• 4 tuna steaks (about 1 inch thick)
• 4 tablespoon butter (room temperature)
• 1/2 teaspoon anchovy paste or 2 anchovies
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley
• salt to taste
• freshly-ground black pepper
• 1 tablespoon cooking oil

Light the grill. In a small bowl, combine the butter, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper. Coat the tuna with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Top the hot fish with the flavoured butter.

Fish Alternatives

The lemon anchovy butter would also be very good with grilled halibut, kingfish, or salmon steaks.

Variation

Grilled Tuna with Sun-Dried-Tomato Basil Butter

Mix 1 tablespoon chopped fresh basil, 3 chopped oil-packed or reconstituted sun-dried tomatoes, and a pinch each of salt and pepper into 4 tablespoons room-temperature butter. Use this mixture in place of the lemon anchovy butter.

Jazz up your tuna steaks with this simple sauce.

• 1kg tuna fillet
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 cup lemon juice
• 2 garlic cloves (minced)
• 1 shallot (minced)
• 1/2 teaspoon cumin powder
• 1/4 cup chopped fresh coriander

In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice,shallot, cumin and coriander. Place tuna in glass or ceramic dish. Pour marinade over tuna and marinate 1 hour in refrigerator, turning once. Prepare grill and heat to medium. Brush grill with vegetable oil. Grill fish 4 to 5 minutes on each side. Garnish with coriander sprigs and lemon wedges.

• 4 boneless skinless chicken breasts
• 1/4 cup Dijon mustard
• 2 tablespoon fresh lemon juice
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon freshly ground black pepper

Combine the first five ingredients, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium heat, turning once, for 10 to 15 minutes or until juices run clear.

• 6 boneless skinless chicken breasts (cut into long strips)
• 1/4 cup firmly packed dark brown sugar
• 3 tablespoon Dijon mustard
• 3 tablespoon bourbon
• 1 teaspoon low sodium Worcestershire sauce
• vegetable cooking spray

Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot heat 8 minutes or until done, turning once. Serve warm.

MARINADE

• 3 cloves garlic (minced)
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1/4 teaspoon fresh ground pepper
• 1/2 cup canola oil

Place garlic. mustard, honey, lemon juice and freshly ground pepper infood processor fitted with steel blade and process to mix. Gradually add oil in a thin stream into the bowl or through feed tube and process to mix until mixture is thoroughly blended. Taste and adjust seasoning if necessary. Pour all of marinade over chickens and spread to coat. Let marinate at least several hours or up to 24 hours ahead. Cover loosely with plastic wrap. Turn several times while marinating. Bring to room temp before cooking. Cook over grill approximately 6 minutes on each side.

Combine all ingredients except chicken in blender or food processor. Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight. Grill over hot coals, turning once, until done. Garnish with coriander and lime slices.

MARINADE

• 1/3 cup lemon juice
• 1/4 cup olive oil (or vegetable oil)
• 1 tablespoon dry rosemary (or 2 tbsp. fresh)
• 2 tablespoon honey
• 2 tablespoon Dijon mustard
• 2 large garlic cloves (minced)
• 1 dash pepper

Marinate chicken overnight and grill.

Thai recipes combine sweet, salty, sour and spicy in a miraculous way. This dish highlights skinless chicken thighs, which are fattier than breasts but still relatively lean and much more succulent.

• 8 chicken thighs

MARINADE

• 3 tablespoon minced garlic
• 1 teaspoon curry powder
• 2 tablespoon chopped cilantro
• 1/2 teaspoon black pepper
• 1 tablespoon sugar
• 3 tablespoon fish sauce
• 1 teaspoon turmeric (ground)

Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade. Lift the chicken from the marinade and arrange it on a lightly greased grill over low heat. Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes.

• 500g beef mince
• 1/4 onion, chopped
• 1/4 green pepper, chopped
• 2 tablespoons breadcrumbs
• 1/8 teaspoon pepper
• 1/8 garlic powder
• 1/8 cup milk
• 2 slices bacon

Mix all ingredients except bacon. Shape into 6 patties. Wrap 1 slice of bacon around each patty and skewer with toothpick or meat skewers. Grill to a desired degree of doneness.

• 2 x 1/2kg sirloin steaks (2.5cm thick)
• 1/2 cup soy sauce
• 3 tablespoon brown sugar (packed)
• 1 teaspoon ginger
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1/2 teaspoon black pepper (coarsely ground)
• 2 tablespoon lemon juice
• 1 can flat beer
• 2 tablespoon salad oil

Combine marinade ingredients and pour over steak. Cover and refrigerate 12-24 hours. Grill, basting frequently with marinade for about 20 minutes (10 minutes each side) or to desired doneness. Slice steak thinly on the diagonal before serving.