Monthly Archives: February 2012

Rock On!

Things have been pretty hectic around here, but let me see if I can squeeze in a tip or two about lava rocks and ceramic rocks.

Unlike flame tamers, lava rocks actually need to be changed once in a while. Why? Well, when the oil from your grill drips down onto the rocks tray, your rocks will absorb it, making it less efficient when it comes to dispersing heat.

How often should you change your rocks, you ask? It depends on how frequently you use your barbecue. Obviously, the less you use it, the less often you’ll have to change it. On average, a household would change their lava rocks about once every 6 to 8 months. If you want to be more sure, turn on your fire. If your grill doesn’t seem to be giving off as much heat as it did when you first purchased it, then it’s time to throw out the old stuff!

Rusty Reality

Raw cast iron grills are a favourite of our customers because they are believed to bring out a better flavour in their barbecued food. It is also believed that the iron from the grill is absorbed into our bodies for that extra iron intake that we need.

Whether this is true or not, I can’t say for certain. What I do know for sure is that raw cast iron rusts, no matter what you do to prevent it from happening. It’s completely normal and you shouldn’t have to worry about it getting into your food.

However, if you really don’t want to see the following happen to your grill, then here are a couple of tips and tricks to keep your cast iron grill turning into a rust farm.

Rusty Grill. Eeeeeek!

Step One: Before you use your grill for the first time, you’ll want to do what we like to call “burning in”. So, what you need to do is give your grill a good oiling. And by good, we mean, be ultra generous with that vegetable oil. After which, you should put it back on the barbie and turn up the fire. Leave it to burn for about ten minutes. After which, you’ll want to repeat this process of oiling and burning twice. You are now ready to use your grill!

Step Two: When it’s time to clean up, you can actually just leave your barbie as is because the oil from your cooking will help to protect your grill from rusting. But we completely understand that some may find that gross and off-putting. Anyway, here’s what you can do if you insist on giving your grill a wash. After you’ve washed your grill with soap and water and whatnot, you need to put it back on the barbecue and turn the burner on to evaporate the water. Then, of course, oil it again (and I can’t emphasize more how generous you must be with the oil).

Step Three: Now, when it’s time to grill again, just turn on the barbie and burn off the oil from your last oiling. You’re now good to go. Repeat the cycle of having an excellent barbecue experience. Yay!

Do you have any other tips on how to get rid of or prevent the rusty bits on your cast iron grill? Let me know! I’d love to hear from you.

The Great Debate: Charcoal or Gas BBQ Grills Part 3

During the Lunar New Year break, an old friend of mine invited me to see his new apartment in Northcote (in the lovely city of Melbourne). Of course, being a barbecue lover, I headed straight for the balcony to see what kind of barbecue he had. It was a very basic 4 burner, powder-coated Jumbuck from Bunnings. Nice and simple.

What really caught my eye, though, wasn’t so much his barbecue but from where I was standing, I could see that almost every other balcony along the street had their own barbecue. It was like a bbq paradise! I loved it. These people weren’t going to let the fact that they were “garden-less” stop them from having a good time. I wish more Singaporeans would think like that, especially since we have such good barbecue weather all year round!

Anyway, let’s get back on track –

3. User-Friendliness

The gas barbecue is still a relatively new concept in Singapore. Of course, there are many barbecue-savvy people out there who know their stuff. But what I’m saying is the average Singaporean is still stuck on the idea of charcoal grills (or electric grills for some) because their idea of a barbecue party is to start a fire themselves in some pit in East Coast Park or wherever. And there’s absolutely nothing wrong with that. But for those of you who do want to see what’s out there, here it is:

If you have no idea how to start a fire with charcoal, the gas barbecue might just be your thing. It works just like a regular stove (not your electric stove), with knobs and a spark plug to ignite the fire. It’s fairly easy, and controlling the fire is just an simple twist of the knobs. One thing to note is that not all gas barbecues are built the same. Some gas grills work on a central ignition system while others work on a single integrated ignition.

What’s the different you ask? A central ignition system means you’ll have one spark plug to get your burners going, but a a single integrated ignition system allows each knob to set off it’s own spark. In a way, the central ignition system is less convenient for those who have hotplate and grill combinations on their barbecues as the burners ignite in an order (for example, from left to right), and if you’d have to switch the grill and hotplate around depending on which you’re using that day. But it’s really no big issue if you have to compare starting a fire from charcoal and fanning it constantly to get the fire going.

There are however, easier ways to start a fire using charcoal. For example, you could employ the use of a chimney starter. It’s basically a cylinder that contains your charcoal. You then stuff newspaper in the base and light it up. This will help fire up the charcoal. Once that’s done, toss the charcoal into the pit. Easy peasy. The problem after is controlling the heat. How do you do that? Well, this can be done if you have a more sophisticated charcoal unit like the Landmann Bravo Premium. There are trays in the barbecue where you can raise higher or lower with a lever. The rest is common sense. The closer your food is to the fire, the hotter they will be, and vice versa.

My verdict? Unless you’re a really good cook and you know what you’re doing on a charcoal grill, best to stick with the gas barbecue as they are much easier to handle!