Keep Your BBQ in Peak Condition All Year Round!

Heat Up for Easier Cleaning

Before you start cleaning, fire up your grill for about 10-15 minutes to loosen up any grime on the grates. Remember, safety first, so don’t touch your grill while it’s hot.  Instead, use a wire brush or grill scraper to scrape off the stubborn grime.

A T brush or other specialized grill brush is really useful here, as they are designed to clean grates thoroughly, especially while the grill is hot. You can also use these after every use. Now, a lot of people use an onion for this, but it’s simply not as effective as a good grill brush (or as safe when the grill is hot).

If you’re cleaning a pizza stone, place it near the hottest part of your oven for 20 minutes, rotating it as it cools.

Cool It Down For Safety

Once your grill is cool and you’ve scraped off the initial grime, get rid of all the coals, debris, and ash. If you have a charcoal grill, line the bowl with aluminum foil. After grilling, let the coals and ash cool completely (at least 48 hours) before discarding the foil.

If you need to get rid of them sooner, soak the cooled coals in water before placing them in a non-combustible container. Remember that the ash from your grill is an excellent addition to your compost heap, so it doesn’t need to be thrown out.

Season Cast Iron Grills

If you have a cast iron iron grill, you need to season them regularly to let oil penetrate the cast iron and bond with the surface, making an essential protective layer.  This means cleaning the grates with soapy water and a brush to loosen food and oils. You can do this in the sink if they fit. While you do this, preheat your grill to 400°F (200°C).

After that, apply any vegetable oil, preferably one with a high smoking point, like avocado, flaxseed, or canola oil and put them in the grill and close the lid, leaving them for about an hour. Then you simply turn it off and let it cool down completely with the grates inside.

Degrease and Scrub

With non-cast iron grills, you’ll need a strong degreaser to spray on the grates and inside the BBQ, let it sit for 30 mins, then scrub with a galvanized scourer or use a ball of aluminum foil to scrub without scratching.

You can also make your own DIY degreaser with a paste using 1½ cups of baking soda, ¼ cup of dish soap, and ¼ cup of white vinegar.

When you’re done, wipe it all down with warm soapy water and rinse it all down to get rid of any soap residue.

Dry Properly

After rinsing, use a clean cloth or paper towels to wipe down all surfaces thoroughly and get rid of any remaining moisture. A microfiber cloth can give you a final spotless finish. You can air dry it by leaving it open for a while.

In the case of gas BBQs, it’s a good idea to heat it to a heat to a moderate temperature to make sure any last remaining water evaporates, but for coal or wood-fired BBQs, dry the grates and interior with a kitchen roll.

Fight Rust

Naturally, regular cleaning and seasoning the grates are key to warding off rust. But so is keeping your BBQ dry by making sure you use your grill covers whenever it is not in use. A good quality grill cover is your number one guardian against the elements.

Your second best option is to store your BBQ in a dry spot, such as your garage or a garden shed, especially during rainy seasons or the winter.  If you must leave it outside, ensure it is covered well.

Don’t forget to preheat your grill before cooking as it burns off any moisture or residue on the grates that may cause rust. From time to time, also wipe off stainless steel surfaces with mild detergent or white vinegar.

Finally, if you have any rust, use some good old-fashioned elbow grease with a wire brush or steel wool to remove it. Then, re-season the grates with oil to restore their protective layer. You can also soak any rusty tools in white vinegar for 24 hours, then scrub it off and wash in warm soapy water (don’t forget to rinse and dry!).

You also have the option of using rust inhibitors specifically designed for grills if you live in humid areas or near saltwater. These products can be really helpful but be careful not to use them too much as it can affect the flavor of your food.

Manage Grease

Keeping grease under control takes a bit of commitment and starts with always cleaning your grill immediately after grilling while the grates are still warm. When the grill is hot, the residue is less likely to stick.

You can use natural cleaners such as a paste of baking soda and water or equal parts white vinegar and water, letting it sit for 30 minutes and scrubbing. If your grate fits into the dishwasher, you can also use the heavy-duty setting.

Another method is to burn off grease by preheating your grill on high for about 15-20 minutes. Afterward, turn off the grill and scrub the grates with a wire brush while they are still warm. But if you really want a deep cleaning, put the grates in a garbage bag with a mixture of baking soda and vinegar overnight.

Once clean, sprinkle salt over the grill to absorb any leftover grease and wipe it off with paper towels once cool.

At the bottom of the grill, remember to line the fat tray with aluminum foil and add sand to absorb excess grease.

Pre-Winter Prep

To get ready for winter, start by firing up your grill on high for about 15-30 minutes to burn off any leftover food particles and grease, then scrub the grates and interior. Make sure to give a thorough last cleaning as you take it apart. While dissembling, check all the parts for wear or damage, including hoses, burners, and grates.

Oil the grates one last time to prevent rust and dry it all off thoroughly before putting it away in storage. You can also wrap your burners in plastic bags to keep out insects and dirt. If your grill has an electronic ignition system, take out the batteries to keep them from corroding in storage.

Remember, If your BBQ is gas-powered, turn off the gas supply, disconnect the propane tank and store it outside in an upright position, away from direct sunlight or heat sources.

Hopefully, this sets you up to keep your grill in perfect shape for years to come. Happy barbecuing!

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The secret to making a great barbeque

Great barbeque manufacture is about more than just quality components and an outstanding build. Consideration needs to be given to a variety of aspects before, during and after manufacture to ensure you have a successful  product in market.

Of course manufacturing matters, but before you even start, it’s important to understand the context of the market you’re competing in and be able to provide a product that gets cut through in that environment. On top of this, for a  product to properly succeed in the barbeque market, it needs proper regulatory compliance and post-sale support.

Contemporary design informed by up-to-the-minute research

The barbeque market is constantly evolving, with the latest innovations drawing attention at trade shows and in-store. That’s why it’s essential to not only keep your finger on the pulse with the latest developments, but also have the support of high-quality design studios who are able to match and exceed the latest styles when they come on the market.

Tailored customisation

There are plenty of manufacturers out there who make the one product, then at the end of the process, simply put a different logo on it. But great barbeques shouldn’t all be the same as each other. Consideration should be given to what blend of specific and unique features can be tailored to give your brand cut through in the market.

Manufacturing expertise

The heart of a successful barbeque range is getting the build right. That’s not just about quality, it’s also about efficiency, optimised processes, flexible componentry and short lead times. Because all these come together to make for economical production methods.

Global Certification

There’s no point having a great product if you can’t sell it, which is why any barbeque needs to have all the right safety certifications across all the major regulatory environments in North America, Europe, the UK and Australia.

Full backend support

Many manufacturers and design manufacturers can get your product to the factory door, but then you’re on your own. The final key to manufacturing a great barbeque is to make sure it comes with all the support it needs to get it to the retailer, plus see it through the life of its warranty and beyond, with logistics, warehousing, spare parts, warranty and after sales information.

Garth is the ODM with the full back end

At Garth, we’ve been making barbeques for more than 50 years. Since starting in Australia in 1972, we’re helped build some of Australia’s biggest BBQ brands, established new brands from the ground up, and helped existing brands in Europe, the UK and the US expand and modernise their product range. Along the way, we’ve developed a process that before, during and after the build is able to give you everything you need to manufacture a great barbeque.

Get in touch

Let’s talk about how we help make a great barbeque range for you. Drop us a line on info@garth.com.au.

Garth launches the wider Trusty pet treat range

Trust in Trusty

Trusty was a well-known petfood brand in Australia that lay dormant for a number of years until we brought it back to life as part of our project with Bunnings. Bringing it back to life was about more than simply slapping a logo on the side of a bag, though. We chose the name because it stands for something and we wanted to make sure that the products we make live up to that reputation. That’s why we focus on top-quality ingredients sourced from the best suppliers who maintain the highest standards of production and quality control to ensure the health of your pets.

Ranges within the range

As part of our development process with the Bunnings Pet team, we identified opportunities across a number of different areas of pet treats and developed individual personas for each of these opportunities. This has brought a visual diversity to the shelf displays that can’t be created with a single brand look and feel, as well as giving the brand a depth of offering across everyday, premium, stage of life, biscuits, dental and meat treats that even the most established brands can struggle to replicate.

From commencement to go live in only 12 months

Opportunities to be on the ground floor of a category expansion with a major retailer don’t come along every day. When we started these conversations with the Bunnings Pet team, we knew we needed to be able to move swiftly and decisively to help bring their vision to life. From range creation, sourcing and manufacturing, through brand design and packaging development, to final logistics and on-shelf delivery – it was a challenge to achieve the deadline we’d been given. The secret to our success was the experience of our team in brining projects like this to life, the strong relationship we’ve built with the Bunnings Pet team, and the key industry partnerships we’ve developed with all our suppliers that enables a nimble, iterative approach.

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