Garden Centre Assistants Stuart and Kirsty recently visited the impressive Weber Grill Academy with our manager Simon to learn more about grilling and Weber BBqs. They tell us how they got on, and share their tips:
Before my day at the grill academy at webers headquarters, barbecue cooking for me was all about sausage and burgers on a summers afternoon! It was a real eye opener how easy it was to cook jacket potatoes, pizzas and even a cake on the ovens.
There is always controversy over which is best, gas or charcoal? Weber thankfully clarified this question with a simple answer. “There isn’t a clear difference” Using a gas or charcoal bbq in the correct manner you can cook the food in the same way.
From my experiences you can use a bbq in any weather whatever the time of year. Weber often relate to their products as an outside oven and this was emphasised with our 3 course menu which was all cooked to perfection (both by us perrywood chefs and the bbqs). Hopefully with the sunny weather returning we at perrywood can show you how effortless cooking on a BBQ can be and the amazing taste you can achieve!!
The most useful accessory for the charcoal BBQ would be the chimney starter. This allows you to use the correct amount of fuel and makes ignition simpler. The most useful accessory for the gas BBQ’s was the grill brush. This made cleaning the BBQ grates before use quick and easy.
The course clearly demonstrated the indirect, direct and smoking cooking methods with both gas and charcoal BBQ’s. I was surprised by how much the taste of the stuffed potato skins changed just by simply adding woodchips to the charcoal.
The Weber Grill Academy training day was an eye opener into the variety of dishes you can cook on a BBQ. I will be trying all of the dishes again on my BBQ at home.
If you’ve been inspired by Kirsty or Stuart why not take a look at some of the barbecues we sell in our 2012 Outdoor Living brochure, or visit us in store to see our full range.