Michelin Star BBQ Cleaning Tips From Steve Smith @Bohemia Jersey

Michelin Star Chef Steve Smith at the Bohemia Restaurant in Jersey is on a mission to get us all barbecuing safely and cleanly.  (You can find his tips on barbecuing food safely here.)

As it was such a beautiful day yesterday, we cranked up our barbecue, fondly known as "Deep Thought" (due to its resemblance to the Hitchhikers' Guide To The Galaxy Supercomputer when wearing its cover) and The Husband treated us to some lovely chicken kebabs.

I'm sure everyone has much the same conversation after using their barbecue.  "Shall we clean it now?", "um, no let's wait for it to cool down"...... and then many many hours may pass.

This means, of course, that the next time you want to use it, you have to spend 45 minutes cleaning the darn thing first.

I don't need to remind you that it is important to clean your BBQ regularly to prevent food poisoning and to prolong the life of the BBQ, do I?

To make this joyous task a little easier, here are Steve's tips.

Preheat the Grill

Clean the grill just after preheating it, this way the grease and food will scrape off easily.

Grab an Onion

To remove all of the grit, place a half cut onion on the end of a fork and rub onto a hot grill.

Prevent rusting

Clean your grill with soapy water after cooking, then rinse and dry immediately and rub vegetable oil across the grill to prevent rust.

Don’t throw water

If you are using a charcoal grill, then do not throw cold water over the coals after cooking as this will create a mess!

Crack open a Beer

Pour half a bottle of beer over a heated BBQ then rub with newspaper for a clean grill. Then you enjoy the rest of the beer for yourself!  (I'm assuming wearing protective gloves -for the cleaning not the beer drinking!)

Steve Smith - Head Chef @Bohemia, Jersey

Create a Paste

Mix baking soda and water to make a paste then cover the grill in it with a wire brush. Let it dry for 15 minutes then wipe the grill with a dry cloth and place it over the hot coals for 15 minutes to burn off any remains before cooking the food.

And, as ever, keep children and pets well away.

Have you any cleaning shortcuts you can share?

Bohemia Bar & Restaurant is the only restaurant in the Channel Islands to be listed in The Sunday Times Top 100 Restaurants. Visit www.bohemiajersey.com for more information.

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Want Some BBQ Advice From A Michelin Star Chef?

After the glorious weekend weather we've just had, the time is nigh to dust off the barbecue in preparation for (hopefully) lots of alfresco dining in the sunshine.

We all know the risks of undercooked chicken and 'black and white' sausages (burned on the outside and completely raw on the inside!), but it's very easy to throw caution to the wind after a beer or two and forget our food hygiene basics.

There's nothing like a barbecue when the weather's warm

Here are some helpful reminders from Michelin Star Chef Steve Smith who runs the Bohemia Restaurant at The Club Hotel & Spa in Jersey.

Since Bohemia is the only restaurant in the Channel Islands to be listed in The Sunday Times Top 100 Restaurants and is ranked at number 49, I think it's worth paying attention.

Avoid Disasters

It may seem obvious but if you want to avoid any disasters then you need to make sure the BBQ is lit properly and is not in the proximity of anything that is potentially flammable!

Heat the Meat 

Make sure that any poultry or pork items are thoroughly cooked to avoid food poisoning. To know if you have the right temperature to cook with you just need to wait for the flames to die down, and check the colour of the coals. They should glow red underneath and be white on the top or you can buy BBQ thermometers from any good BBQ retailer.

Michelin Star Chef Steve Smith @Bohemia Restaurant, Jersey

Safety First

Generally any type of fish, lamb or beef are the safest items to cook for those concerned about becoming ill at a BBQ, as they are low risk meats. You can cook them rare, medium, well done or as you would normally. Also you should always use separate utensils for cooking and serving.

Don’t Take Risks

Any pork and chicken items are the highest risk food generally cooked on the BBQ and you need to check that they are thoroughly cooked. Also make sure they are consumed immediately. If you leave them outside on a nice day for more than 30 minutes you are running a risk of giving someone food poisoning! Also try not to serve any form of rice salad, as it will likely spend the entire day sat out in warm conditions.

Impress Your Guests

BBQs are not just about meat, any type of vegetable kebabs are great! Be bold and use vegetables such as onions, peppers, aubergines, and kholarbi.

Best to have a fire extinguisher on stand-by

Don’t Leave Leftovers

Many people think that leftovers can be used the following day. This is generally a no no. Cook only what you need for the BBQ or you will just have to eat it all!

How many of these no-no's have you done?  I'm guilty of at least two!

From a general safety point of view, remember that children, pets and barbecues don't mix and make sure you keep your babies, furry or otherwise well away from anything hot.

Let's hope for another sunny weekend and if you do light the barbecue, make sure you stay safe.

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