“BBQ PIT CLEANING”

My little girl suggested I should show what I would normally do before and during my grilling time to show people how I create my master piece dinners, so here it is.

I first start of by cleaning the barbecue pit. Normally I would remove the ashes right after a barbecue after it has cooled off. Doing this prevents rust from forming.

 

 

Here I removed the grill section to have an easier access to the base of the pit.

 

I start by removing all loose ashes first and then remove the stubborn ones with a stiff wire brush.

 

Here I finish off the scrubbing with a finer wire brush that’s shaped better for this type of surface. I then remove the ash container to empty it out and clean it as well.

 

I have added the grill back and I have crumbled parts of the charcoal bag and put them in the ash holder to serve as a way to light the charcoal instead of using lighter fluid. This process of starting the fire works out very well and only adds 5 minutes to the time as opposed to using charcoal fluid.

 

Here we are about as ready as ever for take off as we are ever going to be.

 

We have a fire! The small stick on the top is a broken match stick. Notice how I didn’t clean the grill the last time I barbecued. I leave it dirty on purpose to prevent rust from forming on the grill. I clean it every time I barbecue after the coals have ashed over and the grill is hot with a wire brush and half an onion.

 

All ashed over and ready for the final stages of prep work. The white circular object on the lower right side of the grill is a hole in the space time continuum….”Oops! Wrong blog!” It is the onion that I will use to wipe down the grill.

 

Here I am using the half onion for the final cleaning. This also gives a rich aroma to the meats as well and the surrounding air.

 

Put-the-lid-on.

Here I am ready to bring out the goodies. I will replace the lid and the fire will die down and once the temperature riches 350-450 degrees, its ready. During the  time the charcoal was ashing over I have been preparing for our dinner feast.

 

Here it is. Two chicken breasts, a slab of beef ribs, several sausages, and several winners. I had warmed up corn and Bush’s maple beans as sides…oh yes; and tortillas as well.

 

These are store bought uncooked tortillas which come out perfect on the grill and it allows me to taste test the goodies to give the dinner the Chef’s stamp of approval. “This final crucial step is the most important in the whole cooking business.” “I love been the cook of the house!”