There Is So Much More To Having A Barby Than Just Chucking Meat On The Grill
Good news for barbeque fans, Weber, manufacturers of Weber bbq, have launched a Grill Academy in Oxfordshire. They offer master classes over the course of a day to include all types of barbeque techniques, how to cook all sorts of different things on a range of Weber bbq machines.
They have an especially customised kitchen for using Weber gas grills and outdoor facilities for using the assorted kinds of charcoal and smoker barbeque. All this over the course of a day costs 120 spent being taught different skills, including how to roast a chicken and make a barbeque pizza.
The initial courses have begun this month, although from February onwards they had been giving training to garden centre staff and other places that retail Weber bbq and Weber gas grills goods so that they can pass on expertise.
I reckon this is a great idea , since in a glut of TV food programmes, there really hasn’t been a lot on barbeque cooking which is a pity . I have a book from a series which Ainsley Harriet did some while ago which we only caught the closing episode of, and which I’ve never seen shown again anywhere. The main thing I took from the series was the fantastic tip of barbequing a joint of lamb, stabbing the meat to make a hole and inserting a garlic clove or sprig of rosemary which spreads out into the flesh as it cooks and is wonderfully delicious. It has some excellent recipes and ideas, but for many people I suspect the limit of their imagination is just getting their meat out and bunging it onto the grill until it is suitably cooked.
That is a shame, because as we have found, a good marinade can make a good barbeque great in 2 ways, first by improving the taste of the meat, and 2nd , if the marinade is oil based, and many are, the drips spill onto the burners or coals giving off a very satisfying flaring which helps to seal the meat and retain the juices and carbonise on the grills, coals and burners to add to the smoking as well.
They also offer Weber bbq cookery classes at cookery schools at various places around the country, teaching the making of salads, sauces, vinaigrette and marinades for meat and fish as well as how to do vegetables and more besides. Some of these courses last a day or several weeks and others happen over a dedicated weekend depending on which school you go to.
The courses also seem to offer hints on how to use the Weber bbq all year round though this does seem a bit unlikely. I can’t imagine these tips have much more to them than to don very warm clothing and keep a sizable umbrella very close by and possibly employ some kind of windbreak otherwise any flares or high flames could be very inconvenient .
This is all great stuff for anyone who sees themselves as something of a foodie, or would like to be, while simultaneously enjoying the summer and taking advantage of whatever sunshine might be around and something I may well be examining when my wife gets back to full health.
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