How Much Money Does Franklin Bbq Make

Hosting a bumper bank holiday BBQ? With warm weather fast approaching, now is the perfect time to dust off the outdoor grill and whip up something tasty for the whole family.

As our alfresco dining plans get underway, Aldi has teamed up with renowned chef and Culinary Director of Gaucho, Mike Reid, to help you step up your grilling game. From cleaning the grill to investing in the right tools, take a look at everything you need to know...

1. Pick up the right tools

From BBQ tongs to a sturdy spatula, having the right equipment will make it easier to cook up a storm. As well as this, it's also worth purchasing good brushes and spray bottles (to spray on marinades whilst cooking).

Former Ready Steady Cook chef Mike adds: 'You don't need a BBQ fork though – they can do more harm than good when grilling as they create holes in your food and allow the juices to pour out.'

2. Preparation is key

Preparation will set you up for success. If you're serving meat and fish, take them out of the fridge at least half an hour in advance of cooking it. According to Mike, this will ensure they cook all the way through at your desired temperature.

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3. Marinade and baste

'Marinades don't just add flavour, they help to keep food moist on the BBQ too,' advises Mike. 'Moisture is where so many people go wrong on the BBQ – you need to keep basting your meat and veggies in butter, oil or marinades to keep them moist.'

4. Add some spice to your veg

While marinating your meat is vital for extra flavour, cooking your colourful vegetables over the flames is a 'great way to extract flavour'.

'I am a firm believer in going against the trend of cutting your vegetables small for the grill, I think it's much better to leave them bigger or even whole and cook them for longer on a gentler heat to really extract their flavour,' says Mike. 'Don't forget to keep basting them with butter, oil or marinades to keep them moist too!'

fresh healthy food grilling on bbq, meat cooking with cubed mediterranean vegetables, sizzling, temptation, party

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5. Lighting the BBQ

Lighting a BBQ is different for everyone, especially with so many grills available. A wood-fired BBQ will work differently to anyone using an electric style, for example.

'The easiest way to start your BBQ is to get yourself a BBQ chimney, this way you don't need to add anything to your coals when lighting that will alter the flavour,' advises Mike. 'If you don't have a BBQ chimney starter though, a great little hack I use when out on the road or camping is to simply scrunch up a piece of paper towel, cover in vegetable oil and then light in the middle of your coals. It burns hotter and longer this way and will kick start your coals.'

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6. Master the flame

According to Mike, mastering the flame is all about controlling the heat — and not rushing to cook your food. It can be tempting to put the meat on quickly, but the best time to start cooking is once the flames have fully ignited and turned white. You'll have a delicious feast in no time...

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7. Adapt your approach

Are you planning on wowing visitors with a juicy steak? While the exact cooking time will depend on thickness, it's important you adapt your approach to suit each one.

'When cooking steak, remember that each cut needs to be cooked differently,' says Mike. 'Generally the rule to work with is the higher the fat content the higher the initial heat you cook it on. You want that beautiful caramelisation on the first side. Whereas if you have a leaner cut like fillet or rump, you want a gentler heat to cook over as you don't have much fat to be rendering.'

8. Smoke for flavour

Smoking wood is popular on barbecues, especially with pork and ribs. If you have woodchips to hand, adding them to your coal is a brilliant way to get extra smoke on your food and enhance flavour.

'If you soak them first in water, it will slow down how quickly they burn and generate more smoke,' adds Mike. 'Choose what type of woodchips you will use depending on what you cook; apple wood is mild and fruity and goes well with pork, cedar is strong and is best for smoking fatty foods for example.'

9. Pimp up your salads

Who said salads had to be boring? Spruce up those lettuce leaves by adding peaches, watermelon, mango, apple and pear to the grill. To cook, simply place on the barbecue as they are and their natural sugars will caramelise them. Then, add to a nice peppery salad with some goats cheese and enjoy.

10. Don't forget to clean

Give your grill a good clean once guests have left. To do this, simply spray with vinegar, leave for about five minutes, and then scrub thoroughly with some scrunched-up foil.

If this still isn't restoring your grill's shine, Mike recommends using a secret ingredient: 'Brewed coffee is also a great way to tackle grease on your BBQ, given its level of acidity. Just pour into a large basin and soak your grates for around an hour. Rinse with warm water, and they will be good as new!'

cleaning a grill male hand with gloves cleans round grill with stiff brush preparation of a grill before cooking

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