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Become King of the Grill with everything for the commercial BBQ

While the never ending battle for barbecue supremacy will continue to rage, the history of barbecue is as diverse, moving along a road that is said to start in the Caribbean making its way to our shores.
More than five hundred years ago it is recorded that Columbus first witnessed native tribes on the island of Hispaniola cooking meat over an indirect flame using green wood to keep the food from burning.
Historical records indicated that the Spanish explorers named this cooking style, 'barbacoa' - and eventually the technique made it onto the mainland.

You can't beat a bit of back-to-basics barbecuing in these sterile times our stomachs just can't handle a rough and ready approach to food hygiene. You don't need to be too precious but if you follow a few basic rules, you can be sure your guests will go home feeling pleasantly satisfied not peaky.

1. Keep all your perishable ingredients in the fridge until you're ready to serve them. 

2. All frozen meat should be thoroughly thawed out before you put it on the barbecue.

3. Wash your hands before handling food to avoid any cross-contamination. If you touch raw meat or fish, wash your hands before touching ready-to-eat foods and do not put ready-to-eat foods on plates that have been used to carry raw meat or fish. You also want to avoid using any utensils for both raw and ready-to-eat foods.

4. Make sure your barbecue is hot enough before you start and turn your meat during cooking time so that it cooks evenly throughout.

5. For extra safety, ensure meat, particularly chicken, pork, sausages and burgers is cooked throughout. 

6. Watch out for dripping meat and fish juices, avoid trailing raw meat or fish over cooked and do not use leftover marinade as a sauce.


10. Barbecues can be dangerous so take a look at the Fire service advice to ensure you and your customers are safe.

Get Tooled up to cook - See our handy checklist

Grill No matter if you choose a propane or charcoal model, invest in a grill that fits your needs and will be able to cope with the demand

Fuel For a gas grill, you will need a canister of propane; a charcoal model requires charcoal briquettes and a few sheets of newspaper or fire starters

Chimney starter Why not say Good-bye, lighter fluid. A chimney starter is an upright metal tube lets you start your coals with only a few sheets of newspaper and a match. Buy the largest model you can find for firing up your grill with ease.

Long-handled tongs Skip the grilling fork, which pierces meat and causes you to lose flavorful juices. Instead, opt for stainless-steel tongs, which offer the most gripping power and sturdiness.

Spatula A necessity for flipping burgers and sliding under a filet of fish, a good grilling spatula should have an offset handle that allows you to slip the spatula under the food with ease. Silicone and metal spatulas work best for grilling.

Long-handled basting brush Use this for applying sauce during the last few minutes of grilling meat. Look for one with heat-resistant silicone bristles.

Long-handled stiff-wire grill brush For cleaning the grate.

Instant-read thermometer For gauging when your meat is cooked to keep your customers safe.

Fire extinguisher Grease flare-ups can quickly become dangerous conflagrations. Keep an extinguisher on hand for emergencies.

Coming soon our BBQ Recipes Blog Jam Packed with delicious Barbecue & sides recipes. To tickle the taste buds and turn up the heat for your customers.

A full range of BBQ's and Accessories can be found online at




Posted by gasNtools on

Handy checklist for the commercial BBQ is very useful. Thanks for sharing the informative post.

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