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When and if summer ever comes to Vancouver, it’s good to be prepared for BBQ season.

Strike that…no matter where you live, it’s always good to be prepared for BBQ season!

Thanks to one of our loyal readers, the following list, aptly named ‘15 Steps to a Better BBQ Season‘ was constructed.

The list will provide you with all (and probably more) than you’d ever need to know about getting ready to hit the grill with skill.

15 Steps to a Better BBQ Season:
What you’re about to read was performed on an uber Vermont Castings Grill; irrespective of grill type, the following should occur two times per year - before the winter and spring seasons. You may find that once you proceed though these 15 steps to BBQ rockstardom, that it becomes almost a spiritual exercise…a celestial meeting of human and machine.

1. Procure two metal/highly durable garbage cans and insert a large orange (or black) garbage bag in each.

2. Leaping forward, properly gloved of course, then remove:

a)the BBQ grills;

b) the rectangular metal drip pan;

c) the metal drip pan’s separate square pot that is to hold the run off grease;

d) the louvered metal grates that each rest under the BBQ grills and above the burner tubes. These grates are there to catch some of the drips that don’t go through to the rectangular metal drip pan and it’s lovely square metal pot; and

e) put them all in the two bag covered cans ( you could use any container to hold these items that works size-wise)

3. Excitedly, and with great dexterity, fill the two bagged-lined cans with a very strong concentrated mixture of dish soap and hot, hot water. I used many plastic buckets to do this…actually only one bucket ….filled up many times.

4. Wait at least 24 hours before removing any of these items out of the cans. No praying is required during this period.

5. While they are soaking, utilize an exquisitely fashioned copper wire brush ( the metal edge part as well ) to get off all the caked on grease on the lid, walls and any surface where you see that the nasty grease had accumulated.

6. Inspect the burner tubes, poking the little holes with a wooden tooth pick where the gas/flame comes out, as necessary, to make sure that each hole is free of grease and dirt. I sang the Beatle’s song ‘Penny Lane’ during this part as I found that it helped with my concentration (or Alice Cooper’s ‘House of Fire’ - up to you).

7. Next, no singing required for this part, use a nylon brush and my tiny little shovel to scoop the loose dry carbon, burnt stuff that had built up in teeny, tiny little piles in the bottom of the BBQ as well where this stuff had fallen through around the propane tank underneath.

8. Then, secure a pail of soapy water and washed the black cast iron sides of the BBQ lid and the inside of the BBQ around the based where the propane tank is.

9. Forthwith, procure stainless steel cleaning spray and clean work towels and clean all the stainless steel bits that you find on the BBQ.

10. Let these circus of items dry and wait for the next adventure with your friends that are soaking in the immense garbage cans.

11. After the allotted ‘at least 24 hours’ passes, remove all the items in the garbage cans.

12. As expected, but still, too my everlasting delight, I was able to say “ Eureka !!! “…..the grates were clean …right down to their gleaming black porcelain coating and all the other metal pieces were perfectly clean as well.

13. If it makes you happy, do a very light whisking on the grills with an exquisitely fashioned copper wire brush and towel everything dry.

14. Excitedly, with a little skip in your step, reassemble the BBQ in the same configuration as I you found it before, in its prior greasy state.

15. Without delay and with much anticipation, fire up the BBQ to make sure everything works fine.  It will.

Turn it up to 400 and have fun!

darren