A Weber is the must have barbecue for summer according to Blue Sky owner Martin West.
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As we head into the warmer months barbecues become the number one social gatherings around and is you want to impress your guests with your cooking skills Mr West can’t go past a Weber.
“It’s the name itself, Weber, and it’s also the way it cooks,” Mr West said when asked why they were so popular.
“It cooks a lot differently, it uses a lot less gas so it’s much more efficient and it burns very hot.
“A good tip is to get your plate, or grill in this case, really hot and then put your meat on then switch it down to cooking temperature.”
Blue Sky’s best-selling barbecue was the Weber 3200 and the hood was a selling point.
The whole Weber range flies off the shelves at Blue Sky but Mr West said coming into the warmer months their popularity sky-rockets.
“These are a fantastic product in a store like mine because they sell all year round,” Mr West said.
“From now on they've really revved up and in December it’s absolute amazing the amount of Webers we sell.
“Leading up to Christmas we sell multiples each day.”
Barbecues tend to lose a bit of their power over time.
Mr West said it was worth looking after your barbecue to give it a longer life.
He said there were two main things to look out for when maintaining your barbecue.
“Barbecues have different powers and you find the more you spend on a barbecue normally the more powerful they are,” he said.
“If the barbecue is a cheaper style barbecue you find after a little while the jets start blocking up.
“Basically the worst thing with barbecues is people not keeping them clean and not getting rid of the excess fat causing fat fires.
“I’d be checking the gas hose to make sure there’s no gas leaks and just make sure you get rid of any excess fat.”
When it came to choosing meat Central Butchery’s Andrew Scott has seen a distinctive shift in what people buy when the warmer months roll around.
“We move into barbecue lines, your steaks, your snags, your chops and move out of your slow cooker, roasts and all that sort of stuff,” he said.
Mr Scott said regardless of what barbecue you had your meat had to be at the correct temperature.
He said to get your meat down to room temperature before chucking it on the barbecue.
Afterwards, it was best to let the steak rest for half the time that you cooked it before getting stuck in.
Mr Scott liked a simple steak with a bit of pepper on it.
He said customers were leaning towards the marinated varieties more and more.