Natalie Brown with Camp Chef shares tips to get your grill ready for the first season’s barbeque.
• Check for any gas leaks
This can be done by putting soapy water on the valves and hose. Turn gas tank on and if any bubbles appear you have a leak and need to replace a valve or the hose.
• Burn off any left reside/particles from sitting through the winter
Turn your BBQ grill on and leave for 10-15 minutes. This will burn off any food particles and reside that had been on your grill, and use a wire brush to help clean those off.
• Wipe down the outside of your BBQ Grill with warm, soapy water to get it cleaned off and ready for the season
• After cleaning off particles, season your BBQ grates while still warm with Cast Iron Conditioner, or a thin coat of vegetable oil.
This is a great recipe for using your grill for the first time of the season. The recipe is taken from Camp Chef’s cookbook the “Outdoor Cooking Guide”
Bacon & Tomato Salmon Packets
4 – 6 oz. salmon fillets with skin attached
1/3 cup ranch dressing
1 Tbsp lemon juice
¼ cup feta cheese
½ cup cooked and crumbled bacon
2 roma tomatoes, diced
1 Tbsp fresh basil pesto mixed with 1 tsp lemon juice
Heavy duty foil
Preheat grill to high heat, if using burner use low to medium heat. Using 4 sheets of foil lay one salmon filet on each piece of foil. Mix ranch dressing and lemon juice together then spread on top of fish, dividing it among four fillets. Toss diced tomato with pesto lemon juice mixture and set aside. Top salmon with bacon and feta cheese dividing among the fillets. Loosely wrap foil around salmon then cook until fish flakes easily, about 8 to 10 minutes. Remove from heat, open foil packet and then spoon tomato mixture over the top. Serves 4.
For more great outdoor tips and products, check out www.campchef.com.