1.   Inspect -

                Hose and regulators, we recommend changing your hose and regulator every 5 years.

2.   Check -   

               Burner Tubes for blockages, which will reduce heat output.

    3.       Oil – Cast Iron Cooking Grates then heat, this will improve the life of them.

   4.  Burn Off -Flavorizer Bars and Cooking Grates by heating your grill for approximately 10 – 15 minutes then  use a good bbq brush to remove  the residue.

5.   Don’t – Wash cooking grates etc in a dishwasher as the heavy residue will block the filters.

6.   Wash – down the outside of your bbq with mild detergent and water to remove any build – up then  use a good bbq cleaner.

 7.     Polish -     Stainless Steel with a Stainless Steel Cleaner then use a Stainless Steel Oil Protector to really make it shine.

9.     Don’t -   Forget to empty the drip tray under the bbq.

         Charcoal   – check that charcoal stored over the winter hasn’t got damp.

             Gas  – is your bottle full or does it need replacing.

Margarita Pizza

For 50/50 dough;

300g, strong white bread flour

300g, Typo00 flour or plain white flour

(if you cannot find the Typo00 flour)

1 sachet of instant dried yeast

3 tablespoons, extra virgin olive oil

2 teaspoons, caster sugar

2 tablespoons, salt

375ml, warm water

For Tomato Sauce;

Tinned tomato, chopped

Oregano, dried

2 tbsp sugar

Olive oil

Salt & pepper

For Topping;

100g wet (buffalo) mozzarella

1. Place all of the flour in a large mixing bowl. Add the yeast sachet, salt and sugar. Then add the

warm water and mix with a wooden spoon until all combined. Knead for 7 minutes adding extra

typo00 flour if the dough is too sticky. Allow to rise in a warm room for 1 hour or at least double in

size. The dough is then ready to use.

2. Mix together the chopped tomatoes, salt, pepper, oregano and sugar.

3. Grill the artichokes on a medium direct heat until sufficiently chargrilled and set aside.

4. Split dough mixture in half. Roll out a thin 12 inch base. Thinly spread tomato base over the

dough and arrange the rest of the topping ingredients on top.

5. Place the pizza onto a floured pizza tray and then place on top of a pre-heated pizza stone. Cook

for 10 minutes, or until the pizza base is light and crispy.

Traditional S’mores

Cook Mega Mallows slowly and carefully.  If you put them too close to the heat they burn.  Then simply serve in choc digestive biscuits.  Brilliant fun and very messy.

Grilled Banana S’mores

Ingredients

Instructions

1. Prepare the grill for indirect and direct cooking over medium heat (about 400°F). 
2. In a large bowl combine the crust ingredients and mix well. Firmly and evenly press the mixture into the bottom of an 8-by-8-inch baking pan. Grill the crust over indirect medium heat, with the lid closed as much as possible, until firm, 6 to 8 minutes. Remove the crust from the grill and set aside to cool for about 10 minutes. This will allow the crust to set.
3. In a small bowl combine the butter and brown sugar. Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Liberally brush the cut side of the bananas with the butter mixture.
4. Grill the bananas, cut side down, over direct medium heat, with the lid open, until they start to soften, 2 to 4 minutes, without turning. Let cool briefly and then score the bananas into 1/2-inch slices, cutting through just to the peel.
5. Fill the baking pan with 2 cups of the marshmallows, making sure they cover the bottom of the crust evenly. Next, scoop out and distribute the slices of grilled banana, followed by the remaining 2 cups of marshmallows.
6. Grill the pie over indirect medium heat, with the lid closed, keeping the temperature of the grill as close to 400°F as possible, until the marshmallows have puffed up and started to brown, 5 to 7 minutes. At this point carefully sprinkle the chocolate chips over the top and continue cooking until the chips appear glossy and melted, about 2 minutes. Remove the pie from the grill and let cool for about 5 minutes. Spoon into small serving bowls and serve warm.

Smoked Pineapple & Blueberries

Ingredients

1 medium pineapple, skin removed and cut into 1 cm chunks

150g blueberries

1tbsp honey

Weber smoking papers, cedar

Method

Soak the wood papers for at least 20 minutes.

Please the pineapple and blueberries into the centre of the cedar paper.  Drizzle with honey. Secure with string or a wooden skewer.

Place over a medium, indirect heat for 10 minutes.

Serve in the cedar paper.

Serves 4

Preparation time – 10 minutes

Cook time – 10 minutes

Skill level – 1

Medium, indirect heat

Nachos In The Weber Poultry Roaster

Kids visitor attraction is now open.   

Pan for gold at Hillmount 50p.

Pan for gold using specially designed sieves

Take you gold to the cash desk

If you have enough you will get a certificate of authenticity!

Come and joing the kids gardening club

First Saturday of every month, 9.30-11am

Free Admission

Teaching children the basics of gardening and growing their own.

George Busby is giving a talk on “The Secret Listeners of Gilnahirk” during World War II.
Free admission, no booking required.

£5 per class, booking required.

Jumping Clay allows children aged 3-6 years old to let their creativity out and create shapes in 2D and 3D.

Tickets to be bought in store; £20 each

James Wong is including Hillmount on his national tour to talk about growing amazing edibles in your own garden.

Free admission

All admission is free