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To make it easier to use LPG this summer, AGA Gas has produced five concrete tips on how to use your LPG safely for boats, caravans and barbecues. Here you will find the tips - and at the same time you can compete for a LPG cylinder!
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Share5 tips for safe LPG use
- Always keep the bottle upright - Always handle and store the bottle upright.
- Do a leak test - Check the hose and connections when changing the bottle. Use soapy water or AGA's TL4 spray.
- The right pressure - The pressure in your LPG cylinder varies with the outside temperature and to prevent the gas pressure of your LPG equipment from becoming too high, you must connect a pressure reducer to the LPG cylinder. Read the instruction manual for your LPG equipment so you know what pressure and flow is needed.
- Close the valve - Always close the bottle valve when not using the equipment.
- Location of the gas cylinder - Never store the LPG cylinder under the grill or in places where the temperature can reach 65°C, such as on glazed balconies.
Win a LPG cylinder
Now you can win a PC10 gas cylinder (worth about £500). All you need to do is write a comment in this post and give your best barbecue tip! Do you usually put something extra tasty on the grill or do you have a special method for getting the meat perfect? Share your tip by Sunday 29 June, and you'll be entered into a competition for the gas cylinder!
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Ditte says:
Good to have an update on LPG. After an incident many years ago in a boat with a LPG heater, we have had two-layered alcohol stoves and wallas heaters that run on special kerosene. But in the boat it is more difficult to have the LPG tubes outside.... so in the caravan it is easier I can think. Fun with barbecue tips and competition.
23 June 2014 - 13:07
Veiken says:
We use LPG for the stove in the conservatory, when we heat it in winter...... Also, we are bad at barbecuing.
Someone has to make sure that the barbecue fog over Sweden doesn't get too dense! 😉
23 June 2014 - 17:48
Camilla Sandmark says:
When the food is finished grilling and the embers are no longer as hot, it is perfect to grill strawberries and nectarines in pieces on skewers served with ice-cold vanilla ice cream! A great way to end your barbecue!
23 June 2014 - 19:18
Christine says:
My simple tip for a good dessert:
Fold the aliminium foil into a small "boat" to place on the barbecue. Fill with sliced strawberries, break over white Toblerone chocolate or white chocolate and a pinch of muscovado sugar (or brown sugar works too). Leave on the grill until the chocolate melts and then serve the "strawberry sauce" lukewarm over a few scoops of vanilla ice cream! Simple and delicious!
🙂
23 June 2014 - 21:39
Frankie & Co says:
Find one of those metal kitchen strainers with a handle and pour in unpopped popcorn and cover it with aluminium foil and put it on the grill and pop popcorn to munch on before the meal is ready as an appetiser or as an after-meal snack 😉.
24 June 2014 - 10:57
Ulla Raslöv says:
Wrap bacon around strips of halloumi and grill until the bacon is crispy!
Crazy good even when cold
24 June 2014 - 12:27
Richard Madsen says:
Grilla Pizza works great, just remember to have extra thick pizza dough and not too high a temperature. Good luck!
24 June 2014 - 14:22
annica sundström says:
Patience is a griller's best friend. It should take a long time both to marinate and to grill 🙂.
24 June 2014 - 14:53
Anna Lundqvist says:
I often make skewers and have lots of different ingredients in different bowls: stew pieces, chicken, fish pieces, vegetables of different kinds, halloumi, tofu, etc. This way everyone can compose their own skewers. Perfect for entertaining people with different diets and suitable for carnivores, fish eaters and vegetarians.
25 June 2014 - 10:57
Johanna Mårtensson says:
I have never owned my own barbecue. I always had to use my parents' and in-laws' grills to impress them with good recipes. But now that we have a new house and room for a large gas grill, there will be many good moments at the grill and good food in the stomach.
Something I really love to grill is a whole fish, preferably salmon in foil with lots of different spices and butter. fresh rosemary, garlic and spring onions are really good.
And this should be accompanied by fresh potatoes and a good sauce.
You can never fail to do this and it is very much appreciated by both children and adults.
25 June 2014 - 22:04
AktivaDagar says:
The classic barbecue tip is to not be in such a hurry... The glow is always at its best when you have finished grilling... What we ourselves do NOT want to be without when we grill nowadays is the halloumi cheese.
26 June 2014 - 20:26
Anne says:
Season scallops with lemon pepper and sea salt and wrap a slice of air-dried ham around them. Thread the lace. Grill until the ham is cooked, about 5 minutes.
27 June 2014 - 20:03
Jeanette says:
My best tip is to leave the meat and vegetables in the marinade for at least 24 hours. Then the flavour really penetrates and it becomes a completely different taste sensation.
28 June 2014 - 9:20
Paola says:
Take a look at barbecue sauces! They can do wonders for even the most boring piece of meat! Some easy favourites: Greek yoghurt + 1) crushed garlic & basil 2) crumbled feta cheese, lemon & mint 3) chopped Kalamata olives & red onion.
28 June 2014 - 11:03
Carola L says:
Good raw materials are essential.
Then grilling corn on the cob is gold - it's just so good. Pineapple is also a favourite!
Then a foil dumpling with sliced potatoes, onions, butter and chives (or spices) is not bad either!
28 June 2014 - 15:54
Annika Nilsson says:
I go with the classic old-fashioned banana with chocolate in foil on the last grill. It always goes down well - with young and old!
29 June 2014 - 23:15
Lena Eriksson says:
Fish tend to fall apart and fall between the grids, but if you cut lemon slices and put the fish on top, the fish stays put and the fish gets a good lemon flavour. The grilled lemon slices can be served with the fish.
Also take the opportunity to grill pear halves in a foil mould together with the after eight.
29 June 2014 - 23:22