2 Piece BBQ Brush Set | Nylon Bristles | Hanging Loop | 23cm & 20cm | Grill Oven Kitchen Use

Two Basting Brushes. Two Sizes. Every Basting Task at the BBQ and Oven Covered.

A basting brush gets used multiple times during every BBQ session — oiling the grill before cooking, applying marinade during the cook, adding sauce in the final minutes, and finishing with glaze before serving. Having two brushes in different sizes gives you one dedicated to the main basting work and one for sauce finishing and precision application — which also means raw marinade (brushed onto food that's still cooking) and cooked sauce (applied at the very end) never share the same brush. This set includes a 23cm brush and a 20cm brush, both with nylon bristles, solid handles, and hanging loops for storage.

The 23cm Brush — Main Basting at the Grill

The larger of the two. The longer handle keeps the hand further from the fire when basting over direct coals, and the wider bristle head covers more surface per stroke — useful when working with a large joint, a whole chicken, or multiple pieces of food on the grill at the same time.

What the 23cm handles best:

• Oiling the grill bars before the first piece of food goes on
• Applying marinade to large cuts during cooking
• Basting a whole chicken or turkey crown in the oven with its own juices
• Covering wide surface areas in a few strokes without reloading constantly

The 20cm Brush — Sauce, Glaze, and Precision Work

The shorter, more compact brush suits the tasks where too much sauce or glaze applied too broadly causes problems. A thick honey or BBQ sauce glaze applied in the last five to ten minutes of cooking caramelises into a proper finish — but applied too early or too heavily it burns. The 20cm brush gives more control per stroke.

What the 20cm handles best:

• Applying glaze in the final five to ten minutes of cooking
• Brushing sauce onto skewers and smaller food pieces
• Egg wash on pastry and bread before baking
• Butter or oil onto baked goods straight from the oven
• Dedicated sauce brush to keep it separate from the marinade brush

Why Having Two Brushes Matters for Food Safety

Using the same brush for raw marinade during cooking and finished sauce at the end creates a cross-contamination risk — the brush that touched raw meat mid-cook carries bacteria that shouldn't go onto food that's about to be served. Designating the 23cm as the cooking brush and the 20cm as the sauce and finish brush removes that risk entirely without any extra equipment.

Nylon Bristles — Why They Work

Nylon bristles do two things well: they hold liquid — oil, marinade, or sauce — evenly across the full brush head, and they release it consistently onto the food surface rather than dumping it in one spot. The nylon doesn't absorb strong-smelling marinades permanently the way natural bristle brushes sometimes do — a proper rinse with warm water and washing-up liquid after use clears the bristles cleanly.

Avoid leaving the brushes sitting in hot liquid for extended periods — nylon holds its shape well but prolonged submersion in very hot liquid can affect the bristle structure over time.

The Hanging Loop

Both brushes have a loop at the top of the handle. Between uses — between basting rounds at the grill, or between BBQ sessions — they can hang from a hook rather than sitting in a drawer or on a worktop. Hanging keeps the bristles in shape, allows them to dry fully after cleaning, and keeps both brushes together in one place.

Cleaning and Care

After use, work warm water and a small amount of washing-up liquid through the bristles from the handle end outward. Rinse thoroughly until the water runs clear. Hang from the loop to dry — bristles pointing downward allows any remaining water to drain out of the ferrule rather than pooling inside and softening the glue over time. Both brushes are hand-wash only.

What You'll Use These For

• BBQ marinades — brush onto chicken, ribs, lamb, and beef as they cook to keep the surface moist and build flavour with each application
• Oiling the grill — always the first job; the 23cm covers the full grill surface quickly
• Honey and BBQ sauce glaze — the 20cm applies glaze precisely in the final minutes without flooding the food
• Oven roasting — baste a joint every 20 to 30 minutes during roasting with its own fat or a marinade
• Pastry glazing — egg wash on pies, pastry parcels, and bread rolls before baking
• Garlic butter on bread — applying melted butter or garlic butter to flatbreads, naan, and bread rolls before or after grilling

2-piece set — one 23cm brush and one 20cm brush. Nylon bristles on both. Solid handles with metal ferrule collar. Hanging loop at the top of each handle. For BBQ basting, oven cooking, pastry work, and marinade application. Hand wash — hang to dry.