Spec me a BBQ

dannyjo22 said:
If I cooked a sausage or burger on a Charcoal BBQ and one on a gas you wouldnt be able to tell the difference other than the gas one will better more evenly cooked. Anyone that tells you different is clinging to some bull that you need charcoal and fire to have a BBQ.
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I'm getting those "it is OK for men to moisturise" vibes here......
;)
 
dannyjo22 said:
Yeah I have his book, as I said its about playing with fire. Sod all to do with flavour.
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Do you use some sort of firebricks or something with your gas BBQ? If not then what is the difference between the gas BBQ and just grilling the food?
 
VIRII said:
Do you use some sort of firebricks or something with your gas BBQ? If not then what is the difference between the gas BBQ and just grilling the food?
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Yes lava rock, does exactly the same thing as charcoal. Turns the food moisture to smoke as it hits it. Both impart zero flavour on their own.
 
dannyjo22 said:
Yes lava rock, does exactly the same thing as charcoal. Turns the food moisture to smoke as it hits it. Both impart zero flavour on their own.
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I don't agree with this. I've eaten food of dozens of gas fired barbies and not one of them was a patch on cooking over charcoal. A lot of food doesn't drip moisture onto the coals/rocks at all. Take vegetable kebabs for example (skewered mushrooms/onion/pepers) and yet they taste yummy over charcoal. This is because the charcoal itself emits vapours during the combustion process which is why my hand smells like it's been cooked after I've spent some time at the BBQ. Maybe gas can be made to replicate in some small way charcoal, but to say it has the same flavour simply isn't true.
 
Spie how big is your Webber?

From the ones ive seen they arnt as big as a gas BBQ so you cant really cook as much at once, so im wondering if you can get big ones or different shape ones?
 
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Check and mate.

:p
 
Spie said:
I user a Weber and it's the best BBQ I've ever owned. Would never have gas. Food tastes best over charcoal.
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I'll quote Spie for truth. Converted to a Weber One Touch 57cm Gold BBQ by a South African friend and I'll never use another. Used it almost every week since last summer :). If you use it properly you just can't go wrong, and I've lost count of the people who say they've genuinely never had nicer BBQ food :).
 
Zip said:
Spie how big is your Webber?

From the ones ive seen they arnt as big as a gas BBQ so you cant really cook as much at once, so im wondering if you can get big ones or different shape ones?
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Not that huge, but because you use the lid most of the time nearly all the grill area is usable.

I have the Weber One Touch Platinum 57cm Black Charcoal BBQ - http://www.garden4less.co.uk/proddetail.asp?prod=761004&partner=fr
 
Spie said:
I don't agree with this. I've eaten food of dozens of gas fired barbies and not one of them was a patch on cooking over charcoal. A lot of food doesn't drip moisture onto the coals/rocks at all. Take vegetable kebabs for example (skewered mushrooms/onion/pepers) and yet they taste yummy over charcoal. This is because the charcoal itself emits vapours during the combustion process which is why my hand smells like it's been cooked after I've spent some time at the BBQ. Maybe gas can be made to replicate in some small way charcoal, but to say it has the same flavour simply isn't true.
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I will agree to diagree. Plenty of experts will say otherwise. The taste to the vege kebabs is probably the residue left on your poorly cleaned webber ;)

Anyway how can one argue if a chest beating fire BBQ is better than gas when your cooking vege kebabs. Hardly manly with all that fire ;)

The smell on your hands happens with a gas BBQ too. Unless you come to my house for a 'vege' kebab I cant really prove it :D
 
dannyjo22 said:
The smell on your hands happens with a gas BBQ too. Unless you come to my house for a 'vege' kebab I cant really prove it :D
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I do eat lots of bloody red meat too :D

Actually here's a simple way to enjoy BBQ'd chicken.

Take several skinless breast fillets and score the with a sharp knife 3 or 4 times on each side. Make a marinade from equal quantities of dark soy sauce and regular olive oil. Chop some garlic into the mixture and marinade the chicken for at least 2 hours but preferably overnight in the fridge. Slap on the (charcoal :D) BBQ, cook until golden brown and enjoy the flavour :cool:
 
Spie said:
I do eat lots of bloody red meat too :D

Actually here's a simple way to enjoy BBQ'd chicken.

Take several skinless breast fillets and score the with a sharp knife 3 or 4 times on each side. Make a marinade from equal quantities of dark soy sauce and regular olive oil. Chop some garlic into the mixture and marinade the chicken for at least 2 hours but preferably overnight in the fridge. Slap on the (charcoal :D) BBQ, cook until golden brown and enjoy the flavour :cool:
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:D

I will try that marinade. But certainly not on skinless fillets, I hate the blinkin things. What I normally do is buy whole chickens for the same price as 4 fillets. Spatch **** the chicken, lay it flat in marinade overnight in the fridge. Then cook flat on the BBQ flesh side down for 20 minutes then skin side down for 10. Pull apart and serve. I like mine lime and coriander with garlic butter. Pretty much identical to this....

http://www.bbcgoodfood.com/recipes/1512/lime-and-coriander-chicken.jsp

Much more juicy than those fillet things. I will try that marinade though this weekend on a whole chicken, see how it turns out.

Another I swear by if I have a load of nieces and nephews at a BBQ.

Sticky Honey,Mustard and tomato Chicken.

4 Tablespoons of clear honey
2 Table spoons of Worcestershire Sauce
8 Tablespoons of Tomato ketchup
1 Tablespoon Wholegrain mustard

I Mix about a kilo of Chicken pieces in that and BBQ. For a ketchup fan like myself and er the kids it's a winner ;)
 
I have something close to the webber - basically the same design with a removable ash box, adjustable air flow and lid.

Recently a Brazillian couple showed me how to BBQ brazillian style:
1. They always marinade over night large chunk of beef (big roast joints cut up slightly), chicken etc. I have the receipe somewhere..
2. They slight a fire at one side of the BBQ, so you have levels of heat.
3. Use proper lumpwood charcoal so that it burns along time. None of this presoaked stuff that burns too hot, too quickly.
4. They cook the large chunks over the lower heat allowing the BBQ taste to really work through the meat.
5. Enjoy the chat and beer as the BBQ takes it's time to cook. None of this slave to the stove!

There's also the potatoes in the hot coals after cooking the meat to use the remaining heat.

Big metal skewer kebabs with every meat on it, onions, mushrooms as well..

mmm... tempted to do a BBQ this weekend if the weather's nice :D
 
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