[Food] The Barbeque Thread

[Easy 10]

You kids and your new fangled technology

*Edit* I've just seen that they have even managed to train @Easy 10 in this new fangled stuff. I may have to rethink

I was a complete STALWART against gas BBQs for years, never saw the point of effectively having a gas cooker on the patio. My brother-in-law had a massive all-singing all-dancing one, but at the end of the day, you're still just cooking over a gas stove in the garden. Mmmnah.

However, these hybrid slags really do bring something new to the party. Quick and easy to get the coals going, less mess, same authentic smokey grilled meat, fish, corn, whatever. And if my son and his mates lope in hours after its died down demanding burgers, its a doddle to heat up again or just grill over gas.

The one thing I thought might be a problem is that you can't raise or lower the grills. But it never flares up, nothing gets burnt (given the usual due care and attention of course).

I could bore you for days with this. Probably my favourite thread of the year.

 

[HeaviestTed]

I’ve got a gas bbq I use for things like sausages and burgers and veg, and then a Weber charcoal I bought off Facebook and I use that for cooking proper meat.

Is the perfect combination.

 

[GT49er]

A gas 'Barbeque' is a cooker, nothing more, nothing less!

 

[dazzer6666]

Loving my 4-burner "Gas 2 Coal" hybrid, its an absolute slut. Best of both worlds.
The mini-hob on the side for me fried onions is a GAMECHANGER.

Oooh, like the look of that and planning on an upgrade soon. Currently have a gas bbq that has the side hob, agree it’s very useful. Thanks

 

[Triggaaar]

There's 4 gas burners. You put a couple of trays over them (or 1 tray over 2 burners, you don't have to use all 4). Load the trays with charcoal, ignite the gas, wait for the coals to start turning white. Then turn off the gas and crack on with cooking on the charcoal (the grills go over the trays of course).

Or if you just want to cook over gas, do that instead. The choice...is YOURS

View attachment 185960

Ooo that's cool

 

[Triggaaar]

I was a complete STALWART against gas BBQs for years, never saw the point of effectively having a gas cooker on the patio. My brother-in-law had a massive all-singing all-dancing one, but at the end of the day, you're still just cooking over a gas stove in the garden. Mmmnah.

Exactly. If you live somewhere hot, and want to cook outside instead of inside, then fair enough. But otherwise, there's no point.

However, these hybrid slags really do bring something new to the party. Quick and easy to get the coals going, less mess, same authentic smokey grilled meat, fish, corn, whatever.

Exactly. You have a charcoal BBQ with a) quick start and b) a backup gas option.

I could bore you for days with this.

I think some of us should make boring everyone else our mission (feel free to insert 'you started that years ago' comments)

 

[Doc Lynam]

She's a beauty.
Whats that thing on the lid ? And the thing on a lead on the left ?

The lid has a fan that turns the cooking chamber into a convection oven. The unit has a smoking hopper on the top right that adds a lovely Smokey flavour to whatever you’re cooking. The thing on the left is a plug; it’s electric. Use different wood pellets in the hopper depending on the meat, interested in giving a mixture of charcoal pellets a go as well.

 

[The Pilsbury Echo]

Am I on the right thread?

 

[Harry Wilson's tackle]

For discussing the different types of BBQ and Cooking advice

Traditional Kettle BBQs (like Weber)
Smokers
Ceramic BBQs (like the Big Green Egg and Kamado Joe)
Gas BBQs (it's like BBQ, but without the flavour)
Electric Smokers (like the Ninja Woodfire)

Is this really your thread title? I though it was about French player we had lined up. Disappointed.

On a serious note, anyone got one of these? On sale at my local artisan food outlet. A bit pricey at £1,400, perhaps.

Large Charcoal BBQ - Kamado Egg Barbecue

The original, bestselling Big Green Egg, a kamado-style barbecue oven famed for its amazing versatility, efficiency and flavour-enhancing power.

www.biggreenegg.co.uk

 

[Easy 10]

The lid has a fan that turns the cooking chamber into a convection oven. The unit has a smoking hopper on the top right that adds a lovely Smokey flavour to whatever you’re cooking. The thing on the left is a plug; it’s electric. Use different wood pellets in the hopper depending on the meat, interested in giving a mixture of charcoal pellets a go as well.

That sounds amazing.
I often scatter some hickory woodchip in amongst the charcoal. Leave the lid down when cooking chicken or pork, and it really infuses the flavour. And what a SMELL.

This complete and utter BORIS of a summer has severely stifled my BBQ adventures so far though.

 

[Bry Nylon]

No self-respecting NSC BBQ-er should venture to the grill without a copy of THIS - authored by our very own @Ken Livingstone Seagull

 

[Bozza]

That sounds amazing.
I often scatter some hickory woodchip in amongst the charcoal. Leave the lid down when cooking chicken or pork, and it really infuses the flavour. And what a SMELL.

This complete and utter BORIS of a summer has severely stifled my BBQ adventures so far though.

Have you considered takeaway pizza to fill the void?

Asking for a friend...

 

[Easy 10]

Have you considered takeaway pizza to fill the void?

Asking for a friend...

Well, I'm not going to lie. I have indulged in several during this Euros. Its just so easy isn't it ? Chinese or indian is always welcome, but a bit of a FAFF when you've got an England game on. PIzza is (essentially) just cheese on toast, as I have argued extensively on these pages, but it serves a basic need when you're balls-deep into a tournament and just need some quick, simple scoff to get you through the second half and beyond.

I doubt I could compete with the pizzabox MOUNTAIN of our learned friend, mind.

 

[Bozza]

Well, I'm not going to lie. I have indulged in several during this Euros. Its just so easy isn't it ? Chinese or indian is always welcome, but a bit of a FAFF when you've got an England game on. PIzza is (essentially) just cheese on toast, as I have argued extensively on these pages, but it serves a basic need when you're balls-deep into a tournament and just need some quick, simple scoff to get you through the second half and beyond.

I doubt I could compete with the pizzabox MOUNTAIN of our learned friend, mind.

Welcome aboard my friend - glad you finally found the good ship HMS Pizza.

 

[Triggaaar]

On a serious note, anyone got one of these? On sale at my local artisan food outlet. A bit pricey at £1,400, perhaps.

I used to hanker after a Kamado Joe (cheaper than the Egg), but I never went for it as I didn't think I'd use it enough to justify the price. I do like them though. I can't imagine the electric pellet jobs being as good, but they're quick and easy to use, and inexpensive, so I figured I'd give one a go.

I'm annoyed that the UK version doesn't go below 120 C in the standard smoker setting though.

 

[Easy 10]

Welcome aboard my friend - glad you finally found the good ship HMS Pizza.

Please. Dont make me feel....dirty

 

[Bozza]

On a serious note, anyone got one of these? On sale at my local artisan food outlet. A bit pricey at £1,400, perhaps.

View attachment 185970

Large Charcoal BBQ - Kamado Egg Barbecue

The original, bestselling Big Green Egg, a kamado-style barbecue oven famed for its amazing versatility, efficiency and flavour-enhancing power.

www.biggreenegg.co.uk

From memory @Goldstone1976 (because, of course he does) and @um bongo molongo have them.

 

[Goldstone1976]

From memory @Goldstone1976 (because, of course he does) and @um bongo molongo have them.

What a good memory you have! A fabulous bit of kit, with a veritable army of accessories to play with if one is so inclined (I am) - latest being an electric rotisserie kit for it. @El Presidente has one too.

I also have this: https://www.ofyr.com/ofyr-classic-storage-black-100.html

A wood-fired teppanyaki plate essentially. Looks stunning, makes brilliant wings, takes ages to heat up, has a tendency to rust, meaning wire cooling before each cook.

 

[El Presidente]

Is this really your thread title? I though it was about French player we had lined up. Disappointed.

On a serious note, anyone got one of these? On sale at my local artisan food outlet. A bit pricey at £1,400, perhaps.

View attachment 185970

Large Charcoal BBQ - Kamado Egg Barbecue

The original, bestselling Big Green Egg, a kamado-style barbecue oven famed for its amazing versatility, efficiency and flavour-enhancing power.

www.biggreenegg.co.uk

They are great, use it summer and winter. Big investment but you get plenty of use out of them.

You can also control the temperature via an electric bellows and app, as well as many other bits and pieces as @goldstone 76 has mentioned.

The courses run here are excellent (and effectively pay for themselves as they can sort you a 10% discount if order a BGE direct from them)

Ashdown Manna

 

[Blue&WhiteSea]

I have had an old Barbeskew II for years that is still going strong, shame they don't make them any more but very glad spares are still available, can't beat a bit of hands free barbecueing while drinking beer!