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BBQ's which type is best ?

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Reidy's Bottle Of Grecian

Reidy's Bottle Of Grecian

The Unobstructed View
as another.....ahem, long hot summer approaches, with all those balmy evenings, all the windows open at night, too uncomfortable to get to sleep, the BBQ season will also soon be upon us, now a BBQ doesn't have to be a chuck away tin foil job that can only produce more charcoal for the next one, it can be a culinary experience that is far more than sausages and burgers (although they should be on the menu...just don't under any circumstances prick your bangers). there's the classic surf & turf for instance combining fillet steak with the biggest prawns you can find, you can even grill vegies on the bugger.
so that brings me to the issue , what is the best type of BBQ to get, how many have a nasty, rusty cheap, tinny, open topped jobby in the corner of the back garden, ready to go to the tip and be replaced with another cremation h.q. which will undoubtedly suffer the same fate next year.

i personally would not part with my weber kettle bbq, 4 years on and haven't burnt a thing (if you cook with the lid on it cannot support a naked flame), it has stood outside withstanding anything that nature has launched at it and not a blemish to be seen, a quick wash and good as new again. the gas one with the lava rocks has long since gone to the dump. now there are a vast amount of bbq's available, smokers,tandoors ...all kinds, so which is the best?
i would argue the case for webber anytime(wish i'd got the next size up though), i also wouldn't mind one of those cast concrete mediteranean one's but am dictated by space. the webber can also..according to the book you get with it... be used as an oven by placing the brickets at the side causing a convection effect although i haven't tried this yet.

for me the webber gets a big (y)
 
if i could get an authentic indian tandoor, i would.

having never used one i cant comment on how good it is/could be.

i have made a few bbq's for coal, big enough piece of slate, few bricks, grill, away you go.

the best facilities in the world wont produce good food, its down to the cook, likewise, basic facilities can still produce top food if the cook knows what he or she (yeah right !) knows what they are doing.

seen a couple of the gas bbqs in action, they did the job but weren't overly impressive.

to be able to make my own tandoori chicken and garlic naan breads. :salivates:
 
I've just got your bog standard BBQ but it does the job and has never let me down, Tuna steaks and Salmon taste bloomin marvellous on it .
 
We replaced our Kettle BBQ last year for another. Gas has no taste, fossil fuels such as charcoal, coal and even wood help flavour the meat much better. I save bits of wood, barl especially, from trees in our garden to add to coals, the eucalyptus bark is particularly good.

If you go for an open burner get a water pistol to dampen down any flare ups, you can also soak anyone passing by(y)(y)(y)
 

think i'll get a water pistol anyway!!! make sure it looks nothing remotely like a real gun though, or the fuzz'll be round investigating,and you don't wanna share any of your madagascan's with them !!.....or get shot.
 
If you are going to BBQ a lot, go for a really good gas BBQ. So much easier and worth every penny spent.
 
Yeah, gas bbq with those lava rocks, topped up with bark as Monty says.

Lovely smokey flavour and a piece of piss to set up.


Chefs tip - throw on a few stems of fresh rosemary to give those chunks of meat an extra lovely fragrant smokiness.
 

i view having a barby as an event as opposed to hassle, soaked woodchips can be thrown onto coals/lumpwood also, i agree with the rosemary and have also found that putting a skewer through the item to be cooked, withdrawing the skewer and pushing the rosemary through the hole falls into the category of 'taste sensation'
i was in a cash&carry earlier and they had some big stainless gas ones, would look very nice on the decking but i resisted as i feel that if left outside uncovered then you would soon find out the quality of the stainless steel ,when it went rusty. you wouldn't need a metallurgist (kharkiv) to analyse it ,to tell you it was bog standard steel. they also had water pistols but i didn't get one.
 
Chef's tip, for juicy charcoal grilled meat, after the coals have ashed over, spread them to the outside of the grill and place a foil tin with about 1" of water among the coals. Cook the meat in the center of the grill. The heat evaporates the water and it penetrates the meat.

An alternative is to brine your chicken. A couple of tablespoons of salt in a zip-lock bag full of water. Add chicken breasts to bag and let soak for 30-45 minutes. The salt absorbes into the chicken increasing the water that is retained during cooking. It doesn't make the chicken any more salty than before either. It is fool-proof (providing youdon't overcook it, then nothing can save you!)
 
another good thing about the kettle bbq (after all thats what the threads about) is that because you can use it as an oven you do your homemade pasties in it, and if there's any wiginers coming round the classic wigin kebab..... meat&potato/steak/meat&potato/steak.
 
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