Barbecue newbie

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frank

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Ok don't laugh, I've never used a BBQ before.:shrug:
Just bought a 2 burner with a side burner BBQ This one here

Do I need to use coals along with the gas?
I read about Lava rocks but the instructions say they are not suitable for the product so I guess they won't be getting used.
 
Just chuck your burgers on and away you go. No need for coals on a gas BBQ.
 
Like anything technical you buy, Read the manual. But like if your cooking on a hob. If it starts to burn/char too much (I like my bbq food slightly charded) turn it down. You should be cooking at a medium to low heat anyhow.
 
If it has a lid on it close it. Things will cook more evenly that way.;)
 
No coals and no lava rock??? that's a gas grill not a barbecue :) where's the smokey smoke going to come from?
 
Steep said:
No coals and no lava rock??? that's a gas grill not a barbecue :) where's the smokey smoke going to come from?
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Believe it or not it does work. I have had one for a few years now no charcoal, lava rock nothing. It works by burning the fat that drips off the food creating smoke which, if the lid is down, can't escape and flavours the food. Simple really.
 
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Nope, gas barbeques and the 'real' ones that use charcoal are completely different. You'll end up with a mess if you add charcoal.

Some of the gas ones have 'flavour bars/rods' built into them that are supposed to give the smokey taste, but I've never tried them. I suppose they could be useful if you're in a hurry, but I prefer a charcoal Weber. It also gives the guys a chance to stand around it swopping 'braai' wisdom, discussing rugby, and drinking while it heats up and the girls sort out the salads. This is a well established South African tradition!
 
MartynK said:
Nope, gas barbeques and the 'real' ones that use charcoal are completely different. You'll end up with a mess if you add charcoal.

Some of the gas ones have 'flavour bars/rods' built into them that are supposed to give the smokey taste, but I've never tried them. I suppose they could be useful if you're in a hurry, but I prefer a charcoal Weber. It also gives the guys a chance to stand around it swopping 'braai' wisdom, discussing rugby, and drinking while it heats up and the girls sort out the salads. This is a well established South African tradition!
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I got a Weber the other week. By Christ is great. I also got a chimney starter. By Christ that gets the charcoal going quick. Can be cooking in 30 mins using that.

To the op no just use as is and as aid use the lid.
 
My gas one uses lava rocks. I've always let the mrs cook on it but this years the first time I've cooked on it, now that I can cook and am a much better cook than the mrs.

So, given that, I heat the bbq for 20 to 30 mins on high first, then add the meats and close the lid, leave for 2 minutes, open, flip / turn the meats, close lid for another 2 mins.

This sears and seals the flavour, after that cook on medium / low and control the flames from the fat run off as opposed to try and put them out.
 
Davec223 said:
I got a Weber the other week. By Christ is great. I also got a chimney starter. By Christ that gets the charcoal going quick. Can be cooking in 30 mins using that.

To the op no just use as is and as aid use the lid.
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Have you tried cooking a roast in it yet? The results are superb, but use the indirect method. Might be best to use a meat thermometer too, until you get used to it, because Weber cooking times are usually shorter than a conventional oven. Beer can chicken (just Google it if you're not familiar with this) is another old standby.
 
MartynK said:
Have you tried cooking a roast in it yet? The results are superb, but use the indirect method. Might be best to use a meat thermometer too, until you get used to it, because Weber cooking times are usually shorter than a conventional oven. Beer can chicken (just Google it if you're not familiar with this) is another old standby.
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We are trying it soon for a roast. I have done a couple of lots of ribs I have made a great dry rub which I will be keeping in the cupboard from now on plus found a great bbq sauce recipe that had quickly become a favourite plus a great bbq baked beam recipe. I am using the indirect method for the ribs, currently they take 3 to 4 hours. Brisket is the next I want to try along with doing a full roast on it.
 
No coal required.
No lava rock either (They were more for the earlier gas BBQ's I think).

What your BBQ uses are called vapouriser bars.
Basically they are usually triangular bars that sit over the flames and heat up.
When the fat drips onto them, because they're so hot...it vapourises immediately creating the smoke/smokey flavour (That's what it does on hot coals too).

I've been a gas convert for a few years. The only problem I have is that when I shut the lid, the bloody food cooks way too quickly! lol

I'm migrating away from the crappy burgers and sausages approach (Having found some nicely priced variants of both, locally!).
I want to do more chicken, ribs etc. I'd love to do proper ribs on a BBQ. No idea where to start, and I'd probably b****r it up and burn them in 10 minutes lol
 
Marcel said:
No coal required.
No lava rock either (They were more for the earlier gas BBQ's I think).

What your BBQ uses are called vapouriser bars.
Basically they are usually triangular bars that sit over the flames and heat up.
When the fat drips onto them, because they're so hot...it vapourises immediately creating the smoke/smokey flavour (That's what it does on hot coals too).

I've been a gas convert for a few years. The only problem I have is that when I shut the lid, the bloody food cooks way too quickly! lol

I'm migrating away from the crappy burgers and sausages approach (Having found some nicely priced variants of both, locally!).
I want to do more chicken, ribs etc. I'd love to do proper ribs on a BBQ. No idea where to start, and I'd probably b****r it up and burn them in 10 minutes lol
Click to expand...
If you want the rub and sauce recipe I can post them. As to coping them, I sear them for approx 30 seconds either side then com them with indirect heat coals on one side odd the bbq with a pan of water under the ribs and bast the ribs with the bbq sauce after approx 1 hr of cooking every 10 to 15 mins for 2.5 to 3 hours. On a gas bbq just turn had on on one side and cook on the other side
 
Ooh that would be great if you don't mind.
What sort of ribs too? Any particular type etc? I'm determined to give this a whirl :D
 
Marcel said:
What sort of ribs too? Any particular type etc? I'm determined to give this a whirl :D
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I would suggest pork ribs, it's what most restaurants serve.

Most Morrisons sell whole racks of pork ribs, both plain, for your own marinade, or in a few of their own marinades.
 
Marcel said:
Ooh that would be great if you don't mind.
What sort of ribs too? Any particular type etc? I'm determined to give this a whirl :D
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No problem. I am on my phone at the moment I will post up in while for you. Just to warn you I do a lot in cup measurements as these are modified american recipes. I am using pork ribs brought from my local Farm Shop so also get a good "flap" of meat which I cut off and do separately. Give me 10 to get to my laptop
 
No rush mate. I'm logging off for the evening now anyway, I have to get up at 3:30 for work :(

Cup measurements are fine. After I went to the US, I bought a measuring cup which measured in, er, cups so I could make all the stuff that I brought back :D
 
Marcel said:
No rush mate. I'm logging off for the evening now anyway, I have to get up at 3:30 for work :(

Cup measurements are fine. After I went to the US, I bought a measuring cup which measured in, er, cups so I could make all the stuff that I brought back :D
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I have posted them in the tp cook book thread for all to enjoy.
 
Marcel, IIRC that spice mix I sent you is pretty damn good as a dry rub on most meats. It also works well mixed with oil and used as a baste.
 
Oooh I didn't think of that!M I've used it for chicken, but didn't think of using it on ribs. Will give it a whirl, cheers!
Same with the oil....We like to make our own viniagrette and olive oil dip with herbs for pieces of bread to dip into.....Goes well ;)
 
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