BBQ Time... which one to get?

all you need is the weber fire cubes and a chimney starter and your good to go in 20 mins :)
 
Love food cooked over charcoal but it's a PITA to go through all the faff of lighting the things and waiting for them to be ready to cook on for 10 minutes! A lot of what we eat on holiday is cooked either over coals or in a proper wood oven so I get my fix then. 5 weeks and counting!!!
 
Nod said:
Love food cooked over charcoal but it's a PITA to go through all the faff of lighting the things and waiting for them to be ready to cook on for 10 minutes! A lot of what we eat on holiday is cooked either over coals or in a proper wood oven so I get my fix then. 5 weeks and counting!!!
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Waiting for it to be ready is the best bit. A chance to stand around the fire with a cold beer.
 
Bu99er that! I'd rather spend the time watching the swallows/swifts chasing the insects, listening to the cicadas wooing while sipping on a large ouzo! In fact, by the time we get to the restaurant, the fire/coals are up to temperature and ready to cook on.
 
Anyone tried cooking there steaks "caveman method"?

You can not used fire lighters or gel so you need to start it with paper or/and kindling. Then once the flames die down and the coals are glowing spread the coals and fan to blow away all the loose ash.
Then put your steaks directly on the coals.

I've not tried it myself. I'm going to get a starter chimney and give this a go on the weekend. :)
 
rjbell said:
Anyone tried cooking there steaks "caveman method"?

You can not used fire lighters or gel so you need to start it with paper or/and kindling. Then once the flames die down and the coals are glowing spread the coals and fan to blow away all the loose ash.
Then put your steaks directly on the coals.

I've not tried it myself. I'm going to get a starter chimney and give this a go on the weekend. :)
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Let us know how you get on! :D

I've been braaing for donkey's years but I'm not tempted to try this. Steak is just too expensive for an experiment, and I can't see any advantage over using the grid?
 
MartynK said:
Let us know how you get on! :D

I've been braaing for donkey's years but I'm not tempted to try this. Steak is just too expensive for an experiment, and I can't see any advantage over using the grid?
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Properly not. I get free steaks from my father in law so I'm not to worried. It's my son's 2nd birthday Sunday and we are having a BBQ. Hopefully he will bring some steaks and will give it a go.
 
MartynK said:
Let us know how you get on! :D

I've been braaing for donkey's years but I'm not tempted to try this. Steak is just too expensive for an experiment, and I can't see any advantage over using the grid?
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My colleague is from Cape Town, and she always refers to braai instead of BBQ.
Some of the things she mentions sound so good.
 
Well, today I turned into a man - my first charcoal bbq (well, had done a couple of disposables in the past but they don't count!).



Although it was not meat... but pizza! A tip I learnt quickly was don't put all the charcoal in the middle in the metal cage things, the pizza stone gets too hot! I also skimped on the amount to use and should have spread it round and left it a little longer to get hotter, but the 3rd pizza was perfect. Also made the mistake of putting cherrywood on and then corn on the cob to early - very smokey! Stink of smoke but enjoyed the challenge. Burgers tomorrow!
 
Whatever you do don't buy a Weber Gas Barbecue - They do a brilliant job of cooking the food but your mates will never stop winding you up (while eating your food and drinking your beer) telling you it's just a grill not a real barbecue :(
 
cambsno said:
Will you marry me?
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He's a keen outdoors man. bird shooting, fishing and gardening. No one seems to pay for anything in the village, it's all trading and he's always got plenty to trade with.

We play "what's on the step?" Game with the kids when we visit. It could be anything rabbit, pheasant, wood cock, bass, mussels, veg who knows.
 
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Bbq. In the U.K. Weather ify at the best get a gas bbq ready on minutes instead of hours. And then just cook
I had my first gas one on 1979 and it lasted 25 years. Got a new one no where near as good quality. Ended up with a weber gas bbq really good quality.
 
cambsno said:
Well, today I turned into a man - my first charcoal bbq (well, had done a couple of disposables in the past but they don't count!).


!
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Looks good, BUT .................... why inside your shed? :LOL:

;)
 
cambsno said:
Well, today I turned into a man - my first charcoal bbq (well, had done a couple of disposables in the past but they don't count!).
Although it was not meat... but pizza! A tip I learnt quickly was don't put all the charcoal in the middle in the metal cage things, the pizza stone gets too hot! I also skimped on the amount to use and should have spread it round and left it a little longer to get hotter, but the 3rd pizza was perfect. Also made the mistake of putting cherrywood on and then corn on the cob to early - very smokey! Stink of smoke but enjoyed the challenge. Burgers tomorrow!
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Will be doing my first charcoal BBQ (in 15 or so years) tomorrow. Brisket has received a coating of rub and wrapped in the fridge. Also some chicken thighs.
For Sunday I'm trying a beer can chicken.
Bit nervous for tomorrow as never done a low and slow before- any tips would be useful!
 
viv1969 said:
My colleague is from Cape Town, and she always refers to braai instead of BBQ.
Some of the things she mentions sound so good.
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I bet they're really good... :)

Surprise your colleague. Next time she mentions having a braai, just reply 'lekker'. Seriously, I'm not pulling your leg. It's Afrikaans for great/really good/tasty and just about all English speaking South Africans use it too.
 
Craig1912 said:
Will be doing my first charcoal BBQ (in 15 or so years) tomorrow. Brisket has received a coating of rub and wrapped in the fridge. Also some chicken thighs.
For Sunday I'm trying a beer can chicken.
Bit nervous for tomorrow as never done a low and slow before- any tips would be useful!
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Are you using a Weber or a similar kettle braai?
 
Craig1912 said:
Will be doing my first charcoal BBQ (in 15 or so years) tomorrow. Brisket has received a coating of rub and wrapped in the fridge. Also some chicken thighs.
For Sunday I'm trying a beer can chicken.
Bit nervous for tomorrow as never done a low and slow before- any tips would be useful!
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Are you doing the brisket in the oven first or full time low and slow on the bbq?
 
Using a Weber Mastertouch and yes full time low and slow. fingers crossed it goes ok but got some sausages and burgers if it all goes wrong!
 
Craig1912 said:
Using a Weber Mastertouch and yes full time low and slow. fingers crossed it goes ok but got some sausages and burgers if it all goes wrong!
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You'll be fine, it's straightforward. Use indirect cooking (Webers come with instructions but, basically, build the fire on each side and use the charcoal rails to hold it). Put a drip tray in the middle, under the grid, to catch the juices. Weigh the meat and work out the cooking time, but I recommend getting a probe type meat thermometer too. It's more accurate, and pretty much guarantees good results until you get used to the Weber, then you can probably do without it. Light the coals, give them about 30 - 40 minutes to settle down, put the meat in, lid on and cook. Just leave it alone, you'll be able to hear/smell the meat roasting after a bit and there's no need to peek!

Only other thing I suggest is preparing more coals in a starter chimney if the cooking time is going to be more than about 1.5 - 2 hours. You don't want to add fresh charcoal during the cooking process, it needs to be glowing red with all the smoke burnt off.

Have fun! :)
 
2nd day, 2nd BBQ. Just some burgers and bangers, used the rails so i could place food over to sear then at side ti indirect. Pork & chicken kebabs tomorrow!
 
MartynK said:
You'll be fine, it's straightforward. Use indirect cooking (Webers come with instructions but, basically, build the fire on each side and use the charcoal rails to hold it). Put a drip tray in the middle, under the grid, to catch the juices. Weigh the meat and work out the cooking time, but I recommend getting a probe type meat thermometer too. It's more accurate, and pretty much guarantees good results until you get used to the Weber, then you can probably do without it. Light the coals, give them about 30 - 40 minutes to settle down, put the meat in, lid on and cook. Just leave it alone, you'll be able to hear/smell the meat roasting after a bit and there's no need to peek!

Only other thing I suggest is preparing more coals in a starter chimney if the cooking time is going to be more than about 1.5 - 2 hours. You don't want to add fresh charcoal during the cooking process, it needs to be glowing red with all the smoke burnt off.

Have fun! :)
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Thanks- got a Maverick temp probe so got that sorted. BBQ came with a couple of charcoal baskets so just going to use one on the side and put the meat over a tray on the other side. also a tray of water to keep things moist
 
rjbell said:
He's a keen outdoors man. bird shooting, fishing and gardening. No one seems to pay for anything in the village, it's all trading and he's always got plenty to trade with.

We play "what's on the step?" Game with the kids when we visit. It could be anything rabbit, pheasant, wood cock, bass, mussels, veg who knows.
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There have been sightings of "school" bass in the river near to me, so I may well take a wander down there today or tomorrow.
 
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