BBQs

Which type of BBQ is best?

  • Gas

    Votes: 0 0.0%
  • Disposable

    Votes: 0 0.0%

  • Total voters
    5
#1
It's that time of year and I'm after some advice. My previous Barbeque was the traditional charcoal type but I'm now being tempted to buy a gas one.

Anyone with experience of gas BBQ's care to enlighten me before I part with any cash? Pro's and Cons, top tips etc?

Thanks

TBU

:D
 
#2
always charcoal.

you can't get the proper barbecue flavour without it as the smoke from the coals helps flavour the meat. If you want to go the whole hog, get some hickory or applewood chippings and chuck them on a short while before cooking, makes it taste amazing!
 
C

cloudbuster

Guest
#3
And for that authentic atmosphere, don't bother with a shiney new-fangled BBQ - get a 45 gallon drum, preferably still containing a residue of oil, hacksaw it into two shells and make a couple of hinges out of coathangers.

A bit of mesh screen to cook on and you'll be the talk of the neighbourhood.
 
#6
TheBigUn said:
It's that time of year and I'm after some advice. My previous Barbeque was the traditional charcoal type but I'm now being tempted to buy a gas one.
Anyone with experience of gas BBQ's care to enlighten me before I part with any cash? Pro's and Cons, top tips etc?

Thanks

TBU

:D
Don't be tempted. You might as well be cooking on a grill inside. It doesn't really taste of a BBQ, just grilled meat!

I've binned our gas one and now back to fanning the flames. :D
Much, much nicer.
 
#8
cloudbuster said:
And for that authentic atmosphere, don't bother with a shiney new-fangled BBQ - get a 45 gallon drum, preferably still containing a residue of oil, hacksaw it into two shells and make a couple of hinges out of coathangers.

A bit of mesh screen to cook on and you'll be the talk of the neighbourhood.
That may be fashionable in East Hull cloudbuster but I was thinking of something more aesthetically pleasing to be honest. :wink:
 
#9
TheBigUn said:
It's that time of year and I'm after some advice. My previous Barbeque was the traditional charcoal type but I'm now being tempted to buy a gas one.

Anyone with experience of gas BBQ's care to enlighten me before I part with any cash? Pro's and Cons, top tips etc?

Thanks

TBU

:D
Having seen you try and light a Benghazi I suggest you go for the electric BBQ option

Or set fire to one of those big gas pipes you work with now
 
#11
The charcoal BBQ is the bastion of Britishness. One of the proudest parts of our culture is a semi-naked fat bloke, burning chunks of meat and slowly getting sunburnt himself. The end result - charcoal caked with grass on the outside, salmonella on the inside, and all the associated digestive problems for the next week.

Wishful_Thinking said:
Don't be tempted. You might as well be cooking on a grill inside. It doesn't really taste of a BBQ, just grilled meat!

I've binned our gas one and now back to fanning the flames. :D
Much, much nicer.
I totally agree. Definately use charcoal. It's all part of the experience. Edible food is for wusses.
 
#12
Ozgerbobble said:
TheBigUn said:
It's that time of year and I'm after some advice. My previous Barbeque was the traditional charcoal type but I'm now being tempted to buy a gas one.

Anyone with experience of gas BBQ's care to enlighten me before I part with any cash? Pro's and Cons, top tips etc?

Thanks

TBU

:D
Having seen you try and light a Benghazi I suggest you go for the electric BBQ option

Or set fire to one of those big gas pipes you work with now
I never lost my eyebrows but I do know many who did.

The resulting loud Woof became the official A2 reveille along with the black sooty mushroom cloud which helped those who were lost find the chefs tent/SQMS. :wink:



I was only there because my wagon was broken down and I was at LAD main getting repaired, unlike some REMFS that I know who spent most of their time in the lap of luxury with A2 and Command Tp. :wink:


Obviously that doesn't include the time when I was Cmd Tp Sgt but I don't want anyone to know about that so we will keep that between you and I. :wink:
 
#13
Charcoal every time. Lumpwood for preference-the "easy light" stuff always tastes of petrochemicals to me. Its easier to control too,just have different height grills.
Gas barbies are just grills,they impart nothing but "burnt " to the taste,and all the cheap ones Ive tried have been dire.
45 Gallon drums are great,just make sure theyre clean first,and pre-heat them when youve welded all the grills etc inside to burn off any remaining nasties. I like painting them with high temp paint after that,but you may like rust
 
#14
disposable ones ffs its the UK how many time are you actually going to use them?
jamie oliver recommends something that costs over a grand I'm sure its very very good but turning a few bits of meat black 3 times a year not exactly worth spending loads on :roll:
 
#16
Cooked in the Blackburn style?

msr
 
#17
bubsnicket said:
Bikini_Black said:
yep, what he said. plus you'll be able to cook virtually anything on the facker, even a vegetarian!
You'r taking too much room up in my gene pool, get out.
Why would you prefer a lightly grilled vegan with garlic instead?

You are the one wasting gene pool space. Try learning to understand implications properly!
 
#18
Gremlin said:
bubsnicket said:
Bikini_Black said:
yep, what he said. plus you'll be able to cook virtually anything on the facker, even a vegetarian!
You'r taking too much room up in my gene pool, get out.
Why would you prefer a lightly grilled vegan with garlic instead?

You are the one wasting gene pool space. Try learning to understand implications properly!
[rant]
Read a few of BBs recent posts on the vegetarian thread and come back when you understand the context instead of jumping on the first thing you can find and trying to make yourself look like the big man on the internet.
[/rant]
 
#19
BBQ tip,

Mix up some Heinz ketchup with runny honey - equal amounts. Then add a couple of heaped teaspoons of powdered Chinese 5 spice to the mix. Whisk it up and leave for about 2 hours.

Pour some of it over chicken or pork and marinade for about another 4 hours.

Before the BBQ - scrape off the excess marinade from the meat and discard. When the meat is cooked drizzle it with some of the mixture you have already set aside.

It is superb.
 
#20
If you cannot find anything local you can order the 5 spice from here - The Exotic Food & Spice Company 01634 869653.

Fennel, cinnamon, aniseed, cloves, ginger.
 
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