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ROF BBQ’ers

As stated on the other thread, ex Mr Tam took the BBQ when he left. I need to replace it. Please offer your guidance bearing in mind I will not be having big fook off parties and I don’t want to spend £thousands. Presumably a charcoal bbq will be the cheapest option. Please educate me on where tf to start in terms of cooking on one.

 

(Also, while I’m here, mowing the lawn. Ffs. What a shit job. It’s why god invented husbands no doubt. I do not need advice on this faod)

 

ALSO - putting the bins out. every time I do it I think of showgirl’s mega thread on the subject.

I have gone back to charcoal.  was about 89 quid from b&q - classic round style.  being cheap it was a total cvnt to build so be wary if you r not diy savvy.

in terms of cooking - 4 firelighters, dump charcoal on top light (one of those cooker lighter stickers is helpful) and wait for it to grey.  middle is hottest.  Sausages are easiest.  steak takes f-all time.  burgers are more fally aparty.  dont bother with chicken until u r confident.

I also like those massive mushies with pesto and parmesan on

My mate has a few Argentinian grooms (and the argies are the world experts at bbq) and what they do is leave small blocks of wood in petrol.  Works well as a firelighter and seems like very little effort.

When I was in the US about 20 years ago, they had these “logs” which were wrapped in a sort of firelighter paper thing.  Actually did say “light here” heh. 

They need oiling every now and again but I love mine.  It's lovely in the late Autumn sitting outside by a fire, plus it doesn't contravene the smoke control zone prohibitions because it doesn't have a chimney.

over the course of 2 barbies today i did giant mushies with pesto and parmesN - prawns with chorizo chilli and garlic (oil and in a dish), saussies (3 kinds) burgers and veggie burgers, onions and smaller mushies also in a dish.  am cream crackered now and smell like a welsh smokehouse.

Get some bricks.  You’ll need about about fifty.  Free from a demolition site or 35p each from a builder’s merchant.  

Get a piece of steel mesh.  If you have to buy it, about £1.80-s worth.  

Arrange brix in a rectangle about four brix deep.  Bung in firelighters then charcoal.  Light. Wait.  Then stick sausages, chops, burgers, drumstix, lobsters etc on steel mesh and put it over the top.  

Just as good as an expensive bbq from some pincer shop and max expenditure under £35.  

Well, I suppose I should have mentioned that their idea of a bbq is a five foot deep pit with a seven foot grill angled across the top and a half carcass draped on it.  Petrol is fine for that but mini little bbqs maybe not so much.

I've had mixed results from them but this one was great - did steak and burgers, peppers, corn on the cob and hot dog sausages.

its already turning cloudy here and temp dropping, rest of the week won't be this good.

I think we will have to get a proper one tho - I've never seen OH bbq and for a saffa that's just wrong some how  

Sausages en bbq are meant to be crisped to cinders.  number of school fetes or rugby club do where they've over heated but under cooked.  bleurgh.  sausages should not be pink once cooked.  sort of reverse prawns.

Hence multi level grills. The right temperature for most stuff is the wrong temperature for sausages, especially where they are very close to the heat. 

I wouldn’t necessarily bother on a disposable - much easier to do pretty much anything else. If you have to, do them last when it’s begun to cool down a bit. 

Just get a gas one, you know it makes sense.

The Heston ones in John Lewis look decent.

I've got a basic weber gas one, cost about £350, does the job

A mate of mine has an electric one which he uses on his balcony (yeh lives in a flat, urgh right?) and it actually cooks things really nicely. He can control it with his iphone and it tells him when the meat is cooked.

I'd like a proper dual chamber BBQ made out of a pair of recycled oil drums, like you see at the BBQ competitions in the States. The kind you can fit a whole suckling pig in and hot smoke for 16 hours until it just falls off the bone.

 

Supes, could always look at making one yourself. A lot of them are made out of old propane tanks as well as oil drums. A while ago I bought my brother Aaron Franklin's book on smoking and it had some design stuff in there on making your own. My brother did make his own smoker out of an old steel drum that previously contained raspberry puree rather than oil.

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