GRcade

Damn Poser, sounds like a tasty BBQ. Can we come?

Dan. wrote:Damn Poser, sounds like a tasty BBQ. Can we come?

Sure, why not.


I got two pork tenderloins today - the long, thin ones that cook in a few minutes. I'm gonna marinade them in two different sauces for 36 hours.

BBQ update: the BBQ I bought is great. Using the Weber chimney helps no end for getting it started.

However, I massively over-catered. Some of the food didn't even make it onto the grill.

I also have a lot of cooked BBQ meat in the freezer. Any ideas what I can do with that? It's basically sausages and home-made lamb kebabs.

Have a BBQ every day until it's eaten.

Donate it to a gas pleb so they know what a barbecue should taste like.

This thread needs a big delicious bump.

Gas BBQ fired up on Saturday

Dual wrote:outdoor gas grill fired up on Saturday

Ftfy.

We're thinking of getting an outdoor gas grill to go along with the barbecue, so when time is pushed or we have a lot of people round, we use the gas (because you can keep cooking for longer). If we want a proper barbecue, we use the barbecue.

Ad7 wrote:

Dual wrote:outdoor gas grill fired up on Saturday

Ftfy.

We're thinking of getting an outdoor gas grill to go along with the barbecue, so when time is pushed or we have a lot of people round, we use the gas (because you can keep cooking for longer). If we want a proper barbecue, we use the barbecue.

Another convert welcome aboard

You'll use the gas once and wonder why you've been strawberry floating about with coal for so long.

Because I want to have a barbecue.

Ad7 wrote:Because I want to have a barbecue.

Must be annoying when you realise coal adds literally no taste and you have loads of gooseberry fool to clean up.

Literally no taste?

Ad7 wrote:Literally no taste?

Yeah, coal adds no flavor to food.

I see its that time of year again so here goes: Hime is correct, the use of charcoal in a barbecue does not make any difference to the flavour of the meat, absolutely zero. The only benefit of charcoal when cooking meat directly is the high heat it generates, a good gas barbecue however will generate heat similar to a charcoal barbecue so the difference there is also negligible. The only way you will see benefit from a charcoal barbecue is if you are smoking your food and using wood chips. I hope this helps everyone move on from this sillyness and enjoy their barbecues regardless of their chosen fuel source.

Every year I set myself a barbecue goal, last year it was brisket but I didnt get to barbecue much so my brisket plan kinda fell apart. This year however I have a much loftier goal, Im going to build my own smoker.

Literally no difference using coal.

Apart from the smell and taste.

But apart from THAT, literally no difference.

And yes we use hickory wood too

Ad7 wrote:Literally no difference using coal.

Apart from the smell and taste.

But that isn't true.

Ad7 wrote:Literally no difference using coal.

Apart from the smell and taste.

But apart from THAT, literally no difference.

And yes we use hickory wood too

What sort of daft bastard uses coal?

Hime wrote:

Ad7 wrote:Literally no difference using coal.

Apart from the smell and taste.

But that isn't true.

I heat my food over a coal barbecue or I heat it on a gas grill and there is no taste difference at all?

Ad7 wrote:

Hime wrote:

Ad7 wrote:Literally no difference using coal.

Apart from the smell and taste.

But that isn't true.

I heat my food over a coal barbecue or I heat it on a gas grill and there is no taste difference at all?

Correct, the taste of barbeque comes from the fat dripping onto the hot lava rock or charcoal and the smoke flavours the food. I guess a crap gas barbecue might not get the lava rock hoy enough.

You can add wood chips using either if you want to smoke.

What about the hot plate grills?