I personally prefer the instant, reliable heat from a gas BBQ, with a few Hot Rox under the grill for that charcoal-style radiant heat. I had to leave a really nice one back home, & it's spent the last two NZ summers in a garage, waiting for me to come home... probably rusted away to nothing by now! *sob*
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...oooh, and what's your favourite ...
...oooh, and what's your favourite marinade recipe?
wood is best. gas is fake....
wood is best. gas is fake.
Yeah, wood is very nice- you have to ...
Yeah, wood is very nice- you have to wait till you've got the embers going but the evenly spread radiant heat is very nice to cook with. Actually, I do get annoyed by the cool spots you always get when using gas.
Wood is definitely preferable. ...
Wood is definitely preferable. Unfortunately, as we mostly barbecue on a wooden deck about 4m off the ground, gas seems prudent.
Marinade: half a dozen cloves of garlic per steak w/ balsamic vinegar.
Balsamic & garlic- nice & easy. Funny ...
Balsamic & garlic- nice & easy. Funny how basic stuff can really lift the flavour, Mum always used to just rub a kiwi-fruit onto the steaks the night before & leave them in the fridge. Soooooo nice.
Lime juice, honey, ginger & soy sauce marinades chicken skewers quite nicely- caramelises under the heat and goes golden brown.
My parents have a wood BBQ, but it ...
My parents have a wood BBQ, but it terrifies me, because my mother will wheel out her 80kg gas bottle that she uses for her kiln, and hook up this hose attachment thingie to it, and then light that so it's a huge fucking flamethrower and then they'll use that to get the wood going. I'm just waiting for a stray bit to hit the gas bottle and then it's BOOM, bye bye to my inheritance.
/they'll use that to get the wood ...
/they'll use that to get the wood going.
I have pretty strong memories of my uncle Paul, a 44 gallon drum style BBQ, way too much wood, and way too much petrol... the mushroom cloud was spectacular. We couldn't actually cook on the thing untill it had cooled down enough, at something like 11 o'clock at night. Even then the sossies were just these red centres cased in thick black charcoal. Maybe that's why I tend to prefer gas BBQs, way harder to balls it up!
once i went to ashburton and after some ...
once i went to ashburton and after some various drinks we decided we needed a fire. i dont remember what we pulled down to use, but we couldnt get it to light. so one dude skated to the nearest petrol station with an empty vodka bottle (and he looked like he had just drunk the whole thing) and they filled it up for. no questions asked. that got the fire started. we probably just ate sausages.
I like the nostalgia of a Charcoal bbq. ...
I like the nostalgia of a Charcoal bbq. There is something about it - and burnt meat from charcoal seems to taste better than burnt meat from gas.
But, if I am cooking I prefer to use gas for convenience.
There was one episode of "king of the Hill" where they compared them and could not find any difference in flavour. I'm not sure whether they are a reliable source of info though.
I saw something on the TV a while ago ...
I saw something on the TV a while ago (one of those celebrity chef programmes) featuring a visit to the World BBQ Championships- naturally, they're held in Memphis and are about as 'global' as the World Series, and if you ever needed to be completely put off ever BBQing anything again I'd heartilly recommend a visit... the chef was invited there as a judge and basically fed BBQd pork all day, expected to give detailed feedback after tasting each sample. One or two tastes would be tasty enough, but the prospect of a day of it makes my stomach gurgle in fear...
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RE King Of The Hill- no prizes for ...
RE King Of The Hill- no prizes for guessing Hank preferred propane?
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I've done good things for chicken with ...
I've done good things for chicken with yoghurt and lemon juice and brown sugar and garlic with whatever fresh herbs we had at hand.
I like whatever barbeques don't get masses of smoke in my hair (so probably not my parents'. but that might just be the Ngaio wind thing), but I do agree that it seems more authentic to do it on a not gas one.
fire with wood is really beutiful ......
fire with wood is really beutiful ...
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and a very good way for cooking, with ...
and a very good way for cooking, with also a special taste.
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Yum, looks delicious!...
Yum, looks delicious!
really .... *slobbering* this is the ...
really .... *slobbering*
this is the result:
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Yum! Saxzo, can we come for dinner?...
Yum! Saxzo, can we come for dinner?
charcoal/wood is preferable, because ...
charcoal/wood is preferable, because after you've got your sausages/chicken/whatever going, you can use the embers to cook potatoes, fish etc wrapped in tinfoil...thats where its at.
Of course, gas is less likely to get you arrested for breaching fire bans...
Is that pretty much the standard way of ...
Is that pretty much the standard way of BBQing fish? Wrap it in foil with a bit o' this, bit o' that?
I think I remember a mate doing it like that with some lemonfish and ground multi-colour pepper, it was pretty basic but really tasty. I guess the hotplate is a wee bit too hot for most fish, huh? Whenever I've tried doing fish on the hotplate, it just completely disintegrates.
Morning foetus, I'm a charcoal/wood ...
Morning foetus, I'm a charcoal/wood man myself, and yeah the tin foil fish thing in the embers is the way to go with butter, herbs, garlic etc .. look away now it's a wainui highjack of your thread .. :-)Richard's going to look at your amp as soon as he's got time, said it maybe next week or sometime then if that's okay ... when the studio's quietish that's the time they service all the equipment, when it's busy and up and running they can sit back then ...
You need to buy a firm variety of fish ...
You need to buy a firm variety of fish to stop it falling to pieces - your deli should be able to tell you which ones are realy firm.
My fravorite variation for tinfoil fish is to put some slices of lemon on the fish, bit of coriander, peper, salt and chunk of butter.
I'm going mad, all the water is off at work this morning and I can't make my morning coffee - I can see a building wide crises brewing. There are going to be riots!!
YUM... oh man I'm just craving fresh ...
YUM... oh man I'm just craving fresh fish at the moment. RE firm fish- you can do fresh salmon on the grill cant you?
RE topic highjack- no probs- not that I'm keeping tabs on Rich at all, but it sounded so damn good when I got it back from him the first time! And I'll only have a few days of quality time with it before I bung it in a dark, cardboard carton for a 12 week expidition halfway across the world on the unforgiving high seas... my heart, my poor heart, I don't know if I'll be able to wait that long...
Yeah, I don't see why not - actauly I ...
Yeah, I don't see why not - actauly I am sure it would work out really well - you can even get that cross grill pattern on a salmon steak and everything...
I saw Jamie Oliver do this thing once where he got a whole fish, added lots of herbs and wrapped it in newpaper and tied it upwith string. He then dipped the whole lot in water and then placed it on top of the barbie. Looked ok.
In Australia we used to take big twigs ...
In Australia we used to take big twigs of rosemary and use them as skewers for chunks of kangaroo, cooked over wood.
It tasted nice.
Never tried kangaroo before.... a bit ...
Never tried kangaroo before.... a bit like chicken?
<i>yeaup, bit like gater, lil bit like ...
yeaup, bit like gater, lil bit like squirrel but not as stringy... *lol*
Heh, nah, more like venison. Really ...
Heh, nah, more like venison. Really dark red, super-low fat content / rancidity, gamey. Can smell really bad.