If you're using a gas barbecue you may as well be using your normal cooker but with the kitchen door open. In other words, you're doing it wrong! My dad does great tandoori chicken on the BBQ. Mmmmmm. I also love pork in Stubbs BBQ sauce.
I think it's down to how good a gas BBQ you get - my Dad has a pair of Weber's (one charcoal, one gas) and both produce magnificently tasty food - the gas one is nearly (and I mean very nearly) as good as the charcoal one. Then again they're not for the faint hearted or the tight budget.
Fair point. I have a feeling it'll be hard to convince the gas lovers to go charcoal though. I'm still getting a charcoal BBQ this summer. I want some chargrilled burgers and chicken! You're all welcome any time Just give me plenty of warning so I have time to marinade the chicken etc
I actually sabotaged mine tonight -- removed the gas burner totally and converted it to a charcoal Had difficulty getting it started, even with huge chunks of firelighters, so turned the hairdryer on it -- worked a treat, unsure how safe it is though I may try and refine my technique tomorrow with steaks -- I can cook them beautifully in a skillet, but bbq may be more challenging. Smoke box, that's interesting -- hadn't heard of that. May try it at some point -- I bet burning certain wood chips adds beautiful flavour.
I've got my trusty old grill ready for today's festivities, about to go start putting meat on it. Burgers and steaks today. Wish I could find bison and ostrich, bison is amazing and I want to try ostrich.
Coming from the southern hemisphere, a BBQ is in the blood. I prefer charcoal or wood (the right kind, not knotty treated pine - poison) but I have an old worn out gas one that is on it's last legs. My kids aren't patient enough to wait through the prep that a charcoal BBQ requires. Try Paua (abalone on this side of the world, minced with some onion) fritters over a slow heat, yum yum. Sent from my HTC Desire S using Tapatalk 2
Smoker box, you can use on charcoal or gas barbeques: And examples of wood chips or pellets (their descriptions, not mine!): Apple - Strong - Sweet, fruity smoke. Strongest of the fruit woods Black Walnut - Very Strong - Intense smoke, slightly bitter like walnuts Cherry - Mild - Sweet fruity smoke that gives a rosy tint to light meats Hickory - Strong - Bacon-flavour, most commonly used and recognized smoke Jack Daniel's - Strong - Sweet smoke with aromatic tang, good on red meats Mesquite - Strong - Spicy, very distinctive smoke of Southwest cooking Mulberry - Mild - Sweet, tangy, blackberry smoke flavour Oak - Mild - Heavy smoke with no after-taste, gives foods a wonderful smoked color Orange - Mild - Tangy citrus smoke - great with seafood, gives foods golden color Pecan - Mild - Similar to hickory but milder and sweeter with a nut after-taste Savory Herb - Strong - Zesty and robust flavors of Italian herbs Sassafras - Mild - Musky, sweet smoke with a root beer after-taste Sugar Maple - Mild - Very mild, a sweet light smoke Then there's herbs ... lol
+1 to this - fantastic book with everything you could ever need to know - from grilling methods to excellent recipes to simple things like how long to grill mushrooms or corn on the cob for. Got to be a charcoal grill for me - preferably with lashings of cold beer to keep things (me) well fuelled!
I have to agree with this one. Gas BBQ's are convenient, but it's not really BBQ. To be pedantic most of what we do in the UK is grill, real BBQ is low and slow smoking which makes a world of difference. For anyone with a charcoal BBQ, buy a chimney starter, they are inexpensive and will have you ready to cook in 20 minutes.
Agreed - even for grilling, some people claim that a gas BBQ with a smoker is good enough but I disagree - nothing like waking up the next morning and your clothes smelling of the BBQ smoke Really need to get round to doing a 'proper' BBQ (indirect grilling) I replaced mine at the weekend as the previous one's gone rusty - I might still give it another whirl at some point... Long live the good weather!
+1 Bison is truly incredible meat - so unbelievably hard to find over here but hugely recommended from this red meat lover. The juiciest, most flavoursome meat I've ever had the pleasure of munching - and the steaks are frigging huge! Please excuse me now as I wipe the large puddle of drool off my desk
Nealieboyee just got repped! Braai is a staple in this part of the world. That being said, "gas or charcoal" would get you crucified. It's open flame, burning down to coals. It's culturally a theme here to stand around a fire, drink good lager and talk about sports, then fry some meat somewhere along the line. Salads, bread, anything non-meat is left to the females. Real men eat red meat straight from the coals, without knife/fork/plate. Also: "meat" is red meat... everything else, Borewors (literally: Farmer Saussage... nothing like German Bratwurst... not even almost) included counts as veg. Stereotypes aside: Africa in general and Namibia in particular have one huge advantage: GREAT meat, GREAT wood (NOTHING beats camel thorn... trust me), and Great lager (that's Namibia more than Africa... South African beers are beyond rubbish). We braai a LOT here... as in "if-you're-not-braaiing-every-second-week-you're-probably-a-vegetarian-and-not-to-be-trusted-anyway".
I bring beer and Texan steaks?!?! Oh, and some Stroh rum Wood or coal brickettes, gas is for the kitchen. Boerewors counts as veg? Well I have been meaning to eat more fruit and veg.... Hehe. Start the braai up around midday, and carry on till early hours of the morning drinking and eating with little or no ill effects the next day.. gotta love it Have to agree on the beers, though I do love my Hunter's ciders Lol yeah
Hell yes, Boerewors is veg... It's not a steak, is it? Also veg: Ribs (technically: finger food...) Skilpadtjies (lit.: Tortoises - Lamb liver in a net of Lamb Fat. Don't hate it until you tried it - it's DIVINE). Poffadder (puffadder - like the snake. Very similat or Skilpadtjies, but more in a saussage format, and not as yumm). Chicken Salad Veg Bread Anything that's not a steak Proper drinks for a braai: Brandy (with coke and ice... otherwise you're probably a tosser) Beer Ciders Wine/champagne is for women. Just like Anything that's veg. Other things permissable - Jagermeister, Stroh Rum (but only if there's noone there in closed shoes... we don't drink Stroh in decent company) While Fish is also "braaiable", it's not for a braai... whoever brings fish to a braai probably pees sitting down and is probably from south of the Orange River (i.e. South African) - that's at least what the guys here in Namibia say...
We've had three so far. I always do it, mainly as I'm a pyromaniac, , but also because I'm apparently damn good, Charcoal everytime for us, for the last few years, we've been using the instant light bags (containing charcoal not briquettes which seem rubbish). Works really well and easier to start than firelighters.
QUOTE=BentAnat;3068507]While Fish is also "braaiable", it's not for a braai... whoever brings fish to a braai probably pees sitting down and is probably from south of the Orange River (i.e. South African) - that's at least what the guys here in Namibia say... [/QUOTE] Whoever does that is a retard... at best you smoke fish Same here, I always end up taking over the BBQ/braai. heck, my part time job through high school was running a Boerewors roll stand