Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
*Charcoal* BBQ/Grilling
Options
Comments
-
I mentioned a while ago going to Franklins in Austin, TX - Some photos below. Still thinking about that brisket.
Seriously impressive stuff.The first question I have is that, as this is a gas BBQ, how do I get my food to not just taste like it's been cooked in a gas oven? I mean, aside from the fact the food is being cooked from underneath, what's the difference? I had this idea in my head that I'd need some form of stone or something to generate smoke as that's how a normal BBQ adds flavour, right?
As mentioned, I've used it a good bit already, and quite a bit of food falls through the grills onto the V-shaped covers, which then burns to a crisp and produces smoke. It also occasionally catches fire though, producing flames that can last a few seconds to a minute or two (depending on how much falls). I'm not sure whether I should be leaving this burned food on the plates, or cleaning it off after every use?
Finally, food that doesn't fall on the covers falls to the bottom, where it is incinerated too. This needs to be cleaned out regularly enough to ensure it doesn't catch fire, but am I inhibiting the ability of the BBQ to add a BBQ flavour by removing this stuff?
So in summation, can a gas BBQ make food taste as if it was cooked on a charcoal BBQ, or are they just fundamentally different implements? I have enjoyed all the food I cooked on it (aside from the fish skewers I undercooked last night!) but I just want to be sure I'm getting the best out of it.
In my opinion, a gas grill/BBQ will never taste the same as a charcoal one, but that's not always a bad thing. Especially for how much easier it is to operate. The drips of food that sizzle and evaporate are part of will add to the flavour - Much as cooking over a large BBQ pit.
You can add wood to your grill to get more of a 'proper' BBQ flavour, have a google online and play around. In some cases, you may be able fill the V shaped pieces with wood, but definitely make sure it's safe to do so first.
Do clean the bottom of the grill out - Those bits and pieces of food can contribute first time round, but they'll turn the smoke acrid after a few cooks. They'll also attract bugs, etc.
I'd say gas and charcoal are pretty different. I'd just use a gas grill to sear/grill/cook fast, whereas charcoal BBQ's can be used for smoking, grilling or a mix of both. But there's a bit more to them between managing coal, wood and air flow. I'm not saying gas grills are bad by any stretch either though.0 -
So I bought a gas BBQ last week, a standard 4-burner with side plate from Argos. I've used it numerous times since, even cooking my breakfast sausages on it yesterday morning
However, the documentation provided was very light and I have a few questions I'm hoping someone can help with.
This is what I bought
The BBQ itself has those upside down V-shaped covers over the gas flame, with empty space between and below them.
The first question I have is that, as this is a gas BBQ, how do I get my food to not just taste like it's been cooked in a gas oven? I mean, aside from the fact the food is being cooked from underneath, what's the difference? I had this idea in my head that I'd need some form of stone or something to generate smoke as that's how a normal BBQ adds flavour, right?
As mentioned, I've used it a good bit already, and quite a bit of food falls through the grills onto the V-shaped covers, which then burns to a crisp and produces smoke. It also occasionally catches fire though, producing flames that can last a few seconds to a minute or two (depending on how much falls). I'm not sure whether I should be leaving this burned food on the plates, or cleaning it off after every use?
Finally, food that doesn't fall on the covers falls to the bottom, where it is incinerated too. This needs to be cleaned out regularly enough to ensure it doesn't catch fire, but am I inhibiting the ability of the BBQ to add a BBQ flavour by removing this stuff?
So in summation, can a gas BBQ make food taste as if it was cooked on a charcoal BBQ, or are they just fundamentally different implements? I have enjoyed all the food I cooked on it (aside from the fish skewers I undercooked last night!) but I just want to be sure I'm getting the best out of it.
A gas BBQ (grill) is fundamentally different than a charcoal BBQ, and the results will be quite different, but both can be fantastic.
The "idea" with those "V-shaped covers" is supposed to be that these get very hot and as the liquids from the food drops drops on to these, it incinerates and adds a certain flavour back to the food. However, too much of this and your food will just taste burnt as this is all these V-shaped metal bars are doing - incinerating drippings and sending the "smoke" back up to the food.
The problem with the "not-expensive" grills is that the materials are generally not up to the job. They look the part, but don't function like the more expensive grills. I started out with one of the cheaper gas grills but realising that they only last a few years before falling apart, I bought a Weber (Q Series) which I have kept outside and use for "weekday" meals in all types of weather for the last 7 years maybe. Still as good as the day I got it. I also have a cheaper four burner with side grill but never use it. Only got it when I was waiting on a spare part for the weber.
With the older grill I had, I often had the flames spurt over the food as well as the fat burned. I solved this by using a spray bottle with water to kill the flames. Nothing worse than burnt food.
Another thing I done was to get a foil tray and after soaking chips in water, put them in the tray and put them to one side of the grill. This would produce some smoke (although not very much) and give a reasonable flavour to the food. There are "smoke boxes" that do the same, but you are losing some of your cooking area to this.
When I use my grill, I don't ever worry about imparting a smokey flavour on the food. Yeah, it can be nice, but much more importantly is to use good rubs and season the food first. Better than fighting to produce smoke imho.0 -
-
-
-
Advertisement
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
Just make your own. :-)
0 -
Darn it, u posted too late. I ordered it this morning.
Went with the UK supplier.0 -
Advertisement
-
https://www.youtube.com/watch?v=kld3zeQ1C0EAdvertisement