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View Poll Results: Gas or Charcoal BBQ?
Gas is better, convenience + flavour 7 11.29%
Charcoal is better but not worth the hassle 15 24.19%
Charcoal is better and worth the hassle 38 61.29%
No idea 2 3.23%
Voters: 62. You may not vote on this poll

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  #21  
Old 01.03.2009, 10:20
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Re: Barbeque season approaching .....

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Charcoal!

Wikipedia reference-linkBarbecue

Don't forget the 10 Commandments of BBQ


1. Thou shalt not cook when you’re cold

Always bring meat back to room temperature so it cooks evenly

2. Thou shall rest after barbecueing

You can rest later, but a steak needs a few minutes somewhere warm for the juices to settle back in the fibres of the meat- longer for roasts

3. Thou shalt not torture the steaks

Turn your steak once, not twice and certainly not twenty times if you want a nice caramelised crust on it

4. Thou shalt not poke the sausages

Spearing the sausages not only dries them out, but lets the fat onto the naked flame so they turn to charcoal

5. Thou shalt clean the hotplate

Just because the hotplate gets very hot, it doesn’t mean that the layer of grease, insects and worse from your last barbie will disappear

6. Thou shalt not poison the guests

Don’t put cooked meat back on the plate that it came to the barbecue on raw; the same applies to putting uncooked leftover marinade on cooked meat

7. Thou shalt eat wonderful food

Just because it’s ‘only a barbecue’ is not an excuse to eat third rate produce- buy the best you can afford and enjoy its quality

8. Thou shalt not feed fat to the char grill

Cooking fatty meats like chops on the grill makes sense because the fat runs out , but it catches fire and incinerates the meat- cook your chops on the hotplate first and finish them on the char grill

9. Thou shalt think bigger than steaks and bangers

Try dishes from around the world and have a go at slow cooking, dry rubs and smoking

10. Thou shalt enjoy yourself

What else could you do at an Aussie barbie?
Thou shall get very drunk with good friends and care not what thou is eating.
Please keep culture out of bbq's, it just doesn't belong there!!
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  #22  
Old 01.03.2009, 21:24
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Re: Barbeque season approaching .....

My tips for the BBQ..

Choose the right Barbecue

Barbecues come in many different shapes and sizes and you need to ensure you choose the right barbecue for the type of grilling you want to do.

First you need to decide what kind of space you have available to grill in, what kinds of foods you intend to grill and what level of effort you want to go to.

The most important thing is to choose a sturdy barbecue which is the right size for the area you will grill in; and also that is able to cater for the number of people you want to cook for. For example a 30cm barbecue will not cater for a crowd of 20.

There is a choice of fuels to be had: charcoal or briquettes are ideal for giving that char-grilled flavour to your food but they take a bit of skill to get lit and to maintain a constant temperature - plus there is the smoke aspect and you need to consider your neighbours on this one.

Gas will give you heat at the touch of a button, but gas grills are generally more expensive; also the lava stones in a gas grill that are used to uniformly distribute the heat can become coated with dripping fat leading to flare-ups although the more expensive gas grills come with a drain to help prevent this.

If you are going to use charcoal, I would recommend briquettes over regular charcoal. These burn more slowly and more evenly and are far less a hit and miss affair.

Personally I favour the Weber dome-lidded barbecues as these are extremely reliable, and the dome lid allows you to turn the barbecue into a sort of oven for indirect grilling of which more later.

The key to a successful barbecue?

This can be summarised with one word: preparation.

Before even lighting your barbecue, make sure you have all the foods you want to cook properly prepared, marinated and defrosted etc.

Once you are standing at your barbecue cooking, you must not leave it unattended as to do otherwise will result in burnt offerings for your guests.

Remember safety and hygiene

The last thing you want is a visit from the Feuerwehr or your guests getting food poisoning. And for this you need to follow some simple rules.

First, a barbecue is extremely hot when lit, so you need to establish a “safety exclusion zone” of about one metre where children and pets must be kept away. Never light your barbecue indoors, or under a shelter or garage where there is a potential fire risk. Never throw hot ashes in the bin. Never put lighter fuel onto a hot barbecue. Always wear flameproof mitts when handling any part of a hot barbecue.

You also need to follow the same food hygiene rules as you would in your kitchen. This includes washing your hands after handling raw poultry, sausages, meats etc. Keeping meats in a cool place before you are ready to cook them. Make sure all meats are thoroughly defrosted before cooking.

Use a different set of utensils for turning raw meat than you do for putting cooked meat on a plate. Boil any marinades if you are going to use them for basting. And if perishable food has been out for more than a couple of hours then consider discarding it.

Vegetarian Grilling - Not just a load of old Quorn burgers

The barbecue is not just the preserve of the steak lover - there are so many delicious ways you can prepare vegetables on the grill.

For a start there is our old friend corn on the cob which is gradually coming into season. You can just put this directly on the grill, turning it every minute or so to stop it burning. Alternatively why not boil your corn ears in salted water for a few minutes and drain them then toss the corn in a tablespoon or so of runny honey before placing on the grill. This is really to die for.

Another favourite of mine is what I call Nick’s magic mushrooms which are just open gilled mushrooms with a filling of grated cheese, garlic, paprika and greek yoghurt.

Vegetables like fennel, spring onions, baby carrots, red onions, courgettes, peppers, aubergines and tomatoes also cook extremely well if you toss them in a little olive oil, lemon juice, chilli and garlic beforehand.

Indeed you might also try making a sort of barbecued ratatouille salad by grilling aubergines, peppers, tomatoes, courgettes and onions; adding them to a bowl when cooked and tossing while still warm with a little balsamic, rucola, basil and crumbled feta.

New potatoes cook particularly well on the Barbie. I usually scrub them and boil them with their skins on for no more than five minutes; then toss them in olive oil and sea salt flakes before putting them on skewers onto the grill. This also makes a nice side dish for the meat eaters.

Direct and Indirect Grilling

The direct method is what the Americans call “broiling” which is cooking food directly over the heat source and this is perhaps the more “classical” idea that people associate with barbecuing. This method is particularly good for steaks, burgers, sausages etc.

The Indirect Method is one thing you can do with a lidded barbecue. Similar to roasting, but with the added benefits of that grilled texture, flavour, and appearance you can’t get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. This allows you to do stuff like roasts, fish, ribs and so on.

To grill indirectly you arrange the charcoal evenly on either side of the charcoal grate. A drip pan is then placed in the centre of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces.

My favourite with this method is a whole chicken with a quartered lemon and garlic cloves in the cavity, and a marinade of lemon juice, garlic, pepper, ground cinnamon, nutmeg, cumin, coriander,cloves and allspice.

This is a quite nice way of having your Sunday roast without slaving over a hot stove.

(Originally published on bastronomy.com)

Cheers,
Nick
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Last edited by nickatbasel; 01.03.2009 at 21:29. Reason: Sorted out the formatting
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  #23  
Old 01.03.2009, 21:43
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Re: Barbeque season approaching .....

Bought a good number of barbies in my time - including a huge gas one that had the best capacity but just didn't have the full smoky, tears in your eyes, burning lung experience.

My vote goes to Weber - great for direct and indirect, easily the most controllable charcoal barbie I've everr used. Get the optional charcoal pipe for lighting - perfect results every time with no smelly lighters.
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  #24  
Old 01.03.2009, 21:56
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Re: Barbeque season approaching .....

Just did my first bbq of the season on my trusty Weber. Burgers, this time, with blue cheese on a crusty roll! Can't wait for more Spring weather...and I have owned charcoal and gas...charcoal is harder but so much better.

fduvall

Last edited by fduvall; 02.03.2009 at 00:23.
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  #25  
Old 01.03.2009, 23:10
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Re: Barbeque season approaching .....

Wow! Nickat Basel! What a useful post! Thanks V much.
I have always fancied myself at an ok bbqist but nothing compared to what you describe.
This has made me really excited to get started.
Yes, I'm gonna get a Weber, I think.
And this poll has confirmed my belief that a charcoal BBQ is worth the effort. I thought so anyway, just thought maybe it was all in my imagination.
Cheers.
PS This Saturday (yesterday) would have been great for a BBQ, eh?
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  #26  
Old 07.03.2009, 23:03
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Re: Barbeque season approaching .....

No!!!!!!
Don't burn plastic - toxicity everywhere!!!!
May taste good, but you will surely die...........

Saints preserve us!!!!!!
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  #27  
Old 27.03.2009, 00:01
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Re: Barbeque season approaching .....

I went with the 61% vote and bought a charcoal Outdoor chef.
Advantage over the Weber that is has a flame deflector/funnel - so that you get the nice taste that comes with charcoal grilling without the direct flame overburning. The funnel can be rotated so that you can, if you wish, apply direct flame heat to your food for more rapid cooking.

There is a good selection of both gas and charcoal BBqs currently on sale in the CoOP bau and hobby - and I think even more coming in soon.

Thanks for all the advice and ideas: now we just need the weather!
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  #28  
Old 27.03.2009, 00:02
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Re: Barbeque season approaching .....

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now we just need the weather!
and some good company from EF ??
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  #29  
Old 27.03.2009, 00:09
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Re: Barbeque season approaching .....

...the latter is surely easier to find!
(I'm just peeved to have to miss the ZUG area beach BBQ announced recently - off to Blighty for Easter)
Cheers Joseph
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  #30  
Old 25.04.2009, 20:47
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Re: Barbeque season approaching .....

Are there any strange laws here (Genf) that state something like..

Thou shalt not Barbeque on a balcony that is not on the top floor ?

Thanks
Paul
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  #31  
Old 25.04.2009, 20:54
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Re: Barbeque season approaching .....

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Are there any strange laws here (Genf) that state something like..

Thou shalt not Barbeque on a balcony that is not on the top floor ?

Thanks
Paul
It may not be a law, but a rule in the Hausordnung (ze law of ze maison) or in the Mietvertrag (ze agreement of ze rental). Ours says we can't BBQ. I ignore it. Life is good.
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  #32  
Old 25.04.2009, 21:01
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Re: Barbeque season approaching .....

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It may not be a law, but a rule in the Hausordnung (ze law of ze maison) or in the Mietvertrag (ze agreement of ze rental). Ours says we can't BBQ. I ignore it. Life is good.
I do live on the top floor - but i seem to recall reading somewhere that there are a number of rules here ..... Thanks for the feedbaclk though - firelighters in hand.
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  #33  
Old 25.04.2009, 21:18
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Re: Barbeque season approaching .....

I want to get a new cooking grid for my gas grill. I know. It's not better than charcoal, but it is so much more convenient.

Anyway, I have a Sunbeam brand grill. Anyone know where I might find replacement parts, such as burners and cooking grids?

I'd hate to throw it away. Afterall, buying a newly manufactured grill would have a larger carbon footprint. Ahem...
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  #34  
Old 25.04.2009, 23:07
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Re: Barbeque season approaching .....

Anyone have an opinion about charcoal vs. briquetes? For me, the charcoal burns hot but not so long...if I wait too long, sometimes the charcoal burns down. With guests, I always seem to talk too long...

Briquetes seem to last for 30-45 minutes, but they are hard to find in CH. Have been using the Weber 2-3 times per week for last 6 weeks...

fduvall

Last edited by fduvall; 26.04.2009 at 17:07.
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  #35  
Old 26.04.2009, 12:21
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Re: Barbeque season approaching .....

They have them at COOP. They burn well...
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  #36  
Old 27.04.2009, 18:46
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Re: Barbeque season approaching .....

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Anyone know where I might find replacement parts, such as burners and cooking grids?

I'd hate to throw it away. Afterall, buying a newly manufactured grill would have a larger carbon footprint. Ahem...
I have seen replacement Sunbeam burners in the last week. But I have been around many do it yourself stores (Migros, Co-op Bau and Hobby, Jumbo). I'm fairly sure it was in Migros Do-It. A nice stainless burner.
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  #37  
Old 05.05.2009, 07:36
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Re: Barbeque season approaching .....

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charcoal or briquettes are ideal for giving that char-grilled flavour to your food but they take a bit of skill to get lit
Not if you use one of these devices:



source: http://store.weber.com/Items/Accesso....aspx?pid=1349
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  #38  
Old 05.05.2009, 07:44
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Re: Barbeque season approaching .....

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Not if you use one of these devices:



source: http://store.weber.com/Items/Accesso....aspx?pid=1349
Agree wholeheartedly, best bbq accessory ever .
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  #39  
Old 05.05.2009, 10:21
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Re: Barbeque season approaching .....

We are on the 1st floor so I bought a gas BBQ, and it is simpler and less fiddly to get going and less messy to clean, but the taste is just not as good. Does anyone have a good recipe for a nice smokey BBQ sauce/marinade, or recommendations for decent shop bough job.
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  #40  
Old 05.05.2009, 10:28
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Re: Barbeque season approaching .....

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We are on the 1st floor so I bought a gas BBQ, and it is simpler and less fiddly to get going and less messy to clean, but the taste is just not as good. Does anyone have a good recipe for a nice smokey BBQ sauce/marinade, or recommendations for decent shop bough job.
Here is a link for you PG http://www.recipezaar.com/Smokey-BBQ-Sauce-32975
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