BBQ's what tastes better!!!

**clean32** · 24th January 2010, 08:49 PM

Originally Posted by BBC

Braai's.

In my opinion, our Jaapie Sef Efrikan boeties win the day with their braais.

It is so deeply imbued into the male side of their culture and, it is so much about the charcoal. A real proper braai can only be done over proper charcoal and very firm opinions exist as to what is the best. It is all about grilling whatever is on the braai. You don't see them using hotplates. Yet to see Saffas take to gas BBQ's like Australia has done and, I hope they never do.

If you get the opportunity to share a braai with South Africans, enjoy the experience.

LOL not in South Australia, chuck a match in some charcoal and the locals will come out shooting LOL

**easo** · 24th January 2010, 09:12 PM

Originally Posted by LandyAndy

Love a BBQ.
I dont like the webbers,only because I prefer a hotplate,not a grill.
I threw the half grill away on my gas bbq and replaced it with a hotplate.

Yep, mine is a home made solid hot plate, 4 burner, 4 legs with shopping trolly wheels and some add on hooks to put it into the back of trailer.

Easo

**adm333** · 25th January 2010, 03:23 PM

I used a Weber for about 10 years for everything.

However, I got a bit sick of the lead time to get it going with the coals etc. The results are outstanding but sometimes the convenience lets it down.

Now I have both the Weber kettle and a gas BBQ which I use for everyday cooking such as steaks and snags etc.

When I use the Weber, I go to town. Huge roasts, with vegies cooking underneath, smoked with hickory. Xmas turkey always gets done in the Weber.

Dave

**adm333** · 25th January 2010, 03:25 PM

How about this. It mounts onto your towbar for transport, and then swings out for use. Gotta get one.

Freedom Grill 100 - Stainless Steel Tailgate Cooking Grill - Exterior Accessories for Land Rovers & Range Rovers

**waynep** · 25th January 2010, 03:57 PM

I don't think you can beat the open top barbecues for steaks, with a little bit of flame licked around them from the dropped fat. The Weber will cook them, keep them nice and moist but they won't have the same flavour i reckon.

I heard a recipe for a COFFEE rub for barbecued chickens on 3AW the the day. You mix ground coffee ( real beans not instant ), garlic, salt olive oil a few other herbs I can't remember and rub it into a chook split in half, leave it in the fidge for an hour, then cook in the Weber. Apparently its bewdiful. I'm going to try it next time we do a chook.

**loanrangie** · 25th January 2010, 04:06 PM

Originally Posted by **Joker**

You reckon it cooks and tastes better in the webber with the top on?? Guessing with chicken and roasts but what about snags and burgs???

Simon, i'm pretty sure it is still high fire danger so i wouldnt be taking a wood or heat bead fueled bbq out into the bush.

d@rk51d3 · 25th January 2010, 04:42 PM

Originally Posted by **Joker**

You reckon it cooks and tastes better in the webber with the top on?? Guessing with chicken and roasts but what about snags and burgs???

I've always had the lid on, but snags are usually that overpowering in the seasoning department, that it overrides the delicate taste that the weber imbues.

You know that they're done when you take the lid off, and the snags look fat and tight, but within a few seconds, the skin wrinkles back a bit.

**weeds** · 25th January 2010, 05:06 PM

Originally Posted by LandyAndy

Love a BBQ.
I dont like the webbers,only because I prefer a hotplate,not a grill.Cant beat a roast in them!!!! Sent my Webber up to Derby to live with a very good mate with the plan of eating roast Barra from it oneday

.
I threw the half grill away on my gas bbq and replaced it with a hotplate.Snags nice and slow one side steak/chops hot and fast on the other,PERFECTION!!!
Enjoy your Aussie day BBQ,we are having one tonite.Fish feast with Eans prawns Albany shark and squid on Australia Day hopefully(all in the freezer).
Andrew

i with you andy.......steak on the hot plate only, the grill is just there for looks, hold the sauce as well

how hard is it to get a chef to cook a steak on the hot plate/pan instead of the grill when eating out...takes to long they reckon.......and the problem with that? grr

richard4u2 · 25th January 2010, 10:59 PM

Originally Posted by clean32

a good sized blue tounge. just gut it and stuff it with onion Garlic salt and bread crums, stich it up again and chuck it on the barby

sounds like dis is one of dem fellas dat live in one of dem toyota humpys

**robzilla** · 25th January 2010, 11:18 PM

Originally Posted by Fusion

I don't mind cut in half dim sim's on the BBQ . But you can't beat a big lump of steak sizzling away

my entree the other night

lazy though and couldnt be bothered firing up the barbecue. was only introduced to them about a year ago, so making up for lost time, they're unreal!
Thick sliced Stras also goes a treat on the hotplate.

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