All things BBQ

Hopefully will be using the Cadac on the morning of the 28/5 for breakfast before we break camp and head home from Uttoxeter CAMC site.

Breakfast will likely be crisp bacon cooked on the residues of the weekend, topped with red and white onions, mushrooms and garlic all from the Cadac.

Have used a Cadac for eons, taken over from MH days.

Cooking in the rain is straight forward. Cadaca connected to the external gas tap at front of caravan. Heat up with the lid on, then pop the foodstuffs on as required. If persisting heavily, a large trolley to keep rain off me head.

Favourite is finely sliced red & white onions, sweet peppers slowly caramelising on part of the plate. Add thin strips of chicken breast. Sliced mushrooms to give moisture. Par boil potatoes on the hob in the caravan using the electric paid for in the pitch fee. Thinly slice and season with salt and black pepper, then pop on the Cadac plate to crisp up. Meanwhile crush garlic cloves and finely chop tomatoes and mix, then top the contents of the Cadac plate to make a delicious meal.

Serve with salad leaves and a chilled white wine and G&T with frozen fruit in ice cube form. Eat out in the open.

Top tip, only wash the Cadac plate once per year, in October.

Using the Cadac Pizza plate lends itself to lovely crisp home made garlic bread to go with above meal.

Another tip when cooking brunch is to not let the girls forget the wooden spatula is on the Cadac whilst I'm filling the WaterHog as the spatula burns in half and has to be thrown away  

Used to use charcoal and lava type BBQs until the Cadac came along. Not manage a cremated meal on the Cadac, unlike on the alternative devices. When its brown, its done; when its black its buggered 

 

We have a Cadac too love it. We use it in the mornings for breakfast sausage, egg, bacon etc. we like the stone pizza plate very good and cooks the pizza to perfection nice crispy base and only takes a few minutes. In the evenings we like to do burgers. Steaks. Chops etc. That is the great thing about the Cadac you can cook a variety of mealson it. Sitting outside on a sunny evening with a nice cold beer and the steaks sizzling away is great what caravanning is all about.

These gas or electric outside cookers/grills are fine but for that true, authentic  BBQ taste and experience it just has to be solid fuel, be it wood or charcoal. Nothing beats a pucka BBQ!

We have a small Weber charcoal BBQ which I will always use if allowed but also have a cadac safari chef, an electric BBQ we picked up in France and a Snowbee smoker. 

Used Weber for our first time away in Motorhome at Burrs site in March. Have the Gas and electric BBQ’s for France as on many sites in the south you are not allowed to use Charcoal

love doing whole fish (Sea Bass or Sea Bream) on the Weber as well as marinated pork or chicken or nice big steaks. 

We have a Weber BabyQ, portable gas BBQ and, having tried all sorts of portable gas BBQs, this one has to be the best I have come across.  Expensive and heavy (it travels in the car) but it cooks food to perfection - every time.  We've used it for three years now and it still looks almost new - very easy to clean and I can see it lasting for many years to come because of the high quality of manufacture.  

As JME13. We also love cooking sea bream, sea bass, trout, mackerel and sardines on our Cadac safari chef. Anything fishy really. Also lamb marinated in rosemary, thyme and garlic, cooked so it is still pink.

We have a Cadac to, for us the weather has to be nice and warm and sunny.

None of this sitting outside in wind and rain, sitting in the sun waiting for food to cook then eating it sat outside is what its all about.

We don't use it for breakfast because its not much good at cereals 

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Personally I don’t know why people drone on about Weber’s

We’re not as posh as you lot! 😁 Poundland disposables all the way! If we’re cooking a lot, we empty 1 into another. We stand it on 4 metal tent pegs so it doesn’t burn the grass and then in the morning, sprinkle the ashes on nearby flowerbeds or in the bin and recycle the tray. We love chopping a few chicken breasts into cubes then marinading  in 3 tbsp of soy sauce and 5 tbsps of golden syrup, mixed together, for a couple of hours or overnight. Shove them on a skewer and whack em on the barbie! Sticky chicken! Gorgeous!