All things BBQ

We started with a BeauClaire but when they disappeared off the scene we bought a Cadac Carri Chef which was very similar but superior build quality.  Also have a smaller Cadac Safari and recently bought a George Foreman electric BBQ with stand when B & M were doing them for £59.99 !  Quite like the look of the new Cadac 2 Cook2 Pro.

Always cook on silicone sheets as cannot stand cleaning BBQs !

When on holiday in the Rockies I stopped on a camping ground near Banff. Each pitch had its own solid fuel oven which swivelled round to face the prevailing breeze. The Rangers (wardens) came round each day and topped up the supply of seasoned wood to be used. The 'oven' had a  hot plate for a saucepan/kettle and an open grate for the steaks. Now that was real proper BBQing under the Northern Lights. In my opinion, those gas and electric outdoor cookers  just don't 'cook' it, inferior taste, inferior experience!

Yesterday we had chicken pieces in a curry marinade, sausages, halloumi kebabs with chilli paste and onions (sliced in foil) all cooked on the BBQ. Just a cheap throw away BBQ, nothing fancy, lots of salad out etc. Nice and easy, isn't it always perfect when the sun is shining? 

That's probably "it" for the year, we don't do BBQs very often......

Just in case you are still interested Bill, Beauclaire are still going...

http://www.beauclaire.co.uk/products.php

David

There are a lot of misconceptions about BBQ and it's flavour, the BBQ f flavour comes from the smoke burning when the fat hits the heat the actual heat source,the source of the heat does not matter,coal,wood gas or electric, all you need is a metal plate over the heat source when the fat drips onto the plate "PUFF" and the rising smoke flavours the meat with no flare ups simple,heat source does not add flavour.

Oh yes it does, you can buy hickory, apple, oak chippings to add to that flavour.  Using well seasoned wood or even charcoals of those types effect the experience. The smoke and smell of these adds to the experience and the smokiness taste. The one I used in Canada was, surprisingly, maple! The kind of wood makes the difference, don't use pine or other high resin woods mind 'cos they are not considered nice.

Spot on Mickysf. I use a Cobb BBQ with a cast iron smoker pot with various kinds of wood chipping dependent on the food being cooked. 

It is inconsiderate of BBQ'ers to fire them up just as I sit down to a cold meat salad. Sheer torment and I end up with saliva all over my lettuce.

I love my Cobb too! Absolutely ideal as a proper portable BBQ. Often use wood chippings on it to add to that smoked effect. Must admit the best BBQ experiences I had was out in Canada where expertly marinated T-bone steaks were cooked over the glowing embers of one's chosen well seasoned wood. The dancing northern lights overhead, strong coffee, good company and a tot of Canadian whiskey added a little to the moment mind!

Does anyone know how to recondition the cast iron plate that we have on our house BBQ? 

We haven't used it for some time and it has gone rusty on the surface, gave it a good clean up but even though I dried it straight away the surface has that rust look again. I don't want to use it like that any tips on how we could stop it would be gratefully received.