What kind of BBQ

  • Thread starter Thread starter Deleted member 18121
  • Start date Start date

What kind of BBQ do you prefer?

  • Charcoal

    Votes: 36 64.3%

  • Gas

    Votes: 18 32.1%

  • Something else

    Votes: 2 3.6%
  • Total voters
    56
D

Deleted member 18121

Guest
Morning all

Following a heated debate in my office I thought I'd open this up to the masses - what kind of BBQ do you prefer? Please vote.

For me personally its all about the charcoal BBQ - if its not black and crispy on the outside and pink in the middle then its not a proper BBQ. If you want to cook on gas stay in the kitchen then bring your food outside!

:sbox:
 
Gas, you bunch of Luddites!!

You'll be wanting to go back to wooden headed drivers and Gutta Percha golf balls next.
 
Charcoal every time for me. It's the whole thing - the smell, the aggro and the taste. Went to a friend's BBQ who had a gas one - it just felt wrong.
 
Has to be charcoal. Whats the point if you haven't wasted four hours trying to light it and get it warm enough to cook on. Burned on the outside and a salmonella incident on the inside is the only way. If you want gas, its called an oven and located in the kitchen. Funny enough with the new garden I was looking at a new BBQ at the weekend. Think I might have to get one and get it going next week. Can't beat it
 
I have a large 4 burner gas one. The must important part is the cooking surface. It has cast iron for the proper chargrilled effect. Get them red hot before dropping a t-bone onto it.
 
Being a South African qualifies me pretty damn well to give the definitive answer here.

Charcoal is used for your normal everyday meats - Steak, Boerewors, Lamb Chops, Chicken Pieces, Fish, Bacon Strips etc.
Briquettes are only for Roasting in a Weber. Whole roast chicken and Beef/Lamb joints are awesome doen this way.
Gas - What you cook on when camping or indoors.

PS - Hamburgers and shocking little sausages do not constitute a proper braai!
 
I grow my own veg and herbs each summer and the highlight of our BBQ's is opening up a potato which has been covered in olive oil and various herbs and wrapped in tin foil and left on the coals for an hour. Always have to leave room for one of those.
 
Captainron said:
Being a South African qualifies me pretty damn well to give the definitive answer here.

Charcoal is used for your normal everyday meats - Steak, Boerewors, Lamb Chops, Chicken Pieces, Fish, Bacon Strips etc.
Briquettes are only for Roasting in a Weber. Whole roast chicken and Beef/Lamb joints are awesome doen this way.
Gas - What you cook on when camping or indoors.

PS - Hamburgers and shocking little sausages do not constitute a proper braai!
Click to expand...

You do know your stuff, best BBQ's I've been to this year was a braai when control of the meat was taken over by the guys from SA :D
 
I would have always said Charcoal, but I recently made the switch to gas ..... and I'm glad I did.

For me it's all about the convenience of it all. I have a triple burner Gas BBQ and we use it as much as possible over the summer. Rather than having to pull out the kettle BBQ, light the coals, let them die down etc etc, I just fire up the gas one and away we go! We often use it for breakfasts too, it's that easy.
 
I used to be the ultimate charcoal burning luddite but am a total convert since HID bought us a two burner gas job. Grillstream technology, just superb.
 
As well as charcoal it has to be brick built by yourself with a chimney and warming area.

That's my project for this month.

I built a simple one 2 years ago (first ever attempt at brick laying) which I had to demolish when moving the waste pipe for the downstairs loo a few months ago. So I now need to build a new one....
 
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