The bbq photo & recipe thread
Discussion
OMITN said:
I’m going to have another go with this thread - got laid into last year by some tit for showing grilled food.
Have just bought the OnlyFire rotisserie, so today’s roast chicken can go on for the first try (normally chicken in the BBQ is beer can).
Will need to give the Weber a bit of a clean after it has had a regular soaking outside this winter (cover got blown off so many times….). Don’t think I have ever actually cleaned it before….
Weber just needs cleaned out and a decent burn. Get it HOT (250c+)for a sustained 20+ mins and give the grill a good scrub with a wire brush and your good to go. Have just bought the OnlyFire rotisserie, so today’s roast chicken can go on for the first try (normally chicken in the BBQ is beer can).
Will need to give the Weber a bit of a clean after it has had a regular soaking outside this winter (cover got blown off so many times….). Don’t think I have ever actually cleaned it before….
sherman said:
Weber just needs cleaned out and a decent burn. Get it HOT (250c+)for a sustained 20+ mins and give the grill a good scrub with a wire brush and your good to go.
That’s my usual approach. However, I think the dampness of water ingress has caused some mould growth. I’ve dug out an unused 10+ year old bottle of Weber BBQ cleaner so will set to with that and then leave the BBQ to dry in the wind while I add some guttering to the shed. Will report back on success (or otherwise) of the rotisserie with the chicken.
OMITN said:
sherman said:
Weber just needs cleaned out and a decent burn. Get it HOT (250c+)for a sustained 20+ mins and give the grill a good scrub with a wire brush and your good to go.
That’s my usual approach. However, I think the dampness of water ingress has caused some mould growth. I’ve dug out an unused 10+ year old bottle of Weber BBQ cleaner so will set to with that and then leave the BBQ to dry in the wind while I add some guttering to the shed. Will report back on success (or otherwise) of the rotisserie with the chicken.
Don't use a wire brush - ball of scrunched up tinfoil with a little oil is great, and then rub half an onion skewered by a fork on the grills.
Sway said:
OMITN said:
sherman said:
Weber just needs cleaned out and a decent burn. Get it HOT (250c+)for a sustained 20+ mins and give the grill a good scrub with a wire brush and your good to go.
That’s my usual approach. However, I think the dampness of water ingress has caused some mould growth. I’ve dug out an unused 10+ year old bottle of Weber BBQ cleaner so will set to with that and then leave the BBQ to dry in the wind while I add some guttering to the shed. Will report back on success (or otherwise) of the rotisserie with the chicken.
Don't use a wire brush - ball of scrunched up tinfoil with a little oil is great, and then rub half an onion skewered by a fork on the grills.
https://www.amazon.co.uk/Weber-Three-Sided-Grill-B...
Whats the onions do?
sherman said:
By wire brush I mean one of these.
https://www.amazon.co.uk/Weber-Three-Sided-Grill-B...
Whats the onions do?
Yep, I'd never use one of those. It's entirely possible for wires to come adrift and stick into food - an appreciable number of people have died through doing so!https://www.amazon.co.uk/Weber-Three-Sided-Grill-B...
Whats the onions do?
The onions seem to do a really good 'final strip' of the grates before putting food down on them again.
Having lived in flats most of my adult life, I finally have a place to bbq. Got this komado kettle joe on sale for £250 during winter, and first proper outing today.
I think it’s going to take me a while to master the indirect cooking, and knowing how to set up the vents, but steak was good. Would have liked a bit more of a crust on it though.
I’ve put some potatoes and broccoli on to cook in the residual heat, and gave some pork shoulder steaks a bit of smokiness before putting in a chilli on the stove, to make the most of the coals.
First foray into this sub for me. Sorry if this has been discussed previously. Thought I'd just ask a few pointers on gas BBQ.
I recently, after many years of keen charcoal BBQ cooking I decided to splash out on a gas BBQ for two reasons.
1) I'm ripping out my kitchen soon and it's going to be handy to have a gas BBQ to cook on.
2) I've just always been intrigued by the ease of it and time efficiency of it.
Anyway, I bought this one https://www.diy.com/departments/campingaz-3-series...
Took an entire evening to build it and I've had a few attempts at cooking, only burgers so far but if I'm honest I'm not that impressed. It doesn't really seem to get that hot. For example I had 3 rings burning last night with the lid closed and it was really only getting to around 160 degrees on the lid thermometer. To be honest the burgers cooked ok, but being used to charcoal I do like the seared crisp coating you can achieve on a very hot charcoal BBQ. The burgers cooked nicely and evenly and to be fair they remained moist which is great.
I've just been thinking about cooking a steak and realised it just wouldn't be hot enough. I like to cook steaks on the bbq as you're more or less guaranteed a great char on the outer layer because theyre so hot. So I'm either going to have to change the way I cook a steak or I'm going to have to keep my old charcoal BBQ just for steaks.
Any advice on this? How do you cook a steak on a gas BBQ is the question here really.
I recently, after many years of keen charcoal BBQ cooking I decided to splash out on a gas BBQ for two reasons.
1) I'm ripping out my kitchen soon and it's going to be handy to have a gas BBQ to cook on.
2) I've just always been intrigued by the ease of it and time efficiency of it.
Anyway, I bought this one https://www.diy.com/departments/campingaz-3-series...
Took an entire evening to build it and I've had a few attempts at cooking, only burgers so far but if I'm honest I'm not that impressed. It doesn't really seem to get that hot. For example I had 3 rings burning last night with the lid closed and it was really only getting to around 160 degrees on the lid thermometer. To be honest the burgers cooked ok, but being used to charcoal I do like the seared crisp coating you can achieve on a very hot charcoal BBQ. The burgers cooked nicely and evenly and to be fair they remained moist which is great.
I've just been thinking about cooking a steak and realised it just wouldn't be hot enough. I like to cook steaks on the bbq as you're more or less guaranteed a great char on the outer layer because theyre so hot. So I'm either going to have to change the way I cook a steak or I'm going to have to keep my old charcoal BBQ just for steaks.
Any advice on this? How do you cook a steak on a gas BBQ is the question here really.
fttm said:
There's a safety switch built into your gas regulator , guessing you've triggered it to think there's a gas leak by messing about with the burners prior to lighting . It should reset automatically , you did a leak test before the initial fire up right ?
No I didn't do a leak test. How do I reset the switch? Do a leak test before you do anything else . Regards the regulator , it should reset itself after the gas is turned off , if you don't have a leak. BTW , don't turn the burners off after you're done cooking - you turn your gas cylinder off first and wait a few seconds for the burners to die then close them .
rufusgti said:
First foray into this sub for me. Sorry if this has been discussed previously. Thought I'd just ask a few pointers on gas BBQ.
I recently, after many years of keen charcoal BBQ cooking I decided to splash out on a gas BBQ for two reasons.
1) I'm ripping out my kitchen soon and it's going to be handy to have a gas BBQ to cook on.
2) I've just always been intrigued by the ease of it and time efficiency of it.
Anyway, I bought this one https://www.diy.com/departments/campingaz-3-series...
Took an entire evening to build it and I've had a few attempts at cooking, only burgers so far but if I'm honest I'm not that impressed. It doesn't really seem to get that hot. For example I had 3 rings burning last night with the lid closed and it was really only getting to around 160 degrees on the lid thermometer. To be honest the burgers cooked ok, but being used to charcoal I do like the seared crisp coating you can achieve on a very hot charcoal BBQ. The burgers cooked nicely and evenly and to be fair they remained moist which is great.
I've just been thinking about cooking a steak and realised it just wouldn't be hot enough. I like to cook steaks on the bbq as you're more or less guaranteed a great char on the outer layer because theyre so hot. So I'm either going to have to change the way I cook a steak or I'm going to have to keep my old charcoal BBQ just for steaks.
Any advice on this? How do you cook a steak on a gas BBQ is the question here really.
Only hitting 160 degrees with all the burners on would suggest something clearly isn't right. I recently, after many years of keen charcoal BBQ cooking I decided to splash out on a gas BBQ for two reasons.
1) I'm ripping out my kitchen soon and it's going to be handy to have a gas BBQ to cook on.
2) I've just always been intrigued by the ease of it and time efficiency of it.
Anyway, I bought this one https://www.diy.com/departments/campingaz-3-series...
Took an entire evening to build it and I've had a few attempts at cooking, only burgers so far but if I'm honest I'm not that impressed. It doesn't really seem to get that hot. For example I had 3 rings burning last night with the lid closed and it was really only getting to around 160 degrees on the lid thermometer. To be honest the burgers cooked ok, but being used to charcoal I do like the seared crisp coating you can achieve on a very hot charcoal BBQ. The burgers cooked nicely and evenly and to be fair they remained moist which is great.
I've just been thinking about cooking a steak and realised it just wouldn't be hot enough. I like to cook steaks on the bbq as you're more or less guaranteed a great char on the outer layer because theyre so hot. So I'm either going to have to change the way I cook a steak or I'm going to have to keep my old charcoal BBQ just for steaks.
Any advice on this? How do you cook a steak on a gas BBQ is the question here really.
But, having said that, I also find my gas BBQ less than ideal to cook steaks on, because I agree they don't in general seem to get hot enough. It seems a bit wasteful of gas to need to have all the burners on full whack with the lid closed to get to the temp required to get a good sear.
I bought a mini weber last year to use for steaks in the summer, and it's much better given it's small, and coal, so I can load it up nice and full and get it properly hot.
Yeah gas is generally gash. I've a weber with sear burner and there's no way I'd try to sear a steak on it as it would just cook it.
As you say, the ones with the infrared searers sound like they can do the job though.
I use my gas bbq for breakfasts mainly, and when our kitchen was being 'done', for roast dinners etc. which it was good at.
As you say, the ones with the infrared searers sound like they can do the job though.
I use my gas bbq for breakfasts mainly, and when our kitchen was being 'done', for roast dinners etc. which it was good at.
jodypress said:
fttm said:
you turn your gas cylinder off first and wait a few seconds for the burners to die then close them .
Can I ask why you recommend doing that? I've been using gas bbq's for over 5 years now and just turn off burners then gas cylinder.
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