Barbecue pressure.

[So]

I am not the world's best cook, I can cook a decent dinner each evening if needs be, but barbecue season stresses me out.

Mrs So bought me a Weber kettle barbecue a few years ago and it's fine. But it is basic and it depends upon charcoal of various types and qualities. It could be briquettes, which burn hotter than the sun, or it might be easy light charcoal whose bag burns hotter than the actual charcoal. And there can be a lot of variation between bags, I find.

Then there's the problem that at least four people want a different meal.

Last night I cooked a barbecue using a mix of charcoal and briquettes. There was steak, a burger, some sausages, salmon, peppers, courgettes and mushrooms, prawns and some toasting bread. All of which needed to be cooked on a grill the size of the hub cap from an Austin 1300 and I was expected to make it taste like Raymond Blanc had cooked it.

I pointed out to Mrs So how big a challenge cooking in such circumstances is. She has decided that what I need is a "shelf" attachment for the kettle that enables me to keep things warm. What I think REALLY need is a far bigger grill and possibly a chef.

What to do? Can I really cook for six people on a little kettle barbecue, or am I being expected to do the impossible?

[RC1807]

You say "little", but how many cm is the kettle BBQ?

[Dan_1981]

Jasey_ said:

I once cooked for 15 on what sounds like a very similar setup.

Get a bigger BBQ with a raised shelf - Will transform your BBQ experience.

Something like this;

https://www.amazon.co.uk/CosmoGrillTM-Outdoor-Barb...

Although If I were you I'd make the switch to Gas sooner rather than later

Gas?

He wants to BBQ not move his oven outside

[So]

RC1807 said:

You say "little", but how many cm is the kettle BBQ?

I think the actual kettle is 57cm, so the grill is smaller obviously.

[thebraketester]

The trick it to use the bottom grate dividers and put all the charcoal over on one side. That way you have a hot zone for grilling and a cooler zone for either keeping things warm or allowing longer cooking without burning.

If you have any doubt over what charcoal to buy then try and get the weber lumpwood stuff. It's expensive but its consistently good.

We have a 57cm weber and I have cooked for parties on it, so cooking for 6 should be easy.

There is an art to bbq'ing and it does require some practice, just like anything

[arfur]

So said:

RC1807 said:

You say "little", but how many cm is the kettle BBQ?

I think the actual kettle is 57cm, so the grill is smaller obviously.

Assuming you are on Facebook ... there are excellent BBQ (you are grilling btw) groups, UK BBQ and Countrysmoke are two to join. Lots of help there

The 57cm Weber is excellent, you can buy all sorts of add-ons for it. Tbh you would be better off buying a cheap grill for the burger lot and using the Weber for real BBQ

[85Carrera]

Jasey_ said:

It's an age thing - once you lose your panther like reactions you have to switch to gas or start killing people at your BBQs .

And absolutely everybody that switches to GAS NEVER goes back

I have a gas BBQ but it’s only ever used for grilling weekday evenings (or a cooked breakfast) over the summer while the Aga is switched off. If I’m doing a proper BBQ, I use charcoal.

OP - part of your problem is trying to cook too much at the same time. Just offer a few options to make your life easier and if people don’t want them, let them eat salad!

[rob0r]

I've never had trouble with charcoal since moving to a chimney starter, which also means you never have to use the self lighting crap... Briquettes or lumpwood charcoal, into the starter, light it underneath and in 10-15mins all the charcoal is ready for cooking.

I've since bought a Weber gas 3 burner BBQ and I now BBQ probably 5x more than I ever did on charcoal. I won't go back unless I'm camping or away from home!

[85Carrera]

rob0r said:

I've never had trouble with charcoal since moving to a chimney starter, which also means you never have to use the self lighting crap...!

This is the best advice if you don’t already have one.

[arfur]

85Carrera said:

rob0r said:

I've never had trouble with charcoal since moving to a chimney starter, which also means you never have to use the self lighting crap...!

This is the best advice if you don’t already have one.

I use a chimney starter ... I also use a camping gas stove (10 quid from Halfords) to light it ... works a treat every time

[Djtemeka]

I have a tarter but sometimes just chuck the lumpwood into the bbq and use a propane torch to light it. 30 sec of that and you’re cooking away

[2gins]

Yesterday evening i BBQ'd for 4 on an oven shelf supported over some lumpwood in a used beach bbq foil tray, held up with boulders borrowed from the beach. We're holidaying in a caravan so it's all a bit makeshift. I cooked skirt and ribeye with mixed veg kebabs, came up fine. My tips would be stick to lumpwood and give yourself 2 zones, prepare all the sides in advance and marinade the meat to keep it from drying out. You could transfer to a low oven or foil wrap to keep warm, or just stagger the meal and let people eat as it cooks. Keep it simple.

[Mobile Chicane]

thebraketester said:

The trick it to use the bottom grate dividers and put all the charcoal over on one side. That way you have a hot zone for grilling and a cooler zone for either keeping things warm or allowing longer cooking without burning.

If you have any doubt over what charcoal to buy then try and get the weber lumpwood stuff. It's expensive but its consistently good.

We have a 57cm weber and I have cooked for parties on it, so cooking for 6 should be easy.

There is an art to bbq'ing and it does require some practice, just like anything

^^^ This.

And buy a temperature probe to check doneness rather than guessing. Plus it makes you look all 'cheffy'.

This kind of thing:

https://www.amazon.co.uk/Comark-PDQ400-Accuracy-Di...

[21TonyK]

When you are cooking a variety of things simultaneously (especially meat/fish) the cheat is to precook the food and then just use the BBQ to add a bit of flavour.

A 57 webber is more than big enough for finishing things on but not for cooking different things which all need different temperatures, direct/indrect heat etc.

[theguvernor15]

I BBQ a lot OP & find it hugely fun.... it sounds like your main problem here, is that you don't have enough beer.
If i light the smoker or the BBQ, a beer gets opened at the same time.

[Imasurv]

I’ve got a 57cm Weber and find the best way to cook is to keep the coals to one side - it’s been mentioned above - and cook my food generally off the heat using the Weber as an oven with the lid on as much as possible.

Some food is best done quickly over the heat though, thin steaks, for example, but sausages, burgers etc can be cooked just fine off the heat. Don’t rush it, take your time and socialise, and don’t expect it all to be ready at exactly the same time. If you do, you’ll either get something wrong, or you need to stick some of it in the warming drawer for a few minutes so you’re not under as much pressure. Sausages, burgers, steaks etc will be fine for 10 mins in the warming drawer.

[ladderino]

We did a BBQ for 20 odd people the other day so can relate to this, particularly given that we had both vegans and veggies attending.

Also have a gas grill outside, so used this for the non meat. I disagree with the comment that once you go gas you don't go back, it really is no comparison.

Otherwise, to echo some of the points above -
- Use a chimney starter to get things going, I tend to add a little bit more once the chimney's ready
- Big K restaurant grade charcoal is fantastic, I don't get on with briquettes at all as find them too hot
- Cooking on the Weber is best if done slowly and smoked - I also use the indirect heating method and leave the lid on as much as possible
- Smoking chips soaked in water and then placed in a tin foil tray on the heat makes the food taste amazing

[TTBandit]

Definitely possible on the Weber. Useful to think about what temperature each type of food needs. Then it’s about choosing the direct/indirect method and getting the timing right.

Here’s an approach you could try for your menu:

1. Fire up a chimney. Used good quality charcoal. Burns well and more even temperature. 3/4 chimney full enough for 4 ppl
2. After 15 mins tip charcoal onto grate, taking up no more than half the space. ie half the grate has no charcoal
3. Put the lid on and let the bbq heat up for 10 mins, make sure bottom and top vents are open
4. Sausages need a lower heat and need time to cook. Same with veggies. Get veggies on skewer. Easier to handle. Use bbq gloves unless you have asbestos fingers. Put sausages and veggies on the grill on the side with no coal. Lid back on
5. 5 mins later stick salmon on. If it’s a fillet, it won’t take long and put on side with no coal. Lid back on
6. 5 mins later stick steak and burger on side with coal. Flip over after 2-3 mins, depending on thickness. Keep lid on to stop flare ups.
7. As steak and burger are getting done you can move other items to coal side to give them a bit of extra colour
8. Toast bread when everything else done. Cook on coal side. Butter side down first and flip every 30 seconds to avoid burning. Will only take a minute or two
9. Serve perfectly cooked meal and enjoy

If that feels like too much, practice cooking the items separately so you get comfortable with knowing how each item cooks.

Good luck!

[Type R Tom]

Have you considered a BBQ course? Garden centers often host them and I've heard good things, might be worth a look to increase confidence.

[So]

TTBandit said:

Definitely possible on the Weber. Useful to think about what temperature each type of food needs. Then it’s about choosing the direct/indirect method and getting the timing right.

Here’s an approach you could try for your menu:

1. Fire up a chimney. Used good quality charcoal. Burns well and more even temperature. 3/4 chimney full enough for 4 ppl
2. After 15 mins tip charcoal onto grate, taking up no more than half the space. ie half the grate has no charcoal
3. Put the lid on and let the bbq heat up for 10 mins, make sure bottom and top vents are open
4. Sausages need a lower heat and need time to cook. Same with veggies. Get veggies on skewer. Easier to handle. Use bbq gloves unless you have asbestos fingers. Put sausages and veggies on the grill on the side with no coal. Lid back on
5. 5 mins later stick salmon on. If it’s a fillet, it won’t take long and put on side with no coal. Lid back on
6. 5 mins later stick steak and burger on side with coal. Flip over after 2-3 mins, depending on thickness. Keep lid on to stop flare ups.
7. As steak and burger are getting done you can move other items to coal side to give them a bit of extra colour
8. Toast bread when everything else done. Cook on coal side. Butter side down first and flip every 30 seconds to avoid burning. Will only take a minute or two
9. Serve perfectly cooked meal and enjoy

If that feels like too much, practice cooking the items separately so you get comfortable with knowing how each item cooks.

Good luck!

I think the thing that everyone suggests that I have not previously done is the half and half. I will try it!