How do you light your BBQ?

[Richard C]

Just put a match to tonight’s BBQ ; localy reared, rare breed loin Pork chops, a couple of specialist porkers accompanied by a vegetable, spring onion & mushroom stir fry & the last of our Jersey Royals ; bon appetite to those of you eating cremated burgers with soggy chips

 

[wotan]

A slight digression, but true never the less.
The Glenffidich distillary in Scotland, converted one of their whisky stills to gas firing, closed loop control, temperature was kept to within + or - two degrees, the whisky produced was totally different, it was bland.
They reverted back to the traditional coal fired method and the whisky got its flavour back.Gas may be good for some things but it can't replace tradition.

End of lesson.

 

[Johnmelad502]

Just put a match to tonight’s BBQ ; localy reared, rare breed lion Pork chops, a couple of specialist porkers accompanied by a vegetable, spring onion & mushroom stir fry & the last of our Jersey Royals ; bon appetite to those of you eating cremated burgers with soggy chips

You should be ashamed of yourself. Eating rare breed lion chops.

 

[tim west]

I might be missing something here but I only use the gas on our bbq to start the charcoal going then its just like a normal one.

 

[EddieM]

Let me ask a question?
Have you ever had smoked salmon, smoked ham, smoked cheese, kippers, if so where do you think these things get their flavour from?

I rest my case..
He who has reason on his side need not speak with loud voice.

Wotan

I believe they are all smoked at quite a low temperature, not charred black over hot charcoal.

Better than being subjected to what amounts to cow flatulence, ie methane.

Wotan

Err butane, and smoked products are either cold or hot smoked using oak wood chips generally not charcoal.

 

[EddieM]

A slight digression, but true never the less.
The Glenffidich distillary in Scotland, converted one of their whisky stills to gas firing, closed loop control, temperature was kept to within + or - two degrees, the whisky produced was totally different, it was bland.
They reverted back to the traditional coal fired method and the whisky got its flavour back.Gas may be good for some things but it can't replace tradition.

End of lesson.

Those coal fumes must have creapt through the copper still, aye I tell yea it's true.

Thought they would have used peat.

 

[clf-gas]

Just eaten dinner. Peri peri marinated pork chops, thick pork suasages (butchers own). Accompanied with a fine salad drizzled with my own oil dressing, new potatoes with a k,nob of butter and chopped fresh mint.

Eased down with a bottle of chilled rose wine ( )

Same touch tomorrow only with steak (unmarrinated) and rare.
Salad with a wholegrain mustard dressing and jacket spuds. (drowling emoticon).

Ps, I light my barbi with a piezo igniter, and use the rothy on the log burner when its our turn to host the barbi bender

 

[Richard C]

Nasty charcoal BBQ update;
Pork chops cooked to perfection 4 mins each side; always slice through the skin & fat right down to the meat. Everyone is paranoid about undercooked pork to the extent that it ends up like chewing MDF & fit only for the bin. As long as you know it’s fresh, cook pork like any other meat & it will taste fantastic with a little Bramley apple sauce. Porkers were pork, apple & cider mix; some whole fresh mint leaves over the Jerseys while they were steaming & the juice from a ½ lime over the stir fry once it’s cooked; accompanied by a rather nice French Sauvignon Blanc & a St Emilion to wash it all down (in my hand at this very moment); fantastic.

Got to go, the fresh strawbs & cream are ready!

 

[EddieM]

rose wine.

And all dressed with charcoal carcinogens..... Mmmmm, tasty.

 

[JohnD]

I don't much like cooking at barbies, you get greasy with fat splatters, and smell of hot fat and smoke

I've recently got a Chiminea and am trying to get the hang of cooking over the hot coals in that. It has a swing-out grill and I start it with wood, then charcoal.

One of my old chums simply refuses to light his barbie sufficiently ahead of time, with the result that whatever he cooks tastes of that lighter fluid/gel/blocks, which I think is something like parafin or white spirit

 

[EddieM]

do you or not realise that carbonised food is responsible for the majority of bowel related cancers?

Using charcoal as a method of cooking is nearly as old as man himself & the food is supposed to be cooked not carbonised . It’s back to the odd burnt sausage & cremated burgers again, if the food ends up carbonised then your not doing it properly.

The carbonising of food is only part of the issue, the fat from meat that gets hotly vapourised decays into potentially carcinogenic products. (This is the same with both gas and charcoal BBQ's) the benefit with Gas BBQ is they are much more controllable.

I would lay good money on anyone not being able to tell the difference.

Log fires, totally agree, sets off a basic instinct in us, have two in my house, with back boilers. Both enclosed airwash systems, the smoke produced by these is toxic.

 

[wotan]

A slight digression, but true never the less.
The Glenffidich distillary in Scotland, converted one of their whisky stills to gas firing, closed loop control, temperature was kept to within + or - two degrees, the whisky produced was totally different, it was bland.
They reverted back to the traditional coal fired method and the whisky got its flavour back.Gas may be good for some things but it can't replace tradition.

End of lesson.

Those coal fumes must have creapt through the copper still, aye I tell yea it's true.

Thought they would have used peat.

No they were using coal when I was there, and yes the flavour was imparted through the copper still.Pay a visit and find out for yourself, but then again if you are adverse to a little carbon, I could not imaging you liking gut rotting whisky.

 

[EddieM]

A slight digression, but true never the less.
The Glenffidich distillary in Scotland, converted one of their whisky stills to gas firing, closed loop control, temperature was kept to within + or - two degrees, the whisky produced was totally different, it was bland.
They reverted back to the traditional coal fired method and the whisky got its flavour back.Gas may be good for some things but it can't replace tradition.

End of lesson.

Those coal fumes must have creapt through the copper still, aye I tell yea it's true.

Thought they would have used peat.

No they were using coal when I was there, and yes the flavour was imparted through the copper still.Pay a visit and find out for yourself, but then again if you are adverse to a little carbon, I could not imaging you liking gut rotting whisky.

No it wasn't. I'd even pay for a gas chromagogram to say it wasn't.

Coal gas through a copper still, c'mon.

 

[EddieM]

Just put a match to tonight’s BBQ ; localy reared, rare breed lion Pork chops, a couple of specialist porkers accompanied by a vegetable, spring onion & mushroom stir fry & the last of our Jersey Royals ; bon appetite to those of you eating cremated burgers with soggy chips

depends on where your "local" abbatoir is mate, there are not many left in the country.

 

[wotan]

A slight digression, but true never the less.
The Glenffidich distillary in Scotland, converted one of their whisky stills to gas firing, closed loop control, temperature was kept to within + or - two degrees, the whisky produced was totally different, it was bland.
They reverted back to the traditional coal fired method and the whisky got its flavour back.Gas may be good for some things but it can't replace tradition.

End of lesson.

Those coal fumes must have creapt through the copper still, aye I tell yea it's true.
Twas to do with local heating they said, anyway the proof was in the final product.
Thought they would have used peat.

No they were using coal when I was there, and yes the flavour was imparted through the copper still.Pay a visit and find out for yourself, but then again if you are adverse to a little carbon, I could not imaging you liking gut rotting whisky.

No it wasn't. I'd even pay for a gas chromagogram to say it wasn't.

Coal gas through a copper still, c'mon.

Twas down to local heating they said, the result was shown in the final product.