BBQ experts....assistance required
 

What are the things to look for?

Am wanting at least 4 burners, with a flat bed as well as open grill, and a rotisserie. Is it worth having a motorised rotisserie? And one with a rear burner? Am looking to do roasts etc. Ease of cleaning, what's best to look for?

Any tips gratefully received:D

Re: BBQ experts....assistance required
 

We use our rotisserie a lot. Definitely wouldn't if it wasn't motorised! :lol: We got ours from Kmart. Four burners, flat plate and wok burner.

Re: BBQ experts....assistance required
 

get stainless plates. they cost a lot more but you just pop them in the dishwasher when finished.
best tip for cooking


LOW & SLOW ;)

Re: BBQ experts....assistance required
 

It's not just woks, they burn Poms too.

We paid 200 coin for ours - 4 burners, 2 on a grill, 2 on a plate Ma'am.

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"4 burners, with a flat bed as well as open grill"
Does that mean, 2 burners under a cooking surface that could cook for example pancakes? Why not use a griddle, that you place on when needed. wouldn't that give you more flexibility?

Can not imagine having a non-motorised rotisserie.

I am just getting in to the BBQ here in America, I recently got a dual BBQ set up with gas on one side and charcoal on the other. Here a lot of the BBQ culture is smoking, with an off set smoke box. What about Australia, is charcoal or gas king? In the states, gas seemed to come in to fashion as it is quick set up and greener, but charcoal seems to be making a come back as it has the BBQ taste.

Re: BBQ experts....assistance required
 

You're right - a griddle is a good idea.

Much of the time, it's 2 on a grill (er metal lines - gaps in between) and 2 on a flat, er, continuous plate. (No gaps).

6 burners is for 'posh' people (wink).

Over here, gas is king - much to the chagrin of the some of the Saffers of the board...

Charcoal does seem to be making a comeback in some quarters, or indeed, arriving for the first time.

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Some places at some times of the year, you can't use charcoal - fire risk.

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I prefer charcoal. I have a charcoal one that doesn't get used much.

I've also got a Weber-Q which has amazing write ups. I don't think it's that great but it is convenient.

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It seems that the gas BBQ people use is really quite poor. And that whilst the Aussie climate is good for BBQ, that the nation as a whole doesn't really have a proper culture of really knowing how to do it. (I don't know much about it either).

My approach is to actually get it all as hot as I can - until smoke is pouring under the hood, and the gauge is showing Red - then get out the meat, and cook quite quickly - opposite to Soapy - I don't like slow, dry meat.

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I don't understand that statement.

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I use gas and recommend you go to Bonza Bbq on South Road near the Brickworks to see their extensive range and then shop around for the one you like.

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I am being educated that the slow cooking is what can make things like brisket juicy, the slowness breaks down the collagen. A container of water placed underneath the meat helps keep it moist too.

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I have a metal box with slits in that you put woodchips in, that goes in the gas barbie and makes nice smoke and works pretty well.

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I've noticed plenty of people from other countries (like SA) who claim that people in Australia aren't BBQing properly. Amazulu has said it, others have too.

I've also met people from Asia etc who have their own ideas how to do it - and it's not gas either. It seems that gas is not the way to do it, that's all. Probably because the concept of outdoor cooking comes from traditional non-gas techniques...whereas gas is just domestic convenience.

I'm not personally fussed - and can deal with gas.

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Not for steak it isn't. That would be the worst way to cook it.

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