Thread: Barbecue time

Hmm.. this link will be deleted in few days... just got note...
That remind me to share my last-year-built barbecue with you

ratcat already saw it

http://kamin.myphotoalbum.com/slides...umName=album01

Looks good!!! Who's the fugitive in the photos?

I had my garden landscaped last year and was going to have one like that built but saw sense when the guy who came to measure up reminded me we have the weather for about two bbq's a year.

Dom

Wow - amazing, incredible! looks terrific, jamie oliver eat your heart out! What's with the censor by the way? not a war criminal or drug lord I hope!

lol, no... It's not me so I didn't wanted to put someone's photos without asking him

@Domski: I'm eating outside from April till October ... But maybe someone of our Australian friends have longer season

Originally Posted by Blake 7

jamie oliver eat your heart out! What's with the censor by the way?

I've notice he use lot from Mediteranian cuisine... Send him over to learn some new stuff

Wow, that is a GREAT barbecue!

I like this one...

LOL...I was walking over to a friends last summer. This involved a walk through the local Asda car park and there were a group of chavs who'd poured a bag of charcoal into a shopping trolley and were sitting in their car boot, beer in hand trying to cook frozen sausages on it.

The funnier thing was they were still there when I passed the other way the following day.

Dom

and shg is from Texas. They KNOW barbeques!

That is a great bbq zbor but I think there is just a little more craftsmenship from the one that romper posted. Just sayin!

Principle is the same. The rest are details.

@Dom, the temperature ranges where I a from aboot -36 C to 32ish C. I'm one of those people that will stand outside at any temperature to have a bbq. However, mine is the propane kind so maybe that makes a difference, compared to starting a fire.

@zbor, how does that work exactly? Do you start a fire on one side and then put your food beside it? I understand the traditional approach, fire under the food but I didn't get that impression from your bbq.

One day I'll have better one But this had several restrictions from place, mass (it's on the balcony, therefore made from light materials), dimensions, colors (same as facade, not on the photos 'cause painted latter)...

In my country is more popular brick and I hope have one day place for it (for example:

This is me and my wife at the friends place (see, no censorship ): http://img24.imageshack.us/img24/70/p1010411t.jpg
But it was too heavy version for my balcony

But I dream at something like this:
http://img834.imageshack.us/img834/7619/p1010316w.jpg
http://img262.imageshack.us/img262/3980/p1010327g.jpg
http://img716.imageshack.us/img716/825/p1010295o.jpg

Just, that's in a 10 yrs plan.

About food, we do it on a embers, not on the fire. Fire sear a food. If you have place (which I don't) you can have some fire for latter in some corner. I just start a fire, make embers, and add latter some coal if needed...

Espetially for fish... You can't do it on flame.

http://img11.imageshack.us/img11/7393/34582.jpg
http://img534.imageshack.us/img534/2750/46623.jpg
http://img19.imageshack.us/img19/7499/46624.jpg
http://imageshack.us/photo/my-images/814/345822.jpg/
http://img692.imageshack.us/img692/4391/595643.jpg

So, this is how I do it (depending of the food, some need stronger some lighter temerature, but in generally):

Put grill on the fire and clean it. If you have old bits of food on the grill bars it will have influence on your new food. Not only does it leave a horrible taste but it will make the food stick.

Get that barbeque really hot. If using a charcoal grill, use plenty of charcoal to build a really good fire that will retain plenty of heat.

Let the flames die down until you can see that the charcoal has become white, it should take at least half hour - this is where many people make a critical mistake. You know what they say - Patience is a Virtue - or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!

About putting food on grill... You can put it oiled or not. That depends and I can not tell what's better... Only what people like better. So it's subjective. As long as the food is well oiled it won't stick. usually, I like it better not oiled and oil on the plate.

If you prepare meat you can turn it several times. But if you prepare fish it helps if you don't prod it and move it around every 30 seconds, if you do you'll end up with scrambled fish which isn't much use to anyone except the cat. Wait until the flesh is seared before turning it over and only turn it over once.

There'se even spetial double side grill cage for fish- The fish sits inside it and makes the whole turning over process child's play. I don't use it

Don't salt anything before grilling. This will dry the food out.

I'm not saying this is best way. I belive every foodstuff has (or at least should have) it's own way of preparing, so some other approach is also good.

I agree with you that traditional approach is good but I think we don't agree on what's traditional approach Some other cultures has it's own way and I think best way to prepare local food is with their own approach because cooking is connected with foodstuff and vice versa.

When I go to abroad I eat their local food. It's also way to understand culture. Going somwhere and eating McDonalds is just not something I would do