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  # 680134 1-Sep-2012 17:25
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vexxxboy: seriously im not trolling, i just cant see the attraction of them. People who would never cook indoors suddenly think they are Gordon Ramsey and start cooking outside and i have been to to many BBQ's where the food is really bad, steaks turned to leather , sausages to carbon, chicken undercooked. As a qualified chef it upsets me to see food ruined.


You sound like you have never had a decent BBQ. If I tell my friends I am having a BBQ, we never get less than 20 people turning up. It's about how you cook it, the prep and *resting your meat!*

I am not condoning overcooking steak, but even well done steak can be tender and tasty/moist!



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  # 680135 1-Sep-2012 17:25
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xpd:
dclegg: 

FWLIW, I require my steaks to still be mooing too.


Prefer mine not to have a head to be able to moo to start with.... 

I BBQ all year round, great having the BBQ under cover :)

Think there will be a lot of fish being thrown on the BBQ this summer. Freshly caught snapper put into tin foil with some lemon and herbs seems to keep the wife happy during BBQs :)



Feel free to share your freshly caught snapper!

 
 
 
 




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  # 680149 1-Sep-2012 17:50
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Regs:
networkn:

Can anyone who knows about these things tell me if $35 is a reasonable price per burner for a replacement?


cast iron burners?  like  a bbq factory burner?

they're not cheap - even at the bbq factory liquidation sales the ones I bought still cost like $20 each.

at $35 each, if you're replacing 4 of them - it might make you think a bit about replacing the BBQ....


Yeah well I have been thinking of that especially since to get a clean and service is $180 on top of that. I am toying with the idea of a stainless BBQ next. 

Anyone got experiences to share about new BBQ purchases? Are there outlets to avoid and ones to pay attention to?


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  # 680153 1-Sep-2012 17:59
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I've made this a couple of times, a little bit more than just barbecuing but very, very tasty.
I recommend getting a fresh rack rather than frozen.

Mmmm, ribs




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  # 680160 1-Sep-2012 18:12
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Gave mine a fright today, took it all apart and cleaned down the body / hood with some citrus cleaner, changed the fat stuff in the tray and just a general spruce up.

We had also been having trouble with it lighting, when I took off the burners, gave them a bit of a tap on the ground, quite a bit of rust / dust fell out. Once the cleaning was all done, put it back together, and it light up first time. Could be worth a bit of TLC on your BBQ?

We used our BBQ more over winter than we did last summer, nothing like standing out in the crisp Christchurch air, freezing your nuts off.....

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  # 680168 1-Sep-2012 18:28
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sen8or: ... nothing like standing out in the crisp Christchurch air, freezing your nuts off.....

http://www.dominosugar.com/recipe/sweet-n-spicy-bbq-roasted-nuts-7821Smile




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  # 680169 1-Sep-2012 18:30
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vexxxboy: seriously im not trolling, i just cant see the attraction of them. People who would never cook indoors suddenly think they are Gordon Ramsey and start cooking outside and i have been to to many BBQ's where the food is really bad, steaks turned to leather , sausages to carbon, chicken undercooked. As a qualified chef it upsets me to see food ruined.


I come from Brazil, and grew up in the south, close to the pampas where probably the best meat in the world comes from. The New Zealand BBQ, made on a gas appliance is nothing really when compared to churrasco, made on the ground and over charcoal. But we live with the tools we're given and I try my best to not turn sausages into carbon and steaks into leather, because I grew up appreciating the real thing ;)





 
 
 
 




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  # 680173 1-Sep-2012 18:41
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freitasm:
vexxxboy: seriously im not trolling, i just cant see the attraction of them. People who would never cook indoors suddenly think they are Gordon Ramsey and start cooking outside and i have been to to many BBQ's where the food is really bad, steaks turned to leather , sausages to carbon, chicken undercooked. As a qualified chef it upsets me to see food ruined.


I come from Brazil, and grew up in the south, close to the pampas where probably the best meat in the world comes from. The New Zealand BBQ, made on a gas appliance is nothing really when compared to churrasco, made on the ground and over charcoal. But we live with the tools we're given and I try my best to not turn sausages into carbon and steaks into leather, because I grew up appreciating the real thing ;)



I love the Churrasco Format! 

Have you tried the wildfire restaurants? How do they compare? Are there others (Auckland) you would recommend?

Some Lebanese people shared their BBQ with us at Winderholm last summer, it was some of the most magnificent food I'd eaten! It was so nice of them, just bought over skewers of meat for us to share, I think it might have been some form of traditional celebration they were having, unsure though as I am not sure what it would have been!

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  # 680179 1-Sep-2012 18:58
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vexxxboy: seriously im not trolling, i just cant see the attraction of them. People who would never cook indoors suddenly think they are Gordon Ramsey and start cooking outside and i have been to to many BBQ's where the food is really bad, steaks turned to leather , sausages to carbon, chicken undercooked. As a qualified chef it upsets me to see food ruined.


That's quite true. Simply moving outside doesn't make you an awesome cook. But I was just kidding; I didn't *really* think you were trolling.




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  # 680180 1-Sep-2012 18:59
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freitasm:
vexxxboy: seriously im not trolling, i just cant see the attraction of them. People who would never cook indoors suddenly think they are Gordon Ramsey and start cooking outside and i have been to to many BBQ's where the food is really bad, steaks turned to leather , sausages to carbon, chicken undercooked. As a qualified chef it upsets me to see food ruined.


I come from Brazil, and grew up in the south, close to the pampas?where probably the best meat in the world comes from. The New Zealand BBQ, made on a gas appliance is nothing really when compared to churrasco, made on the ground and over charcoal. But we live with the tools we're given and I try my best to not turn sausages into carbon and steaks into leather, because I grew up appreciating the real thing ;)



YUM




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  # 680187 1-Sep-2012 19:20
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networkn:
freitasm:
vexxxboy: seriously im not trolling, i just cant see the attraction of them. People who would never cook indoors suddenly think they are Gordon Ramsey and start cooking outside and i have been to to many BBQ's where the food is really bad, steaks turned to leather , sausages to carbon, chicken undercooked. As a qualified chef it upsets me to see food ruined.


I come from Brazil, and grew up in the south, close to the pampas where probably the best meat in the world comes from. The New Zealand BBQ, made on a gas appliance is nothing really when compared to churrasco, made on the ground and over charcoal. But we live with the tools we're given and I try my best to not turn sausages into carbon and steaks into leather, because I grew up appreciating the real thing ;)



I love the Churrasco Format! 

Have you tried the wildfire restaurants? How do they compare? Are there others (Auckland) you would recommend?


The Wildfire is probably the only one in AKL. For a churrasco taste is quite good. Might go there next week :)







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  # 680214 1-Sep-2012 20:58
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I'd recommend getting a pizza stone and using you BBQ to cook pizzas. I turn on all the burners on high close the lid until its really hot, I.e over 250' then turn off the burners directly under the stone and slide your pizza on. I make my own bases and roll them out quite thin, and they cook in about 5mins.

I also use my BBQ to smoke fish as well.




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  # 680221 1-Sep-2012 21:29
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cldr: thanks. I'm going to try that!

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  # 680235 1-Sep-2012 22:08
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I'm going to give charcoal a go this summer with one of those weber bbq's, been looking forward to it for ages.

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  # 680242 1-Sep-2012 22:42
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freitasm: I come from Brazil, and grew up in the south, close to the pampas?where probably the best meat in the world comes from. The New Zealand BBQ, made on a gas appliance is nothing really when compared to churrasco, made on the ground and over charcoal. But we live with the tools we're given and I try my best to not turn sausages into carbon and steaks into leather, because I grew up appreciating the real thing ;)



You had me at "best meat in the world". How do we get an invite to dinner? :-)

(Yes, I realize we're at opposite ends of the North Island, but for the best meat in the World, I can travel :-D)

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