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  # 680274 2-Sep-2012 06:57
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cldlr76: 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.



We do that on the camp BBQ with homemade bases.

Ok my favourite recipe:

Mix smoked paprika, cumin, salt and pepper in olive oil. Roughly chop eggplant, onion, mushroom, courgette and a couple of different colour capsicums and pour over. BBQ till almost cooked then throw in olives. After you remove them from heat toss with sultanas and almonds.





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  # 680363 2-Sep-2012 13:22
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Wood fired rotisstere chicken pieces. Either plain (which a little salt) or with a indian flavouring.






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  # 680661 3-Sep-2012 09:08
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networkn:
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!


LOL, could cause fights, everyone I know eats fish so I have people lining up for it ;)

I dont really eat fish myself, but love getting out catching them.... then the fun task of gutting and cleaning them... 






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  # 680678 3-Sep-2012 09:51
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SaltyNZ: smoked paprika


Recently found this too.  HIGHLY recommended to all, it's in the spice jar section of the supermarket.


freitasm: The New Zealand BBQ, made on a gas appliance is nothing really


Personally I'm going old school this year with a charcoal BBQ.  I've had it with gas powered, where you infuse no flavours and (in my humble opinion) might as well be frying it on the stove top inside....

One note I did hear recently, was to take your cylinder to a 'real' gas filling shop.  Once there you can ask for propane only in the bottle.  I think CNG from the petrol station is a mix of methane mostly, but with some propane in it.  Propane costs more but burns hotter so you can actually start to use the temperature dials on the front etc...  I haven't tried this, but thought I'd mention it.

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  # 680682 3-Sep-2012 09:57
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Jaxson:
SaltyNZ: smoked paprika


Recently found this too.  HIGHLY recommended to all, it's in the spice jar section of the supermarket.


freitasm: The New Zealand BBQ, made on a gas appliance is nothing really


Personally I'm going old school this year with a charcoal BBQ.  I've had it with gas powered, where you infuse no flavours and (in my humble opinion) might as well be frying it on the stove top inside....

One note I did hear recently, was to take your cylinder to a 'real' gas filling shop.  Once there you can ask for propane only in the bottle.  I think CNG from the petrol station is a mix of methane mostly, but with some propane in it.  Propane costs more but burns hotter so you can actually start to use the temperature dials on the front etc...  I haven't tried this, but thought I'd mention it.


TBH I find Gas BBQ'ing especially on a plate pretty similar to being inside.  Only if you get on a grill to you manage to get any smoke into it to get some taste.

This is where I find the wood fired so much better.  But some things you can do on a Gas BBQ is get a Aluminum Dish and put some water soaked manuka chips - works well on a hooded BBQ jsut to introduce a bit more smoke.




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  # 680693 3-Sep-2012 10:05
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This is where I find the wood fired so much better.  But some things you can do on a Gas BBQ is get a Aluminum Dish and put some water soaked manuka chips - works well on a hooded BBQ jsut to introduce a bit more smoke.


One way to get around this, is to get some wood chips, smoking suitable, and wet them well, put them in tin foil wrapped well and then punch 6 holes in it, put it over the grill section of your Gas BBQ. I saw that on a BBQ show and then had it a few weeks later at another gourmet BBQ'r friend of mine and I was pretty impressed!

I have been toying with the idea of a charcoal BBQ since we started talking about it... 

 
 
 
 


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  # 680695 3-Sep-2012 10:08
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networkn:
 

This is where I find the wood fired so much better.  But some things you can do on a Gas BBQ is get a Aluminum Dish and put some water soaked manuka chips - works well on a hooded BBQ jsut to introduce a bit more smoke.


One way to get around this, is to get some wood chips, smoking suitable, and wet them well, put them in tin foil wrapped well and then punch 6 holes in it, put it over the grill section of your Gas BBQ. I saw that on a BBQ show and then had it a few weeks later at another gourmet BBQ'r friend of mine and I was pretty impressed!

I have been toying with the idea of a charcoal BBQ since we started talking about it... 


Here's my wood fired one: http://www.flickr.com/photos/dcole66/6632490407/in/set-72157623328147147




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  # 680698 3-Sep-2012 10:09
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davidcole: 
Here's my wood fired one: http://www.flickr.com/photos/dcole66/6632490407/in/set-72157623328147147


Good god, man, I haven't even had *breakfast* and you're sending photos of luscious meat slowly roasting over a wood fire. There ought to a be law against it.




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  # 680699 3-Sep-2012 10:11
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SaltyNZ:
davidcole: 
Here's my wood fired one: http://www.flickr.com/photos/dcole66/6632490407/in/set-72157623328147147


Good god, man, I haven't even had *breakfast* and you're sending photos of luscious meat slowly roasting over a wood fire. There ought to a be law against it.


Sorry, should it have had a NZBB tag? (Not Safe Before Breakfast)




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  # 680700 3-Sep-2012 10:13
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Sorry, should it have had a NZBB tag? (Not Safe Before Breakfast)


Nope, a NSBB tag would be more appropriate :) 



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  # 680703 3-Sep-2012 10:21
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Old Russian BBQ. Shish kebab on skewer. We do it on charcoal only.

All you need is shoulder part of pork, onion, salt, paper and vinegar (70% concentrate if you can get one).

 - Dice pork in to equal squares 3-5 cm.
 - Dice onion and add to pork
 - Season to your taste and mix everything well
 - Add a table spoon of vinegar and mix again
 - Let it rest for couple hours
 - ... have few drinks
 - prepare BBQ area. Use charcoal or wood
 - get pork on skewers like that



 - than put it on BBQ



 - ... have some drinks while everything is cooking :)
 - and result should be something like that. Nice and tender



 - don't forget about drinks while eating :D

Cheers :)




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  # 680705 3-Sep-2012 10:22
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Jaxson:
...One note I did hear recently, was to take your cylinder to a 'real' gas filling shop.  Once there you can ask for propane only in the bottle.  I think CNG from the petrol station is a mix of methane mostly, but with some propane in it.  Propane costs more but burns hotter so you can actually start to use the temperature dials on the front etc...  I haven't tried this, but thought I'd mention it.


You don't get either CNG nor methane when you get your LPG bottle filled (Surprised instant disaster if one was to try). You get a mix of propane and butane, the mix depending on where you are in the country.

In fact, contrary to what you have been told, butane air mixes (so at the burner) have a little higher calorific value than propane ones. By weight, which is how you buy it, the calorific value of propane and of butane is almost identical. Due to its lower boiling point propane performs better in cold climates but one assumes this is not a consideration for BBQ use Laughing.

But because of this, if the bottle is used heavily a lot in cold weather (like very cold), it may be advisable to run it to dead empty (no liquid left in it) as the liquid left may be butane rich and repeated partial fills resulting in butane enrichment and so poorer evaporation of the gas in the bottle for drawing off in that cold weather use. We don't BBQ (far too cold in NZ evenings to do that, and we have lived from one end of the country to the other) but we use piles of it on the boat summer and winter, and I always make a point of running the bottle in use to empty (we have multiple bottles so always another ready to use) and then leaving it venting to atmosphere (in a safe place) for a few minutes before getting it refilled.

If you do want propane only, then you will have to go to the likes of BOC but I would suggest it is a waste of effort (and likely money too) doing so.

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  # 680706 3-Sep-2012 10:22
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networkn:
Well Winter is over, Spring is here, Summer is coming and Hooray, so is Daylight Saving Time!

I have a 4 Burner BBQ, reasoanable quality but the burners are basically rusted out and coming apart, light the BBQ can be a pain. Can anyone who knows about these things tell me if $35 is a reasonable price per burner for a replacement? Secondly, are all burners going to fit my BBQ or do I need MY models specific burners?

Feel free to share a BBQ Recipe, or experience or just comment on how much you are looking forward to summer this year. My son is 3 and this year I am going camping with him in our back yard, I can't wait!


Well firstly we don't use gas and always use real charcoal. Nothing beats boerewors, lamb chops or steaks over real coal.

We use a Weber Kettle BBQ. They fairly costly, but they come excellent waranties. I even have the portable version which we take camping.

BBQ in South Africa is known as a braai. The difference between NZ and SA is than in South Africa its a very social thing, and it mostly always involved real fire!

Watch this video and it may give you an insite to what I mean:

http://www.youtube.com/watch?v=vq2SOmwzjUU



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  # 680707 3-Sep-2012 10:24
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When cooking over an open fire, it helps to have the right tools...


Or, if you must use a gas BBQ, go all out...


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