BBQ's

[portlaunay]

We're in the market for a new one and now summer is here (well, maybe not today), I thought it might be useful to start and Aussie BBQ thread.

 

To those about to arrive it is probably the single most important purchase of your Aussie life and should really be considered with the same level of deliberation and planning as those other important issues; house buying, becoming parents and Xbox or PS4.

 

After an irrational and ill considered purchase when we first arrived I'm now leaning towards a Weber Q220;

 

 

What ya got? What's it like?

[SJT]

That's what my hubby wanted to get and didn't, he went for a Beefmaster, which is great, but I do think he regrets that he did not get one as they look great.

[Walkabout]

Perfect timing! We are just having this very debate, hubby is I think quite keen on the webber ones although I am not convinced that they are big enough (I know that sounds snobbish, but we are going to need to rely mostly on an outdoor kitchen as the house we are getting has a very pants kitchen!) we are thinking beefeater.... but will be really interested to hear what other people think / have bought!

[Plumber Paul]

We're in the market for a new one and now summer is here (well, maybe not today), I thought it might be useful to start and Aussie BBQ thread.

 

To those about to arrive it is probably the single most important purchase of your Aussie life and should really be considered with the same level of deliberation and planning as those other important issues; house buying, becoming parents and Xbox or PS4.

 

After an irrational and ill considered purchase when we first arrived I'm now leaning towards a Weber Q220;

 

[ATTACH=CONFIG]1108[/ATTACH]

 

What ya got? What's it like?

 

I have that very same bbq. It is probably the best buy I have ever made - a big hit in our family! There are plenty of accessories that go with this particular Weber. It bbq's the meat perfectly all the time

[Redsquare]

 

Bought this yesterday.. Our first Aussie Barbie!

 

It was a bit of a bugger to assemble but it works well enough and was only $130. I'm sure that over time we'll be looking at something a bit better but for the time being (to paraphrase an old rag trade expression)..

 

Never mind the quality, feel the width.

[portlaunay]

That's what my hubby wanted to get and didn't, he went for a Beefmaster, which is great, but I do think he regrets that he did not get one as they look great.

 

We have a Beefmaster now. It was in the BBQ Galore sale when we first moved here and was a bargain but it just feels like a chore to use and it feels like it hammers through the gas.

 

Perfect timing! We are just having this very debate, hubby is I think quite keen on the webber ones although I am not convinced that they are big enough

 

We're a family of four and at the moment we have a four burner Beefmaster and a lot of it is wasted, it's just too big for us. In summer it's all we cook on but the only time we use the whole thing is when I'm doing corn cobs. It's not great for whole chickens or joints. Maybe it's just me but I just can't get it right.

 

I have that very same bbq. It is probably the best buy I have ever made - a big hit in our family! There are plenty of accessories that go with this particular Weber. It bbq's the meat perfectly all the time

 

I've heard nothing but good things. A lot of people say that cooking with the lid down took a little getting used to but once they did the results are superb.

[Bibbs]

First off, it may feel wrong, but get a gas one.

 

We've a 4 burner, and it was big enough for 20 people at Xmas.

 

Go to your local BBQ place when there is a sale. Ex demo ones can be had really cheap (but you'll need a UTE to get it home).

 

Free standing with a cover means you can wheel it away and hide it once the novelty wears off.

 

Clean it using a can of coke (something fizzy) and some paper. Using BBQ trays to catch drips will save you time in the long run.

 

Side burners are really a gimmick. Don't think I've ever used mine.

[verystormy]

Had a beef master and now a webber. It would always be webber now. Takes a bit of getting used to as you cook with the lid closed. But great to cook on.

[nicolac34]

We bought that $130 one above from Bunnings when we first arrived 2.5 years ago - it's rusted to hell now and on it's last legs (probably should have taken more care of it!) so we are hoping it will limp through this summer and we can replace it next summer.

 

We've also the Weber Baby Q that we bought for Camping, only used it once and it's been in the shed since - everyone seems to rave about them and even when we were leaving the store with it some old lady came up to us and told us how great it was. Maybe we should ditch the one on it's last legs and actually use the Weber?!

[Guest guest9824]

We're in the market for a new one and now summer is here (well, maybe not today), I thought it might be useful to start and Aussie BBQ thread.

 

To those about to arrive it is probably the single most important purchase of your Aussie life and should really be considered with the same level of deliberation and planning as those other important issues; house buying, becoming parents and Xbox or PS4.

 

After an irrational and ill considered purchase when we first arrived I'm now leaning towards a Weber Q220;

 

[ATTACH=CONFIG]1108[/ATTACH]

 

What ya got? What's it like?

 

My dad always used a Webber here, did the turkey on it and everything! We have a 6 burner Sunco built in jobbie, and I am the one who barbeques:sad:. We also have a small Bodum charcoal portable barby for up near the pool, its great for tandoori chicken etc, you cant get that blackening on a gas barby, so we use the little charcoal one for that type of thing and for when we just want some hot dogs/burgers up near the pool and cant be bothered with the big barbeque!

[Candygirl]

We are BBQ virgins really. We bought a huge one in Spain and spent more time sitting there looking at it on the terrace. I think we used in max 5 times in 8 years and in the end gave it away to our neighbours when we moved over.

 

We have said, we are determined to get a BBQ and use it this time. I see on the TV that people do joints and pizzas. How easy is this? Can you get BBQ cook books for us newbies for ideas.

[portlaunay]

We are BBQ virgins really. We bought a huge one in Spain and spent more time sitting there looking at it on the terrace. I think we used in max 5 times in 8 years and in the end gave it away to our neighbours when we moved over.

 

We have said, we are determined to get a BBQ and use it this time. I see on the TV that people do joints and pizzas. How easy is this? Can you get BBQ cook books for us newbies for ideas.

 

I've never cooked pizza but with a stone and a lot of heat I could see it working. The BBQ is the only place we cook a roast now and turkey is excellent on it. I fill one of those cheap plastic storage, stackable bins with water, lots of salt and loads of aromatics - star anise, clove, fennel seed, bay etc and then hoof the turkey in it, lid on and leave it in the fridge for a few weeks. Obviously you need a fairly large BBQ and one that holds the heat but it's the best turkey I've eaten.

 

I love a butterflied leg of lamb or goat on the BBQ, also marinated overnight.

 

Cooking on gas is different to coals. As pea says, certain things are best on charcoal and we have a small portable one for the beach which is great for satay sticks as well as a rotisserie smoker thing that fits two chooks and keeps our toes warm on cool evenings when we're sat outside.

 

Curiously I can never seem to get prawns right. I like to eat the whole things, head and all so like them crunchy and charred but the meat always dries out and is really chewy. I need to find a good marinade for prawns that keeps them moist inside but keeps the skins crispy and yummy.

[Guest guest9824]

I've never cooked pizza but with a stone and a lot of heat I could see it working. The BBQ is the only place we cook a roast now and turkey is excellent on it. I fill one of those cheap plastic storage, stackable bins with water, lots of salt and loads of aromatics - star anise, clove, fennel seed, bay etc and then hoof the turkey in it, lid on and leave it in the fridge for a few weeks. Obviously you need a fairly large BBQ and one that holds the heat but it's the best turkey I've eaten.

 

I love a butterflied leg of lamb or goat on the BBQ, also marinated overnight.

 

Cooking on gas is different to coals. As pea says, certain things are best on charcoal and we have a small portable one for the beach which is great for satay sticks as well as a rotisserie smoker thing that fits two chooks and keeps our toes warm on cool evenings when we're sat outside.

 

Curiously I can never seem to get prawns right. I like to eat the whole things, head and all so like them crunchy and charred but the meat always dries out and is really chewy. I need to find a good marinade for prawns that keeps them moist inside but keeps the skins crispy and yummy.

 

Porty, shellfish isnt my forte, and I am thinking you will know that if you put lemon in your marinade it will start the cooking process of the prawns ( I know you know that ), but if you do use lemon, try cutting it out of the marinade and using it while the prawns are on the barby lst minute, and as to getting the prawns not to dry out, maybe you could wrap them in a little jacket of tinfoil with the heads popping out, give them a blast on the barby so the heads get all crispy, but the bodies are just steaming away in the foil, then whip them out of the foil for a quick blast on the barby??? As i said, I dont cook shellfish, so not sure if any of the above is relevant or helpful, sorry.

[verystormy]

There are loads of bbq books out there. Inthinj BBQ Galore sell them.

 

I personally recommend the Webber as it is fool proof and gives great cooking. Though the hood should be kept down as much as possible while cooking.

 

Porty. Use oil based marinade and do not add citrus as the citrus will start cooking the flesh the moment it is added. Add any citrus later as a squeeze. My fav is olive oil, chili, coriander. Make it a couple of hours prior so the oil is well infused and then brush the prawns about 45 mins prior to cooking and keep brushing lightly with it every 15 mins or so.

 

If you want citrus in the marinade then only start the marinade 20-30 mins before cooking

[portlaunay]

Cheers folks, know all about ceviche so no citrus in the marinades.

I might try larger prawns in little foil overcoats pea, cheers and now that I'm a proud Weber owner I'll let you know how I get on.

I went to pick it up today and it's not out of the box yet but there was a Weber specific cookbook in the store so if it turns out to be a dramatic failure I'll buy the book or be tapping you up for recipe's VS.

[Guest guest9824]

Cheers folks, know all about ceviche so no citrus in the marinades.

I might try larger prawns in little foil overcoats pea, cheers and now that I'm a proud Weber owner I'll let you know how I get on.

I went to pick it up today and it's not out of the box yet but there was a Weber specific cookbook in the store so if it turns out to be a dramatic failure I'll buy the book or be tapping you up for recipe's VS.

 

I bet you cant wait to use it, can you? I must admit I use the flat plate on my barbeque alot, much as I thought I wouldnt, I do. I use it for potatoes, I par boil them, drain them, throw them on the barby with fresh rosemary and olive oil and let them crisp up! I also do a mass of roasted vegies that way, egg plant, capsicum, asparagus, mushys, red onion and courgettes, throw it all on the flat plate, fresh basil on it, then when cooked, serve with crumbled feta or cook some toms on the vine with them and mush them through the vegies, I could even forsake any meat for that! Enjoy your new toy Porty!

[portlaunay]

I bought it with the extra brekkie hotplate so I can do eggs and pancakes on it at weekends.

 

[Rossmoyne]

Been thinking about getting one of these for a while.... so would be interested to know how you get on. I have a three burner Beefwhatever type thingy that has a hood and a wok burner. Used it to death and just love a roast on it - use it every day for months on end in the summer and love using the wok burner for a stirfry when it is too hot to cook indoors. But it is now 8 years old and passed its best so am looking to replace it.

[Guest guest9824]

I bought it with the extra brekkie hotplate so I can do eggs and pancakes on it at weekends.

 

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I love using ours for brekky outside at the weekend! Have you got your little egg rings???

[portlaunay]

I love using ours for brekky outside at the weekend! Have you got your little egg rings???

 

No egg rings, no, I'll see how I go without them. Are they non stick because I have cookie cutters and the like?

[verystormy]

No egg rings, no, I'll see how I go without them. Are they non stick because I have cookie cutters and the like?

 

If you have developed a bit of chefs fingers by now, then I wouldn't worry. Just crack the egg VERY close to the plate and use a spat to keep it close together.

[Candygirl]

Loving all these tips. Cannot wait to get ours now.

 

My OH (perhaps like some men) seem to think bigger is better, but these Webers sound good. Perhaps good things do come in small parcels:wink:

[verystormy]

Loving all these tips. Cannot wait to get ours now.

 

My OH (perhaps like some men) seem to think bigger is better, but these Webers sound good. Perhaps good things do come in small parcels:wink:

 

I was one of them men. I bought the biggest beefeater on the market when we arrived. Me and the wife had a deal. I could chose the BBQ and the fridge freezer. The former was a disaster and a couple of years in I came home from work ton find it had been given away. The later we love - a big double door fridge freezer with ice maker and chilled drinks dispenser.

[Guest guest9824]

No egg rings, no, I'll see how I go without them. Are they non stick because I have cookie cutters and the like?

 

You might be fine with cookie cutters, but just spray them with oil. I cant live without my Canola Oil spray in a can! Not sure about chefs fingers, you would need asbesdos hands with hot oil, having been burnt a few times sticking my fingers in hot oil (not sure why I did it) I can honestly say, its not the most enjoyable experience! I do tend to flip my eggs, so they cook on both sides. Nothing beats the smell of bacon and eggs cooking on the barby!

[Guest guest9824]

Loving all these tips. Cannot wait to get ours now.

 

My OH (perhaps like some men) seem to think bigger is better, but these Webers sound good. Perhaps good things do come in small parcels:wink:

 

hmmmmm....I always think quality not quantity:biggrin: