[Closed] I hate BBQs

You're doing it wrong, i've got a Weber the same as that and have no issues with temperature or cooking large amounts.

The grill gets cleaned after it cools. The inside of the grill gets foil lined.

2 large sized disposable BBq's

Problem solved.

And then the following day, clean the grill, clean the burnt on fat out of the grill.

never cleaned a BBQ grill yet and nobodys died. the heat from the next barbie does that work, i just scrape the grill with spatula once its up to heat and it easily scrapes off and drops into the hot coals.

If I had a similar anecdote that started with ‘was told to’ rather than ‘was asked to’ I’d be wondering what the point is too 🙂

fin isn’t fun if it’s compulsory

You’re doing it wrong,

And then the following day, clean the grill, clean the burnt on fat out of the grill.

2 large sized disposable BBq’s

Problem solved.

You clean BBQ's?

What is the point?

If nothing else, you just had a half hour to yourself, drinking beer.

Personally I quite like barbecues for just that reason.

You clean BBQ’s?

Exactly my thoughts. Surely fire cleanses everything?

Not enough room to cook indirectly

Put some sort of divider down the middle of the grate, so you only have charcoal on one half. Then you can start stuff off on the 'charcoal' half, and move it across/pile it up on the 'non-charcoal' half to finish cooking.

never cleaned a BBQ grill yet and nobodys died. the heat from the next barbie does that work, i just scrape the grill with spatula once its up to heat and it easily scrapes off and drops into the hot coals.

Yup

Read the instructions for the BBQ. Weber bbqs should be used with the lid closed using the air vents to regulate temperature. They are brilliant in that way as you can get beautifully cooked food, not burnt, with minimal hassle.
If you dump loads of fuel on then use them open with all the vents open they will have a roaring high heat cos of the great airflow.

All I do with mine is fill my Weber starter with coals, light it, return 10m later when the coals are red hot, dump the fuel in the BBQ and cook for what always seems to be chuffin ages for the amount of coal I use. Open every few minutes to turn the food and adjust vents as necessary.

The instructions are really good, if you read them and follow them properly you’ll get great results and it’ll be a lot easier than you think.

Was told to do one for 6:30pm last week.

Are you grumpy cause you did it on the wrong day?

Spent a good 6 hours cooking ribs, burgers & sausages on the BBQ last weekend all on my weber go anywhere. Loved it.

Ended up stinking of smoke, but that was because I had an open fire going next to the BBQ.

I bet OP kept the lid open...

Read the instructions for the BBQ

All I do with mine is fill my Weber starter with coals, light it, return 10m later when the coals are red hot, dump the fuel in the BBQ and cook

Just what I did. Still hate doing it.

BTW, my favourite Xmas present was this:
[url= https://i.ibb.co/b2Z1Sd0/grinch.jp g" target="_blank">https://i.ibb.co/b2Z1Sd0/grinch.jp g"/> [/img][/url]

@neilco, nope. Lid shut, all coals on one side.

Why clean it? All you are doing is removing the flavour.

I cooked more than this on my 57cm kettle at the weekend indirect, two small channels of fuel either edge gives me some searing area and then all the central channel for indirect with an old baking tray in the middle to catch any drops - once you have sealed just stack them up, lid on and leave everything to come up to temp

Please don't use wire brushes to clean grills - if any of the filaments come loose and end up in food they can cause some nasty injuries. Just get the grill hot and use scrunched up tin foil.

20 sausages down the middle on indirect, remove when cooked, then 4 burgers on each side over direct heat, does sound like an easy challenge to me I must admit.

You need decent fuel and the baskets that let you put the heat where you want it.

Thanks @dorset_knob - I didn't know about BBQ baskets - they make sense. Still not as easy as an oven and a frying pan but an improvement.

This is all much easier with gas.

Please don’t use wire brushes to clean grills – if any of the filaments come loose and end up in food they can cause some nasty injuries.

How would that happen?

I like bbqing as I get time to myself cooking / eating meat and drinking cider.

If I’m cooking for loads of people I normally use the Weber kettle bbq for stuff where smoke makes it taste better - chicken thighs / joints of meat etc. Then anything else I can also fit in there - but also get the gas bbq fired up too as you can cook more on it / finish stuff off once it’s had some smoke.

I do tend to end up smelling of smoke with the kettle bbq - even if I’m cooking indirectly with the lid on. Especially if there are smoking chips in on the charcoal briquettes - like doing a snake for brisket etc.

If you don’t like doing the above then you can go inside and prepare the salad / make drinks for people 🤷‍♂️

So much Weber waving! I love it!

This is all much easier with gas.

This is all much easier with gas.

I have a gas Weber, for your every day burger, sausages or chicken it's so much easier and quicker. If I want to do something long and slow the normal Weber is better

I can’t be arsed with bbq’s, cooking outside seems pointless when I’ve a perfectly good cooker and oven inside. On the rare occasion the weather is ok and there are no midgies then I might eat outside but prefer to cook inside.

So much Weber waving! I love it!

My gas bbq is a Broil King 🤷‍♂️

I can’t be arsed with bbq’s, cooking outside seems pointless when I’ve a perfectly good cooker and oven inside. On the rare occasion the weather is ok and there are no midgies then I might eat outside but prefer to cook inside.

Get me another cider luv

There are some right miserable sods in here.

I have the smallest weber* it's how i wield it that counts. I've even been known to cook outside to eat inside. because you can't produce barbeque taste indoors.

* I think the go anywhere is the smallest. great wee thing.

Grilling outside is ok, barbecuing outside is better! Slow-cooked meat cooked over wood - truly special.

I always find cooking outdoors more of a shared experience. Some of my best family times have been cooking and eating outdoors.

I had a BBQ on Friday. I had a two metre pig in blanket (coiled up) and some burgers. It was lovely

That is all 🙂

I cooked a shoulder and leg of lamb on the Kamado on Sunday both cooked to medium well in less than two hours.

Absolutely flipping delicious!

Second the comment about using wire brushes, scrunched up foil is a lot safer and just as effective - I am a bit anal about cleaning my BBQ though, always put the grill in the dishwasher and scrub it with a scourer afterwards.

The foil works well removing burnt on kefalotiri though. 🙂

I’m with the OP. I’m hopeless at BBQing.

Once I’ve got got the coals going in the starter I usually have about 2 minutes until I can chill beer on them.

It’s a fan oven for me.

There are some right miserable sods in here.

I think the go anywhere is the smallest. great wee thing.

They are a chavvy activity that stinks out nearby homes. Even worse are the disgusting disposable ones that people leave on beaches or in the countryside. Some things about the UK I no longer understand.

They are a chavvy activity that stinks out nearby homes. Even worse are the disgusting disposable ones that people leave on beaches or in the countryside. Some things about the UK I no longer understand.

Reporting planning breachs and complaining about BBQs, I bet your neighbours love you 😉

Its also not very nice to use the term chav/chavvy.

@anagallis_arvensis quite a lot of cases of the filaments coming loose onto the grill and then pushing into the food as you cook, then getting wedged in peoples throats - just not something I am willing to risk given how much I use my BBQs and Smoker

@LeeW we did some big turkey drumsticks over cherry in my smoker after a 24hr brine - were so good. Also agree regarding the grills, either dishwasher or power wash them every so often but I am usually cooking in the shack a couple of times a week so everything keeps pretty clean

It all went wrong when you used sausages and burgers. Any form of procesed animal or any form of veg is not allowed on a BBQ. In fact having a source of heat that has a manufactures name is also a mistake.
A pile of stones, a bit of weld mesh and some large lumps of animal, ideally from the land around you is where things should really be.
Plant matter is allowed if fermented and liquid.

It all went wrong when you cooked with fire and weren't a brave and unruly Gaucho like me. I just get off your horse after a hard day in the saddle, brush off the dust and slit the throat of one of my tastiest looking cattle and cook it there and then on an open fire of dry desert wood.

I used to like the odd bbq until I got hooked on a weber grill then I got a bit artisan and I got into it with a Komado etc. I find since I moved to Argentina and went to live as a Gaucho cattle herder I enjoy it all so much more. Proper connection with food and fire.

The only plant matter I let pass my lips is holly leaves made into Mate....

Electric BBQ anyone?

https://morsoe.com/en/product/outdoor/outdoor-fireplaces/morso-balcone-electric-bbq

Any form of procesed animal or any form of veg is not allowed on a BBQ.

Well thats a load of bollocks.

Reporting planning breachs and complaining about BBQs, I bet your neighbours love you 😉

I live in a row of terraces and it can lead to my house reeking of smoke and cooking fats. It's disgusting and anti-social in crowded urban places.

Part-cook it all in the household oven / grill ahead of time, finish it off on the barbecue. Perfectly cooked smoky burgers and sausages in five minutes.

Well thats a load of bollocks.

that and worse is how sausages are made kiddies

You need a bigger, better BBQ, preferably surrounded by palm trees and with abundant sticks to burn.

I cook on this at least once a week, normally.

[url= https://live.staticflickr.com/2868/9640587002_e443fd3cb8_z.jp g" target="_blank">https://live.staticflickr.com/2868/9640587002_e443fd3cb8_z.jp g"/> [/img][/url][url= https://flic.kr/p/fFUwDh ]

that and worse is how sausages are made kiddies

A thought that doesn't bother me in the slightest!

Sounds like you need a bigger Webber and some bbq lessons?

BBQs get cleaned while they're warm. Burnt rank old food left on the plates and grill... Eww

Our bbq gets well used all through summer and as a pizza oven in winter. Love a good bbq here in Oz.

I live in a row of terraces and it can lead to my house reeking of smoke and cooking fats. It’s disgusting and anti-social in crowded urban places.

Points....... "Troll!!!"

[homer voice] cooking fats gurgle {/homer voice]

Troll!!!

Slow cook with a snake or sear both sides and eat rare?

@lewisdeacon - I've had the egg for two years now, never cooked poultry on it - I do like turkey though so will have to give it a go.

Points……. “Troll!!!”

[homer voice] cooking fats gurgle {/homer voice]

Have you ever had a neighbour's BBQ about 5 feet from your window with the wind in the wrong direction?

No, but I know what you mean, wind in wrong direction and you can share your BBQ with everyone whether they want it or not.

But to lump everyone that BBQ's, in an appropriate setting and with appropriate thought for others, into a statement like "They are a chavvy activity that stinks out nearby homes" I think says more about you than people who BBQ in general.

Some people have BBQs. Some people are dicks. The Venn diagram has an overlap, they aren't contiguous. And you can substitute 'have BBQ's' for any other characteristic or hobby that you like, and the same applies.

That's just my view of BBQ's in the UK :D. The problem is we only have a few days of really good weather a year and everyone rolls out the BBQs - like clockwork - at once which doesn't suit our dense housing. There is definitely something antisocial about it IMHO.

My you, I spent almost two decades working and living in very hot countries so I don't understand the English sun-worshipping any more. There is something very sad about wanting to get sunburned or walk around Tesco with no shirt on 😀

he problem is we only have a few days of really good weather a year and everyone rolls out the BBQs – like clockwork – at once which doesn’t suit our dense housing. There is definitely something antisocial about it IMHO.

Can it be classed as anti-social if everyone is doing it though? Genuine question. I don't like fireworks bu accept that many others do, so as a consequence I have to tolerate them.

@LeeW ceramics are excellent for poultry, and even better if you dry or wet brine first. Cook my xmas turkey on mine every year and it just stays so moist. Simply just spatchcock a chicken, Simon and Garfunkel rub (parsley, sage, rosemary, thyme) and chuck it on over the heat deflector - best Sunday roast!

That’s just my view of BBQ’s in the UK :D. The problem is we only have a few days of really good weather a year and everyone rolls out the BBQs – like clockwork – at once which doesn’t suit our dense housing

Hiya,

I'll add to the hatred of some BBQs especially Gas powered ones. My fathers one, is always greasy and horrible, even if you clean it, it's still horrible. I got so fed up with it, that I got them a Clay Chiminea, much easier all the grease is burnt off, the grill is self cleaning as the grease all burns off it. It looks better in the garden and doesn't look like a rusting hulk. I also use it for making Pizzas using a pizza stone inside on firebricks, works really well.

JeZ

Can it be classed as anti-social if everyone is doing it though?

If you wanted to turn your home into a restaurant or take-away you'd need planning permission with one reason being the smell. Yes, BBQ smoke could in some instances be considered both a statuary nuisance and a tortious nuisance.

I've got a Weber Kettle amongst others and it's fine once you learn a few tips and tricks. A warming rack is great for a bit of extra space. Also get decent charcoal and it'll burn for longer and you won't need so much of it, which leaves a greater part of the grill free for indirect. That and the additional space of a warming rack should help you out. Having the lid shut is pretty essential too.

Lastly mine never gets cleaned in the sink or dishwasher. Whenever I start it up I let it get properly hot and then scrape off anything from the grills if they need it. If there's ever a build up of grease in the bowl then that will be removed, but I think I do that about once a year. Used properly most of it gets burnt off anyway.

I think some people's idea of BBQ is a bit outdated and/or you have inept friends/neighbours who buy bad charcoal and cook crap food. 😉

Cooking over fire and smoking can produce amazing flavours. I'd always try and be sensitive with smoke etc and neighbours but if people can have wood burners why not BBQs?

If you wanted to turn your home into a restaurant or take-away you’d need planning permission with one reason being the smell. Yes, BBQ smoke could in some instances be considered both a statuary nuisance and a tortious nuisance.

Like, I think you need to chill a bit. I mean I'm all for consideration for your neighbours, wait for no washing to be outside etc. but really how often is it a problem for you?

but if people can have wood burners why not BBQs?

my guess would be i_scoff_cake is probably angry about that too. some people aren't cut out for living in a terrace.

I cook on this at least once a week, normally.

Interesting. How often do you cook on it abnormally?

How often do you cook on it abnormally

I use mine upside down once or twice a year to get the last of the gas from the bottle.

Some good advice here already, and I’m no pit master, but two things. 1. Burgers, like steaks, should be cooked hard and fast. 2. Sausages can be cooked indirectly with a bit of direct heat to add some colour/flavour. So do your sausages, then do your burgers.

Char baskets are great for creating zones but if you really get into it - I cook on my kettle all year round - get a slow n sear, they are awesome at balancing temperatures for long cooks as they have a water reservoir, or if you are doing burgers/steak you can remove this and have a bigger fuel area.

Summer is coming. Get some meat and experiment.

Oh, and unless I’ve burnt some smoking wood, there is no major smoke for the neighbours to moan about.

Some good advice on this thread. I've been working on my BBQ skills for the last couple of years but still have lots to learn.
Good charcoal (not easy light) good produce and careful fire management make a huge difference.
I did a whole ribeye on the rotisserie over my Weber kettle on Sunday which was absolutely amazing.

@Cougar thrice a fortnight abnormally.

I also don't clean it.

We have a possum that licks it clean (yes still talking about the BBQ).

We have a possum that licks it clean (yes still talking about the BBQ).

Well, I laughed. Well played.

Not even joking. Sometimes they barely wait for it to cool down!

https://flic.kr/p/27f9bHn

i_scoff_cake
Free Member
Points……. “Troll!!!”

[homer voice] cooking fats gurgle {/homer voice]

Have you ever had a neighbour’s BBQ about 5 feet from your window with the wind in the wrong direction?

Nope. I live on acreage. If a neighbour was bbq'ing 5m from my window I'd be asking what they were doing on my property.

hatred of some BBQs especially Gas powered ones

Coals / briquettes / wood massive fire risk from embers. We have total fire bans in summer. Gets a bit toasty some times.

Getting decent charcoal is a must with a bbq, lights better, burns better, less smoke etc. Those easy light bags are awful.

These links might be useful for some wanting decent local charcoal.

http://devoncharcoal.co.uk/makers/

https://ncfed.org.uk/public/products/charcoal/#buy