Gas BBQ/Grilling

Gloomtastic! · 07-08-2019 5:20pm #1

I've had a suggestion to set up a Gas BBQ thread.

If, like me, you've chosen to go with gas as opposed to charcoal because it's just so damn quick and easy then maybe we can use this thread to get the most out of it.

I'll start off with how to turn your gas bbq into a smoker......

https://www.youtube.com/watch?v=PvxIkeT9YEY

Here's an easy DIY smoker tray. You can buy the silver trays in Dealz. You can also buy flavoured wood chips there.

https://happymoneysaver.com/easy-homemade-bbq-smoker-plans/

Then here's the same guy doing some ribs.......

https://www.youtube.com/watch?v=RcdNtbc59Kw

We have some friends coming for dinner on Saturday so I think I'll see how it goes. Watch this space!

07-08-2019 6:03pm

Thanks Gloomtastic!- great idea for a thread if I should say so myself!

While I know there's less skill involved in using a Gas BBQ, there's still a skill and things to learn. I notice a few people enquiring in other threads about Gas BBQ's so do post your queries here. I've been outdoor gas grilling (as opposed to BBQ'ing) for a number of years now, all year round- even in the snows

So I've picked up a few tips and tricks along the way.

When I've time again, I'll come back and contribute my experiences but do feel free to ask Q's or just get involved in the thread - it might become a good resource for the forum.

I use a Weber Spirit - two burner- which does fine for my requirements. I replaced the worse than dreadful porcelain grill plates with cast iron (which I believe most are sold with now, but do be careful)- and I'm on my second batch of flavouriser bars- but would still greatly recommend Weber over cheap no-name brands you get in the likes of woodies, due to bad past experiences of rust, replacement parts scarce and overall poorer performance.

Gloomtastic! · 17-04-2020 8:48am

Bumping this thread with a pic of yesterday’s BBQ chicken thighs and a smattering of wings. Loving my gas barbie at the moment.

I make my bbq sauce in bulk. It stores in the fridge for weeks.

Half a bottle of tomato ketchup
4 tablespoons soft dark brown sugar
1 tablespoon of treacle
2 tablespoons of Worcestershire Sauce
2 tablespoons Wine/Cider Vinegar
1 desert spoon of mustard powder
Salt/Pepper

Throw everything into a small pot and heat through so the sugar melts. That’s it!

The Chicken thighs in Aldi are brilliant. For €2 you get the tastiest part of the chicken, stick the filleted skin and bones into a pot of boiling water for a few hours and you can then render to get dog food (never feed a dog cooked chicken bones, they splinter) for a few days and also chicken stock to boot!

Like everything in life, you just have to put the work in.

Dizzyblonde · 17-04-2020 4:45pm

That looks so fab. Gas is so handy - we had steaks on ours last night.

the beer revolu · 18-04-2020 11:36am

My gas BBQ has finally rusted away.
Probably not a great time to be looking for a new one.

Do people find that the flavour bars give the same result as lava rocks or ceramic stones?

Tree · 18-04-2020 12:09pm

Not able to compare directly with anything, but i haven't noticed a particular difference. They are significantly easier to clean than lava coals but harder to balance wood chips on.

AEH1984 · 18-04-2020 10:03pm

Bought this the other day https://www.buyitdirect.ie/p/iq-4-burner-gas-bbq-with-side-burner.-free-accessory-pack-includes-bbq-cover-and-utensil-set-iqbq4bchts should be delivered next week hopefully, looking forward to getting it going, I liked the hot plate element on it.

rubadub · 19-04-2020 1:00pm

Gloomtastic! wrote: »

(never feed a dog cooked chicken bones, they splinter)

If they are pressure cooked for long enough they will disintegrate, you can crumble them by hand to be sure.

21-04-2020 5:57pm

the beer revolu wrote: »

My gas BBQ has finally rusted away.
Probably not a great time to be looking for a new one.

Do people find that the flavour bars give the same result as lava rocks or ceramic stones?

I had a no-brand one from Woodies years ago- did the same thing. I know Weber gas BBQs are expensive but they do save you in the long run i've found. Also, they have replaceable parts and good accessories which also helps.

Lot's of Weber outlets stores like the Orchard in Celbridge deliver
https://www.theorchard.ie

There's a stockist in Clondalkin also and one in Goatstown, both Dublin, if that helps- again, these places may deliver.

21-04-2020 6:01pm

AEH1984 wrote: »

Bought this the other day https://www.buyitdirect.ie/p/iq-4-burner-gas-bbq-with-side-burner.-free-accessory-pack-includes-bbq-cover-and-utensil-set-iqbq4bchts should be delivered next week hopefully, looking forward to getting it going, I liked the hot plate element on it.

I got a cast iron insert for my Weber BBQ a few years ago- great for frying fish outdoors- keeps all of the cooking odours outdoors- chars and cooks fresh veg in a few minutes- it was expensive (about 50 quid) but it's well made and well worth it. Enjoy your new toy when it arrives and let us know how you get on.

the beer revolu · 22-04-2020 11:32am

Anyone have views on Broil King v Weber?

Gloomtastic! · 22-04-2020 12:23pm

the beer revolu wrote: »

Anyone have views on Broil King v Weber?

Davegilly’s last post in the main bbq thread has a view. Seems plausible.

bambam26 · 22-04-2020 6:56pm

Hi, does anyone have any experience on the Sahara range of gas bbq’s. looking at one of there 3 burner ones as it fits into my small price range. It will be my first bbq so not looking to spend big until I see how I get on. If I get 2-3 summers out of it I would be happy enough

23-04-2020 11:52am

bambam26 wrote: »

Hi, does anyone have any experience on the Sahara range of gas bbq’s. looking at one of there 3 burner ones as it fits into my small price range. It will be my first bbq so not looking to spend big until I see how I get on. If I get 2-3 summers out of it I would be happy enough

I think any BBQ will last a long time if you can keep it indoors.
Clean it at the end and start of every season and look after the wooden parts (if any).

Gloomtastic! · 23-04-2020 2:59pm

BrownFinger wrote: »

I think any BBQ will last a long time if you can keep it indoors.
Clean it at the end and start of every season and look after the wooden parts (if any).

Problem is determining the end of the season. ‘Will I use it next week? Depends on the weather but I’ll leave it just in case’.

Then 6 months later you open it to reveal a smorgasbord of fungal life. :eek:

SouthWesterly · 23-04-2020 3:03pm

Never knew this thread existed

I've a BBQ I got from Amazon last year.
Keep it covered in a she'd over winter and it'd fine.

It's been out non stop this past few weeks.clean it after every used and put tin foil on the bottom to catch the grease.

This lockdown is great. 5 minutes from work to putting the burgers on:)

Dizzyblonde · 23-04-2020 3:56pm

A good cover is essential if you're using it all year round. We use ours right through the winter, it's just outside the back door.

the beer revolu · 24-04-2020 11:01am

Well, I decided to order the Broil King Royal 320 from A Room Outside.
Will report back when it arrives and I'm up and running.

the beer revolu · 24-04-2020 3:07pm

Well, 20 minutes after my last post, the grill arrived! I only ordered it on Wednesday from A Room Outside, so top marks there.

Got it assembled. Had to change gas bottle for propane. I'm seasoning the cast iron grills now,then off to find some fantastic steaks.

So far, I'm very happy with the build quality and it seems to get very hot, very fast.

AEH1984 · 24-04-2020 3:14pm

Happy days, got an email yesterday saying mine was dispatched so hoping to get it Monday at this stage.

Shame to be missing a weekend with it, but looking forward to getting it.

Will be spending the weekend thinking of things I'll be cooking.

Mark1916 · 24-04-2020 3:29pm

First time poster here - went for a Weber E310 today from my local garden center. Really a first time BBQ'er so looking up recipies for homemade BBQ sauce etc

Hopefully will be here in time for the BH weekend!

24-04-2020 5:56pm

^^^^ lots of newbies and newbie BBQs- great to see guys- enjoy and let us know how it’s going

Comerman · 24-04-2020 7:55pm

Got a 6 Burner Gas bbq from argos today (budgetary reason) cooked burgers and chicken this evening which turned out very nice but there was a lot of flare up. I think it's where the bbq was positioned as it can be a bit draughty but reading the instructions it says "burners should always be on the low setting during cooking" is this right?

beertons · 24-04-2020 10:05pm

Any opinions on this, https://www.saharabbqs.com/products/x350-gas-bbq/

My Char Broil patio bbq packed in there a while ago, looking for a replacement.

the beer revolu · 25-04-2020 8:15am

Cooked a couple of ribeyes and some aubergine on the new Broil King yesterday evening.
I'm very happy - much hotter than the last one with less flare-up.

I think it's fair to say I needed a new one.
The old one was still actually standing until I tried to move it. Last used last Autumn. It didn't owe me any favours.

https://i.imgur.com/LuogRMy.jpg

salmocab · 25-04-2020 8:33am

the beer revolu wrote: »

Cooked a couple of ribeyes and some aubergine on the new Broil King yesterday evening.
I'm very happy - much hotter than the last one with less flare-up.

I think it's fair to say I needed a new one.
The old one was still actually standing until I tried to move it. Last used last Autumn. It didn't owe me any favours.

https://i.imgur.com/LuogRMy.jpg

Think you said you changed to propane I think I’m right in saying it burns hotter than the gas out of yellow cylinders.
I’m much the same I had a broil king for years that eventually gave up the ghost last year but I was getting the garden completely redone so didn’t want a new bbq in the way, just got a Weber spirit delivered and changed over to propane and it gets the heat up much better.

25-04-2020 9:18am

Comerman wrote: »

Got a 6 Burner Gas bbq from argos today (budgetary reason) cooked burgers and chicken this evening which turned out very nice but there was a lot of flare up. I think it's where the bbq was positioned as it can be a bit draughty but reading the instructions it says "burners should always be on the low setting during cooking" is this right?

Was the chicken covered in an oil based marinade? If so, that’s the likely cause and yes, as a result, you should lower the temp and keep lid closed - treat the grill more like an outdoor oven- it will cook quicker than an oven, it will have char, but you’ll avoid the flare ups -but high temp should be used for cooking steaks - you only need a couple of mins each side at a hot temp and then some resting time for a good medium steak - low temp for steak would be disastrous in that you’re likely to get tough meat.

I’ve moved to medium temp cooking for burgers- i find it retains their shape and keeps more moisture- really hot grill with lid closed and burgers become like rocks very quickly

Comerman · 25-04-2020 11:34am

[Deleted User] wrote: »

Was the chicken covered in an oil based marinade?

Yes and sugar :-) live and learn eh. Thanks for the advice p

25-04-2020 11:51am

Comerman wrote: »

Yes and sugar :-) live and learn eh. Thanks for the advice p

Ah glad to help- when I first started with gas BBQs I was cooking full blast with the lid always open- I mean, you can do that but it’s a waste of gas and you’re chained to the BBQ the whole time.
The beauty of gas BBQ is once you get to know your grill and it’s optimum cooking temp for various different foods, you just let it do its thing while you get the rest of the meal ready or indeed sit and relax with a drink - a little patience in cooking times is the secret to successful gas BBQing. Also consider dry rubs for chicken with skin on or fatty foods like chops- that will reduce flare ups and you can always dip them in BBQ sauce once cooked

Mark1916 · 25-04-2020 12:17pm

Folks - in terms of getting a few bits and pieces for the BBQ to start off what do people recommend? The Weber Arrived today and just setting it up.

Thinking of the iGrill 2 thermometer along with a good pair of thongs, what else does a person need?

salmocab · 25-04-2020 12:43pm

Mark1916 wrote: »

Folks - in terms of getting a few bits and pieces for the BBQ to start off what do people recommend? The Weber Arrived today and just setting it up.

Thinking of the iGrill 2 thermometer along with a good pair of thongs, what else does a person need?

I use the spatula type thing the most, I use a kitchen thermometer usually and only use the fancy one when I’m cooking something big.

the beer revolu · 26-04-2020 10:28am

Very happy with the Broil King.
First off were a couple of ribeyes. Very good. Nice grill marks. Good sear.

Did a few chicken wings as a snack - delicious.

Cooked hake fillets for dinner last night.
I love an outdoor grill for fish - no fishy smells in the house. I use one of those fish basket yokes.
Fish comes off the grill fantastic.

So far, I'm very happy.
I'd take a bit more heat but, really, it's not necessary - I'm just a bit of a high temp fiend when I cook quickly. The heat distribution is excellent.

It's way better than my old (cheap) Landsman, which served me well, uncovered for about 10 years.

jos28 · 26-04-2020 7:35pm

Delighted to have found this thread. My trusty old Outback has served me well for many years but it's time to move on. New patio on the way next month (subject to the builder and Covid 19 restrictions). Budget for gas BBQ is around €500-600. Great to see recommendations here. I like the sound of Beer Revolution's Broil King. Our old bbq had a hot plate that got great use so AEH's West Virginia looks good too. Decisions, decisions

Mark1916 · 26-04-2020 9:34pm

jos28 wrote: »

Delighted to have found this thread. My trusty old Outback has served me well for many years but it's time to move on. New patio on the way next month (subject to the builder and Covid 19 restrictions). Budget for gas BBQ is around €500-600. Great to see recommendations here. I like the sound of Beer Revolution's Broil King. Our old bbq had a hot plate that got great use so AEH's West Virginia looks good too. Decisions, decisions

I’m going to fire up my new Weber E310 this weekend I’ll let you know how it goes!

AEH1984 · 26-04-2020 11:45pm

jos28 wrote: »

Delighted to have found this thread. My trusty old Outback has served me well for many years but it's time to move on. New patio on the way next month (subject to the builder and Covid 19 restrictions). Budget for gas BBQ is around €500-600. Great to see recommendations here. I like the sound of Beer Revolution's Broil King. Our old bbq had a hot plate that got great use so AEH's West Virginia looks good too. Decisions, decisions

Hopefully getting this tomorrow so will keep you posted.

bambam26 · 27-04-2020 8:19pm

After a lot of online browsing I finally place an order for a 3 burner Sahara, first proper bbq. Been using a cheap Aldi charcoal one that has no lid the last 2 years. Looking forward to getting cooking, hopefully it’s not an impulse lockdown buy !! Just need to find somewhere to get gas within a 2 k radius.

27-04-2020 8:21pm

bambam26 wrote: »

After a lot of online browsing I finally place an order for a 3 burner Sahara, first proper bbq. Been using a cheap Aldi charcoal one that has no lid the last 2 years. Looking forward to getting cooking, hopefully it’s not an impulse lockdown buy !! Just need to find somewhere to get gas within a 2 k radius.

What are parts like for that?

afatbollix · 27-04-2020 8:24pm

Deleted User wrote: »

Ah glad to help- when I first started with gas BBQs I was cooking full blast with the lid always open- I mean, you can do that but it’s a waste of gas and you’re chained to the BBQ the whole time.
The beauty of gas BBQ is once you get to know your grill and it’s optimum cooking temp for various different foods, you just let it do its thing while you get the rest of the meal ready or indeed sit and relax with a drink - a little patience in cooking times is the secret to successful gas BBQing. Also consider dry rubs for chicken with skin on or fatty foods like chops- that will reduce flare ups and you can always dip them in BBQ sauce once cooked

Great advice, I was using my BBQ as more of a grill...

That was up to yesterday when I cooked a leg of lamb, Lid down up high the other end of the BBQ and just let it cook.

Amazing, Best lamb Ive ever had!

bambam26 · 27-04-2020 8:54pm

[Deleted User] wrote: »

What are parts like for that?

Hopefully won’t need it but the bbq comes with a long warranty and if that fails there is a few spare part stockists in the UK and they have a place in Ireland, that’s where I have ordered from so if needed there should not be a problem getting spares.

27-04-2020 10:27pm

afatbollix wrote: »

Great advice, I was using my BBQ as more of a grill...

That was up to yesterday when I cooked a leg of lamb, Lid down up high the other end of the BBQ and just let it cook.

Amazing, Best lamb Ive ever had!

Wow that looks seriously good

Mark1916 · 28-04-2020 1:57pm

afatbollix wrote: »

Great advice, I was using my BBQ as more of a grill...

That was up to yesterday when I cooked a leg of lamb, Lid down up high the other end of the BBQ and just let it cook.

Amazing, Best lamb Ive ever had!

Can you fire up instructions on what temp / timing etc? might look to do something this weekend
Thanks!

jos28 · 28-04-2020 4:32pm

That lamb looks amazing. I think that might be the first meal I cook when my family can visit again. That would make them all very happy. Might give it a trial run this weekend.

AEH1984 · 28-04-2020 8:44pm

AEH1984 wrote: »

Hopefully getting this tomorrow so will keep you posted.

Arrived today, easy enough to assemble for one person.

Will give it a run tomorrow.

afatbollix · 28-04-2020 9:02pm

Wow didn't expect it to that this much reaction.

I made up the recipe but here's the basics.

I shoved in a load of cloves of garlic.

Made a marinade with the following:
ground cumin
praprika
thyme
honey
Balsamic vinegar
olive oil

Mix all together and I let marinade for about 3 hours.

When I started I put all the burners on and the guage on the lid said it reached 250c
I then droped two of the burners and put on the lamb on that section keeping the other two on high.
This then seared it and gave it a good colour.
I then kept the lid temp to 200c for about 35 mins I put on a few coating of marinade that stayed in the bowl when I was flipping it.

I used a meat temp gauge and took it off at 55c to let rest until it reached 60c and then enjoyed with the family.

Going to try beer can chicken next I think.

jos28 · 28-04-2020 9:31pm

Thanks a million for that, definitely gonna be my first 'Out of Lockdown' family meal. Hope I don't have to wait too long

kegg · 29-04-2020 12:33am

[Deleted User] wrote: »

What are parts like for that?

It's in the reviews if ya care to look. ; )

Seve OB · 29-04-2020 12:38am

yes gas is handy but charcoal is so much better
thats why i got one of these a couple of years back

https://www.outbackdirect.co.uk/outback-2-burner-combi-hooded-gas-and-charcoal-bbq.html

afatbollix · 29-04-2020 11:18am

Which one do you use most?

Do you just use the gas section just as a high temp grill?

Seve OB · 29-04-2020 7:21pm

afatbollix wrote: »

Which one do you use most?

Do you just use the gas section just as a high temp grill?

yes mostly use the gas, its not my preferred option, but i use it for quick and ease if im just doing a steak or burger for dinner. if im doing a big bbq then its charcoal, or even both depending on how many im cooking for.

the gas has a grill tray and a plate. the grill has a tray of lava rock under it, i think it does add a bit to it.

duffman13 · 30-04-2020 8:28pm

AEH1984 wrote: »

Arrived today, easy enough to assemble for one person.

Will give it a run tomorrow.

How did you get on with it. Pulled the trigger on this on Sunday, paid the extra 4 euro for express delivery and arrived yesterday, very impressed! Will throw it together tomorrow

bambam26 · 01-05-2020 2:27pm

HI, anyone got any tips or methods on best way to cook the BBQ staples like sausage , chicken fillets, fish ect.

Do you guys for example flatten the chicken fillets or butterfly them. My BBQ experience is literally limited to burgers and steaks but as I eagerly stare out the window waiting on the delivery van to pull up with my first proper BBQ I would love to get some guidance on the basics so I can get good at them and maybe move on to bigger and better recipes.

thanks

*Gas* BBQ/Grilling

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Gas BBQ/Grilling