 Poster: A snowHead
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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I think the restaurant grade thing is just an indication of higher quality. We bought the ordinary stuff and although it's way better than those funny little briquette things, it's not quite as good.
Back to the core topic - how can anyone NOT like barbeques?
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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David Murdoch,
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how can anyone NOT like barbeques?
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I've already mentioned plenty of things I don't like about barbecues (how DO you spell it  ). What's to like? I guess the taste of woodsmoke in the food is pleasant enough, but not too often. Take the fillet steak you mentioned: I like mine done on one of those heavy, cast iron, ridged griddles, brushed with the tiniest amount of good olive oil: the result is that the meat's own flavour predominates. And slapping some steaks on one of those griddles and cooking them on the hob is an awful lot less hassle than fiddling about with any sort of barbecue.
Still, I must confess to quite liking the odd barbecued, carbonised, carcinogenic sausage occasionally!  And I've used disposable barbecues for some fine beach picnics too - when there is no better cooking facility to hand.
Hey ho - bring on the goats... Ooh,that reminds me, I keep forgetting to tell Megamum that my local Italian does the most fantastic goat stew. Really, really yummy. Dunno about barbecued goat... 
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Well I guess we won't ever see Latchigo, at a  's Barbeque!
I think barbeques are great if they're properly done and the food is superbly cooked. They are also handy when self catering as a extra way of cooking the meat when camping with only a couple of gas burners to use.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Hurtle, ah yes, a griddle, no issue with those at all, yum!
Goat though? I had a goat curry in Camden about 4 years ago and even though ot was touted as their speciality, signature Jamaican dish, etc. it was rank. Stringy, chewy, gristly and just all the thing I don't find attractive in a nice cut of meat.
The donkey stew we had up the Guglielmina at New Year wasn't bad at all though.
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David Murdoch, There's goat and then there's chevon - less than a year old, milk fed, easy life, truely tender and totally delicious - if you're ever in the country, pay me a visit for Sunday lunch - I guarantee to convert you!
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Just bought a new "outback" 3 burner gas bbq. Its exactly the same flavour as the old charcoal bbq. Gas is the way forward! when your hungry you gotta eat, not wait around wondering if the dam thing is hot enough to cook!!
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davidpratt15,
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not wait around wondering if the dam thing is hot enough to cook
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That's what Beer is for 
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Spyderman, nuff said!
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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davidpratt15, We were quite impressed with the quality of our Outback barbeque - good thick metal - we hope it will last a long while - you sound as though you have one of the larger ones.
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Megamum, done!
Dypcdiver, I agree totally. But 1€ a litre? You are being had. We've found decent vdt at €8 for 10 litres (we can go cheaper but I'm sure it's reconstituted from powder). 
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You know it makes sense.
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I have to laugh at all these monster expensive things. I bought one for 10 euros from a local garden furniture shop. I expected it to be crap, but worth a go at that price. I've used it over 10 times now and each time the results have been magnificent. OK, it takes a bit of time to get going, but what's the rush?
Last edited by You know it makes sense. on Mon 28-05-07 14:07; edited 1 time in total
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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Red Dave, the longer it takes to get to temperature, the more beer that you can drink.
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Poster: A snowHead
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Absolutely Kramer!
And I can buy plenty of beer with the money I saved 
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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| David Murdoch wrote: |
We were lucky enough to find some "restaurant grade" wood charcoal in Carrefour a fortnight ago. Amazing. Became astonishingly hot and lasted for ages. Sadly, their "ordinary" stuff ain't nearly as good.
Thoughts? recommendations? |
For someone who's continuously bleeting on about carbon footprints, global warming etc, I'd have thought you'd be on a diet of locally sourced salads. 
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OK, raining outside, so I'm off to find a bargain. I need a barbecue for the apartment in France, as hubby cannot bear to think of spending two weeks holiday without a barbecue. I'm quite taken with the WEBER ones, but not with the price. Anyone seen any similar ones, I assume BandQ and Homebase will do thir own versions?
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Helen Beaumont, we have been experiencing great results with our €35 one acquired at Metro (I'm afraid, if you don't have a card). Can't believe your local Bricorama/Leroy Merlin/etc. won't have any on sale?
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You'll need to Register first of course.
You'll need to Register first of course.
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David Murdoch, they had a few in Mr Bricolage last year, but they were either really cheap and nasty or horrendously expensive, nothing in between, so we ended up not buying one at all. No Leroy merlin without a trip further afield. I was planning on not adding to the carbon footprint by driving miles just to find a barbecue.
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Does anyone know how much the masonry barbecues with a chimney are in France? I know everyone in the south seems to have one. I'm looking at one like this for about £200 over here. If they are much cheaper I could think about bringing one back with me in the summer, although at 200kg that might be a problem.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Bricktets (Australian Heat Beads) every time. Contrary to reports above both preparation and results are very predictable. 15 Heat Beads into a Charcoal Chimney with 2 fire lighters to get them going for 25 mins. Tip into a Webber Kettle and let them cool off for 10-15min. When ash grey take five beads and spread them out under the grid where you will be cooking. Keep the remaining 10 beads to one side in a heap. Get your meat out (so to speak) and on the grid, and cook to your taste. If the spread out beads get too cool replace with beads from the side. When cooking is done smother your 'fire' and re-use the beads next week. Cant beat a lamb or beef cooked on a fire.
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Helen Beaumont, ours was really cheap (although not terribly nasty) and produces great results (with good 'coal). Although, I tend to judge my BBQs by results over aesthetics...
But hey, what happens to your carbon footprint driving to the Savoie? Should you have a looonng walking holiday instead?
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Nasty chemicals in briquettes though, henc the acrid smoke sometimes associated with them. I know the chemicals should be burnt off by the time you cook, but they are being released into the atmosphere unnecessarily. We roasted a whole lamb over lumpwood charcoal last autumn.
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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David Murdoch, it's smaller than a flight and car hire, though moving to the foot of the slopes will reduce it further. I agree though it is the quality of the charcoal that counts.
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FAQ
I'm fattening 4 male kids this year 
