Table top bbq cooking tips please.

Discussion in 'Can Cook, Will Cook' started by Poptop2, May 5, 2014.

  1. In my spare time I make these

    image.jpg
    This is a one-gallon size. I make 1/2, 1, 2 and 5 gallon size.
    Mainly for museums and historic reenactment, but could take one in the van I suppose:rolleyes:
     
    Poptop2 likes this.
  2. Why not?
    You could buy one for about 40 quid i think?
     
  3. Poptop2

    Poptop2 Administrator

    Are you sure Steve? They weren't on the box cover I saw, but having never used a gas table top one before I haven't got a clue!
     
  4. Poptop2

    Poptop2 Administrator

    If I made one of those I would have to donate the rest of my life to doing it. Blimey!
     
  5. It's not too bad, you just need to know people with an iron foundry. :D Welding vans back together looks way more tricky to me.
     
    Poptop2 likes this.
  6. Bhubesi

    Bhubesi Supporter

    Mine has "Falkirk" embossed on it, I dont know if that is Scotland or S African?
    Tony
     
  7. It does not matter how the food turns out. The main point is you will feel very manly stood there with the smoke stinging your eyes :D

    This always makes me chuckle

    1) The woman buys the food.

    2) The woman makes the salad, vegetables, and dessert.

    3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill -- beer in hand.

    Here comes the important part .....

    4) THE MAN PLACES THE MEAT ON THE GRILL.

    More routine....

    5) The woman goes inside to organize the plates and cutlery.

    6) The woman comes out to tell the man that the meat is burning.

    He thanks her and asks if she will bring another beer while he deals with the situation.

    Important again ....

    7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.

    More routine.....

    8) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

    9) After eating, the woman clears the table and does the dishes. And most of all ....

    10) Everyone PRAISES the man and THANKS him for his cooking efforts.

    11) The man asks the woman how she enjoyed "her night off."

    And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.
     
    Last edited: May 5, 2014
    Poptop2 likes this.
  8. Poptop2

    Poptop2 Administrator

    Isn't that a manufacturer? Falkirk!
     
  9. I have but after about three in a row I tried a mates Cobb and it's way better so I bought one. The Cadac is a decent gas one if you don't fancy charcoal.
     
  10. Holy thread resurrection!


    I have always fancied seeing how far I could push the humble disposable barbecue and its relatively simple technology and after a bit of trial and error...
    Here's how to cook up to 2 kilos of shoulder of goat (or lamb) with some degree of consistency.

    Preparation time; - 10 minutes.
    Cooking time; 5 hours
    Clear up; Easy

    Ingredients; Shoulder or leg of goat, garlic cloves.

    Special tools/equipment; The biggest plant-pot you can find, bricks and extra charcoal.

    Directions; Remove the rack and lighting sheet, split the coals and add a brick to the centre,
    Add a handful of additional charcoal to each side. Cut the lighting sheet in half.
    Light the charcoal and attend to the goat.

    [​IMG]

    With a sharp knife simply stab the meat to make deep slits. Push a clove of garlic into each, and then place the goat onto the centre brick.
    There’s no need to wait for what remains of this barbecue to warm up correctly!

    [​IMG]

    Cover the meat, and most of the barbecue with a big pot, not plastic plant-pot and leave it for
    five hours...

    [​IMG]

    ...the barbecue will only last for a couple of hours,
    but the plant pot and the brick will retain a surprising amount of heat and the shoulder of goat really will taste astonishing.

    [​IMG]

    If like me, you're a fan of hot meat sandwiches, this is the very fellow for you.
    Serve with mustard, salt, lettuce & mayonnaise and a glass of fine red wine. As they say in deepest Lincolnshire,
    “the job’s a caret and the wine’s a claret!”

    [​IMG]
     
    Dubweiser, Colin, zed and 4 others like this.
  11. Mr. Fish trousers total respect. That looks like a fab way to cook. I have done beer butt chicken on a Cobb BBQ a few times this summer and a shoulder of lamb too, all of which worked well. Not seen a disposable BBQ pushed that far before!
     
    Bernard Fishtrousers likes this.

Share This Page