Rovertech 2.0

We're having a BBQ this weekend for the little one's 1st birthday and we're expecting 40 people round. One small problem, we don't have a BBQ.

Had a look on B&Q, wickes, argos website but they all look tiny. I'm after a charcoal one. Nothing industrial just a decent size and reasonable quality. Anyone bought a decent one recently or know of any good ones for sale anywhere?



Something like this will do

Just buy a load of those disposable ones....

We always use them now, they produce heat, they are zero fuss and you dont have to clean them.

Sheaf wrote:Just buy a load of those disposable ones....

We always use them now, they produce heat, they are zero fuss and you dont have to clean them.

Unable to vary the cooking height though, disposables would be useless for chicken, end up burnt on the outside and raw in the middle (if cooking from chilled).

Yeah plus we want something we can use in future too.

*sigh*

... but they're more fun




TBH I've never done chicken on them. Done most things but IMO chicken on bbqs sucks anyway, it's all about the red meat!

Just get whatever you think is big enough.

Dont go for a kettle one, they're shite.

Use those instant light charcoal bags, but once they're burning, put proper briquettes on top for longevity.

A nice marinade for pork is soy sauce, lime juice, chives and a dash of pepper. Its a 10 minute marinade too as the acid from the lime juice and soy sauce is absorbed quickly.

Chicken is fine on a bbq as long as its off the bone and reasonably thinly sliced. Butterfly chicken breats, goujons or thighs with the bone taken out but the skin left on are delicious, as are chicken breast skewers.

Oil drum cut in half

munky wrote:Just get whatever you think is big enough.

Dont go for a kettle one, they're shite.

Use those instant light charcoal bags, but once they're burning, put proper briquettes on top for longevity.

A nice marinade for pork is soy sauce, lime juice, chives and a dash of pepper. Its a 10 minute marinade too as the acid from the lime juice and soy sauce is absorbed quickly.

Chicken is fine on a bbq as long as its off the bone and reasonably thinly sliced. Butterfly chicken breats, goujons or thighs with the bone taken out but the skin left on are delicious, as are chicken breast skewers.

I do a sticky lime chicken in the oven, gonna try it on the barbie I think. Lime juice and zest, 2 tbsp honey, thyme, 1 tsp olive oil.

honey! I knew I was missing something lol.

Try replacing the honey with a good quality maple syrup and using it on pork chops... luvverly.

ps, sod the type of bbq, sod the charcoal used, and the marinades...

just please, for the love of god, dont think that a bag of f*cking iceland 'sausages and burgers' is a bbq.

BBQ's need meat, in bread.... iceland burgers and sausages contain no meat! I've been trying to teach one of my neighbours this for ages and he refuses to learn! Its got to the point now that I make excuses not to go when he says he is having one.

I'd show him how it works with a few kilos of freshly chopped flesh, but he wouldnt appreciate it... he drives a vectra, nuff said.

radddogg wrote:

its a clarkson v8 bbq!

but how does the v8 power it?

rotational energy converted into heat via some sort of friction device?

Or is it just massively down-geared and used to pump the gas to the burners?

I think its fail. Unless it uses the exhaust to heat things... in which case I suspect some distinctly odd tasting burgers... (tho clearly it doesnt, as it has open stacks)

munky wrote:ps, sod the type of bbq, sod the charcoal used, and the marinades...

just please, for the love of god, dont think that a bag of f*cking iceland 'sausages and burgers' is a bbq.

BBQ's need meat, in bread.... iceland burgers and sausages contain no meat! I've been trying to teach one of my neighbours this for ages and he refuses to learn! Its got to the point now that I make excuses not to go when he says he is having one.

I'd show him how it works with a few kilos of freshly chopped flesh, but he wouldnt appreciate it... he drives a vectra, nuff said.

+1, i never ever buy cheap sausages or burgers yak. my ex was a butcher, so i know what goes into them. same for mince, i buy steak, and mince it myself.
sausages have to be 97% pork, for me to eat them eggs have to be free range, as does chicken, no asda smart price crap.
and hot dogs out of a tin are a big no no
lisa x

roverturbo2007 wrote:

munky wrote:ps, sod the type of bbq, sod the charcoal used, and the marinades...

just please, for the love of god, dont think that a bag of f*cking iceland 'sausages and burgers' is a bbq.

BBQ's need meat, in bread.... iceland burgers and sausages contain no meat! I've been trying to teach one of my neighbours this for ages and he refuses to learn! Its got to the point now that I make excuses not to go when he says he is having one.

I'd show him how it works with a few kilos of freshly chopped flesh, but he wouldnt appreciate it... he drives a vectra, nuff said.

+1, i never ever buy cheap sausages or burgers yak. my ex was a butcher, so i know what goes into them. same for mince, i buy steak, and mince it myself.
sausages have to be 97% pork, for me to eat them eggs have to be free range, as does chicken, no asda smart price crap.
and hot dogs out of a tin are a big no no
lisa x

ah well! at least your not fussy!

munky wrote:but how does the v8 power it?

rotational energy converted into heat via some sort of friction device?

Or is it just massively down-geared and used to pump the gas to the burners?

I think its fail. Unless it uses the exhaust to heat things... in which case I suspect some distinctly odd tasting burgers... (tho clearly it doesnt, as it has open stacks)

v8 rotisserie?

Din wrote:http://www.argos.co.uk/static/Product/p ... rcoal+bbqs

Went for this one in the end, there was a better one I wanted but it was out of stock so settled for this one as a close runner up. Like a meccano set to build but quite sturdy when assembled. Cheers.

I love this forum - it's become barbecue tech.net now

radddogg wrote:

Din wrote:http://www.argos.co.uk/static/Product/p ... rcoal+bbqs

Went for this one in the end, there was a better one I wanted but it was out of stock so settled for this one as a close runner up. Like a meccano set to build but quite sturdy when assembled. Cheers.

They are certainly sturdy enough, we took one of those to UKMN a few years back, we stacked it high with railway sleepers and got enough heat to melt glass!

Agree on the cheap logger food - avoid it! However, instant lighting charcoal is utterly crap, as are briquettes. Ideally use large pieces of hardwood.

If you're cooking over burning tar I'd wager it doesn't matter what quality the bangers are

Radders, if this is barbecue-tech it needs some mods now

bgunn wrote:I love this forum - it's become barbecue tech.net now

haha this

from relation-tech

nothing beats cooking on wood!

spesh pine! much better then coals.

Punx0r wrote:Radders, if this is barbecue-tech it needs some mods now

I'll get on it!

Punx0r wrote:Oil drum cut in half

Yep my idea of a bbq !

Look at chef munky with the cooking tips, Respekt lol ... whatever bbq it is spray it matt black, and stick some alloys on it lol

Those instant light bags are good and as said briquettes after ftw !

lol. I'm no chef, just like good food and the only way to get good food these days is to make it yourself.

I get the wife to make it ,then i cook it on the bbq and claim all the glory lol .

I would do that... but I like good food, and the only way to get that these days is to not let the wife cook it.

Oh right get ya lol !

I'm now LOLing at the idea of a standard BBQ with chopped legs, fake alloys and munky-black paint job