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| Thread ID: 105499 | 2009-12-04 08:34:00 | BBQ - cooking on cast iron, stainless or enamel ? | decibel (11645) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 836425 | 2009-12-04 08:34:00 | It's time (I'm told) to get rid of our old BBQ and get a new one. I'm going for a stainless-steel body but what about the cooking surface? I've asked a variety of people and got a variety of answers, but most have one thing in common - they have all only used one and only "heard" about other types. So the question is - have any of you wonderful people had experience with TWO or MORE types of hot plate and if so, what do you recommend? |
decibel (11645) | ||
| 836426 | 2009-12-04 08:41:00 | Always used Cast Iron - holds the heat well. Our BBQ has cast iron - the inlaws have a solid steel 1/2" thick plate - the Steel plate works OK - but I have always found it cools down to quickly. |
wainuitech (129) | ||
| 836427 | 2009-12-04 16:03:00 | I have a Weber with both stainless wire and cast iron grates . I prefer the cast iron . The way I grill, I like my beef RARE and the only way I cook it is by getting the grill really REALLY hot and throwing the room temperature steak(s) on, count to ten, turn them, count to ten again, flip them and turn them 90 degrees for a nice cross-hatch pattern on the meat, and another ten-count and onto my plate . Moooo-o! Wire racks cannot hold the heat well enough to get that scorched pattern . |
SurferJoe46 (51) | ||
| 836428 | 2009-12-04 19:29:00 | Cast iron plates... I have a hooded, stainless steel bodied, 4 burner which is big enough for our needs. (that is not SWMBO I am talking about!! :p ) We don't cook much steak on it. Lots of "Esk Valley" sausages, chicken pieces, peppers, kebabs etc. Best use for a barbie IMHO is for cooking big roasts. We cook pork and lamb and occasionally beef in a roasting dish which sits down on the 2 middle burners. The pork is to die for!!!! I just rub it with oil and sprinkle with salt and cook for about 4 hours. The skin crackles up a treat. :drool The lamb, I stab all over and stuff with rosemary sprigs and a sprinkle of salt... yummmmm ;) Beef, just put a few bits of garlic in stab holes and rub with oil... :thumbs: A thermometer is essential to ensure meat is properly cooked. The idea of big roasts is to slice up what is left and freeze with a little gravy in glass containers. Absolutely beautiful when re-heated and served with quick roasted spuds/kumeras/pumpkin pieces. Ken (Food I Love :o ) |
kenj (9738) | ||
| 836429 | 2009-12-04 19:35:00 | Our BBQ has adjustable levels, and we use an oven rack to put the food on. How else do you get the woodsmoke through? |
pctek (84) | ||
| 836430 | 2009-12-04 19:44:00 | Our BBQ has adjustable levels, and we use an oven rack to put the food on. How else do you get the woodsmoke through? Yeah gas powered grills ain't BBQ's :angry |
gary67 (56) | ||
| 836431 | 2009-12-04 19:47:00 | I have tried plate steel and cast iron. My preference is cast iron. |
Sweep (90) | ||
| 836432 | 2009-12-04 19:53:00 | Out BBQ is years old and only has 1 hotplate. Thats the whole BBQ lol. I dunno what its made of but it does the job. It doesn't even have side things to put stuff on. | xyz823 (13649) | ||
| 836433 | 2009-12-04 23:01:00 | All stainless steel body (frames, shelves, brackets etc. NO MILD STEEL) Enamelled grill grid and plate (optional at extra cost but easy clean) Stainless steel burners (again optional at extra cost) Stainless steel ash tray (some are galvanised rubbish) Tha enamel above is on cast iron base, but makes cleaning a breeze. All this will cost extra, but is worth it. It will last forever. :):) |
Richard (739) | ||
| 836434 | 2009-12-04 23:05:00 | Hmmmmmmmmmmmmmmmm . . . . . . . . . . . . . . . . . . . . . . . I was watching the "Hell's Kitchen" UK-version on BBC here in my place last night and saw Gordon Ramsay ( . wikipedia . org/wiki/Gordon_Ramsay" target="_blank">en . wikipedia . org) chewing tail on a few wanna-bees, and what caught my attention was that they actually fried steaks in a roasting pan in the oven! Is this the way youse guys destroy beef? Without flames actually licking on the beef, it ain't cooked correctly . Gads! That's as bad as boiling liver to cook it . :drool |
SurferJoe46 (51) | ||
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