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 Post subject: Top BBQ Tip
PostPosted: Mon Jul 12, 2010 6:16 pm 
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Had a barbie (Q not doll) yesterday and found out that I couldn´t use the footpump to fan the fire and drink beer without the beer getting warm. So, I went into the house, got an electric fan and let that blow on the barbie (Q not doll) until the fire was ready to cook on. :tongue3:

James


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 Post subject: Re: Top BBQ Tip
PostPosted: Tue Aug 31, 2010 4:48 pm 
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Yup. That's the way to do it. I speak as a very experienced barbie man.
Use a fan to get the charcoal evenly burning, rake it over and then let it alone for 15-20 minutes, and then go fetch the steaks from the marinade in the frig.

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 Post subject: Re: Top BBQ Tip
PostPosted: Tue Aug 31, 2010 4:50 pm 
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:dunno: Is Petrol optional????

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 Post subject: Re: Top BBQ Tip
PostPosted: Wed Sep 01, 2010 1:24 am 
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I use an electric paint stripper.

I don't use easy lighting charcoal, just the cheap lumpwood stuff. And just a bit of wood from the workshop to start it.

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 Post subject: Re: Top BBQ Tip
PostPosted: Wed Sep 01, 2010 2:25 am 
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pre-cook sausages burgers and chicken and burn quickly on the barbicue safe as houses :lol: :lol:

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 Post subject: Re: Top BBQ Tip
PostPosted: Sun Sep 05, 2010 10:21 am 
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First, wrap the pieces of chicken in foil and bake them so that they are throughly cooked through to the bone. Chicken is a good source of some very unpleasant pathogenic bacteria. Then when you are satisfied they have been cooked sufficiently, remove the foill and crisp them up on the fire. You might want to do this with sausages also. They are thick and so the heat from the fire takes time to penetrate to the middle, and what happens is that the skins get scorched. You avoid that by baking in foil first.

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 Post subject: Re: Top BBQ Tip
PostPosted: Sun Sep 26, 2010 7:48 pm 
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Dont BBQ an egg.....it lets off a mighty bang......not that I have EVER been that stupid ;)

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 Post subject: Re: Top BBQ Tip
PostPosted: Mon Oct 18, 2010 2:00 am 
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You lose flavour if you pre-cook.

Barbecue cooking is special. When a barbie has got going with red hot chunks of charcoal, the oxygen in the air that flows through the charcoal turns into Carbon Monoxide. Blood absorbs CO in preference to O2 so the blood in your meat becomes saturated with CO. Cooked, it tastes better.

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