[Wheatfield]

Ira, you argue with me because you dislike me and because your dislike takes the form of having to disagree with me, not because you have any ideas to call your own other than finding the opposite of what I say.
It's why I tend to mock you, and why I think what you say is of either no importance or outright fabrications and lies.

[opfor]

Ira, you argue with me because you dislike me and because your dislike takes the form of having to disagree with me, not because you have any ideas to call your own other than finding the opposite of what I say.
It's why I tend to mock you, and why I think what you say is of either no importance or outright fabrications and lies.

Seriously WTF.
I don't know Ira, but I do know he usually pops in on any BBQ threads with valid info. If all you know about is gas grills, then stick with that and stop thinking that someone is "disagreeing with you" just because they are talking about something different. Just possibly, someone may know something that you don't......

[Wheatfield]

Perhaps you should go back to the beginning of the thread, and read sentence 3, post 1.
You and ira both might find some enlightenment.

[Lurch]

You guys are *really* over thinking this whole BBQ thing.
You want to know how to BBQ? Ask an Australian. *We* know what we're doing!
And it's very little to do with the BBQ it's self, it how *you* do it. And everyone does it differently.
However there are some simple rules:

• Dont charcoal the snags
• All steaks are done medium rare, regardless of what people ask for
  • People who ask for their steak Blue *will* get strange looks and people whispering behind their backs
  • People for ask for well-done (read: leather) should be taken out the back and shot for wasting a perfectly good steak
  • Onions are mandatory
• There are only 2 sauces; Tomato and BBQ. Ketchup is not a sauce, its an abomination.
• Any foreigner who makes a comment about 'throwing another shrimp on the Barby' will follow the well-done steak eaters
  • They're *PRAWNS* not shrimps
• If a BBQ is cooking, all men *must* congregate around the BBQ with beer (Cider is accepted) in hand. Subjects can only include Football, Fishing, Cars and Motorcycles.
• You dont win friends with salad
• Steaks should be cooked in one thing (other than the oil). Beer.
• Vegetarians can bring their own freaking BBQ.

Here end'eth the lesson.

[Hound Tooth]

Am I invited too?

[Hound Tooth]

Amazing how the top barbecue chefs in the world, all use lump coal and wood chunks or sticks, or straight sticks. Many use propane assist, but the propane is only to help maintain temps.

erm... actually that's pretty much the only reason they use those traditional cooking methods at all: time-proven recipes require a specific temperature for each step, and having to figure out new cooking times/temperatures might affect the result. It has nothing to do with the quality of the source of heat.

You have a strong tendency to leap to bizarre, illogical conclusions without having a clue about the subject you're referring to. It's embarrassing.

[Wheatfield]

Am I invited too?

Yeah, I want to see what colour you turn when you are breathing ammonia.

---

Last edited by Wheatfield; 05-10-2011 at 05:22 AM.

[Hound Tooth]

Yeah, I want to see what colour you turn when you are breathing ammonia.

It's the house with the semi-destroyed driveway and the fugly maroon Nissan Titan, right? (or has the driveway been fixed since I last saw it?)

I'll be there on some random day when you least expect me, and demanding to be well fed.

[Lurch]

....is that the thread is about gas barbecues, not charcoal braziers, or smokers or anything else.

Simple then: Bigger is better. Not only will you be able to cook heaps, everyone *will* assume you have a huge shlong too.
(hehe)

I went BBQ shopping a little while back, and found that a gas bbq is a gas bbq is a gas bbq.
It all then comes down to accessories. Hoods, Side burners etc etc.

[Wheatfield]

I went BBQ shopping a little while back, and found that a gas bbq is a gas bbq is a gas bbq.

I thought the same thing, but seriously, this infrared thing is in a class of it's own.

[goddo31]

You guys are *really* over thinking this whole BBQ thing.
You want to know how to BBQ? Ask an Australian. *We* know what we're doing!
And it's very little to do with the BBQ it's self, it how *you* do it. And everyone does it differently.
However there are some simple rules:

• Dont charcoal the snags
• All steaks are done medium rare, regardless of what people ask for
  • People who ask for their steak Blue *will* get strange looks and people whispering behind their backs
  • People for ask for well-done (read: leather) should be taken out the back and shot for wasting a perfectly good steak
  • Onions are mandatory
• There are only 2 sauces; Tomato and BBQ. Ketchup is not a sauce, its an abomination.
• Any foreigner who makes a comment about 'throwing another shrimp on the Barby' will follow the well-done steak eaters
  • They're *PRAWNS* not shrimps
• If a BBQ is cooking, all men *must* congregate around the BBQ with beer (Cider is accepted) in hand. Subjects can only include Football, Fishing, Cars and Motorcycles.
• You dont win friends with salad
• Steaks should be cooked in one thing (other than the oil). Beer.
• Vegetarians can bring their own freaking BBQ.

Here end'eth the lesson.

Hear hear.
I'm glad someone stepped in to set this straight!

[Jools]

Think soy or fish sauce, cilantro and habanero/serrano peppers for your next bbq or grill out. And marinating especially with yogurt can't hurt.
But then again, I prefer fish, chicken and pork over red meat.
And wood or charcoal are the best but you gotta do what you gotta do... so propane is acceptable when circumstances dictate.
Cheers to all the grillers out there.

[ChrisPlatt]

Ah, burned on the outside, raw on the inside. Love those tasty carcinogens!

Before air conditioning we lived outdoors all summer long out of necessity.
Folks cooked in their backyards because it was plain too hot indoors.

Charcoal was the fuel, and what you put it in wasn't real important.
When the bottom rusted through it was time to buy a new one.
Later cast iron hibachis were cheap and lasted many seasons.
Of course a brick barbecue was held as the suburban ideal.
But no one on my working class block had one of those.

Today with our sprawling climate-controlled mcmansions and tiny backyards
the imperative and much of the significance of a summertime cookout is lost.

Chris