BBQ's

Discussion in 'Motorhome Chat' started by JimboT, Feb 17, 2014.

  1. JimboT

    JimboT Funster

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    Ok we have a BBq point what would people recommend for this?
    I do like the idea of having a BBQ at the side of the van in the summer.
    We have garage space and most likely cook for no more than 6.
    Thanks
    Jim
     
  2. pappajohn

    pappajohn Funster Life Member

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    my preference is a CADAC.....others have their own favourites.
     
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  3. Armytwowheels

    Armytwowheels Funster Life Member

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    Cadac Carri Chef. Have cooked roast dinners for up to 8 people with this. Pizzas, steaks, curries, slow cook, fast cook, full English,paella. Spatchcock chicken, leg of lamb, gammon. Even chips!
     
  4. JimboT

    JimboT Funster

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  5. Soaringman

    Soaringman Funster

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    Pray tell roast dinner?? Sounds good I have the same BBQ, is there a recipe/ users guide. Which bits do you use for roast?
    Cheers
     
  6. pappajohn

    pappajohn Funster Life Member

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    bit on the dry side though... :Laughing:
     
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  7. pappajohn

    pappajohn Funster Life Member

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    Last edited: Feb 17, 2014
  8. Armytwowheels

    Armytwowheels Funster Life Member

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    Ok! I admit! they were oven chips! but chips are chips when you are camping!
     
  9. JeanLuc

    JeanLuc Funster

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  10. daveandsan

    daveandsan Funster

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    Any idea how much it weighs? :Smile:
    Dave.
     
  11. Armytwowheels

    Armytwowheels Funster Life Member

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    No recipes just me experimenting.

    Leg of lamb - butterfly and remove bone (or get butcher to do it) marinade it in whatever, I used red wine, cloves a couple of dollops of balsamic vinegar, a glug of olive oil. Give it a good massage, cut slits in the thickest parts of the joint to help it cook evenly, slap on a hot flat side of griddle, flip it over after a few minutes then turn the heat right down, add raw potatoes, carrots, parsnips around edge, cover loosely (the meat only, not the veg) with tin foil, put the cadac lid on and leave it alone for about 1.5 hours.

    Have a glass or wine or two with friends.

    When ready remove meat to rest, remove veg into a pre warmed dish and cover to keep warm. Mean while make your gravy on the BBQ using the meat juices, which will be very caramelised, you can add a bit of the left over marinade with a bit of water and cornflour.

    Spatchcock chicken - again do it yourself or get butcher to do it. Cook bone side down on flat side of griddle then follow much the same as for the lamb, not forgetting to cover the meat only in tin foil, stops it all drying out.

    Pizzas - must go on a cold flat griddle, put a loose bit of tin foil over pizza and lid turn up to full heat. 10 minutes should do it. If you put the pizza on a hot griddle the base burns before the topping is done.
     
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  12. peterc10

    peterc10 Funster

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    OK, this is going to upset the Cadac Groupies, but here goes.

    Try a Weber. I have the Q200, which has been replaced by their Q2200. However the Q1000 or Q1200 are probably big enough. They give an authentic BBQ taste whereas the Cadac seems to me to be just an outdoor skillet.

    Since buying my one I have adopted the American way of BBQing - seal it with high heat and then low and slow with the lid on. The results are very good, Juicy meats with all the taste but none of the burnt offerings.
     
  13. Mousy

    Mousy Funster Life Member

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    I've got a foot in each camp..cadac for van, weber for home:thumb:
     

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