You can’t do this in a grill!

[Cliffdale]

Well actually the title is a reference made not long ago!

I thought I would test out my new cadac bought not long ago.

If you had smellovision, you would be drooling!
So very pleased with the results.
Cop a load of this!!

 

[chaser]

Where's the dip

 

[cliffanger]

Looks lovely - but a tip if I may - until the griddle is completely seasoned, cover all food to be cooked with a minute covering of oil. It will stop food from sticking.

Looks good though - where’s the veg?

 

[PhilandMena]

It's burnt mate

 

[138go]

Where does the fat from the meat go?

Mrs QFour

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[PhilandMena]

Where does the fat from the meat go?

Mrs QFour

Its collected underneath. I too have one and they are very good.

 

[138go]

So do you have to take it all to bits to clean it out. Food looks a little singed

 

[Carolyn and Kev]

Scratch and Sniff any where at all?

God...Im starving!

 

[Carolyn and Kev]

So do you have to take it all to bits to clean it out. Food looks a little singed

Joking aside...seriously are good if you just watch the cooking process. We had some small Tapas pans which were excellent for eggs on the cadac!

The cleaning is easier than you think.

Kev

 

[PhilandMena]

So do you have to take it all to bits to clean it out. Food looks a little singed

Here you go, fill your boots.

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[TCG]

Hope you like carbon coated sausages

Get yourselves a decent barbque...... a Webber q1200

 

[138go]

We have tried various ways of cooking when we’re away. Now, if I have decent meat I want to cook it on a proper BBQ. That is how decent meat should be cooked. This week we’ve had two thick, juicy, sirloin steaks and two large, double, lamb chops, cooked on the BBQ. They were amazing. You just can’t get the same searing any other way. You can cook sausages in a frying pan or in the oven and they will be fine. By proper BBQ I mean actual fire, none of your gas rubbish.

Mrs QFour

 

[138go]

Mr QFour says cleaning the BBQ is much easier, you just throw the coals away and give the grill thingy a scrape.

Mrs QFour

 

[Burgo]

Agreed re charcoal, but here you can't use charcoal bbqs on a lot of sites here in summer due to fire risk, so the Cadac is next best thing.

 

[Scotch mist]

It's burnt mate

Yeh , it’s a barbecue ?

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[pappajohn]

Evidently, carbon (burnt bits on food) is carcinogenic.

 

[robnchris]

Cobb always the perfect BBQ

 

[138go]

We sold the Cobb. It just didn’t work for us, an expensive mistake.

Mrs QFour

 

[klaatu]

Evidently, carbon (burnt bits on food) is carcinogenic.

There is no clear evidence that this is the case, and if there is a risk, it is only with foods high in starch.

 

[pappajohn]

There is no clear evidence that this is the case, and if there is a risk, it is only with foods high in starch.

That's alright then, just don't chargrill yer chips.

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[ABZSteve]

Well actually the title is a reference made not long ago!

I thought I would test out my new cadac bought not long ago.

If you had smellovision, you would be drooling!
So very pleased with the results.
Cop a load of this!!
View attachment 321920View attachment 321921View attachment 321922

Look like crap I’m afraid. But that’s only my opinion, sorry. Picture 1 looks about right then oops!

 

[Glas Robin]

Well, if it’s a thread of Cadac bbq pics, I offer these from our recent trip. The tin foil contains fish plus olive oil.

I love the Cadac, but cleaning can be a bit of a chore (for the kids!)

Clearly not cooked yet, but this was a good feast:

 

[Glas Robin]

The trick to the Cadac I’ve found is to get the griddle really hot, bung everything on, put the lid on and turn it down to lowest setting. You get a mix of griddle and oven then, with near perfect cooking. Mix your cooking times for different meats (as in the second pic) and don’t fret about putting raw next to part cooked... it all gets cooked in the end.

Cleaning is helped by putting water on at the end when it’s switched off but still hot, to deglaze everything.

I do like charcoal, but you can’t use that in many places in the summer. Cadac is close to perfect in other regards.

 

[Nirvanauk]

Here you go, fill your boots.

17 minutes to watch how to put a bbq together? You’ve got too much spare time mate.?

 

[PhilandMena]

17 minutes to watch how to put a bbq together? You’ve got too much spare time mate.?

LOL I copied and pasted it. No way would I watch it.

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[Abacist]

Got really fed up with traditional BBQ's and have been on gas for some time. Originally with lava rocks and now with CADAC's. Traditional BBQ's and lava rocks get the fat dripped onto them and catch fire then you have a panic to move all the food to another part of the BBQ where it catches fire again.

No the CADAC's are great - no fires, no scorched black food and the heat is very controllable!

 

[jockaneezer]

Just bought this the other day in Morrison's, reduced from £175 to £60, always wanted a Kamado grill but couldn't justify the cost and this one is very good quality, I think it's made by a major manufacturer and rebadged for Morrison's. Great for low and slow bbq, but a bit too heavy to cart around in the van. Not too bad to clean, just open the vents fully for 10 minutes at the end of cooking and the temp easily gets

to 600°F and pyrolises any food scraps which then just brush off.

 

[2657]

Got really fed up with traditional BBQ's and have been on gas for some time. Originally with lava rocks and now with CADAC's. Traditional BBQ's and lava rocks get the fat dripped onto them and catch fire then you have a panic to move all the food to another part of the BBQ where it catches fire again.

No the CADAC's are great - no fires, no scorched black food and the heat is very controllable!

The trick with any BBQ, gas or charcoal is to keep the griddle as far away from the heat as possible and have the heat high. I never buy bbq's that are not height adjustable. An alternative is to have the heat at one end higher than the other.

 

[Shrimp]

Always Oil the food not the pan/griddle or whatever!

 

[138go]

My coal’s BBQ has never caught fire. When I cook decent steak I oil it, season it, wait until the coals are red hot, then put them on. I have the grill as close to the coals as possible to get maximum searing. A good piece of steak cooks very quickly.

If I’m cooking duck I move the grill up, so the duck cooks more slowly. I score it, season it and put it skin side down. You get all the smokey, loveliness, that only a proper BBQ can give you.

Mrs QFour

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