Gas barbecue

The Gas-BBQ

The Gas-BBQ is the easy way of doing a barbecue.

It is runned with liquid gas like butane- or propanegas.

It’s called the easy way of BBQ, because there are no delays or queue times. You can start the second you ignite the gas.

There are different types of Gas barbecues.

A lot of them use lavastones or ceramics that get heated. They are porous to catch the fat the meat loses inside your BBQ.

When buying a BBQ, it is important to have a water bowl below your lavastone to make sure the fat is caught somewhere. 

Another important point is the positioning of the gasburners.

The best place for them is on the sides of your BBQ, so they won’t ignite the dropping fat.

To flavor your meat, get some wood chips packed in aluminium foil and use a fork to place holes in it and put it onto your BBQ. The taste will spill around and affect your meat.

Pros of a Gas-BBQ

-No preheating

-Amount of heat is controllable by amount of gas flowing

-Easy to clean

-No annoying smoke

-You can use them on a balcony

Cons of a Gas-BBQ

-They are big, heavy and hard to move

-Meat won’t have the typical charcoal taste

-You need Gas

-Expensive

Charcoal barbecue

Charcoal Barbecue

Im going to start with most romantic and original way of barbcue: the charcoal barbecue!

To a lot of BBQ-Fans, charcoal BBQ is the only BBQ allowed. Charcoal barbecues are available in many different sizes, forms and materials. I would suggest one made of stainless steel, because you are outside every time you do a barbecue.

If you want to have a charcoal barbecue, make sure to light the coal 30 minutes before your guests arrive to avoid queue time.

You should also make sure that the heated area of your charcoal is bigger than the area occupied by meat. You can check if your charcoal is ready, by checking if there is a white ash layer on top of them. After blowing away the ashes, you are good to go!

If you want to eat lean meat, oiling the charcoal grate is a good idea.

Try to only flip over your meat ONCE! By doing so multiple times, it will dry out and you won’t get a nice BBQ look.

Another important point is that you shouldn’t overload the barbecue.

Place a few pieces of meat on it and try to give them enough space.

In addition, it is very important to use salt and pepper AFTER the meat is finished.

Using salt to early will cause dry meat and the pepper will burn up, leaving a bad taste.

When your meat is finally done, give it five minutes to rest.

After you had a nice BBQ-Party, don’t forget to clean up your charcoal grate, so the next party can come J

Pros of a charcoal BBQ:

-You will get the typical BBQ-Taste

-Open fire, nice heat and the true BBQ-Flair

Cons of a charcoal BBQ

-A lot of cleaning work

-Smoke can annoy your neighbours and guests

-Winds can cause ashes to fly around

-Open fire can be dangerous to children

Electric grill

Electric BBQ

To start off with, an electric barbecue is no real barbecue.

This comes along with its lack of fire and the need of power.  An electric grill is using energy out of an electrical socket to heat a plate to throw your meat on.

There are a lot of different types of electric barbecues and they are used for different purposes, but all of them got one thing in common: You will get very little heat meaning you will have a hard time getting a good steak!

Pros of an electric BBQ

-Easy to transport

-No need of gas or charcoal

-Easy to clean

-No smoke

-Very save in usage

Cons of an electric BBQ

-Very little heat

-No real BBQ-Taste