Bought a gas bbq last week, never done any bbq's before... ever
Tried it out with burgers and they turned out quiet good
Any hints and tips for the erm ... rawest... newbie, most appreciated
Hello from Glasgow
Moderator: British BBQ Society
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lynncameron
- Still Raw Inside
- Posts: 1
- Joined: 24 Jul 2012, 10:17
- First Name: Lynn Cameron
Hello from Glasgow
Hello
Bought a gas bbq last week, never done any bbq's before... ever
Tried it out with burgers and they turned out quiet good
Any hints and tips for the erm ... rawest... newbie, most appreciated
Bought a gas bbq last week, never done any bbq's before... ever
Tried it out with burgers and they turned out quiet good
Any hints and tips for the erm ... rawest... newbie, most appreciated
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keith157
- Moderator
- Posts: 3816
- Joined: 05 Aug 2011, 13:35
- First Name: Keith
- Location: Stevenage, Herts
Re: Hello from Glasgow
You could do worse then having a cold one and reading through the Hot and Fast topics, then follow up on some of the posts with any questions you might then have.
Re: Hello from Glasgow
You could always try deep frying everything! No joe, I saw this on man vs food - they would smoke wings, then deep fry them!
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keith157
- Moderator
- Posts: 3816
- Joined: 05 Aug 2011, 13:35
- First Name: Keith
- Location: Stevenage, Herts
Re: Hello from Glasgow
On DDD a BBQ restaurant dep fried smoked chicken halves, but I'm not sure that's what lyncameron is after (yet 
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Which BBQ did you get and do you have any pictures of it?
)Which BBQ did you get and do you have any pictures of it?
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London Irish
- Twisted Firestarter
- Posts: 259
- Joined: 07 Mar 2012, 12:30
- First Name: John Goulden
- Sense of Humor: A dry sense of humour and practical jokes!
- Location: Sidcup, Kent
Re: Hello from Glasgow
A big welcome to the forum Lynn,
The members on this site cover the whole BBQ knowledge spectrum from absolute beginners to championship winners.
I hope that like me, you'll ask plenty of questions and start gathering all this never ending, invaluable knowledge.
John
The members on this site cover the whole BBQ knowledge spectrum from absolute beginners to championship winners.
I hope that like me, you'll ask plenty of questions and start gathering all this never ending, invaluable knowledge.
John
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Eddie
- Rubbed and Ready
- Posts: 848
- Joined: 08 Jan 2011, 02:40
- First Name: Charles Buttle
- Location: Ashford Kent
Re: Hello from Glasgow
Welcome to the forum. Next time if you want to put some smoke flavour in the burgers?
Get a A4 sheet of foil and place some soaked wood chips, wrap it up and prick a couple of holes in it. Place it on the hot grill and a couple of minutes later a nice aroma of smoke.
Eddie
Get a A4 sheet of foil and place some soaked wood chips, wrap it up and prick a couple of holes in it. Place it on the hot grill and a couple of minutes later a nice aroma of smoke.
Eddie
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Up in smoke
- Got Wood!
- Posts: 14
- Joined: 25 Mar 2012, 08:33
- First Name: Les Mitchell
Re: Hello from Glasgow
Welcome mate, good to see another Scot on here.
You'll soon find yourself wanting to do beer can chicken, brisket and pulled pork.
You'll soon find yourself wanting to do beer can chicken, brisket and pulled pork.
Re: Hello from Glasgow
First welcome to the forum,as has been said there is a weaith of knowledge here.
Secondly (i`m hoping your grill has more than one burner)set up with two heat zones.
one high for searing the other low for cooking.start your steaks/chops or anything else on the hot zone then put them in the cooler zone to cook.Found this worked for me when i grilled guess gas isnot much different from charcoal in practice.
Secondly (i`m hoping your grill has more than one burner)set up with two heat zones.
one high for searing the other low for cooking.start your steaks/chops or anything else on the hot zone then put them in the cooler zone to cook.Found this worked for me when i grilled guess gas isnot much different from charcoal in practice.