The Perfect BBQ

Here at Rob Towers we basked in glorious sunshine again this weekend – which meant once again that Sunday became BBQ time.   Often just mentioning the word BBQ can darken the bluest of skies.  It could probably be relied on to start a downpour in a desert.  But this weekend – everything was perfect. 

 

Having a BBQ is a serious business – and with drink usually flowing freely – it’s often the cue for seriously bad cooking.  BBQs are seriously BIG business too presumably, seeing the bewildering choice available at DIY stores and on-line outlets

 

And getting the BBQ is just the start. You have to get the right charcoal (assuming you haven’t got a gas BBQ).  True aficionados turn their noses up at briquettes and go for lump wood.   Those that like to live dangerously risk BBQ lighting fluid as the way to get the BBQ going.  Others, like me are happy to chose instant-lighting  charcoal… although usually I drench it lighting fluid too, just to be sure.

 

The great temptation is to start cooking way too early…. Leaving flaccid meat to brown slowly over lukewarm black charcoal, soaking up those BBQ lighting fluid flavours – before getting singed beyond recognition in a roaring inferno. 

 

 

Over the years we’ve tried all number of BBQs.  You may have tried them yourself.  Those kettle ones which are difficult to control – but at least can be covered up to discourage the dog from burning its nose.  However, is it just me – or does something vital drop off every year?   A built-in BBQ started promisingly but rusted through in next to no time… and worst of all a gas BBQ which seems to defeat the whole point of having a BBQ in the first place.  We now have the best BBQ we’ve ever had, a solid metal job from Homebase that set us back all of £9.99.

 

As a piece of design it’s a work of genius.  It’s simple and solid, with no cheap, ill-fitting bits to rust or drop off.  The base can be adjusted to let in air and control the heat.  It has 4 different height settings which also offer excellent control – and best of all, one bag of instant-lighting charcoal seems to provide exactly the right amount of cooking power.    It’s  rock solid and now in it’s sixth year without showing any sign of rusting through.  Today we managed to do good old staples such as sausages and burgers without burning.  And there was still plenty of heat left to show off my culinary skills with chilli mackerel fillets and prawn & scallop kebabs. 

 

Everyone loves a BBQ – apart from vegetarians who often get forgotten about in the serious summer meatfest!   A flaming hot day and a flaming hot BBQ – what better way to spend the weekend?