FAQ – BBQ

If you’re tossing up on whether to buy a gas BBQ or charcoal BBQ, read these points, they might help!

There are so many different factors to include when comparing gas and charcoal BBQs, such as the time they take to heat up, flavour of the food, the price, and many more! However, ultimately;

Gas BBQs heat up quicker, and has easier temperature control and dispersion (since gas BBQs usually have multiple burners).

Charcoal provides a distinct, smoky flavour, whereas gas doesn’t.

Gas BBQs are generally easier to clean since they don’t produce ash like charcoal BBQs.

Charcoal BBQs can be made smaller, so tend to be more suitable for portability and smaller areas like patios, however certain Gas BBQs like the Sahara Mini BBQ, or the Lifestyle Portable BBQ, are both Gas fuelled and small enough to carry around!

Along with this, charcoal BBQs tend to be significantly cheaper to both buy, and fuel, than gas BBQs.

So, do you know what you’d prefer? We know, it’s not that easy to choose!!

In short, no.

Typically, accessories are categorised by brand, so a Char-Broil accessory will only fit Char-Broil BBQ.

However, this is only limited by how the accessory works. Of course, you can buy Char-Broil tongs or cleaning brushes and use them on a Sahara BBQ, but certain accessories like the GearTrax (Char Broil) will only fit specific Char-Broil BBQs, not even every Char-Broil BBQ!

We know it’s a pain, but you will have to check your BBQ before buying any attachments or accessories.

Ingredients

• 4 chicken breasts/deboned thighs, diced into 1in cubes
• 2-3tsp lemon juice
• 1-2tsp olive oil
• 1tsp red wine vinegar
• 0.5tsp dried oregano
• 0.5tsp dried rosemary
• 0.5tsp dried mint

Method

• Mix all of the ingredients in a large bowl, ensuring each piece of chicken is evenly coated in the marinade
• Evenly share the chicken pieces between skewers, you should have 4 full skewers
• Cook these over a BBQ until the chicken is fully cooked – about 8-10 mins but this will vary depending on how hot your BBQ is

Ingredients

• Olive oil
• Red wine vinegar
• 1 large clove of garlic, minced
• 6in of cucumber
• Salt and Pepper to taste
• 1/2 – 3/4 tub of Greek yoghurt

Method

• Mix a few glugs of olive oil, 1 glug of red wine vinegar, and garlic together
• Peel, half (long ways) and scrape the seeds out of the cucumber, then grate it
• Add a generous pinch of salt and pepper to the grated cucumber to draw out the water, and leave for 10 mins
• Squeeze the grated cucumber to get the rest of the juice out, and pat dry with paper towels
• Mix the garlic/oil/vinegar mixture and the cucumber into the Greek yoghurt
• Add salt, pepper, and red wine vinegar to taste, and serve!

Ingredients

• 2-3 medium roasted red peppers, finely chopped
• A big handful of parsley, finely chopped
• 1 small red chilli, finely chopped (add more or less to taste)
• A splash of good quality balsamic vinegar
• Splash of good quality olive oil
• A generous pinch of sea salt

Method

• Mix everything in a bowl, and you’re done! Goes really well on burgers or in a steak sandwich!

Ingredients

• 12 cream crackers, blended until fine
• A handful of flat leaf parsley
• 500g beef mince
• 2 heaped tablespoons Dijon mustard
• 1 large egg
• Salt and Pepper, to taste

Method

• Add everything into a big bowl, and scrunch everything all together. Make sure everything is fully incorporated!
• Divide the mix into 4-8 burgers (depending on the size you want)
• Cook them however you wish, whether indoors on a pan or outside grilling on the BBQ!
• Pop them in some buns with all the toppings you like. Our relish goes very nicely with these 🙂

Ingredients

• 500g mince of choice (lamb is our favourite)
• 1 onion
• 1-2 cloves of garlic
• 2tsp salt
• 1tsp pepper
• 1tbsp cumin powder
• 2tsp oregano
• 1tsp mint
• Olive oil
• 8 Skewers

Method

• If skewers are wooden, soak them in water while you prep the meat to prevent them from burning
• Pop all ingredients except the oil into a food processor and blitz until smooth
• Oil your hands to prevent the mixture from sticking to them, and separate the meat into 8 even balls
• Mould the meat into log shapes around the skewers.
• Cook on all sides on a BBQ or pan, and eat! These go very nicely with a pita bread and some tzatziki 😛