All things BBQ
Hi everyone,
We need your help with all things BBQ.
In honour of National BBQ week, that commences on the 28th May, we want to be able to share with other members some of your favourite BBQ recipes, what BBQ you have in your caravan or motorhome and why, and any ideas for BBQs that you might have i.e. cooking in the rain (very apt with today's weather)!
Also if you have any pictures of a BBQ that you've had on a site we would love to see them. 
Comments
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Hopefully will be using the Cadac on the morning of the 28/5 for breakfast before we break camp and head home from Uttoxeter CAMC site.
Breakfast will likely be crisp bacon cooked on the residues of the weekend, topped with red and white onions, mushrooms and garlic all from the Cadac.
Have used a Cadac for eons, taken over from MH days.
Cooking in the rain is straight forward. Cadaca connected to the external gas tap at front of caravan. Heat up with the lid on, then pop the foodstuffs on as required. If persisting heavily, a large trolley to keep rain off me head.
Favourite is finely sliced red & white onions, sweet peppers slowly caramelising on part of the plate. Add thin strips of chicken breast. Sliced mushrooms to give moisture. Par boil potatoes on the hob in the caravan using the electric paid for in the pitch fee. Thinly slice and season with salt and black pepper, then pop on the Cadac plate to crisp up. Meanwhile crush garlic cloves and finely chop tomatoes and mix, then top the contents of the Cadac plate to make a delicious meal.
Serve with salad leaves and a chilled white wine and G&T with frozen fruit in ice cube form. Eat out in the open.
Top tip, only wash the Cadac plate once per year, in October.
Using the Cadac Pizza plate lends itself to lovely crisp home made garlic bread to go with above meal.
Another tip when cooking brunch is to not let the girls forget the wooden spatula is on the Cadac whilst I'm filling the WaterHog as the spatula burns in half and has to be thrown away
Used to use charcoal and lava type BBQs until the Cadac came along. Not manage a cremated meal on the Cadac, unlike on the alternative devices. When its brown, its done; when its black its buggered
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We have a Cadac too love it. We use it in the mornings for breakfast sausage, egg, bacon etc. we like the stone pizza plate very good and cooks the pizza to perfection nice crispy base and only takes a few minutes. In the evenings we like to do burgers. Steaks. Chops etc. That is the great thing about the Cadac you can cook a variety of mealson it. Sitting outside on a sunny evening with a nice cold beer and the steaks sizzling away is great what caravanning is all about.
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We have a small Weber charcoal BBQ which I will always use if allowed but also have a cadac safari chef, an electric BBQ we picked up in France and a Snowbee smoker.
Used Weber for our first time away in Motorhome at Burrs site in March. Have the Gas and electric BBQ’s for France as on many sites in the south you are not allowed to use Charcoal
love doing whole fish (Sea Bass or Sea Bream) on the Weber as well as marinated pork or chicken or nice big steaks.
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We have a Weber BabyQ, portable gas BBQ and, having tried all sorts of portable gas BBQs, this one has to be the best I have come across. Expensive and heavy (it travels in the car) but it cooks food to perfection - every time. We've used it for three years now and it still looks almost new - very easy to clean and I can see it lasting for many years to come because of the high quality of manufacture.
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We have a Cadac to, for us the weather has to be nice and warm and sunny.
None of this sitting outside in wind and rain, sitting in the sun waiting for food to cook then eating it sat outside is what its all about.
We don't use it for breakfast because its not much good at cereals
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We’re not as posh as you lot! 😁 Poundland disposables all the way! If we’re cooking a lot, we empty 1 into another. We stand it on 4 metal tent pegs so it doesn’t burn the grass and then in the morning, sprinkle the ashes on nearby flowerbeds or in the bin and recycle the tray. We love chopping a few chicken breasts into cubes then marinading in 3 tbsp of soy sauce and 5 tbsps of golden syrup, mixed together, for a couple of hours or overnight. Shove them on a skewer and whack em on the barbie! Sticky chicken! Gorgeous!
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We started with a BeauClaire but when they disappeared off the scene we bought a Cadac Carri Chef which was very similar but superior build quality. Also have a smaller Cadac Safari and recently bought a George Foreman electric BBQ with stand when B & M were doing them for £59.99 ! Quite like the look of the new Cadac 2 Cook2 Pro.
Always cook on silicone sheets as cannot stand cleaning BBQs !
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When on holiday in the Rockies I stopped on a camping ground near Banff. Each pitch had its own solid fuel oven which swivelled round to face the prevailing breeze. The Rangers (wardens) came round each day and topped up the supply of seasoned wood to be used. The 'oven' had a hot plate for a saucepan/kettle and an open grate for the steaks. Now that was real proper BBQing under the Northern Lights. In my opinion, those gas and electric outdoor cookers just don't 'cook' it, inferior taste, inferior experience!
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Yesterday we had chicken pieces in a curry marinade, sausages, halloumi kebabs with chilli paste and onions (sliced in foil) all cooked on the BBQ. Just a cheap throw away BBQ, nothing fancy, lots of salad out etc. Nice and easy, isn't it always perfect when the sun is shining?
That's probably "it" for the year, we don't do BBQs very often......
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Just in case you are still interested Bill, Beauclaire are still going...
http://www.beauclaire.co.uk/products.php
David
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There are a lot of misconceptions about BBQ and it's flavour, the BBQ f flavour comes from the smoke burning when the fat hits the heat the actual heat source,the source of the heat does not matter,coal,wood gas or electric, all you need is a metal plate over the heat source when the fat drips onto the plate "PUFF" and the rising smoke flavours the meat with no flare ups simple,heat source does not add flavour.
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Oh yes it does, you can buy hickory, apple, oak chippings to add to that flavour. Using well seasoned wood or even charcoals of those types effect the experience. The smoke and smell of these adds to the experience and the smokiness taste. The one I used in Canada was, surprisingly, maple! The kind of wood makes the difference, don't use pine or other high resin woods mind 'cos they are not considered nice.
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Spot on Mickysf. I use a Cobb BBQ with a cast iron smoker pot with various kinds of wood chipping dependent on the food being cooked.
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It is inconsiderate of BBQ'ers to fire them up just as I sit down to a cold meat salad. Sheer torment and I end up with saliva all over my lettuce.
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I love my Cobb too! Absolutely ideal as a proper portable BBQ. Often use wood chippings on it to add to that smoked effect. Must admit the best BBQ experiences I had was out in Canada where expertly marinated T-bone steaks were cooked over the glowing embers of one's chosen well seasoned wood. The dancing northern lights overhead, strong coffee, good company and a tot of Canadian whiskey added a little to the moment mind!
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Does anyone know how to recondition the cast iron plate that we have on our house BBQ?
We haven't used it for some time and it has gone rusty on the surface, gave it a good clean up but even though I dried it straight away the surface has that rust look again. I don't want to use it like that any tips on how we could stop it would be gratefully received.
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I agree. give it a light oiling and put it over the hot coals for half an hour.
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