BBQ

[Dominic]

Whether you cook for two or twenty, you only eat one plateful yourself, so go for it.

[cyprusmax47]

You could buy them in the past from street seller just behind Municipal Market, opposite Municipal Parking, next to "Klimataria " kebab house.
Important that the body is galvanised then you will have it for ever...nothing beats a traditional BBQ ... for many years I used mine to grill whole fish like Lavraki on fire wood.

Max

[WHL]

Ive tried gas ones in the past, and they dont come close to the real thing.
It is the charcoal that gives it all the taste and flavor, A big mistake expats make,is to rush, as soon as they see the charcoal burning, they then cook the meat over flame, if you watch Cypriots cook, they always wait until the charcoals are white, they cook over heat and not flame, it takes a bit longer but it is not burned and cooks more even.

[cyprusmax47]

Ive tried gas ones in the past, and they dont come close to the real thing.
It is the charcoal that gives it all the taste and flavor, A big mistake expats make,is to rush, as soon as they see the charcoal burning, they then cook the meat over flame, if you watch Cypriots cook, they always wait until the charcoals are white, they cook over heat and not flame, it takes a bit longer but it is not burned and cooks more even.

The old Cypriots don't buy charcoal but produce it from wood they collect in the forest. They prepare it in a separate, cut barrel until it is ready to use, bit by bit....

Max

[WHL]

Ive tried gas ones in the past, and they dont come close to the real thing.
It is the charcoal that gives it all the taste and flavor, A big mistake expats make,is to rush, as soon as they see the charcoal burning, they then cook the meat over flame, if you watch Cypriots cook, they always wait until the charcoals are white, they cook over heat and not flame, it takes a bit longer but it is not burned and cooks more even.

The old Cypriots don't buy charcoal but produce it from wood they collect in the forest. They prepare it in a separate, cut barrel until it is ready to use, bit by bit....

Max

Not many of those left Max, the majority now buy from Lidls.

[cyprusmax47]

Ive tried gas ones in the past, and they dont come close to the real thing.
It is the charcoal that gives it all the taste and flavor, A big mistake expats make,is to rush, as soon as they see the charcoal burning, they then cook the meat over flame, if you watch Cypriots cook, they always wait until the charcoals are white, they cook over heat and not flame, it takes a bit longer but it is not burned and cooks more even.

The old Cypriots don't buy charcoal but produce it from wood they collect in the forest. They prepare it in a separate, cut barrel until it is ready to use, bit by bit....

Max

Not many of those left Max, the majority now buy from Lidls.

I must say, here in Paphos district, all people I knew from the past, living in smaller villages, made their home made charcoal and not using any fire lighter to start it. (instead pefkos chippings)

Max

[wantoosoon]

Ive tried gas ones in the past, and they dont come close to the real thing.
It is the charcoal that gives it all the taste and flavor, A big mistake expats make,is to rush, as soon as they see the charcoal burning, they then cook the meat over flame, if you watch Cypriots cook, they always wait until the charcoals are white, they cook over heat and not flame, it takes a bit longer but it is not burned and cooks more even.

The flavour comes from the juices being burnt (on charcoal or whatever is below) and the smoke from that being deposited on the food. A good gas BBQ produces food that's just as good as a charcoal one, and without all the charcoal smoke. The problem is that they're a pain in the **** to clean!

[WHL]

Ive tried gas ones in the past, and they dont come close to the real thing.
It is the charcoal that gives it all the taste and flavor, A big mistake expats make,is to rush, as soon as they see the charcoal burning, they then cook the meat over flame, if you watch Cypriots cook, they always wait until the charcoals are white, they cook over heat and not flame, it takes a bit longer but it is not burned and cooks more even.

The flavour comes from the juices being burnt (on charcoal or whatever is below) and the smoke from that being deposited on the food. A good gas BBQ produces food that's just as good as a charcoal one, and without all the charcoal smoke. The problem is that they're a pain in the **** to clean!

We will have to agree to disagree, gas bbq doesn't taste any thing like charcoal bbq.

[bmwx5]

Contact Jack in Chloraka on 99683550 he sells bespoke BBQs stainless steel various sizes all motorized free standing or mobile.

[cyprusmax47]

Got one yesterday but not a success had to finish the meat off on the gas one as coals did not get hot enough, but i dont think i put enough on at first or could it be crap charcoal i got from corner shop any advise please.

Cheers Neil.

Both what you mentioned could be the reason. I would have used a lot of charcoal for the first time with the new grill in order to burn off the smell which appears when initially using it.
The whole body should be covered evenly by coal (or wood) and if it is too hot to shift it to one side to use it later on......
But soon you will get used to it after some mistakes. Also the height between meat and charcoal is important, also the type of meat (fatty?)

Max

[WHL]

Get your self one of those large charcoal lighting tins, from superhome or a DIY shop, I aways use it, just fill up with the charcoal, lite it up, and leave it untill the charcoals are all burning, carefully tip the coals onto the BBQ and leave until there are no flames just white glowing coal, then you are ready to put meat on. In the video he pours the charcoal onto unlit coal, thats OK if your doing a large amount of food, but if its just a few of you , then there is no need, there should be enough in the tin.

[Lincoln]

I have been using my GAS BBQ over the past four years. Before that always used the old fashioned dirty charcoal one. Now good well cooked meat and clean. No tipping out of ashes and charcoal bits. The way to go