The variety of new models of portable barbecues is truly dizzying. Larger, smaller, working with charcoal, gas, or with variety of devices and made of materials with thermokeeping properties thus maintaining constant temperature. Many of the spherical barbecues that are classic of the genre, have thermokeeping lid that retains steam and, of course, gives a special taste and softness of half-stewed meat, imitating the effect of baking in a real, old-fashioned oven.
This is a very good option for some connoisseurs of roasted meat. As you can guess, this type of barbecues has no open flame, smoke, embers and does not need ash cleaning. Gas barbecues work with bottles of propane and butane and offer a different way of barbecue cooking. A mandatory part of the structure often is a small shelf for placing pans, knives, and skewers.
These barbecues offer also another advantage. They avoid the problems of fire and temperature regulation making it just a matter of turning the knob, rather than sprinkling coal with water. However, this is at the expense of the romance that the juicy, singed by embers meatballs have for many people who consider it still at the top of roasted meat. Normally the barbecues on LPG provide a taste resembling roasted meat in the usual kitchen. But there is still a feature. Yes, gas barbecue has no open flame, but there is a way to secure that specific stuffy smell of titbits. Great pundits achieve it by adding aromatic wood slats, such as pine, together with the grilled meat. Some of the more experienced barbecue chefs are able to provide a special flavor of their roasted meat by tossing on the grill surface fragrant fruits or roots that attach their smells on the meat. Gas barbecue models differ much in size. There are those fit for the scale of restaurant equipment - wide surfaces for processing grilled material, heat retaining surface and bunch of stands and holders for vessels. These are ideal for fifteen and more in numbers carnivorous companies. Others are smaller and compact exceeding slightly the size of the gas tank itself.
Gas grills are generally of two types. One type uses volcanic lava stones upon which the meat is actually grilled. The effect resembles grilling on charcoal, but not quite. The smoke and the specific smell are missing. The lava is heated by the fire from the gas burner. Once heated, the stones keep the temperature for a long time and this makes them suitable for smokeless grilling at even temperature. The other type are gas barbecues with heated roasting tray (plate). The roast meat is placed on a metal plate then heated by the gas burner. In most models, the surface on which the meat is grilled is covered with a special enamel, preventing meat sticking and burnout.
The most common models are combined - those which will roast your vegetables on a plate and the meat on lava stones. One of the main advantages of gas grills is their elementary use and rapid heating. Practically they are able within little more than five minutes to deliver to your plate appetizing grilled sausages. And if you take the gas cylinder, you can carry out practically and fast your barbecue to install it ready for use anywhere – be it in the yard or in nature. In any case you should be careful with the connections of valves and hoses for the gas flow.
Normally the gas cylinder has a capacity of 27 liters of gas. Gas barbecue allows you to get an end product with robust taste. Above the burner is positioned a grid or cast iron plate on which the grilled product is placed. To start the barbecue in operation, simply unscrewing the valve throttle. You need a spark - to light and that’s it. The adjustment is also easy through all levels - feeble, medium, and strong flame may be selected by rotating the buttons. Many of the gas barbecue models also have a lid that turns them in seconds from a simple grill to a furnace or an oven.
As far as the end-product is concerned, sophisticated gas barbecues are equipped with temperature sensors that allow additional control over the roasting process. The rule is that the temperature inside the enclosure should not exceed 200o C. Although the use of gas barbecue is not complex work any and all users should not ignore the safety instructions described in the user manual. Do not lean too much over the gas grill while cooking, even if it has a closed cover. And do not use it instead of a stove. Wait the grill to cool before attempt to take it with bare hands. This is in full force true for any other type of barbecue - those with naked flames and embers.
The barbecue techniques dictates the principles of alternative cooking technologies. Thanks to their structural characteristics, the barbecue units (with or without lid) not only offer specific heat treatment to products, but above all they provide quick and healthy dishes. How to prepare them, you can learn not only from the many books with recipes, but even from the enclosed mini recipe collections for barbecue, which in most cases is provided with the purchase along with it.
What else do you have to do but to tie around the waist your chef’s apron, to pour a glass of beer .... and to toss the tidbits.