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[diffwhine]

Wittsend and 34058 - I entirely agree!

In my case many years eating of barbeques and braais in Africa have largely put me off the idea of toasted (charcoal on the outside but undercooked on the inside) food being cooked outside. I thought we'd evolved on from that.

Mind you - some retailers here still sell chicken out of a bucket, so perhaps evolution hasn't moved as far forward as I think.

My turn to duck and run for cover... 

[diffwhine]

Actually a good braai runs rings round a barbeque... There... that should trigger an interesting debate...

[oddjob]

Love my gas BBQ, use it all year round.
I stand out there with an umbrella in winter! Sausages taste better and you don't fill your kitchen with smoke.

 

[Davidss]

Actually a good braai runs rings round a barbeque... There... that should trigger an interesting debate...

I suspect you might be pitching stones into a small pond.
I have minimal experience of barbque cooked food, but zero experience of braai cooked food, or even what constitutes a braai.

Perhaps research could solve the second shortfall, but as for the shortcomings of the cooked food; doesn't the competance of the operator have a big influence?

If they are needed, apologies for hitting your ball with a straight bat :-)

Regards.

[diffwhine]

This could run and run!

True on the chef's cooking ability. Is there a link between the majority of Barbeque / Braai chefs being male and the quality of the output? Methinks we should be told...

A braai and a barbeque are similar in concept, but I have a braai which I made after a working a few years in Zimbabwe. Its simple - a concave plough disc with the centre hole welded up. A hot gas flame or charcoal heat source underneath which evenly heats the disc  in a similar way to a wok. The difference being that the plough disc is thicker so retains heat better. Cook a boerewors on that and it takes lot of beating. It's also a heart attack on a plate.

[crumbly65]

Never understood the attraction of home BBQs ...

I can burn the food perfectly well in the comfort of my kitchen ... 

Or poisoned by undercooked chicken, burgers, bangers, fish, etc etc.........   

No lovers of barbecues here either.  SWMBO can't stand the "burnt" charcoal taste. 

[Alan Drover]

Likewise here. The acrid smoke from the neighbours' burnt offerings is bad enough.
Does it contribute to "climate change?"

[Old Hywel]

 Bad enough having good food exposed to an open bonfire, but then people drown everything in barbecue sauce.

[genocache]

I like the flat pack design for taking car camping(ne: overlanding).

I don't knowhow/when, but the car camping crowd over here is calling braai's, a skottle. 

So a short excursion to wiki,    braai is what we call a bbq,   skottle is Afrikaans for plate.

[oddjob]

Can’t believe how many people don’t like BBQs.
Here’s one of my favourites. Spicy marinaded chicken kebabs wrapped in smoky bacon.
Doesn’t it look good?!

[Larry S.]

Is BBQing not a thing in the UK?  It's a big deal here in most parts of tge States.  We have a charcoal grill, a propane grill (Don't care for it) a setup for a small, campfire size grill in our backyard and a big one for large, bonfire sized ones that would be big enough to cook a whole hog or small cow.

[Larry S.]

Can’t believe how many people don’t like BBQs.
Here’s one of my favourites. Spicy marinaded chicken kebabs wrapped in smoky bacon.
Doesn’t it look good?!

Looks AWESOME!!! 

[A-Ro]

Can’t believe how many people don’t like BBQs.
Here’s one of my favourites. Spicy marinaded chicken kebabs wrapped in smoky bacon.
Doesn’t it look good?!

Yes it jolly well does and it’s making me very hungry.

[oddjob]

Here’s the recipe. 

https://bbqpitboys.com/blogs/recipes/bacon-chicken-sticks

I use smoked streaky bacon instead of back bacon (2 strips per stick) and marinade the chicken before putting it on the sticks. It’s messier but easier to fit in the bowl.

Bit of salad and some blue cheese dressing and it’s a winner.