We've got one for camping. I really rate it.
Sweet. I came home to find the missus had bought one for our camper van this weekend and I was quite sceptical.
(don't use petrol - the ratio of surface area to air inside a marshmallow creates a potentially explosive unit when soaked in petrol)
Make sure you get briquettes, not loose charcoal, and firelighters to get it going (Wrapped Zip are my favourite as they don't dry out if you leave them out of the box for months at a time)
Quote from: lagerstarfish on June 04, 2009, 10:36:31 am(don't use petrol - the ratio of surface area to air inside a marshmallow creates a potentially explosive unit when soaked in petrol) where's my jerry can
Quote from: lagerstarfish on June 04, 2009, 07:43:03 amWe've got one for camping. I really rate it. Sweet. I came home to find the missus had bought one for our camper van this weekend and I was quite sceptical.If it gets the thumbs up from the UKB King of BBQs I'm sure it'll be great.
Another sunny day, another barbecue.Tonight's highlightsSparrow Grass wrapped in prosciutto for starter - a family favourite.I like it with only a thin layer of ham and I prefer to use the cheaper, less strong stuff - about half of a slice of the prepacked stuff from the supermarket per asparagus spear is about right (I cut the whole pack in half with scissors). A quick couple of squirts with that spray on cooking oil that calorie counting ladyboys use is just right to stop the ham and the exposed asparagus shrinking or drying out too much.Let the edges of the ham just start to get crispy and cool for a minute or two before eating.Ribbons of rump steak (cut across the grain, avoiding the gristle), seasoned with salt and pepper and then twirled around oyster mushrooms on a stick. Takes horse radish, mustard or wassabi very nicely, but is fine on it's ownAnd of course - man's best friend - straightforward rump steak. Bit of salt, tiny bit of black pepper and some paprika on this one. This is not just barbecue food; this is Lagerstarfish barbecue food.
and some lightly grilled squid to top it all off.