Q I've had a bbq for many years, but recently I received a four
burner with a hood. I noticed a review you wrote on a cookbook
which mentioned the authors lack of understanding towards the
hooded bbq. I am after a good recipe book to take advantage of
the hood. I've already done the 'taters' and corn wrapped in foil,
but I want to optimise the hood capacity to its full potential.
Could you do me a favour and point me in the right direction?
Eager and waiting for a reply.
Trevor
Golden Grove
SA
A Hello eager and waiting Trev - I'm not aware of any cookbooks
that refer specifically to hooded barbecues except for ones supplied by
barbecue manufacturers. However, be warned! These are often slightly
worse than useless. Almost invariably, they are written by 'recipe
consultants'
who have never laid eyes on the barbecue in question.
Trev, a four burner barbecue with a close-fitting hood is not that different
to a kettle barbecue or even an electric oven. The food is cooked by the
heat contained within the hood.
If you keep a close watch on the internal temperature (if your hood does
not have an accurate gauge - stop reading this now and go out and buy
one)
you should be able to use recipes from just about any source.
I have successfully cooked things such as stuffed peppers from the
McDonald/Kirkwood Australian Kettle Cookbook in my hooded four
burner
gas barbecue.
However, my most successful efforts have been pinched from magazines
and
internet sources. I simply find something I like (even if it's supposed to
be cooked in an oven) and try it in the hooded barbecue. The first time, you
usually have to lift the hood a bit (do this quickly to stop too much heat
escaping) to check on progress.
I mainly use the hood to cook items that I think will benefit from the
wonderful taste of wood smoke. Until gas barbys were fitted with hoods,
you
had to use a kettle barbecue or wood fire to get this special flavour.
Simply soak some hard wood chips (only use ones specially made for
barbecuing) and roll them in a few layers of foil, prick the top with a fork
to let the smoke out and place the package directly over the rock/ceramic
blocks/flavoriser bars.
Cheers
BBQ Blue