Smokin’ Hot!

For Mothers’ Day weekend, I decided to experiment with our new wood chip smoker box.

I tried a spicy pork rib recipe from a Southern cookbook called “Adam’s Ribs”. It’s a dish that takes up to 5 hours to cook.

Despite having owned a barbecue for years, I’ve never actually tried to smoke anything before.

Some things to note from this little experiment:

1. Soak the wood chips in water before putting them into the smoker box. This will help to keep them moist and last longer.

2. I actually turned on 2 burners at first (as the recipe instructed), but the heat proved to be too close to the meats. Some of the meat closer to the burners started to get black really fast. So I turned off the 2nd burner and it was much better.

3. As you can see from the images below, I’ve actually put the ribs on the unlit side. I put the smoker box on the lit side.

4. It’s good to preheat your grill like an oven as it takes a while to heat up. The general idea is to get about 175 degrees Celsius.

5. Baste the ribs every hour for about 2 – 3 hours. On the last hour, baste every 10 minutes.

Your thoughts: Would you get a smoker? If so, what flavours of wood chips would you like to try?

A Gassy Problem

Picture Credit: http://www.exxonmobil.com.sg

 

“Grrrrr! Why doesn’t my gas tank fit into my barbecue cabinet?!”

I’ve heard that complaint a few times from my customers. I know it seems like an obvious thing, that the gas tank should be able to fit into the cabinet of your portable grill. Unfortunately, barbecues aren’t always made to fit tanks approved under Singapore regulations because they’re not from here.

What I’ve picked up from gas companies is that Singapore approved gas tanks come in the following sizes: 4.5kg, 11.3kg and 12.7kg. The 9kg gas tank which is used in Australia and New Zealand are not approved here (don’t ask me why, I don’t know). I think some companies still offer them, but I doubt insurance would cover you if there were to be an accident.

We get lots of gas related questions, so here’s what I can tell you just based on experience:

1. Your gas tank isn’t going to explode if you leave it outdoors. I’ve left my gas tank outside with my barbecue for years and nothing weird has happened. It’s still there. The barbecue is still in tact. And my house has not burnt down in the process. We leave it under the side table of our barbecue and pull the vinyl cover over to cover both grill and gas tank.

2. I know it looks unsightly to have your gas tank on the side of your barbecue instead of inside the cabinet, but in actual fact, it’s not advisable for one to have their gas tank inside their barbecue when they’re using it as you don’t want the tank too close to the burner flames. All other times, you would have your vinyl cover over the gas tank.

3. How long does a gas tank last for? On a 2 burner barbecue, a 4.5kg tank would last approximately 8 hours of non-stop barbecuing. So, I guess if you do the math, a 12.7kg tank would last about 20 hours on a 2 burner barbecue and 10 hours on a 4 burner. We usually just advise our customers to get the large tanks because they’re cheaper and last longer. You get more bang for your buck!

It’s funny that the large tanks are cheaper than the small ones, but there’s less demand for the small ones, so they’re pricier. Also, large barbecues with at least 4 burners can’t take the 4.5kg gas tanks as your burners will cut off when you turn all of them on at same time.

4. Gas regulators. One thing to note about gas regulators is that they don’t all fit the same brands of gas tanks. Some gas regulators only fit Esso Mobil tanks, while others fit Shell tanks.

Alright, that’s all the questions I can think of so far. If you have a question, just shoot it over and I’ll see what I can do about getting you your answer! Till next time!

For more information, you can check our the exxonmobil site:  http://www.exxonmobil.com.sg/AP-English/about_who_profile_lpg_safety.aspx

It’s a Material World!

Madonna was right to say it’s a material world. Just like diamonds, barbecues have different pricings according to the materials they are made of.

You can find barbecue parts made out of all sorts of materials. For example, a barbecue could be made out of stainless steel. But there are so many different grades of stainless steel. The most commonly used for barbecues are 430, 202 and 304. 430 is the cheapest, followed by 202, with 304 being the most expensive.

A little chemisty lesson for those of you who aren’t scientifcally inclined (like me!), what makes stainless steel different from regular steel is the presence of chromium which gives it that anti-rust protection. So, 304, having the most chromium out of the three grades, is the most expensive because it’s the most rust resistant. So, don’t be shocked when you see a huge jump in prices between and 430 SS grill and a 304 SS grill.

As for the grill plates, there’s cast iron, and then there’s enamelled cast iron. I know most of our customers prefer the raw cast iron grills, but enamelled cast iron still costs more because it still has a porcelain coating over it.

So, when considering which barbecue to purchase, take into account the materials that go into it. That way, you’ll know if you’re really paying for quality.

Our Very Own Celebrity Chef!

Last night, I managed to catch a programme on Channel 8 called “Knock Know! Who’s There?”. I suppose one would describe it as a party cook-off between 2 celebrities.

Anyways! I was very happy to see that our very own Liberty Chef S2 was being used by one of the chefs! It’s famous now. Hehe. Of course, at one point the celebrity got distracted and burnt his pork. Tsk tsk.

But I was definitely amused that he used the warming rack to slow-cook the pork. In the end, food looked great! I think I might give it a go (and I’ll try not to burn my pork. Ha-ha.)

Liberty Chef S2 – One of our best sellers!

For those of you who do want to see how slow cooking pork is done, check out the link below!

Check out this great MSN video – Episode 13 (Last episode).

Or… Try the recipe yourself! (*warning! only attempt if you can read Chinese!)

http://entertainment.xin.msn.com/zh/tv/channel-8/programmes/knock-knock-article.aspx?cp-documentid=5774405&page=12

Kamado Grills

I’m really excited about the new kamado grill that we’re bringing in for our Liberty range! Why? Well, I’m always proud to see our range expanding of course. But more importantly is that I get to try one out myself!

I’m honestly very curious about it, as I’ve received many requests for this kamado grill but haven’t personally used one myself. While the kamado isn’t a new concept, being a traditional method of cooking in Japanese culture for the longest time, it’s still a fairly new thing back home.

What is a kamado grill exactly? Well, it’s a barbie (or cooking device, if you will) basically made of a ceramic shell that allows it to take on both extremely high and low temperatures. Now, this makes it great for all kinds of cooking, not just grilling. Yes, you can even bake a cake with this baby! And I love baking as much as I love a good barbecue, so to me, this is the ultimate machine!

Anyway, the Liberty Kokomo will be available next month. In the meantime, do let me know if you have one. I’d like to know what sort of recipes I should try, and how we can improve on it. What kinds of features would you like to see on this special grill that you don’t already see?

The Liberty Kokomo Kamado Grill!

 

 

Rock On!

Things have been pretty hectic around here, but let me see if I can squeeze in a tip or two about lava rocks and ceramic rocks.

Unlike flame tamers, lava rocks actually need to be changed once in a while. Why? Well, when the oil from your grill drips down onto the rocks tray, your rocks will absorb it, making it less efficient when it comes to dispersing heat.

How often should you change your rocks, you ask? It depends on how frequently you use your barbecue. Obviously, the less you use it, the less often you’ll have to change it. On average, a household would change their lava rocks about once every 6 to 8 months. If you want to be more sure, turn on your fire. If your grill doesn’t seem to be giving off as much heat as it did when you first purchased it, then it’s time to throw out the old stuff!

Rusty Reality

Raw cast iron grills are a favourite of our customers because they are believed to bring out a better flavour in their barbecued food. It is also believed that the iron from the grill is absorbed into our bodies for that extra iron intake that we need.

Whether this is true or not, I can’t say for certain. What I do know for sure is that raw cast iron rusts, no matter what you do to prevent it from happening. It’s completely normal and you shouldn’t have to worry about it getting into your food.

However, if you really don’t want to see the following happen to your grill, then here are a couple of tips and tricks to keep your cast iron grill turning into a rust farm.

Rusty Grill. Eeeeeek!

Step One: Before you use your grill for the first time, you’ll want to do what we like to call “burning in”. So, what you need to do is give your grill a good oiling. And by good, we mean, be ultra generous with that vegetable oil. After which, you should put it back on the barbie and turn up the fire. Leave it to burn for about ten minutes. After which, you’ll want to repeat this process of oiling and burning twice. You are now ready to use your grill!

Step Two: When it’s time to clean up, you can actually just leave your barbie as is because the oil from your cooking will help to protect your grill from rusting. But we completely understand that some may find that gross and off-putting. Anyway, here’s what you can do if you insist on giving your grill a wash. After you’ve washed your grill with soap and water and whatnot, you need to put it back on the barbecue and turn the burner on to evaporate the water. Then, of course, oil it again (and I can’t emphasize more how generous you must be with the oil).

Step Three: Now, when it’s time to grill again, just turn on the barbie and burn off the oil from your last oiling. You’re now good to go. Repeat the cycle of having an excellent barbecue experience. Yay!

Do you have any other tips on how to get rid of or prevent the rusty bits on your cast iron grill? Let me know! I’d love to hear from you.

The Great Debate: Charcoal or Gas BBQ Grills Part 3

During the Lunar New Year break, an old friend of mine invited me to see his new apartment in Northcote (in the lovely city of Melbourne). Of course, being a barbecue lover, I headed straight for the balcony to see what kind of barbecue he had. It was a very basic 4 burner, powder-coated Jumbuck from Bunnings. Nice and simple.

What really caught my eye, though, wasn’t so much his barbecue but from where I was standing, I could see that almost every other balcony along the street had their own barbecue. It was like a bbq paradise! I loved it. These people weren’t going to let the fact that they were “garden-less” stop them from having a good time. I wish more Singaporeans would think like that, especially since we have such good barbecue weather all year round!

Anyway, let’s get back on track -

3. User-Friendliness

The gas barbecue is still a relatively new concept in Singapore. Of course, there are many barbecue-savvy people out there who know their stuff. But what I’m saying is the average Singaporean is still stuck on the idea of charcoal grills (or electric grills for some) because their idea of a barbecue party is to start a fire themselves in some pit in East Coast Park or wherever. And there’s absolutely nothing wrong with that. But for those of you who do want to see what’s out there, here it is:

If you have no idea how to start a fire with charcoal, the gas barbecue might just be your thing. It works just like a regular stove (not your electric stove), with knobs and a spark plug to ignite the fire. It’s fairly easy, and controlling the fire is just an simple twist of the knobs. One thing to note is that not all gas barbecues are built the same. Some gas grills work on a central ignition system while others work on a single integrated ignition.

What’s the different you ask? A central ignition system means you’ll have one spark plug to get your burners going, but a a single integrated ignition system allows each knob to set off it’s own spark. In a way, the central ignition system is less convenient for those who have hotplate and grill combinations on their barbecues as the burners ignite in an order (for example, from left to right), and if you’d have to switch the grill and hotplate around depending on which you’re using that day. But it’s really no big issue if you have to compare starting a fire from charcoal and fanning it constantly to get the fire going.

There are however, easier ways to start a fire using charcoal. For example, you could employ the use of a chimney starter. It’s basically a cylinder that contains your charcoal. You then stuff newspaper in the base and light it up. This will help fire up the charcoal. Once that’s done, toss the charcoal into the pit. Easy peasy. The problem after is controlling the heat. How do you do that? Well, this can be done if you have a more sophisticated charcoal unit like the Landmann Bravo Premium. There are trays in the barbecue where you can raise higher or lower with a lever. The rest is common sense. The closer your food is to the fire, the hotter they will be, and vice versa.

My verdict? Unless you’re a really good cook and you know what you’re doing on a charcoal grill, best to stick with the gas barbecue as they are much easier to handle!

The Great Debate: Charcoal or Gas BBQ Grills Part 2

Busy, busy, busy. That seems to be the theme of my life these days, as I’m sure it is for many of you too. Most of the time, the last thing I want to do when I get back from work is clean up a terrible mess. For me, how easy it is to clean and maintain a grill is definitely top priority when picking out a barbie. So, let’s see who takes home the cake in this category. Drum roll please!

2. Cleanliness & Maintenance

And the winner is… The Gas BBQ!

Yes. It’s no surprise there, I’m sure. After all, when charcoal and ash are involved, well, let’s just say I don’t want to go anywhere that stuff.

The beauty of the gas grill is that you just have to clean the grill and the drip tray afterwards. Turn the heat up on the grill to melt down all the icky bits of leftover food, apply mild soapy water and give it a gentle scrubbing (depending on whether it’s raw cast iron or enamelled, of course). After that, apply a generous amount of cooking oil across the grill to protect it from rusting. As for the drip tray, line it with foil and just change it afterwards.

Maintenance-wise, you just have to change your lava or ceramic rocks about once in 6 months, depending on how often you use your grill. But the best way to tell when a change is needed is when the grill doesn’t give off as much heat as it used to. Of course, there’s the gas tank. But one call to the gas company and they’ll have your gas over in no time. Easy-peasy.

In reality, most charcoal grills we find out there don’t last that long anyway because charcoal and fire burn really hot in the middle of the fire bowl. Plus, it’s hard to find a quality charcoal grill out there because companies don’t invest that much in those grills as much as gas barbecues. They are usually made out of flimsy material, and you could probably toss it out after 4 or 5 uses. Having said that, while hard to find, there are some pretty nifty charcoal barbecues out in the market (though not so much in Singapore).

 A rare find in Singapore, the Landmann Bravo Premium has the look and size of a gas barbecue.

One thing I do have to give the charcoal grill credit for is that the charcoal itself is available in almost every supermarket. Ceramic and lava rocks aren’t.

So there you go.

Next up on The Great Debate: Charcoal or Gas BBQ Grills Part 3, we’ll be talking about user-friendliness. Stay tuned!

The Great Debate: Charcoal or Gas BBQ Grills? Part 1

One of the biggest questions people often ask me is whether they should get a charcoal or a gas grill. Well, let’s just lay down some facts about each, and feel free to share your thoughts below.
 

1. Flavour

Lots of die-hard barbecue lovers are convinced that the charcoal barbecue offers a superior flavour to  the gas barbecue. Honestly, I can’t for the life of me tell the difference.

But let’s get down to the science of the matter.

What actually gives barbecued food that delightful aroma? The answer is all in the sizzle.

When oil from the grill (or rather, food on the grill) drips down onto the hot charcoal, it sizzles back up to the food, giving it that irresistable smell. What happens in a gas barbecue is that oil drips down onto a flame tamer (some cast iron, some stainless steel) and doesn’t quite give the same effect.

However! You might want to consider using a lava rocks or ceramic rocks tray in place of your flame tamer. These have a similar effect to the oil sizzling off the charcoal. That way, you won’t compromise on taste.

Whichever you choose, don’t forget, never, and I mean, NEVER EVER, use charcoal in place of lava or ceramic rocks in your gas barbecue or you might as well send your grill into early retirement.

Next up on The Great Debate: Charcoal or Gas BBQ Grills? Part 2, we’ll talk about maintenance and cleanliness. Can the answer really be that obvious? Think about it and let me know in my next post!