What…Using Charcoal in a Gas BBQ?

Labour day weekend came and went in a flash, as to be expected when spent with the best people in the world!

I threw a surprise BBQ party for my best friend’s birthday, and being my best friend, I really pulled out all the stops for this shindig. I used the super awesome 18 piece stainless steel BBQ tool set from Liberty (I call this the James Bond set because it comes in a very conspicuous carrying case LOL), I used wood planks, herb boxes, wood chips… and….and…

Yes. I went out of my comfort zone and did it. I used charcoal!!!
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But… I kind of cheated a little bit. Haha.

How, you ask?

With the help of my trusty charcoal smoker tray that fits nicely over the gas burners of my Napoleon LEX485RSIB.

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As a testament to how well insulated the LEX485RSIB is, charcoal smoker tray doesn’t really require much charcoal. Just 2 hands-full was able to last me about 3 hours of grilling (and it kept going even after I was done!). The flames were really big too, so we had to throw water over it a couple of times to keep it down. When we were done, there was barely any ash to be cleaned up after I was done too. How easy is that!

I placed Axtschlag hickory woodchips, which I has soaked in water for 30 minutes prior, in the triangular slot on the corner of the smoker tray. After which, I fired up 2 burners under the smoker tray and closed the hood of the LEX for about 15 minutes (or until the charcoal catches fire). Once lit, I turn the burners off and as far as the gas BBQ goes, I only used the infrared side burner to sear the steaks before transferring them to the main charcoal section. It’s really such a simple way to have get the charcoal going.

The Charcoal smoker tray only takes up half the BBQ space, which is perfect for me to utilize the other half for smoking with the Axtschlag Herb box and cherry wood planks because they can’t be directly over the fire in order for them to be slow cooked.

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Marinade-wise, the lamb and steaks I served that afternoon were lighted seasoned with pink Himalayan salts, with extra minced garlic for the Lamb. Salt is supposed to bring out the flavour in the food, and I find that my choice of salt does it very well. I also believe in investing in good quality meat – so we taste the natural flavours of the meat and its fat, rather than going overboard with the seasoning. Normally I like a good USDA Prime steak, but this time I used Australian King Island beef which was very well-received by my guests.

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Axtschlag Herb Boxes: $32

Axtschlag Grilling Planks: $32 (set of 3)

Axtschlag Wood Chips: $18 (1KG)

Liberty 18 pc BBQ tool set: $108

Napoleon Charcoal Smoker Tray: $110 (can be used with most Napoleon BBQs)

All available from libertypatio.com

 

 

 

 

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