BBQ
BBQ 700 basic stainless steel charcoal barbecue
€319.00
The Basic 700 barbecue is a model with a sleek and streamlined...
BBQ 500 basic stainless steel charcoal barbecue
€269.00
The BBQ Basic 500 charcoal barbecue combines convenience and quality in one...
BBQ 500 plus stainless steel charcoal barbecue
€279.00
The BBQ 500 plus is a barbecue built entirely 'MADE IN ITALY'...
BBQ 700 plus stainless steel charcoal barbecue
€349.00
Beautiful and very robust charcoal barbecue. Body made entirely of stainless steel...
The barbecue is one of life’s great pleasures and finally an accessory that is also taking hold in Italy. However, choosing the right one for us takes work, especially today, when we have several variants and different types of barbecues available.
Why the barbecue?
In recent times grilling is becoming a tradition for Italians, although we are far, in terms of consumption, from Americans and Argentinians, who make grilling and barbecuing a real way of life. From small grills, however, even in Italy there has been a shift towards a preference for barbecues, to be used both outdoors in the garden and in relatively less agile situations. From small grills, however, even in Italy there has been a shift towards a preference for barbecues, to be used both outdoors in the garden and in relatively less agile situations. Don’t worry though, because the first BBQ is often the gateway to a world of conviviality, of lunches and dinners with relatives, of whole days spent around the barbecue with friends young and old. Excluding gas or other fuels BBQs, which in terms of cooking are very similar to a frying pan, we will mainly analyze those using charcoal and wood.
The charcoal barbecue offers you a method of grilled cooking with simple preparations and lighting for delicious results. We are dealing with a device that takes an average of 30 minutes to prepare, to light it up, and bring it to the desired temperature. Charcoal cooking needs constant temperature control, which can be regulated by moving openings, as it tends to reach very high temperatures, that then drop in a predictable and regular manner.
As far as wood barbecues are concerned,the argument is basically the same as for charcoal, although this fuel produces relatively lower temperatures and is more complicated to handle. Using appropriate firewood can give our food an even more special flavor and true barbecue experts tend to prefer this version.
In this case, however, it takes about 45 minutes before it is ready to cook, and it requires continuous handling.
MAIN TYPES OF BBQ with or without lid
Features of the barbecue with lid (smoker)
- Type of cooking: indirect, where the coals are on one side and the food on the other cooking by convection (like an oven does)
- ooking time: we are talking hours. From 3-4 hours up to twenty-four in some particular cases
- Cooking temperature: low and constant, about 225° F (107° C), indicatively the temperature should always be < 120°.
- Meat cuts: large, leathery meat, full of connective tissue such as ribs, shoulders, or brisket, unsuitable for vegetables, polenta, and fish.
- Smoke: always present, the key ingredient is aromatic wood smoke.
- Result: meat tenderness and juiciness.
The characteristics of cooking without a lid (grilling)
- Type of cooking: direct, with the coals directly under the food
- Cooking time: we are talking minutes from 5 to 20 minutes
- Cooking temperature: high, 250 °C to 400 °C and above
- Meat cuts: small pieces of meat such as skewers, hamburgers, steaks, chicken breasts, fish, vegetables, porridge
- Smoking: no smoking
- Result: external cautery and Maillard reaction
With a lid or without? Different cooking styles for different foods
Is important to master both techniques in order to cook any cut of meat properly. Large, tough cuts require long, low-temperature cooking to break down and gel the connective tissues. For example, if you cut a slice of beef brisket (which here in Italy we normally use for broth…) and throw it on the grill like a hamburger, you will get a shoe sole as a result. At the antipodes is grilling. The very high temperatures allow you to get to the table in no time, provided you cook small, tender cuts such as steaks, kebabs, burgers and sausages, fish and vegetables, polenta, and croutons.
Each technique has its advantages knowing them can make the difference!
Oven accessories
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