Onions from the barbecue are the business.
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Cooked whole? Tinfoil or not?
Corn on the cob, in the husk, is fantastic. Don’t need to take the leaves off, they burn away a bit but protect the corn underneath
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Few cuts down the middle but not fully through. Drop of soy sauce and olive oil with salt and pepper. Wrapped in tinfoil.
Savage.
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Bananas on a bbq is a Qld tradition
Pure quality. You van leave them outside all year and they’ll manage the best. Throw on a lump of soaked hardwood and you’ll hardly be able to see for smoke
Is that the one that costs circa 2k?
As an aside I got the aldi smoker bbq at the beginning of the summer.
Very difficult control the heat
@glasagusban I’m in the market for a bbq upgrade at the moment, probably going to go for one of the Weber Mastertouch kettles.
Only thing putting me off the kettle is the lack of a hinged lid, although there are attachments you can get to hold it.
I was also considering getting a Kadai fire bowl, but they aren’t much use for a low and slow cook.
Not much point in getting a gas one, you may as well just cook the food on the hob and bring it outside.
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Ffs
@glasagusban I’d suggest maybe getting a cheapish half barrel charcoal one and see how you go. You’d pick one up for less than €100 and you’d get a few years out of it.
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Good suggestion. I was leaning towards the Weber kettle.
I picked up a new bbq there today.
I propose that people who use gas barbecues are excluded from this thread
Pork fillet on the BBQ tonight.
Served Mexican style with lime & coriander rice, guacamole, tomato salsa, sour cream and rocket.
And beer. 
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I think us Queenslanders know more than some muldoon from tipp mate
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The Hank Hills of the forum
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The dark knight rises.
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Pork steak on the bbq is an absolute game changer
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