I went camping recently with a friend, who took his gas stove (and laughed at my optimus 22). Anyway, he placed a bbq hot plate over the top of his dual burners and bbq'ed food that way. I thought that was quite a good idea, and imagined doing the same with my 22. The best thing about my gas bbq is that it has wooded shelves either side of the burner part for me to rest my beer cans/bottles on whilst I'm cooking. Barbecuing is the only type of cooking a real man will do. Here is the sequence leading up to the big production: 1) The wife goes to the store and buys everything. 2) The wife makes the salad, vegetables, and dessert. 3) The wife prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man, who is lounging beside the grill, beer in hand. 4) The man places the meat on the grill. 5) The wife goes inside to organize the plates and cutlery. 6) The wife comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation. 7) The man takes the meat off the grill and hands it to his wife. 8) The wife prepares the plates and brings them to the table. 9) After eating, the wife clears the table and does the dishes. 10) Everyone praises man and thanks him for his cooking efforts. 11) The husband asks his wife how she enjoyed her night off. And, upon seeing her annoyed reaction, concludes that there's just no pleasing a woman.
Hi Team. My regular BBQ is a charcoal powered bitzer I constructed from boxfull of parts from 4 different BBQ's, along with some help from an angle grinders and a mig welder.... 4 Grill heights and 1/3 of a bag of charcoal gives me an hour's solid cooking. Gas is quick, cheap and easy it's true, but you'll never have the X factor of live charcoal. I use a few stems of fresh rosemary to dunk in oil mix then wack the meat, snags etc to keep them moist. Last gasp is burn the stems on the last of the coals, the smell is amazing!. Damn, it's 9 am and I'm already hungry....101 octane ribs would just hit the spot right now...thats pork ribs done in a mix of BBQ sauce with a half cup of mayday hot Jalapino slices and most importantly, the vinegar they come in add in. Let sit overnite or 6 hours or so and fire......mmmMMmMMMmmmmm!
It works very well Michael. My griddle (bbq hotplate if you like) is plain one side and ribbed the other depending what & how you want to cook. It fits comfortably atop the 22 as you can see. The only problem, and its easily solved, is that you can't easily see what the burners are doing and with 2 running its hard to tell by ear so I use a heliograph tucked in the lid to see under the plate. This plate is about 9" x 18" and the burners are disposed nicely underneath it. PS I trust you told your pal that in 50 years time, when all the oil and LPG has gone and his gassy is adefunct piece of junk, your grandkids will be bbq-ing their lamb chops on the 22 running Bio-D.
The pump leather of my Optimus 111C melt/burn down because of the large griddle that cover up the gas tank/pump rod transmit the heat down to the pump. So please be careful not to cover the tank/pump with that. I tried it later with a smaller one and it gave me a wonderful steak with much less mess. Cheers.....Som
I haven't had any trouble with the tank or pup overheating with my 22 set-up. The 22's burners are further away from the tank than a 111's burner is. The plate doesn't overhang the tank and once the plate is upto temp. you can reduce the flame quite a bit to just enough to keep it cooking. Having said that, yours is a good point and one worth bearing in mind.
