Charcoal or Gas? - The all-new BarbeSkew is a truly new and innovative product, combining a traditional barbecue grilling tray with a set of skewers resembling a French rotisserie.
These skewers enable the person operating the barbecue to have
complete freedom to wander around the party as the BarbeSkew revolves
automatically to make sure the meat is never cooked unevenly. Burnt or
undercooked meat is a thing of the past with a BarbeSkew device.
For this purpose, the BarbeSkew comes with nine kebab skewers, one
long skewer, with clamps for large joints of meat or poultry, and two
cage skewers – metal cages containing several reinforced skewers close
together – in which to roast larger items such as fish, the biggest
joints of meat, or whole birds. There are also two independent battery
motors on the side of the barbecue equipment so you can power up the
system to start the skewer-rotating technique that makes the BarbeSkew
so innovative.
However, it’s not just the skewer system that distinguishes the
BarbeSkew. Its traditional barbecue grilling tray is also
top-of-the-range, including a built-in grill, a warming rack for the
food to be served from, and a condiments rack. The BarbeSkew comes in
charcoal- and gas-powered versions, and particular devices are supplied
for each version.
The charcoal version of the equipment comes with a removable charcoal
tray and an in-built handle to raise and lower the charcoal tray so
that you can control the cooking temperature easily.
The gas burner is also at the top of its game, and though it costs a
little more than the charcoal BarbeSkew, fans of quick and convenient
barbecuing will quickly pick it out as the most efficient model on the
market. Using the revolving skewer system, there’s little chance of the
food being undercooked, but just in case, this gas version includes a
thermometer so that you can know at exactly what temperature you’re
cooking your meat. This will help you to check you’re not cooking meat
at a temperature that could leave it with salmonella bacteria, a common
fear at barbecue parties. For reference, all beef and lamb should be
cooked to at least 145° Fahrenheit (160° if it’s burgers or meatballs),
poultry to at least 165°, and fish at 145°.
In addition, the gas BarbeSkew comes with a fat-collection tray,
three burners to allow for different desired temperatures, and a warming
rack (for pitta!) And of course, both the charcoal and gas barbecues
come with the revolving skewer system and with a conventional barbecue grill as well.
But which should you choose? The general rule is: charcoal for taste,
gas for convenience. With the charcoal option, the juice from the meat
mingles with the smoky fumes to create that unique barbecue taste: some
people even call it ‘the real thing’. But there’s nothing wrong with gas
barbecues, and if you want your food to taste less burnt, they’re the
right way to go. And gas barbecues really are more convenient: with
Britain’s erratic weather, persuading a charcoal fire to start can take
up half the barbecuing time!
So whichever option you go for, feel confident in your choice, but
make sure your barbecue contains both the traditional grilling tray and
the new hands-free skewer system to deliver the optimum barbecue
experience.
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