In reply to Post #15
If you get one with adjustable Vents and a lid you can control the temp that way.
Although the crap that comes out of burgers makes me tempted to cut a small square just for them
As for food sticking to the grills, try running half a lemon over the hot metal before you cook on it, save the other half to use after cooking
If you get one with adjustable Vents and a lid you can control the temp that way.
Although the crap that comes out of burgers makes me tempted to cut a small square just for them
As for food sticking to the grills, try running half a lemon over the hot metal before you cook on it, save the other half to use after cooking
In reply to Post #13
You mean people that look after stuff they have paid a lot of money for, absolute ****ers mate
You mean people that look after stuff they have paid a lot of money for, absolute ****ers mate
In reply to Post #17
I know, its a concept pretty alien to me. Ill never understand people who own a set of reels for 5 years then come to sell them, they still look brand new and they still own the pouches and boxes they came in
I wish i looked after things some time, but i jist cant be bothered
I know, its a concept pretty alien to me. Ill never understand people who own a set of reels for 5 years then come to sell them, they still look brand new and they still own the pouches and boxes they came in
I wish i looked after things some time, but i jist cant be bothered
Isn't the whole point of BBQ'ing that the fat drips through the grill onto the hot coals and gives the smokey flavour? With these mats you may as well use a pan on the grill?