u-bute butane grill
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- Joined: Tue Aug 13, 2013 7:47 am
u-bute butane grill
Yair . . . any one on here use those u-bute twin burner hot plates.?
I don't particularly like the Teflon hotplate and use a couple of cast iron jobbies, a small one for just the two of us and a larger 500x500 one for cooking up to six large "T" bones.
I like the elegant simplicity of it and the simple cleaning. The hotplates scrub up with hot water and a scourer and hang on the wall and the unit itself goes back in the case protected from the mud wasps and mice.
I like the even crusted caramelised finish on meat cooked on a proper hot plate and have been making do with a half plate on Weber which can now be retired from grilling duties and just used for the slow cooked briskets and what all if I don't need the capacity of the drum cooker
I will never mess around with propane griddles and hooded barbecues again. I really like the butane but you have to watch it as it can get too hot very quickly.
Cheers
I don't particularly like the Teflon hotplate and use a couple of cast iron jobbies, a small one for just the two of us and a larger 500x500 one for cooking up to six large "T" bones.
I like the elegant simplicity of it and the simple cleaning. The hotplates scrub up with hot water and a scourer and hang on the wall and the unit itself goes back in the case protected from the mud wasps and mice.
I like the even crusted caramelised finish on meat cooked on a proper hot plate and have been making do with a half plate on Weber which can now be retired from grilling duties and just used for the slow cooked briskets and what all if I don't need the capacity of the drum cooker
I will never mess around with propane griddles and hooded barbecues again. I really like the butane but you have to watch it as it can get too hot very quickly.
Cheers
Re: u-bute butane grill
Sorry mate but if you get better results from a open top flat hot plate than a Weber grill with the lid down, you are doing something wrong. Hot plates are for eggs and bacon but for meat, they make good boat anchors.
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Re: u-bute butane grill
Yair . . . Gumb
Until someone can give me a steak or pork chop with a nice brown sear across the whole meat surface off a Weber I'll stick to the superhot cast iron thanks. Actually though I occasionally do cook a steak on a shovel like we used to do sixty years ago in the stock camps . . . it would be educational for you to try it some time.
You heat the shovel in the fire until its glowing red, let the colour fade out of it and knock the rust and dust and flakes off with a good bang on the toe of your boot, wipe it down with caul-fat, drop on the steak and return it to the coals for about three minutes a side with half a dozen flips . . . when you get good you can toss a piece of rump like a pancake.
There is no time when high heat cooking for shagging around with lids. Lids on a Weber are for smoking briskets and Brahman humps or baking your veges. breads and damper . . . in my opinion.
I started the thread asking for opinions on the u-bute butane system which, as an old bush bloke I was quite unaware of until recently . . . apparently during the last few years the little stoves with the natty canister transport system have become almost generic in parts of Asia (even with the street vendors) due to the simplicity and compactness and not needing to mess around with bottles regulator and hose. . . fuel cost per meal is minimal and I have been pleasantly surprised.
I was a bit concerned about the quality of the unit but look, after 12 months of use several times a week the little jigger is going fine. I was considering breaking out the TIG and reverse engineering the whole thing out of 316 grade sixteen gauge stainless but I don't think I'll bother, the darn things are so inexpensive.
I would be interested to hear other folks experiences with the butane canister system (good and bad) but I don't need any more snide remarks telling me how I should cook.(big grin)
Cheers.
Fair enough mate . . . that's your opinion.Hot plates are for eggs and bacon but for meat, they make good boat anchors.
Until someone can give me a steak or pork chop with a nice brown sear across the whole meat surface off a Weber I'll stick to the superhot cast iron thanks. Actually though I occasionally do cook a steak on a shovel like we used to do sixty years ago in the stock camps . . . it would be educational for you to try it some time.
You heat the shovel in the fire until its glowing red, let the colour fade out of it and knock the rust and dust and flakes off with a good bang on the toe of your boot, wipe it down with caul-fat, drop on the steak and return it to the coals for about three minutes a side with half a dozen flips . . . when you get good you can toss a piece of rump like a pancake.
There is no time when high heat cooking for shagging around with lids. Lids on a Weber are for smoking briskets and Brahman humps or baking your veges. breads and damper . . . in my opinion.
I started the thread asking for opinions on the u-bute butane system which, as an old bush bloke I was quite unaware of until recently . . . apparently during the last few years the little stoves with the natty canister transport system have become almost generic in parts of Asia (even with the street vendors) due to the simplicity and compactness and not needing to mess around with bottles regulator and hose. . . fuel cost per meal is minimal and I have been pleasantly surprised.
I was a bit concerned about the quality of the unit but look, after 12 months of use several times a week the little jigger is going fine. I was considering breaking out the TIG and reverse engineering the whole thing out of 316 grade sixteen gauge stainless but I don't think I'll bother, the darn things are so inexpensive.
I would be interested to hear other folks experiences with the butane canister system (good and bad) but I don't need any more snide remarks telling me how I should cook.(big grin)
Cheers.
Re: u-bute butane grill
Hi,
I don't have exactly the same unit. Just one of those single burner ones from Bunning's. Real cheap, but portable and with a cast iron plate would be ideal when camping. Just no time at the moment. May end up getting a two burner model for more flexibility. But these will only get used when travelling.
Agree with the case. Makes it storable.
I tend to stay well away from cooking styles and methods. Each to their own. I try most ways and have had great results with all sorts of ways and half the fun is trying.
I don't have exactly the same unit. Just one of those single burner ones from Bunning's. Real cheap, but portable and with a cast iron plate would be ideal when camping. Just no time at the moment. May end up getting a two burner model for more flexibility. But these will only get used when travelling.
Agree with the case. Makes it storable.
I tend to stay well away from cooking styles and methods. Each to their own. I try most ways and have had great results with all sorts of ways and half the fun is trying.
Re: u-bute butane grill
Not a snide remark at all mate. You asked for an opinion and got one. I'm happy to respect yours.scrub puller wrote:
I would be interested to hear other folks experiences with the butane canister system (good and bad) but I don't need any more snide remarks telling me how I should cook.(big grin)
Cheers.
Re: u-bute butane grill
I had a U-bute grill.
It cooked OK, what I didn't like was with both burners on flat out it got very hot underneath .
having melted the gas jet on a single burner I was a bit concerned.
Edit, ( it cooked steak on the griddle very well )
We used a cast iron generic griddle plate on it rather than the Ally one,it was flimsy,I never did much with it.
Be aware that you can pay all different prices for the same beast,depends if you have access to t5he likes of Kogan or not.
They do cook, are light and the canisters are very cheap now.
It cooked OK, what I didn't like was with both burners on flat out it got very hot underneath .
having melted the gas jet on a single burner I was a bit concerned.
Edit, ( it cooked steak on the griddle very well )
We used a cast iron generic griddle plate on it rather than the Ally one,it was flimsy,I never did much with it.
Be aware that you can pay all different prices for the same beast,depends if you have access to t5he likes of Kogan or not.
They do cook, are light and the canisters are very cheap now.
Cheers
Titch
Titch
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Re: u-bute butane grill
Yair . . . Gatsby
It does get up my nose a bit though when I'm told that cooking on a hotplate is like cooking in an electric fry pan . . . as has happened on another BBQ site.
Comments like that are just plain ignorant, there is no comparison.
I am talking a hot, hotplate that has the steak almost skittering around on the instant steam and vapour that, as you first throw it on, is forming underneath . . . you have to keep them flipping every twenty seconds or so . . . that's the kind of heat.
Two to four minutes a side depending on the thickness and they come off crusty brown all over (none of that yuppy "grill marks" BS) and the fat is nicely rendered with some special attention at the last by holding the steak edge wise against the plate with a decent pair of tongs.
That's what I like about the butane jobbie, the flames are licking the underside of the cast iron and it's quickly up to heat.
I can have a couple of gourmet steaks plated up before a "normal" gasser is ready, and then of course there's the advantage of very little cleaning. (big grin)
Incidentally, rather than being barbecued I find some of the offerings from the Weber crew are often cremated . . . and they have the gall to post the pictures on a Forum or the Tube . . . to me black is burned no matter how they put it. (another grin)
Cheers.
Well said mate . . . and I reckon you would be well pleased if you get a little cast iron hot plate for your stove . . . or even custom make one with an edge all round out of six or eight mil plateI try most ways and have had great results with all sorts of ways and half the fun is trying.
It does get up my nose a bit though when I'm told that cooking on a hotplate is like cooking in an electric fry pan . . . as has happened on another BBQ site.
Comments like that are just plain ignorant, there is no comparison.
I am talking a hot, hotplate that has the steak almost skittering around on the instant steam and vapour that, as you first throw it on, is forming underneath . . . you have to keep them flipping every twenty seconds or so . . . that's the kind of heat.
Two to four minutes a side depending on the thickness and they come off crusty brown all over (none of that yuppy "grill marks" BS) and the fat is nicely rendered with some special attention at the last by holding the steak edge wise against the plate with a decent pair of tongs.
That's what I like about the butane jobbie, the flames are licking the underside of the cast iron and it's quickly up to heat.
I can have a couple of gourmet steaks plated up before a "normal" gasser is ready, and then of course there's the advantage of very little cleaning. (big grin)
Incidentally, rather than being barbecued I find some of the offerings from the Weber crew are often cremated . . . and they have the gall to post the pictures on a Forum or the Tube . . . to me black is burned no matter how they put it. (another grin)
Cheers.
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Re: u-bute butane grill
I tossed out my 6 burner gasser and replaced it with the portable ss lpg version (wok burner)
Sub tropics means I do virtually all my cooking out doors
If I do a steak or pork chop its on that with a carbon steel pan (I havent tried a shovel)
If I want grill marks I have a cast iron ridge pan.
It uses way less gas than the old gasser it replaced
The old gassers jarrah trolley is going to become my potting bench.
If I want a lid on anything its in the weber
If I want charcoal flavour and dont need a lid or cant be bothered waiting for the weber to heat up I have a hibachi
Sub tropics means I do virtually all my cooking out doors
If I do a steak or pork chop its on that with a carbon steel pan (I havent tried a shovel)
If I want grill marks I have a cast iron ridge pan.
It uses way less gas than the old gasser it replaced
The old gassers jarrah trolley is going to become my potting bench.
If I want a lid on anything its in the weber
If I want charcoal flavour and dont need a lid or cant be bothered waiting for the weber to heat up I have a hibachi
chilling while grilling
Re: u-bute butane grill
Agree with Gatsby.
I have a single burner and use it often on day picnics when I don't wish to use the go anywhere.
I use an aussie made spun steel fry pan.
Scrub,
You take offence at what Gumb said but are happy to make disparaging remarks about what other people prefer.
"None of that yuppy "grill marks" BS".
I understand what you mean about hot plate steaks I've probably had it like that more than any other way over my life time.
Recient years have led me to prefer other ways, particularly the reverse sear. But I would never knock the old bushy way.
It's just that, another way.
I have a single burner and use it often on day picnics when I don't wish to use the go anywhere.
I use an aussie made spun steel fry pan.
Scrub,
You take offence at what Gumb said but are happy to make disparaging remarks about what other people prefer.
"None of that yuppy "grill marks" BS".
I understand what you mean about hot plate steaks I've probably had it like that more than any other way over my life time.
Recient years have led me to prefer other ways, particularly the reverse sear. But I would never knock the old bushy way.
It's just that, another way.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: u-bute butane grill
Those butane canisters make me a bit nervous. When the gas escapes quickly they get mighty cold and the pressure (and heat) sometimes seems to drop off for me. Might just be what I plugged them into though...
As far as my steak experience goes, nothing beats the flavour of a reverse sear steak on a charcoal hooded barbie (in my case a BSK). Mind you it does take some serious time to do. With a roaring BSK fire I get a nice crust all over the steak and I've not been able to replicate the extra flavour and moisture retention that the reverse sear achieves using other methods.
As far as my steak experience goes, nothing beats the flavour of a reverse sear steak on a charcoal hooded barbie (in my case a BSK). Mind you it does take some serious time to do. With a roaring BSK fire I get a nice crust all over the steak and I've not been able to replicate the extra flavour and moisture retention that the reverse sear achieves using other methods.
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Re: u-bute butane grill
Yair . . . Thanks for all the replies.
Smokey I did not intend to upset any sensibilities. I just tell it like it is, what is the point of grill marks?
The pretendy grill bar section on some hotplates can be useful for certain kinds of sausages . . . it keeps them laying straight and stops them from rolling.
Obviously not that many folks enamoured of the butane system.
Cheers.
Smokey I did not intend to upset any sensibilities. I just tell it like it is, what is the point of grill marks?
The pretendy grill bar section on some hotplates can be useful for certain kinds of sausages . . . it keeps them laying straight and stops them from rolling.
Obviously not that many folks enamoured of the butane system.
Cheers.
Re: u-bute butane grill
Hiya SP, Haven't tried the double ones but we have a couple of the single burner jobs and love them. Only really use them when out camping. Keep one in the ute for cuppas on the side of the road as we tootle along. We like the simplicity of them.
Over long use on high heat the bottles do get cold and pressure drops off a bit but just plug in another one and carry on. Oh, and when we're camped out in cold weather I chuck one in the swag with me. Keep it warm and that first cuppa is a lot quicker.
Cheers, Wayne and Jan
Over long use on high heat the bottles do get cold and pressure drops off a bit but just plug in another one and carry on. Oh, and when we're camped out in cold weather I chuck one in the swag with me. Keep it warm and that first cuppa is a lot quicker.
Cheers, Wayne and Jan
Re: u-bute butane grill
There great for lighting a chimney.....
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u-bute butane grill
I've melted the burner on 2 so far - any idea what I'm doing wrong? I usually just leave it on high for 16 mins or so until it's almost readyHogsy wrote:There great for lighting a chimney.....
Re: u-bute butane grill
All good matescrub puller wrote:Yair . . . Thanks for all the replies.
Smokey I did not intend to upset any sensibilities. I just tell it like it is, what is the point of grill marks?
The pretendy grill bar section on some hotplates can be useful for certain kinds of sausages . . . it keeps them laying straight and stops them from rolling.
Obviously not that many folks enamoured of the butane system.
Cheers.
It's a fact that we eat with our eyes so a little fancy work is not a bad thing.
There is also more to grill marks per se.
Say if I'm grilling a pork or lamb forquarter chop or a pork belly chop. These are best done on a low temp open grill with just the right amount of dripping fat shots flashing up. The flash up shots are an art between heat level and lid down cooking. Those shots are flavour and just about every country's traditional cooking method knows it, Think hibachi, South American, ,,, Even your local charcoal chicken joint uses it.
It's not the fancy grill bar work, That's just eye candy. It's the flavour one infuses TROUGH the grill bars that cuts the mustard. Saying that, I have in the past and will in the future sear steak on a hot iron plate. I do it all the time to make Philly cheese steak sandwich. And who don't enjoy japanese tepenyaki ?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au