Building a masonry barbecue
For those who have the right space available, the built-in barbecue will almost always prove to be the most suitable choice, compared to the alternatives on the market: durable, solid and of undoubted aesthetic grandeur, it will greatly enrich our garden. It can be purchased, or, for the most expert, built practically from scratch: in that case we should first choose which type of structure to give it, determine which fuel will be used (gas, wood, electricity) and carefully evaluate its position in space, in based on what we have at our disposal. To build a masonry barbecue, we will obviously start from the bases, establishing a perimeter and digging a hole in the ground. At that point it will be essential to make a concrete base, mixing sand, water, gravel and cement. About 48 hours later, once we have solidified our foundations, we will be able to proceed with the construction of the actual body: we will use bricks (the fire chamber will need refractory bricks) and we will establish the grid space, which will only be added at the end, leaving two slits open in the structure.
Masonry or portable barbecue
Obviously, not everyone will have the space necessary or suitable for a masonry barbecue. In this case, however, a viable alternative is represented by the portable barbecue: small in size, easy to transport, unconstrained to the ground and available in many variants, such as the gas one, or with a folding grill, which allows further transport simpler. The portable barbecue, compared to the masonry one, therefore certainly has some cons (such as the probable decrease of the space destined to the grill or charcoal), but it is also true that it offers us new advantages compared to it: being transportable, in First of all, you can accompany us on our travels, since it will be enough to cram it in the trunk of the car, the camper, and so on.
At the table, you know, hygiene is always the first thing! Precisely for this reason it will always be our concern to take care of the cleaning of the grill, which will inevitably tend to become encrusted with the various substances that will inevitably percolate from the delicacies destined for us and our guests. This is even more true with regard to masonry barbecues, which by their very nature tend to be used more massively: it will be sufficient to arm yourself with a sponge and special detergents, to clean up all the soot, ash and various residues of food. In these cases the really important thing to keep in mind is that it is always better to proceed with cleaning as soon as possible, once cooking is finished. This way it will be simpler, and you will avoid unpleasant accumulations of fat, oils, and more. It is also an excellent habit to take time, perhaps at the beginning of each new season, to carry out more thorough and thorough cleaning.
Whether you decide to build one yourself, or to buy it, it is very important to consider that in a built-in barbecue what really matters is not only the quality of the materials of the same, but also the composition of its own elements: in addition to the grill and to a good work surface, in fact, it may be extremely useful to have additional support bases (to keep the meat at hand, for example, or the various seasonings to be used during cooking) or, again, to provide for the preparation of a rotisserie, as well as the installation of a small sink or a gas stove to match the main fire. Finally, the presence of a small grid elevated compared to the cooking grid is very useful, to be used to keep food warm.