The Barbitec BBQ Blog

Our flame rating is 6.9 out of 10

All- in- all a great little BBQ……and worth the investment.....

Our flame rating is 9 out of 10

Overall this bbq out-performs it’s predecessor where it matters ...

Our flame rating is 7+ out of 10

Well done Gasmate, but I reckon with a cover and battery it would have made an 8!

Our Flame rating is 6+ out of 10

“A Good Looking BBQ” - Manufactured by Garth Living

Our flame rating is 7 out of 10

Our flame rating is 6 out of 10 

'A Definite ‘must’ for those cold winter nights!'

Our ‘Flame Rating’ is 6 out of 10

Extravagant but worth the money for the effect!

RRP - $799.95

Hi All, I have just done a Road Test on the GasMate Odyssey BBQ - Check it out at......!

http://barbitec.com.au/bbq_reviews/Gasmate-Red/Black-Odyssey-2-Portable-BBQ

Ross Y

Hi All,

BUYER BEWARE !! - NATURAL GAS APPROVED BARBEQUES...

You will need an Infra Red Grill or Back Burner for this recipe

4 fish fillets (barramundi, snapper, hake, whiting or similar)
2 red onions
2 lemons
2 tomatoes
A handful of fresh basil
Salt & pepper
¼ cup white wine
Extra virgin olive oil
4 knobs of butter
4 × 18 inch long pieces of foil

When I was doing a mini book signing in Perth a couple passing gave me this wonderful recipe so I have repeated it with a few changes..

Method

You will need about a 1.5 to 2.0kg leg of Lamb

I would never say leave your BBQ and do something else but this recipe is as close to doing that as you can as there is no mess as the burners are on a low to med setting, so it's almost a "leave and see".

BBQ prawns are easy to cook and are a typical Aussie dish for the barbeque. However, many people overcook them and they become rubbery and tasteless! Cook prawns quickly for a juicy, tender result.

You will need

A whole fish (1.5–2.0 kg, pink or king snapper is ideal)
3 tomatoes, sliced
3 onions, sliced
3 lemons, sliced
Fresh herbs (1 sprig each of parsley, rosemary and basil)
Salt & pepper
Extra virgin olive oil
Foil 

Ingredients & Method

1 x 1.5 – 2.5 kg free range chicken
1 tsp paprika
2 tbsp Jingilli EV Olive Oil
1 tsp salt
1 tsp cracked pepper
1 tbsp butter