I work in a small regional engineering consultancy. On Thursdays we have byo meat BBQ lunch, company supplies bread, sauce, and onions and I cook. Well a few weeks back our old coolabah 4 burner finally kicked the bucket, so I was tasked with getting us a new one.

I wanted something footy club style, not built for finesse or style, but for brute forcing it’s way through mountains of meat to feed a crowd. Saw a lot of bad reviews of the ones sold in store at Bunnings, and bbqs galore didn’t even really seem to have anything in that category, so eventually I settled on this one - https://www.bunnings.com.au/char-griller-premium-flat-iron-4-burner-griddle-gas-bbq_p0353728?region_id=117343&gclsrc=aw.ds&gad_source=1

It finally arrived yesterday, I put it together this morning. Only had time to put one quick season on it before cooking (I gave it a good clean and oil after and I’m not worried about getting it to where I want it). What an absolute joy to cook on. This thing slaps. Heat control was a little bit of a learning curve, but the one big solid plate with a lip all around and nowhere for anything to go except down one credit card sized hole on the front corner was awesome for my giant pile of onions.

I wouldn’t pick it for my home setup, where I cook a wider variety of foods and am a lot more adventurous. But for smashing out snags and onions or an occasional steak for 10-20 people, I think this thing nails it. I’m excited for next Thursday!

  • verity_kindle
    3·
    11 days ago

    You sound like the co worker everyone should have, someone who can be trusted with good fookin meals. (Source: bitter, bitter experience…I’m seeing a therapist…)

    • TheCriticalMember@aussie.zoneOPEnglish
      2·
      10 days ago

      Haha yeah, the I’m a barbie master Aussie male stereotype doesn’t hold in my workplace. Out of a dozen guys there’s one who will fill in for me if I’m away and does a good job. If we’re both out, they just don’t bother.

      For the record, I can hold my own pretty well on a bbq or cast iron cooking, but I’m always happy to defer to my wife, who was a professional chef for over 20 years. Expertise trumps pride!