The BBQ Thread.

phil_b

fretmeister said:

The ash bucket kit is about £50 and then is a pain to fit a non bucket version.

Go for the Premium at £224.
dont worry about a cover. Weber ones are overpriced.
Mines been outside without a cover for years without any rust.

you can get a generic cover that will fit for  £10 from Argos.

fretmeister

phil_b said:

fretmeister said:

The ash bucket kit is about £50 and then is a pain to fit a non bucket version.

Go for the Premium at £224.
dont worry about a cover. Weber ones are overpriced.
Mines been outside without a cover for years without any rust.

you can get a generic cover that will fit for  £10 from Argos.

Yup. But I don’t need one.

The Smokey Mountain model is different though. That does need a cover as the lid construction means it will fill with water in heavy rain.

On the kettles the lid hangs over the bowl so the rain can’t get in. As long as the top vent is closed.

phil_b

I like the fact that what ever model you buy you and add the assessors on later if you wish

shaunyshaun1234

We went through loads of cheap argos bbqs that would only last a year and in the decided to take the plunge on a Weber premium in lime green!!

I honestly won't buy another bbq again! This has been out in the rain wind and snow for 8 years and looks as new as the day we got it! 

fretmeister

shaunyshaun1234 said:

We went through loads of cheap argos bbqs that would only last a year and in the decided to take the plunge on a Weber premium in lime green!!

I honestly won't buy another bbq again! This has been out in the rain wind and snow for 8 years and looks as new as the day we got it! 

Napoleon are very good too. Little more expensive though. 

Bowks

fretmeister said:

Riverside are the same price.

As it happens the food grate  in these is more convenient than the posher one with the changeable middle bit. In these the edges are hinged so more charcoal can be added without removing the grate.

The sides of the grate are hinges on the Master Touch too, plus you can remove the centre section to add coals in the middle.

I cooked ribeye steaks on there tonight, with the sear grate. I don’t think I can go back to pan fried or griddled steaks again. Seriously good.

fretmeister

Weekend chicken and my first try with the rotisserie attachment

Both injected with melted butter, garlic, and onion. Entire pack of butter melted down with garlic and onion powders added. Little bit of pepper too.

Used one of these






Indirect but high heat grill set up to about 450f / 230c.
Water pan underneath to keep the humidity up and to catch the fat.

Hickory and Applewood for the smoke. Not a lot though - doesn't need it for chicken.


Left - peri peri baste
Right - butter and olive oil baste.







And about 90 mins later... this is the peri peri one.




Super moist result. You can see the butter garlic onion within the breast meat from the injections.

Can't see me ever doing chicken or turkey in the oven again. 

I've just finished off the left overs for my lunch.

roundthebend

I had a shoulder of pork to slow cook today and happened to be reading this thread so I used "the snake method" which I'd never heard of. It's been going for 4 hours and the Weber Premium 57 is still at 160 C and the meat looks and smells wonderful. I can't wait.

fretmeister

roundthebend said:

I had a shoulder of pork to slow cook today and happened to be reading this thread so I used "the snake method" which I'd never heard of. It's been going for 4 hours and the Weber Premium 57 is still at 160 C and the meat looks and smells wonderful. I can't wait.

It's a longer and thinner version of the Minion Method.
Both really good to keep it going for a long time.

phil_b

.I have been hovering over the buy buttons all day nut just cant decide,

fretmeister

phil_b said:

.I have been hovering over the buy buttons all day nut just cant decide,

DO IT DO IT DO IT DO IT

Am I helping?

phil_b

fretmeister said:

DO IT DO IT DO IT DO IT

Am I helping?

NO

fretmeister

I'm trying this next week. Corn starch / flour coated to get a fried crispiness but without the fat

https://www.youtube.com/watch?v=y9kC1rCIDHg&t=325s

springhead

phil_b said:

.I have been hovering over the buy buttons all day nut just cant decide,

Buy it now.  I've got one like that in red.  It's the business.  Did a whole chicken in it a couple of weeks ago, indirect cooking with a tray of par-boiled spuds under the bird to catch the fat.  Epic.

RaymondLin

phil_b said:

.I have been hovering over the buy buttons all day nut just cant decide,

DO IT!!!

phil_b

just ordered a weber master touch premium

this weekend Im having some very expensive chicken wings

fretmeister

phil_b said:

just ordered a weber master touch premium

this weekend Im having some very expensive chicken wings

Nicely done!

Is it still GAS when it's charcoal?  

Don't worry about seasoning it. Just give it a wash before use to remove the final traces of any oils used in the manufacturing process. Weber kit doesn't need seasoning.

Funnily enough, on the official Weber social media there is always someone asking how to cut down on smoke escape on the WSM water smoker - and the answer is always - cook a massive bit of pork and let the fat block up any holes! Then leave it there.

Hickory smoked chicken thighs are also a thing of beauty.


TOP SAFETY TIP: Do not use a wire brush to clean the grates. Sometimes the little bits of wire from the brush get stuck to the grate and then you risk eating them. Instead et the grate nice and hot and then get kitchen foil and ball it up and use it like a sponge. You might need gloves due to the heat. Rub that over the grates instead. It works better than a brush and it won't leave tiny shards of death on the grates to get stuck in your food.

Or do what the pros do - at the beginning of the next cook just get the grates up to 400 f for 10 mins before lowering the temp to what you want. That will kill anything in there and you never have to clean it!

phil_b

well this arrived today

roundthebend

@phil_b ; you'll love it

Question about slow cooking in the Weber.
I used the snake technique, it worked really well at keeping the heat steady through the long cooking time. I want sure if it was right, though, to use unstarted coals for cooking. I thought they had fuel in them to help get them going. I wouldn't want that fuel smoke in my food. I thought I could taste it a bit, maybe I'm just imagining things.
Am I right to think this? Can I do anything different?

breakstuff

I'm seriously considering buying the Weber Master Touch Premium as my old Argos barrel bbq is on it's last legs. The hardest part will be persuading my wife that the jump from a £40 tin can (although, to be fair, it has lasted me ten years up to now) to one costing nearly £300 plus is entirely necessary.