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Thread: Weber
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22nd July 2007, 01:23 PM #16
We love roasting in the weber and I do the Christmas turkey every year in it, far better tasting and less messing around than doing it inside on a hot summers day.
A couple of years back we went down to Collie with the ski boat (before I sold it to pay for the wedding ) and took the weber down. We did a sit down roast for about 16 people on the side of the dam along side our tents and swags. Webers make camping food fantastic
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22nd July 2007, 02:51 PM #17
My Weber, like me, aged, got cranky, and then it was time to take it behind the barn and shoot it between the vent holes . Sure do miss it.
"...came crashing through the wall like a madman. At the last minute he stopped on a dime. Unfortunately the dime was in Mr. Rococo's pocket."
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22nd July 2007, 03:00 PM #18
We do a Weber roast every Sunday. The best is the pickled pork with the hickory, as has already been mentioned. But try taking off the crackling after an hour, score the remaining fat in a diamond pattern, baste it with marmalde a few times over the next hour or so and you'll have them drooling.
It's a recipe straight from the Weber cookbook. page 78
I burnt my out after 10 years of service so i got a new one for me birfdy.If at first you don't succeed, give something else a go. Life is far too short to waste time trying.
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22nd July 2007, 03:34 PM #19Cliff.
If you find a post of mine that is missing a pic that you'd like to see, let me know & I'll see if I can find a copy.
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22nd July 2007, 10:53 PM #20
Thanks for the replies re smoking. I have heard somewhere that webers can be used as hot smokers for fish ... I'll have to do some more investigating.
In the end I converted mine to gas a few years ago ... a chunk of hickory and no one notices the difference except me (less prep time and cheaper to run)
Ta woodcutta ... but a Q ... do you warm it up to 160 deg or let it coll down to 160 deg from cooking temp?
Yeah Pops, that's the conditions that I was inspired ... Darwin ... for the same reasons. Great investment ... about 13 yrs ago for $50 secondhand and still going strong. I have to check out some of the local timbers for smoking ... I'm sure some would be as good ... and freeRamps
When one has finished building one's house, one suddenly realizes that in the process one has learned something that one really needed to know in the worst way--before one began.
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23rd July 2007, 03:59 PM #21
Get ye a nice fresh haunch of roo Ramps ... marinade in your finest homebrew chilli an marmalade mix overnight... then ramp up the webbster get her hot an cook chuck some sawdust but dont use camphor laurel mate that really F***s up a good roo haunch
Believe me there IS life beyond marriage!!! Relax breathe and smile learn to laugh again from the heart so it reaches the eyes!!
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23rd July 2007, 04:24 PM #22
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23rd July 2007, 08:18 PM #23
I really don't see the point in doing that. I've got a gas BBQ with a hood if needed. I think one really important feature of the Weber with charcoal is that the temperature decreases evenly during cooking. The heat at the beginning helps seal the meat and then it gradually dies down over the next hour or two. This helps avoid over cooking and retains the juices better. You can't do that with gas. (unless you turn it down gradually over the same time, which is too hard IMHO)
If at first you don't succeed, give something else a go. Life is far too short to waste time trying.
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23rd July 2007, 09:51 PM #24Ramps
When one has finished building one's house, one suddenly realizes that in the process one has learned something that one really needed to know in the worst way--before one began.
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23rd July 2007, 10:04 PM #25
Gumby ... How'd you slip that in without me noticing?
It was a consideration of mine when I did that. I don't have a bbq with a hood and at the time I was buying the bbq they still wanted another $100-150 for the hood ... the webber only cost me $50. Soooo I got the Webber conversation kit (rather than some of the after market conversions that cost the same). Flame is still about the same location as the coals and yes there is a high and low setting and yes they do recommend running at high for 30 mins and then turning it down to low (and if you don't open the lid at the same time it will drop in temp slowly) set the timer and walk out once to turn it down ...no probs. I was dubious at first but I am very happy with the results and I would love to put anyone to the test to see if they could determine between heatbeads and the authentic webber conversion (when done as per instructions!)
Still works very much like a webber rather than the roasts I've tasted from a bbq with a hood (which hasn't been many I must admit ... why do people buy hoods with their bbq's?)Ramps
When one has finished building one's house, one suddenly realizes that in the process one has learned something that one really needed to know in the worst way--before one began.
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