Thread: Weber

Yes roasts are my favourites and they get rave rave reviews with whoever dines with us. I have taken the weber to various group and work do's to cook up to 3 roasts at the same time. They are nearly always cooked with a couple of chunks of hickory for a nice smoky flavour.
The best though is something that I haven't done for quite a while is to get a lamb leg butterflied (boned and opened) marinated in onions, your favourite herbs and you favourite dark homebrew (yes beer) for a number of hours (overnight is OK) then inthe Webber for 1min/mm thickness
Yumm might do that this w/e

Our Weber rusted out and died and I replaced it with the Weber Q, does as good a job as the kettle but not quite as much room.
Can cook direct and indirect, just love the little beast.....after I got over the price.

Roasts.

Pork & Ham are my favourites.

Roasts. They're all good - but if you haven't tried it yet, I recommend a prime rib of beef joint. Keep it simple. Rub some olive oil into the fat and then liberally apply salt and ground pepper, rubbing it into the oiled fat. Sprinkle on a bit more salt.

Stand the joint up in the Weber - with the fat side as much on top as possible (does that make sense?) Imagine the joint as a lean-to. The fat operates as a roof. You want the fat to drip down onto the lean part of the joint as it roasts. Use a roasting rack if you have one. It helps to keep the joint upright. To prevent the exposed ends of the ribs from burning and charring, wrap them in scrunched-up aluminium foil.

Medium indirect fire for one minute per mm of thickness measured across the widest part of the joint - a bit less if you want the meat more rare.

Cut the meat away from the ribs in one piece and carve. The meat will be superbly tender so you can cut quite thick steaks or slice it thinly.

This is what we had for a quiet family dinner last Saturday. Superb!

I haven't done ham in mine yet but I reckon there is no better way to do a leg or shoulder of pork. I may have to give your beef idea a go Driver it sounds tremendous.

Has anyone actually smoked ham in a webber?
If so I'd be keen to here if it was successful (or otherwise) and how you went about it.

Ramps

I get a pickled hand of pork from the butcher and put it in the weber with a few chunks of hickory.
Leave until temp is 160 Deg.

Meat tastes greak - but the crackle is the best part

woodcutta

This may be an urban myth.

I once read about a bloke who returned his Weber kettle BBQ to the store because it wasn't heating up. The bloke had put the charcoal in the drip tray under the kettle. Apparently, he tried for two hours to heat the kettle......

Where does one get the hicys (opps) hickory from and can you use other wood. ie wood is for burning, timber for working.

Hi Dave,

I do like the 'set and forget' type cooking of the Webber. Have even done a Christmas turkey in it.

Have friends in the far North of Western Australia that swear by the Webber. They use it 3/4 times every week, keeps the heat out of the kitchen.

They mainly cook roasts with the cooking controlled by the number of beads used. Have worked out the exact number of beads for the weight and type of meat and it works perfectly every time, (they have had several years and hundreds of firings.

Go the Webber !!!

Cheers
Pops

Originally Posted by Tonto

Where does one get the hicys (opps) hickory from and can you use other wood. ie wood is for burning, timber for working.

You can buy a bag of hickory chips from most BBQ supply places.
I find the best way to use them is to soak them in water & sprinkle a few at a time over the hot heat beads as the roast is cooking.
You don't want them to burn, just smolder.
A friend I knew in Townsville about 15 years ago used to smoke raw fish with a very fine sawdust. I don't know what the saw dust was but he would light it & it would smolder. He had a small fish smoker, not a weber.

I had one of those Cliff, you put one or two little trays of sawdust in the smoker and one or two little dishes of metho under the smoker, the heat would cause the sawdust to smoke and the heat would cook the fish.
Cold smoking is more elaborate and not very portable and takes a long time.
I have used tea tree for smoking and it imaprts a pleasant spicy flavour, I also use a mixture of brown sugar, fennel seeds and black tea, good for meat balls and anything with a hint of Asian.

Originally Posted by Iain

....I have used tea tree for smoking and it imaprts a pleasant spicy flavour, .....

Which one?

Tea Tree Leptospermum flavescens
Tea-tree Melaleuca lanceolata
Tea-tree Melaleuca squarrosa

The buggers in the side paddock, no idea I'm afraid, but very common around here.