Aussie BBQ Forum

Some soap and water to clean the outside. Fire her up with some charcoal eg heat beads to burn off the crap and give the grill a scrap when it is hot to get rid of the gunk. First cook put some cheap meat on, eg cheap sausages from Coles to season. Then its ready to go! I agree 100% with 12x7. If t...

I've never used the Q, but the Go Anywhere will serve you well - it's a great piece of kit. I hope you enjoy using them.

I'm sorry to hear of your loss.

There is something special about the memory and comfort that good food can provide. My wish is that you remember your mate well as you cook and eat this food - and share it with others.

Again, my condolences.

Off to the butcher to buy some steaks.........Gonna be rare tonight with a nice crust :) Ray, how do you get the steaks to "crust" :wink: I want that finish to my steaks and fail to achieve it Season them generously with salt at least 15 minutes before searing over a high heat. This bring...

Mainey . . . wrote: ↑Fri Sep 01, 2017 2:42 pm
Ray, how do you get the steaks to "crust"

Season them generously with salt at least 15 minutes before searing. This brings moisture to the surface of the meat, and sugars & amino acids with it. Malliard reactions occur happily in these conditions.

...I sit my chimney starter with charcoal on the side burner of my gas BBQ and wait a few minutes until charcoal is alight and move the chimney to the kamado and let the flames take hold whilst in the chimney. The other is I partially soak old vegetable oil in a paper towel and place that among the...

Um, no-one talks about the elephant in the room....

Yep, it's the same with our seafood. Our fishmongers here are what I would generously describe as "second rate" as the really good stuff goes overseas.

It'd be cheaper to buy a boat than regularly buy seafood here. Maybe I should...

Do any of the WA folks know of any excellent butchers here? I'm generally disappointed in the range and quality of most. I went to Mondo di Carne in Inglewood today, which is renowned across the country for its high quality. I grabbed a few items (all of which were overpriced IMO), and tonight cooke...

There's another option that just came to mind: go to your local Chinese supermarket, and you'll likely find a traditional ceramic stove for around the $20 mark. I use one for various Asian "street food" dishes, and they're awesome. There's also the metal bucket BBQ's (I got mine for about ...

My gas grill is the Z&B Triple Grill - I get a decent sear on steaks, but still not as good as hot charcoal. I went the Z&B as it allows for different heat zones while the Q only has one gas ring. If I really want a good sear on a rare steak in a hurry, I just sit a grill on top of my chimne...

Damn, that hits close to home...

As rated to 250 C they'll be suitable for electric ovens, etc. I run my woodfired oven much hotter than that, so I think it depends on the device it's used on. I've never measured temperatures on grills TBH...

My gas grill is the Ziegler & Brown Triple Grill. I normally clean those grills by soaking in a tub of washing-up detergent with hot water (I leave it overnight). I then run it through a dishwasher cycle. I can't imagine the Weber Q would be significantly different, but I don't know if they'll h...

One other thing that must be pointed out in 21st Century Australia (for those of limited intelligence out there): don't use the umbrella canopy over the grill. It will probably catch fire.