Search found 240 matches

by wedwards
Tue Jan 27, 2015 10:18 am
Forum: FORUM GENERAL
Topic: BBQ liners
Replies: 11
Views: 1680

BBQ liners

I've used these on mine to cook eggs at low temp as I don't have a plate and rarely cook anything requiring a plate other than eggs. Works well, but definately only at the lowest heat setting
by wedwards
Tue Jan 27, 2015 10:15 am
Forum: GAS
Topic: Cleaning weber q lid / stupid colour
Replies: 20
Views: 9067

Cleaning weber q lid / stupid colour

I'm not worried about the inside either, but half the outside on my 220 is black and the other half is a kind of brown-tinged version of the original colour. It just looks really bad and I was hoping there was something I could do to it to keep it at least looking a little respectable when guests ar...
by wedwards
Mon Jan 26, 2015 10:45 pm
Forum: GAS
Topic: Cleaning weber q lid / stupid colour
Replies: 20
Views: 9067

Cleaning weber q lid / stupid colour

Ok so I first purchased a 220 and even with cleaning, the lid is mostly dark and off colored. I've since relegated that one to camping duties and bought a family q. Noticed tonight that despite cleaning regularly with the weber cleaning stuff, the damn thing is starting to go brown. Is it possible t...
by wedwards
Tue Jan 20, 2015 1:18 pm
Forum: ABBATOIRS
Topic: Pulled Pork for beginners, by a beginner.
Replies: 80
Views: 67939

Pulled Pork for beginners, by a beginner.

Here's a tip for "pulling" the pork - dump the cooked meat into a kenwood with the K blade and let it have it for about 20 - 30 seconds. Fastest pulled pork you will ever make haha and the size and texture is really consistent too
by wedwards
Tue Jan 20, 2015 1:14 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Beef Ribs on the Kamado
Replies: 7
Views: 2008

Beef Ribs on the Kamado

Yep smoke for 12 hours or so is the way to go and they come out so tender. I'll even wrap them with some orange juice for a few hours near the end as well to keep moisture levels up and add some more flavour
by wedwards
Mon Jan 19, 2015 2:08 pm
Forum: ABBATOIRS
Topic: Tomahawk help
Replies: 6
Views: 2347

Tomahawk help

I got one of these from Aldi of all places a few months ago. Did it on my weber q - just ran it super hot for 15 mins or so before searing it on both sides. Only turned it once and the outside was perfectly seared by the time the inside was medium. Used a thermometer and pulled it off just before co...
by wedwards
Thu Jan 15, 2015 12:06 am
Forum: ABBATOIRS
Topic: Smoked rack of lamb?
Replies: 9
Views: 1863

Smoked rack of lamb?

Sorry it was eaten too fast so no pics. Had it on for about 3 hours at around 100 Celsius. Think it finished around 75 so I think it was overlooked even though it was still tender. Don't know the weight either, as father in law raises his own lambs. Will have to take more pics and notes next time.
by wedwards
Wed Jan 14, 2015 8:21 am
Forum: FORUM GENERAL
Topic: Freezer Size
Replies: 7
Views: 590

Freezer Size

Ain't no way a side would fill a 580 liter freezer
by wedwards
Tue Jan 13, 2015 10:57 pm
Forum: GAS
Topic: I (stupidly) brought over my UK Weber Q200...
Replies: 16
Views: 5666

I (stupidly) brought over my UK Weber Q200...

Yeah what Mixin said - they will hook you up and you will be grilling in no time
by wedwards
Tue Jan 13, 2015 5:58 pm
Forum: FORUM GENERAL
Topic: Freezer Size
Replies: 7
Views: 590

Freezer Size

Think my old 240 liter easily held a side with room to spare
by wedwards
Sun Jan 11, 2015 2:42 pm
Forum: ABBATOIRS
Topic: Smoked rack of lamb?
Replies: 9
Views: 1863

Smoked rack of lamb?

This inspired me to do a lamb roast on my WSM last night. Guests had lots of allergies so I inflicted some deep cuts in the main part of the roast then slathered it in Dijon mustard, salt, olive oil, maple syrup, and lemon juice for a couple hours before cooking. Threw some Rosemary branches on the ...
by wedwards
Fri Jan 09, 2015 9:47 pm
Forum: FORUM GENERAL
Topic: What was your biggest problem as a newbie?
Replies: 68
Views: 12500

What was your biggest problem as a newbie?

My first test cook the other day. Temp was fine on the lid thermo but soon declined. Took me a relight and the temp to drop before i realised I gotta learn to cook uncovered first. I still have no clue but that was my first lesson :mrgreen: Get on YouTube and watch the weberbbq channel - that got m...
by wedwards
Thu Jan 08, 2015 7:03 pm
Forum: GAS
Topic: Weber Family Q
Replies: 15
Views: 4806

Weber Family Q

Once you get the cooking with lid down concept, you'll realize the 220 is easily the equivalent of at least a standard 4 burner bbq. Just do them in batches for big lots. I've cooked for 20 people on my 220 - you're working hard but it's doable depending on the menu. Got a family q now and the 22 is...
by wedwards
Fri Jan 02, 2015 2:31 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Turkish/Greek Lamb Marinate
Replies: 12
Views: 2155

Turkish/Greek Lamb Marinate

I use lemon juice, oregano, salt and pepper, and sometimes some cumin and allspice. You then then make it more complex with stuff like mustard powder, onion powder, paprika, etc etc. read books on specific nationalities and you will pick up their main flavour bases fairly quickly, and you will be su...
by wedwards
Sun Dec 28, 2014 3:23 pm
Forum: FORUM WELCOME
Topic: Hi from Gippsland Victoria
Replies: 3
Views: 713

Hi from Gippsland Victoria

Hey, been lurking around here and reading lots for a long time. Got lots of bbqs (wife doesn't approve until I feed her good food) and having lots of fun cooking all sorts of stuff. Apparently my ribs and wings are good but I like anything cooked on bbq.