Aussie BBQ Forum

Yummo! I'm heading back to work tomorrow so I'm celebrating the end of the holidays with a few craft beers....on my 4th now

Well this new WDYC thread is off to a great start! Good food guys


Cheers, Wayne

Well all three Webers were at my parent's house after our big Christmas cook up and we hadn't had any kettle lovin since.
Took two home today and didn't have time to prepare anything, so got a tray of herb marinaded chicken pieces from Woolies. Roasted them up in the OTS and served with green stuff. I was hankerin for some charcoal chicken and this really hit the spot.

yakabot wrote:Rather boring pic really. Just a piece of pork in the Weber for our now traditional Sunday night roast. (Or whatever I decide to cook. As long as I do all the cooking)


Did veggies as well, but they were much nicer than they look in the pic. Youngest Son even tried the pumpkin for the 1st time, then declared it his 2nd favorite. (After roast carrots)

That crackle does not look boring to me yakabot.

Gave the baby q another run tonight. I'm impressed with its cooking abilities. Just making sure I look like I know what I am doing when I plonk it on a beach somewhere.
Some lamb cutlets, a few kanga fillets and one fillet steak for one of the kids that does not like lamb. (how unAustralian/unwoggy is that?) At least she got stuck into the kanga.

Gnol, your daughter is gonna ruin Nick Giannopoulos's and Effies woggie profile :-
Kiss her on the forehead and thank her for being an individual !!!!

Also, since she has her own idea's/tastes, flick her the spatula and the marinade bowl, and ask what she needs to perfect her own wog dish.

Rib eye roast on the baby q. Reckon I'm getting the hang of it now.
This was well done. Internal temp of 156F. I prefer medium but one of the kids won't go near it if there is any sight of red meat juice. lol
I didn't have a trivet so used the charcoal grate of the GA. Works fine so I'll save myself a few bucks not buying the trivet.
Salt and pepper only.

Great work gnol. Only suggestion I have is to cut some slits in the foil to let the juices drip out. I can't be certain but from the pics it doesn't look like there are any.

Gumb wrote:Great work gnol. Only suggestion I have is to cut some slits in the foil to let the juices drip out. I can't be certain but from the pics it doesn't look like there are any.

Slits are definitely there Gumb. If you look closely at the second photo dead centre you can see one.
And you were right when you said these can get hot. Work well though.

No worries, sounds like you have it all under control

Looks delicious gnol

Kamado direct flame grilled chicken breast and home made fried rice. Marinated in a Portuguese sauce.

Looks delish Gumb. Better than my stove top chicken curry I coked tonight.
Kids are nearly at the stage of having q every night. Nearly cracked the tagine out.

That's the way, train them to appreciate good BBQ food early ! But we can't eat it every night, have to give the stove a run too.

Gumb wrote:That's the way, train them to appreciate good BBQ food early ! But we can't eat it every night, have to give the stove a run too.

They love their q. Always had one going. As mentioned in my intro I had to give charcoal up for a while when they were all born.My dad would never use gas, it was anathema to him and still is. So every time we went around charcoal was always fired up and something was cooking. But I'm nearly at the stage of throwing the stove out.

Kamado King Prawns. Garlic butter, salt, pepper. It doesn't get much better