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| bear100 Member Since: 22 Mar 2010 Location: South Wales Posts: 1953   
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Awesome
 I love cooking joints on the BBQ, you will have to try beer can chicken next 2023 Defender L663 V8
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10th Jun 2013 9:29pm |
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| WarPig Member Since: 04 Dec 2009 Location: Sheffield Posts: 1748  
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I did look into doing that last year, I shall have to try it out. Do you use lager or beer?
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10th Jun 2013 10:12pm |
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| bpman Member Since: 21 May 2008 Location: Oslo Posts: 8069 
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great way to cook lamb, and keeps the smells out of the house and makes the neighbours all hungry
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11th Jun 2013 6:13am |
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| ken Member Since: 18 Aug 2009 Location: Banging Birds with my bitches !! Posts: 4328 
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[URL=]
 Click image to enlarge[/URL] [URL=] Click image to enlarge[/URL] [URL=] Click image to enlarge[/URL] [URL=] Click image to enlarge[/URL] The only way to Cook :mrgreen:
Admin note: this post has had its images recovered from a money grabbing photo hosting site and reinstated  |
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11th Jun 2013 9:11am |
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| Go Beyond Member Since: 30 Jan 2012 Location: Headcorn, Kent Posts: 6678
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Why am I not surprised that Ken has a big
 off BBQ  |
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11th Jun 2013 9:15am |
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| ken Member Since: 18 Aug 2009 Location: Banging Birds with my bitches !! Posts: 4328
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Only because I cook on it all year round
And cooking 40-60 burgers etc for the pooches = Big BBQ |
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11th Jun 2013 9:22am |
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| a13x Member Since: 25 Sep 2011 Location: Burton on Trent Posts: 553
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Weber are great BBQs, been using our for 2-3 times each week for the last month or so.
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11th Jun 2013 10:01am |
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| yorky Member Since: 25 Aug 2012 Location: West Yorkshire Posts: 119 
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Mmmm, that lamb looks fantastic.
If i put that in mine I dare say it would come out like a black piece of cinder, so is the secret to put all your coals to one side and let it cook at the othe - so its not directly over them? 90 XS
Volvo V70 |
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11th Jun 2013 3:13pm |
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| ken Member Since: 18 Aug 2009 Location: Banging Birds with my bitches !! Posts: 4328
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Low and Slow is the secret
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11th Jun 2013 3:25pm |
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| yorky Member Since: 25 Aug 2012 Location: West Yorkshire Posts: 119
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yum yum, i'll be giving that a go! :
 thumbsup: 90 XS
Volvo V70 |
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11th Jun 2013 3:35pm |
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| ARC99 Member Since: 19 Feb 2013 Location: North Yorkshire Posts: 1831 
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I have been looking for a new BBQ since my Porta Chef decided to shed its paint one day last year and cover the steaks in white aluminum powder, after it and I cooled down found that the aluminum had turned to powder.
The Weber one's that I have looked at all have the silly small disposable canisters, do they make any that will take a standard gas bottle. I have looked on the web site but there is now info there. My first BBQ was a Canadian I think charcoal one that tipped up by 90 degrees so that you could spit roast, found memories and scars after standing to close and getting the metal zip in my short to hot.  Don't make old people mad.
We don't like being old in the first place, so it doesn't take much to us off.
Richard |
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11th Jun 2013 4:21pm |
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| iPints Member Since: 15 Jun 2012 Location: SC Posts: 294  
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I just got me a small smoker........everything is gonna be smoked....except pudding!
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12th Jun 2013 6:28pm |
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| WarPig Member Since: 04 Dec 2009 Location: Sheffield Posts: 1748
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Basically, yes
For meat I usually cook with indirect heat; Direct Heat - Meat is placed on grill with coals directly underneath. Indirect heat - Meat is placed on grill with coals arranged at the sides, or around the edges in a circle so the meat isnt directly over the heat. Click image to enlarge Click image to enlarge I cook my peppers with direct heat so the skin gets blackened and scrapes off. I usually always cook with the lid on. I think the reason most people burn their sausages whilst raw in the middle is because they cook with direct heat. I always cook them with indirect and move them to direct heat at the end to colour them. Last edited by WarPig on 12th Jun 2013 8:32pm. Edited 1 time in total |
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12th Jun 2013 8:26pm |
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| WarPig Member Since: 04 Dec 2009 Location: Sheffield Posts: 1748
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Ken, your BBQ is bigger than my kitchen
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12th Jun 2013 8:30pm |
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