Weber kettle recipes

[BIG D]

Kamado!!! :happy-partydance:

I was at bbqs galore the other day drooling over one of those very nice. :handgestures-thumbupleft:

[kiwikeg]

Been inspired by this thread and am allowed to get new bbq looking at a weber. Will this do the job or should I spend a bit more And get the one touch silver or gold.
http://www.mitre10.co.nz/shop/outdoor_f ... m__215501/

The only thing I would worry about is the headroom. If you think your sized roast will fit with 30mm to 50mm air gap above it you will be fine :handgestures-thumbupleft:
Old webers never die though and second hand you can get some great deals. Many which have just sat in a shed their whole life. Either way it's a great summer hobby :dance:

thanks for the advice on headroom. I bought the one touch silver from the authorized dealer today.
Comes with the cookbook and assessory pack.

[Muppet]

Good choice mate :handgestures-thumbupleft:
I looked at a compact yesterday and it just looked too shallow. The weber book is great to get familiar with it. Has rough bead amounts to get you started :handgestures-thumbupleft:

[Muppet]

Vegemite Labistecca steaks for dinner tonight. That's right Vegemite! Not my idea but damn it goes good with beef :happy-partydance:

[Aussiedownunder01]

Now you are talking

[Urrazeb]

Fired her up today for some chicken wings. Got a jarrah block fire on nice n early and smoked the neighbours out :laughing-rolling:

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Edit:sp

[Muppet]

Nice wrk Zeb! I have the weekend off, missus working and the kids are away :dance: time for Treager spicy ribs :happy-partydance: Redgum pellets, my house smells like a bushfire but damn it good!!!

[Muppet]

So washes are fermenting and I have some me time again. My new butcher offered me a great deal the other day on a whole lamb so it's all lamb for now. Trialing a new technique ive never done before called Route 66 or a reverse sear. The basics are slowly bring it up to temp (66c) at no more than 66c then sear it super hot over charcoal at the end. My trusty rusty kettle is the choice, about 4-5 heat beads are getting me the temp.
40c internal right now

This is a Jamie Oliver recipe I found for lamb kebabs. Marinated deboned lamb leg... Excuse the knife work as a butcher I make a good welder 8-}

[Muppet]

The results


Although it looks very pink this was taken to medium. Also note how little juice escaped on slicing with no rest.
We will definitely do this again

[Urrazeb]

Wow :handgestures-thumbupleft: :drool:

Wouldn't mind having a crack at that one!

[Muppet]

Its a great method, similar to the hogs breath steak idea. Read to keep a chimney going for the cook so you have heated beads ready when needed. Perths urbangriller has been great for methods and ideas. He's a treager, gmg and Saffire kamado dealer too :handgestures-thumbupleft:

[Aussiedownunder01]

Did some spare ribs today on the pellet popper

[1 2many]

Damn that looks good, thank god I can't smell it. this thread kills me. ~x(

[Muppet]

Nice work aussie!!!

[MacStill]

that's enough you lot :naughty:

now mrs mac just got home from bunnings with a big pkt of heat beads and said make what they're making :angry-banghead:

bastards, you should see the state of our old weber, it's going to take some cleaning before it can be used again :crying-blue:

[Zak Griffin]

Be warned, Mac. Once you start eating slow-cooked meals out of the weber, you won't want to use the oven in the kitchen again :laughing-rolling:

[BIG D]

that's enough you lot :naughty:

now mrs mac just got home from bunnings with a big pkt of heat beads and said make what they're making :angry-banghead:

bastards, you should see the state of our old weber, it's going to take some cleaning before it can be used again :crying-blue:

Oh dear what have we done. :text-lol:

[Urrazeb]

Just light a big fire in it mac 8-} that's what I do, then cook over the coals.

Cleans, sterilises and cooks your tucker :laughing-rolling:

[woodduck]

bastards, you should see the state of our old weber, it's going to take some cleaning before it can be used again :crying-blue:

:text-+1: i recon mine would look the same if i could find it under all the junk :laughing-rolling: . But like you after reading all these recipes i may have to dig her out and get some practice in before Christmas lunch

now which should i try first mmmmmmm............ :think:

[Muppet]

That's just 'well seasoned' :laughing-rolling: my old kettle has been hammered for nearly 10 years, give it a hose out occasionally then heat it scrape the grill and a quick wipe with some paper towel. Its a goer not a show-er :music-deathmetal: