Zak's 'Sometimes Sunday' Roast
Posted: Mon Nov 24, 2014 6:05 amAs the weather is starting to warm up, and I'm working a lot more days than not, I find myself cranking the Weber up almost every time I get a day off. Sometimes this is a Sunday, usually it's not :teasing-tease: I just thought I should start keeping track of some of my successes, and maybe inspire others to get that old Weber arced up again :handgestures-thumbupleft:
I have no pics, but I'll start taking some whenever I get the Weber on.
Now my Weber is just a basic Compact kettle, but it does the job for me... One of these bad boys.
A few of my recent wins;
Pork forequarter, cooked for 9 hours @ about 110 degrees. Made a basic dry rub, covered the pork and let the Snake work its magic all day. It didn't break down enough to pull it apart with forks, but it was bloody delicious.
Baked snapper; Scale and gut a snapper. Load up the cavity with sliced tomato, onion and lemon. Put more sliced lemon on the outside of the fish, drizzle with olive oil and wrap it in alfoil. Cooking time obviously depends on the size of the fish, go until the meat just falls away from the spine. Once you take all of the meat off of the top fillet, you should be able to pull the frame and head off of the bottom fillet, leaving a big slab of meat ;-) Watch out for bones when eating this one... The best bit of meat is in the cheeks :handgestures-thumbupleft:
Beef ribs; Mrs Griffin bought 'Cattleman's BBQ Ribs' from Woollies. They come already marinaded in a smoky/spicy sauce. I didn't have time to cook these slowly, so they just went in for a couple of hours. covered in alfoil to keep the moisture in. I've been meaning to get the butcher here to do me a rack of ribs that I can flavour myself.
Last night was a homegrown lamb forequarter. Poked a few halved garlic cloves into the meat, chopped up the spuds, onions, sweet potato and threw a few extra garlic cloves in for good measure. Sprinkled some homegrown rosemary over the lot and cooked for about 2 hours.
I have no pics, but I'll start taking some whenever I get the Weber on.
Now my Weber is just a basic Compact kettle, but it does the job for me... One of these bad boys.
A few of my recent wins;
Pork forequarter, cooked for 9 hours @ about 110 degrees. Made a basic dry rub, covered the pork and let the Snake work its magic all day. It didn't break down enough to pull it apart with forks, but it was bloody delicious.
Baked snapper; Scale and gut a snapper. Load up the cavity with sliced tomato, onion and lemon. Put more sliced lemon on the outside of the fish, drizzle with olive oil and wrap it in alfoil. Cooking time obviously depends on the size of the fish, go until the meat just falls away from the spine. Once you take all of the meat off of the top fillet, you should be able to pull the frame and head off of the bottom fillet, leaving a big slab of meat ;-) Watch out for bones when eating this one... The best bit of meat is in the cheeks :handgestures-thumbupleft:
Beef ribs; Mrs Griffin bought 'Cattleman's BBQ Ribs' from Woollies. They come already marinaded in a smoky/spicy sauce. I didn't have time to cook these slowly, so they just went in for a couple of hours. covered in alfoil to keep the moisture in. I've been meaning to get the butcher here to do me a rack of ribs that I can flavour myself.
Last night was a homegrown lamb forequarter. Poked a few halved garlic cloves into the meat, chopped up the spuds, onions, sweet potato and threw a few extra garlic cloves in for good measure. Sprinkled some homegrown rosemary over the lot and cooked for about 2 hours.