Weber question

[KFC]

After 2 kebab meals today I'm all 'babbed out. Going with pork ribs for the evening meal.



Going to buy some more of the long lasting briquettes tomorrow, and do a leg of lamb on Friday. I think a t-bone steak tomorrow.... still enjoying using this !

[Bit of a Unit]

Butterflying the lamb leg throws open lots of marinating opportunities but if you fancy a long slow smoky cook get yourself a full shoulder. Cheaper than leg but better suited to the longer cook. Just seasoned and slapped on the weber after 4-6 hours, pulled lamb as opposed the more usual pork is something else!

A cheap small BBQ to allow another chimney of coals might be a good addition or look up the minion method if you haven't already.

[KFC]

The lamb is already bought so definitely going with a leg.




Will be doing this for family coming over friday, so got some time to look into how exactly I'm going to prepare it. Any suggestions on marinade for this one people?

[Bit of a Unit]

Garlic, olive oil, anchovy, fresh oregano, lemon zest, juice and loads of black pepper. Easy on the salt as you've got loads with the anchovies. Nice and simple, let the BBQ do the work and the meat will sing.

[Rick101]

brissleboy said:

I went ProQ Frontier route, been perfectly happy with it and used by many, much cheaper too... talking to the guys on the circuit, it is harder to maintain temps with the larger Excel. I did 2 x 5kg shoulders on my Frontier weekend before last, plenty of room and only 1 coal top up for a 14 hour cook. I've just invested in a PitmasterIQ 110 so I can sleep a bit more!!

Can I ask what coal you were using.

I have just bought a Pro Q Frontier and it's debut is cooking for 25 on Sat!

Was going to do a 7lb shoulder. On at 0400. Weber Long life coal at 0900 and 1400, off at 1600.

Sound ok? Can you just keep stacking more coal onto the basket? disassemble or feed through the door? Stack from cold or ignite in starter and pour on?

Thanks.

[MiniMan64]

The worst thing about my Weber is the stty cover it comes with, no ties on the bottom means the damm thing blows off everytime I so much as fart.

[Rick101]

I have the vinyl cover. Just but a bungee round it when its particularly windy.

[KFC]

Ribs with mashed potato, sweetcorn and garlic bread. Not going to win any awards on presentation but the meat was falling off the bone and was just how I hoped it would turn out

[sunil4]

arfur said:

The idea is you put 1/2 the coals in the grill and 1/2 in the chimney. You then light a few firelighters on top of the grill coals in the middle and put the chimney on top. Once that is flaming like a bugger you tip them over and distribute. Works perfectly every time

sorry no, you soak 2 sheets of kitchen roll in veg oil, light it and put a full chimney of coals on top. If you have any coals left over from an old cook in the pit then keep space for these on top of fresh coals in the bottom of the chimney.

Put the chimney to light in the bottom of the pit (just remove the cooking grate) and when its nearly ready at the top (flames/ top coals just catching) then lift straight up and pour in and place cooking grate back on and lid on to allow things to heat up and grate to be up to temp for a scrub before cooking

[MiniMan64]

I had the misfortune to have to cook on a couple of those cheap, impregnanted bags charcoal packs last night, they're almost impossible to cook on!

45 minutes of scorching heat that burns everything, 5 minutes perfect cooking, cold.