Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

We have a weber gas and it's not particularly good if I'm honest it never seems to get very hot. It's a Q2000. The bog standard charcoal kettle is far better.

Nearly finished building the BBQ shack, so celebrated with some baby back ribs and fresh pizza.

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Holyeeeee shit.

The garden's looking great!

Looks great.

Mine are on the grill this morning... should be ready around 3.

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3-2-1 or 2-2-1, I did 3 but think I could have got a ways with 2

Mine are 3-2-1. Just been crutched so ready for a final hour from 1.30 ish.

Nearly there...

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Looking good. Have you seen a ribolater?

Thanks; they were delicious.

I hadn’t seen a ribolator. The Daniel Boone doesn’t have a rotisserie fitment so don’t think I could use one.

Ah yes, would take some modifications...

attempted sirloin steak roast dinner on the weber, reverse sear sirloin was perfection, my weber roasted veg however was terrible

Thanks for the replies guys... We went half way ish between weber and asda, I guess, an outback on sale...

It’ll be great, agree with what was said above about ours never really getting scalding hot but cook with the lid down and you soon get a feel for the timing. Get a good probe thermometer too if you haven’t already.

Did some smoked chicken wings and legs using this recipe. I don't have a smoker, so they really got roasted with a handful of woodchips on at the beginning. Nevertheless, super tasty and the slightly sweet smoked flavour from cherry wood works really well with chicken. My only complaint is that the rub is amazingly salty. Barbecue sauce or ketchup is really helpful (almost a necessity) for the sweetness to balance the salt.

Does anyone have a preferred charcoal. I'm using the Big K applewood briquetttes at the mo and they're okay but always happy to try others.

Big K stuff is good, Webber are also good for briquettes. For lumpwood I use the restaurant quality stuff that you get in blue bags, tends to be big lumps though.

I've just got a 10 kg bag from global tic this week, seems to be good, massive bag and massive lumps of charcoal and currently cooking a pork loin. Think it was £20 with delivery

Any recommendations for a big bit of meat for 6 adults?
I have my parents coming over for first time and so want something I can put on and leave so we can talk.

I am thinking some kind of cut of beef

Lamb? Butterfly leg? Pork shoulder is very forgiving.

oh good shout on the lamb, thats thrown me as was pretty keen on a skirt of beef or something else that moos 🐮

Love skirt steak it is hands down the best part of the cow. But it's not a slow cook.

Look here

https://amazingribs.com/tested-recipes/lamb-recipes

Even better to buy the book.

I can vouch for this one. Very tasty.

https://amazingribs.com/tested-recipes/lamb-recipes/lamb-loin-chops-sheep-dip-recipe

Need to do that leg at some point. My dad used to do butterfly leg of lamb on the bbw - so so so good.

Beer can chicken this evening.

@veLLo this is the old Asda gas BBQ, it’s lasted well. Hope you’re getting on well with your new arrival.

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It’s all subjective. I’d go for short rib for best value x tastiness and T bone when the numbers come in :)

Looks good, and as you said before seems like it's lasting!
Our one's good, we're getting used to it (never had gas bbq before and not an expert in bbq in general), we just actually had one tonight, it was lovely.
During the first or second use I wiped oil excess ok while cooking on the edge of the bbq, between the cooking grills and front stainless trim... The paint stripped off! Either badly applied or not fit for purpose paint, really annoying on a brand new thing. This is also the bit where the hood feet rest, and the paint was also starting to rub off there too. I contemplated the pain in the ass of returning/warranty etc and couldn't be bothered so bought a stainless corner bead on eBay and covered the whole painted area to the front with it. It looks intended (i.e. you wouldn't think it's an addition), so it doesn't matter in the end, but not too impressed.

I managed to do three barbecues this weekend! I smoked a picanha on friday (first time smoking anything on the weber, and first time doing a beef joint), then a low and slow Asian-style pork belly on Saturday, and finished the weekend off with a satay beer chicken this evening. Pretty pleased with how they all turned out and we have loads of leftovers for the coming week. Looking forward to not cooking for a while.

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