Adventures with a Weber BBQ

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  1. Post
    More than enough imo

  2. Post
    I recently had the pleasure of trying some slow cooked lamb shoulder cooked by Meat Candy of Palmy. Absolutely amazing - will definitely be trying this on the Weber.

  3. Post
    I always find it too fatty :/

  4. Post
    Do you guys recommend seasoning prior to Sous Viding the Chicken Wings?
    Last time I did it at 71c for 2 hours, I didn't notice any difference between that and regular ones. I think I might go an extra 1 hour this time.
    Going to finish them on my new Pellet Grill.

  5. Post
    networkn wrote:
    Do you guys recommend seasoning prior to Sous Viding the Chicken Wings?
    Last time I did it at 71c for 2 hours, I didn't notice any difference between that and regular ones. I think I might go an extra 1 hour this time.
    Going to finish them on my new Pellet Grill.
    I've done that, didn't find it made a difference too.
    Finished them off on the grill but felt like it took just as long to get the skin to crisp since the surface was so wet.

    I've been sous viding picanha and finishing them off on a high flame grill with good success.
    Gets the fat nicely rendered and soft whilst keeping the inside nice and medium rare

  6. Post
    I've read about this method of salting meats instead of using a wet marinade. This needs to be done at least 3-4 hours prior to cooking and keeps the meat really tender. It also browns quickly and beautifully on the bbq or frying pan