Ok, I have gone and treated myself to a new Weber kettle BBQ, none of your gas nonsense and we are not posh enough for an ooni. So what are your top tips/must have accessories and recipes etc that will help upgrade me to a BBQing god and not have me dishing up cremated burgers and sausages again this summer.
4 probe bluetooth temp probe.
Chimney starter.
A decent wire brush.
What grill have you got? The one with the hole in the middle? The weber central gridle is ace.
Chimney starter.
+1. And using the Weber briquettes.
I've always struggled with BBQing, but the Weber kettle makes it very easy
Second the chimney starter, plus wood wool lighters and decent charcoal.
Then it's a case of doing some research and learning about direct and indirect cooking, heat management then some trial and error.
There is no BBQ season, just cook outdoors whenever you want, a Christmas dinner with BBQd meat is always a winner.
4 probe bluetooth temp probe.
Chimney starter.
A decent wire brush.
What grill have you got? The one with the hole in the middle? The weber central gridle is ace.
it’s a master touch with the removable centre grate.
I saw those chimney starters and was thinking about getting one, so going by the comments looks like a must have.thanks. Looking at getting a cover too.
Practise using the vents for temperature control. I use Weber's advice which is to leave the bottom vent fully open and regulate via the top vent, you'll want to have it lower for something like a spatchcock chicken.
+1 for the chimney and decent fuel.
My go-to is kebabs, typically lamb or mutton that has been marinated in your choice of flavours. Served in salad/feta flatbread. Add chilli sauces to taste. Veg kebabs are also devine
Next is probably fish which I really enjoy, probably wrapped in foil with fresh herbs. Hake is especially nice
I've really got into hot smoking too, especially venison which is utterly addictive and a great thing to cook and then keep for meals later in the week.
Yeah smoking is great.
Actually one of my bits of advice is... Don't put off doing proper cooking on it. Throwing some sausages and burgers etc on for a summer day is great but smoking and other general roasting etc is significantly less faff** and the rewards are massive.
I always try to maximise the jse aswell so if i am smoking a brisket i normally smoke a pack of sausages aswell.
And don't forget the sides. Stuff some padrons witha mix of mozzarella blue cheese and crowdie and char until the cheese is gooey. 10mm thick slices of baking potato oiled and seasoned and cooked directly on the gril. Corn on the cob (obvs). Chunky slaws made with oil and vinegar rather that mayo.
**Smoked brisket, whole chickens etc are a different method entirely and you want as muchas possible to forget about them and leave them to it. Thats why you want the temp probe i just do stuff in the garden or workshop and wait for my phone to blip me that its done. None of this "finish in the oven to make sure its cooked nonsense"
As stated already a chimney starter is a must. Good coal for grilling and Weber briquettes for low and slow snake method etc. Some cherry or applewood chunks for smoking. A good grill brush, the long handled Weber one is good. Thermopen thermometer and at a minimum a 2 probe leave in thermometer, one probe for grill temp and the second for food internal temp.
My favourite upgrade for my Weber has been a cast iron grate from Craycort. It’s sectional so made up from a frame and four quarter panels. It makes the grill a very versatile cooking space.
Cook larger pieces of meat offset from the coals, and with the vent open above the meat. Chicken with beer up its hole, large pieces of beef etc. Fool proof. The temp probe is definitely key. Once it’s reached the number you want for medium rare, or 74 C for chicken, remove it and rest. Chuck some lumps of apple wood or soaked wood chips on the coals at points to increase the smoky flavour, and I would defo recommend dry brining the meat for a few hrs first. It’s a proper design classic.
Some good tips on the vents, definitely get a chimney starter.
Have a look at weber for inspiration for recipes
I always use indirect cooking with the coal baskets to the side with the lid on. Once the foods nearly finished cooking I take the lid off and place the food over the coals to finish.
Use woodchips for a smokey flavour.
I purchased a rotisserie skewer with a motor from amazon and the results are excellent.
And definitely get a meat thermometer probe. Takes the guesswork out of knowing when meat is ready
As everyone has said - a chimney starter is a no-brainer. Just wondering - I first saw one in about 2016. Until then lighting a bbq was a battle with wafting bits of cardboard and squirting petrol. When did chimney starters come into common use?
Well i thought they had been around for a long time in africa*
But apparently 1950s america with the rise of briquettes.
*The stoves follow similar principles.
If you cook plenty of meant then get a pigtail meat flipper like this, a slightly longer one is fine if you wish to turn the meant at a "distance" without the heat or smoke on you.
https://prosmokebbq.co.uk/products/wooden-handle-stainless-steel-bbq-meat-flipper
https://www.epicurious.com/expert-advice/what-is-the-pigtail-food-flipper-grilling-tool-article
https://www.fouroakscrafts.com/how-to-make-a-pig-tail-flipper/
I am prepared to be wrong but that hook looks far less useful that a proper long set of tongs.
And useless for sausages.
I am prepared to be wrong but that hook looks far less useful that a proper long set of tongs.
And useless for sausages.
That depends on how you use it. If you are grilling steaks or chunk of meant where you need to turn it quickly then it will very useful. Also much easier to clean after used.