Rubbed these beef ribs up 2 days prior 

 

 

And if the devil is six ……….. what do they say about hot fat and water! Had a mass flare up with the TB devil wings, open grill BBQ in light rain. Still tasted magic. 

 

 

Some of the best beef ribs I’ve done ….. this monkeys gone to heaven 

 

 

 

Last weekend I had a few friends up. Some brisket, beef shorties and sweet potato on the Primo. Loads of salads inside.

good times.

Two Chooks in the Weber with plenty of Hickory wood chips , first with mixed herbs, salt pepper and stuffed with lemon wedges, and 2nd with Peri Peri mix with salt .

Nothing like a heady mix of smoke and spice washed down with a good red ! 😊

I think I am a lifetime fan of Webber now  

 

after my flare up making  paella  … I found with doing a roast recently the grills wanting to fall in once warmed up. Seems the base was warped. I noticed lid a bit scorched … it was bubbling up on paint already had been peeling paint prior to my flare up and wouldn’t line up with the base … I some how melted the igniter wires as well … 

 

wondering what to do about all this, as my bbq not really being in a good state, I asked a work colleague with a Webber whether I should get parts or what to start fixing it. He suggested I contact Webber ! 
 

well guess what ! Before know it they are giving me tips to avoid flare ups … and then telling me they are sending all these parts out and a technician to come out to sort it all out …. All at no cost to me ? And about 5 years after I bought the unit … and out side of warranty
 

and yep he came yesterday …. And I now pretty much now have a brand new Webber !!!!

 

Check it out

Edited June 30, 20232 yr by betty boop

And these were shots post the flare up !  And before the Webber man came to cure it all !

 

 

 

Edited June 30, 20232 yr by betty boop

2 hours ago, betty boop said:

I think I am a lifetime fan of Webber now  

 

after my flare up making  paella  … I found with doing a roast recently the grills wanting to fall in once warmed up. Seems the base was warped. I noticed lid a bit scorched … it was bubbling up on paint already had been peeling paint prior to my flare up and wouldn’t line up with the base … I some how melted the igniter wires as well … 

 

wondering what to do about all this, as my bbq not really being in a good state, I asked a work colleague with a Webber whether I should get parts or what to start fixing it. He suggested I contact Webber ! 
 

well guess what ! Before know it they are giving me tips to avoid flare ups … and then telling me they are sending all these parts out and a technician to come out to sort it all out …. All at no cost to me ? And about 5 years after I bought the unit … and out side of warranty
 

and yep he came yesterday …. And I now pretty much now have a brand new Webber !!!!

 

Check it out

Wow al, that is amazing service- hard to top that l reckon! 😳

I've got the same unit, man you did a right proper job on overloading it all !

Did you have the burner ring on flat out, in tandem with a good coating of oil for added fuel ⛽️ 🤔 🔥🔥😂

13 minutes ago, evil c said:

Wow al, that is amazing service- hard to top that l reckon! 😳

 

I cannot believe it ! absolutely blown away.... its no doubt why the webber brand is what it is...totally unexpected and very grateful. the webber tech was really nice too. 

 

13 minutes ago, evil c said:

I've got the same unit, man you did a right proper job on overloading it all !

 

yeah is a real watchout the fat tray down the bottom.. and anything lining he bottom "firebox" as they call it  

 

13 minutes ago, evil c said:

Did you have the burner ring on flat out, in tandem with a good coating of oil for added fuel ⛽️ 🤔 🔥🔥😂

 

its something to be careful about with the twin burner units... just the small burner cant generate heat for this sort of thing. but yes using both should never go on high basically on the larger one.. unless the grill is fully loaded ... since if not fully loaded thats other way to warp the bottom fire box i learnt from the webber lady. they are very knowledgable too  had heaps of tips and watch outs for depending what making   apparently the newer ones come with grill clips to stop grills falling in...so she provided that as well, which i can use in future if ever need.

 

anyways live and learn  

Great to hear @betty boop. Did they happen to mention any gas shut off feature? I'm waiting on this feature to come along for our Baby Q for the van. Technically you can no longer attach a gas bbq to a van's gas system without having the auto gas shut off valve in case the flame is blown out, and most BBQs don't have it at this time.

1 minute ago, blybo said:

Great to hear @betty boop. Did they happen to mention any gas shut off feature? I'm waiting on this feature to come along for our Baby Q for the van. Technically you can no longer attach a gas bbq to a van's gas system without having the auto gas shut off valve in case the flame is blown out, and most BBQs don't have it at this time.

hi blybo, they didnt mention, i just shut it off myself in a hurry  

 

but yeah id just give them a call or talk to a gas plumber.. it might be the kind of thing you can perhaps buy as an add on or something ..

 

ps one learning for me was.. i had always over years wanted the bbq under cover.. but after this experience i think it was a good thing it was out in the open. its pretty amazing actually the amount of heat and smoke a flare up can cause  

 

before every use ...i will be empty out the fat tray/catcher underneath and scraping the insides out from bbq from here on

1 minute ago, betty boop said:

ps one learning for me was.. i had always over years wanted the bbq under cover.. but after this experience i think it was a good thing it was out in the open. its pretty amazing actually the amount of heat and smoke a flare up can cause  

 

before every use ...i will be empty out the fat tray/catcher underneath and scraping the insides out from bbq from here on

Scraping the insides every time might be a bit much. I saw a guy recently at a caravan park who had covered the bottom half with foil, going around the burners of course. Great idea i thought and why wouldn't Weber make an insert like that and put their own Weber tax on the accessory . Could just replace every so often and save cleaning

1 minute ago, blybo said:

Scraping the insides every time might be a bit much. I saw a guy recently at a caravan park who had covered the bottom half with foil, going around the burners of course. Great idea i thought and why wouldn't Weber make an insert like that and put their own Weber tax on the accessory . Could just replace every so often and save cleaning

yeah scraping insides every go is probably a bit much.. the catcher thing definitely. that was the fuel for the fire initially with a bit of flaming fat falling into it.... the insides was just secondary...

 

hehe webber sell the aluminium drip trays ... base liners are probably a good profit opportunity  

21 hours ago, blybo said:

Great to hear @betty boop. Did they happen to mention any gas shut off feature? I'm waiting on this feature to come along for our Baby Q for the van. Technically you can no longer attach a gas bbq to a van's gas system without having the auto gas shut off valve in case the flame is blown out, and most BBQs don't have it at this time.

 

Check out the Sizzler range here for an alternative option which has the flame failure device required for vans/trailers

 

https://www.marinebarbecues.com.au/product/sizzler-deluxe-high-lid/

 

Sell these at work so if interested let me know and i'll give you an SNA discount lol. 

 

 

 

Had some guess over for the Bledisloe Cup last weekend. 

 

 

Dry rubbed a smallish Brisket for two days

 

 

225 F - 3 hours 

Spritzed every 1/2 hour for another 3 hours 

Wrapped at 170 F internal and finished for a further 4 hours 

Rested for an hour

 

 

served with, smoked sausage,  lamb chops, Tequila and Wallaby on toast.

 

something else to chuck on a barbie  

 

https://grillbots.com

Well the gasket/seal of my Kamado Joe is coming away from it's felt backing and has shrunk a bit. I was near a BBQs Galore today so asked about a replacement. Sure, we have one in stock $199.00 🤑. Uh, no thanks I'll think about other options. Talk about having a lend. This thing must cost $1 to make.

3 minutes ago, blybo said:

Well the gasket/seal of my Kamado Joe is coming away from it's felt backing and has shrunk a bit. I was near a BBQs Galore today so asked about a replacement. Sure, we have one in stock $199.00 🤑. Uh, no thanks I'll think about other options. Talk about having a lend. This thing must cost $1 to make.

 

LavaLock is what I use in mine otherwise I got some stuff at work that would do the trick. And yeah $200 is having a lend however that said I spent more than that replacing the belts in my turntable recently 😳

@tubularbells still an all time classic recipe from you...Devils Wings.

Fly over to Perth now and you don't even need to light up the barbie...Perth is the barbie in this current heat wave, just leave the wings outside for a short period of time.

Rack of lamb, Bonedust rub, chimichurri  bed and roasted vegetables 
 

Went quarters in a beast and told the butcher I wanted some big smoking cuts, not sure exactly what I have here but know his name was Angus and the rest of him has been super tasty.

 

 

Guessing short ribs but the slab on the front is very ‘’brisker flap’’ looking 6kg 

 

 

 

 

Fired up the offset at 5am, running 250 with a mix of American Oak and Mesquite. Predicting 10+ hrs, got some hungry peeps heading over later for a southern mix of ZZ, Lynyrd, SRV, Little Feat - Gran Centenario 

 

Edited February 23, 20242 yr by Powerglide

 

4 hrs in 150 deg internal 

 

 

Took another 3 hours to get through the stall, wrapped at 165 deg 

 

 

Grew some jalapeños this year, smoked some into Chipotle’s 

 

 

Defiantly two cuts in one, to be honest I was a bit disappointed with the results, the rib meat was super moist but the texture was a bit soft for my liking. The flap was a tad dry, I mixed it together with the juice from the rib meat which helped both cuts. Fed 30 people with 2 doz smoked  sausages - a little midnight gouging for 6 and still providing sandwiches for Sunday lunch.  

 

 

Got to make some sauce now 

 

Edited February 25, 20242 yr by Powerglide

Had a go with the Chipotle’s.

Decided to use only what was in the cupboard, AKA, had a few rums and couldn’t drive 

 

 

Went with a small batch and logged exactly what I did so I can refine the next brew if required.

 

 

Rather than seasoning with salt and pepper it was salt and sugar, I should have put the chilli powder in after a taste test.

 

Off the bat she was a little hot but with a BBQ sausage not too bad and even better after a day in the fridge.

 

Room for improvement

- double the Chipotle’s 

- double the jalapeños 

- remove the chilli powder 

- sweetener, half a doz ripe peaches boiled in water/sugar?

 

 

On 24/2/2024 at 7:13 AM, Powerglide said:

Defiantly two cuts in one, to be honest I was a bit disappointed with the results, the rib meat was super moist but the texture was a bit soft for my liking. The flap was a tad dry, I mixed it together with the juice from the rib meat which helped both cuts. Fed 30 people with 2 doz smoked  sausages - a little midnight gouging for 6 and still providing sandwiches for Sunday lunch.  

 

Looks like flanken cut ribs maybe?

 

Definitely looks like a "franken-cut" to me.

Duck with orange marmalade glaze done in the real Webber over indirect fire