16 minutes ago, CryptiK said:

How do you even bbq sweet potato? What's your favourite?

 

See pic a few posts ago.

Slice in 5-ish mm thick pieces......salt and pepper......cook until either soft or crispy (starts blistering) 

 

You can even let it char a bit if you want.

 

 

Mostly use the orange coloured one.

 

 

(Hint, with smaller spuds, slice them on the diagonal for bigger pieces  )

 

also make good wedges in the oven.

Or mash.

Or just roasted.

 

Great stuff, love it.

 

Edited September 28, 20169 yr by Dirty_vinylpusher

4 hours ago, al said:

looking forward to firing up the bbq this friday...pre grand final and what not ... not that we follow the footy...but any excuse

 

kids looking forward to a "sausage sizzle" hehe

 

Any excuse is good for firing a bbq! Like...

 

"Oh, I got the train on time... let's fire up the barbie!"

"I got some friends over the weekend... what should be cook? Let's fire up the barbie!"

"I got this wine we can try out... I bet it tastes excellent with steaks... on the barbie!"

 

You get the drift....

any excuse indeed. anyways first time to fire up post winter...hope the weather is ok on the day !  

Ahhhh, that must be the Merbuln weather hey? Here in WA we get barbie weather all year!

2 minutes ago, betocool said:

Ahhhh, that must be the Merbuln weather hey? Here in WA we get barbie weather all year!

 

 

pretty much for next 7 days 90% chance !!!

3 minutes ago, al said:

 

 

pretty much for next 7 days 90% chance !!!

 

I see another reason to.... fire up the barbie! Oh.. hang on... I already did... BBQ chicken... not bad.

@betocool turned out a gorgeous day for our little sausage sizzle...

 

the grey clouds parted long enough for some blue sky and sunshine for us to enjoy the back yard and what was coming off the BBQ

 

Nice one Al, how does that smoker box go in the gasser?

 

Going to fire up the Kamado Joe later today and throw on a 4.2kg slab of Angus bolar blade but as you can see from the pic I took just now the weather's not looking too flash.....Us Melbernians are still waiting for spring to arrive 

1 hour ago, Tubularbells said:

Nice one Al, how does that smoker box go in the gasser?

 

Going to fire up the Kamado Joe later today and throw on a 4.2kg slab of Angus bolar blade but as you can see from the pic I took just now the weather's not looking too flash.....Us Melbernians are still waiting for spring to arrive 

 

hehe perhaps am not doing the right things wiht it TB, but never found the smoker thing to do much at all ! so have just left it there since for good feeling of having it here

 

ps you look like you are all set ! yeah looking out the window.. what spring ? hehe

Spring is the most changeable season of year, all normal here....

 

I've been using the BBQ regularly for at least 10 weeks now, 3-4 times a week. It's funny, I have a standard size, nicely built Stainless steel 4 burner BBQ and I find myself using the camping Baby Q Weber all the time.

 

Wish the big BBQ could match the flavor of the Weber.

I agree Neil however the Weber Q's can be a hard sell to the regular gasser community as it requires a completely different method of cooking that some consider "un-Australian" as it means cooking with the lid down and leaving it alone as opposed to the having a beer in one hand and  the tongs in the other while constantly flipping, moving generally messin' with the food 

its why I still like our old hibachi... just have to figure out a lid for the thing some how... as all that lovely smoky goodness is lost using the thing...

 

1 hour ago, Tubularbells said:

I agree Neil however the Weber Q's can be a hard sell to the regular gasser community as it requires a completely different method of cooking that some consider "un-Australian" as it means cooking with the lid down and leaving it alone as opposed to the having a beer in one hand and  the tongs in the other while constantly flipping, moving generally messin' with the food 

 

I've tended to cook with the lid down on the big BBQ too, but doesn't get the same smoky convection going as per the Weber Q. Just wish they made a "proper" version with solid stand and side tables. I know there is a built in version but I can't get gas to where Id put and always thought a built in BBQ should be NG

1 minute ago, blybo said:

 

I've tended to cook with the lid down on the big BBQ too, but doesn't get the same smoky convection going as per the Weber Q. Just wish they made a "proper" version with solid stand and side tables. I know there is a built in version but I can't get gas to where Id put and always thought a built in BBQ should be NG

 

yeah lid down on our bbq doesnt do the same smoke thing ...

 

the one thing not likes on the Q webber is no flat plate... all those mushies and the onion rings dont like being cooked on a grate ! 

 

yeah lid down on our bbq doesnt do the same smoke thing ...

 

the one thing not likes on the Q webber is no flat plate... all those mushies and the onion rings dont like being cooked on a grate ! 

Flat plate ruins the convection. We have one we just sit on top of the grill when needed


Sent from my iPhone using Tapatalk

New offset smoker arrived yesterday and am just starting the seasoning process. No more room issues on this beast...,

11 minutes ago, Tubularbells said:

New offset smoker arrived yesterday and am just starting the seasoning process. No more room issues on this beast...,

 

 

 

Ahhh, exact same unit as a mate of mine who is in to his BBQ smoking.  He picked it up in Seaford I think.  He's also been telling me about a butcher out his way that specialises in BBQ cuts of meat - ribs that aren't "off cuts", sausage and excellent brisket.  I've sent him a text to find out who it is and will post for information.

@Kaynin cheers mate, got a few good butchers around me but cannot hurt adding som emore to the list 

1 hour ago, Tubularbells said:

New offset smoker arrived yesterday and am just starting the seasoning process. No more room issues on this beast...,

Awesome! :0)  What do you call her, Puffing Billy?

1 hour ago, Ahh- Schnoo Schnoo said:

Awesome! :0)  What do you call her, Puffing Billy?

 

Ha yeah that what my 8yo said when he saw smoke billowing from the stack. I however refer to her as the Iron Maiden.

http://www.charcharcharbutchers.com.au/

 

Very heavily American BBQ focused...may or may not come in handy 

Roast leg of lamb on the Webber, will be ready at 7pm. Classic preparation, garlic slivers and rosemary sprigs and an olive oil, lemon juice, salt and pepper rubbing

Here it is

 

7 minutes ago, frankn said:

Here it is

 

Looks awesome mate, you've made me hungry 

On 10/1/2016 at 10:13 AM, al said:

 

yeah lid down on our bbq doesnt do the same smoke thing ...

 

the one thing not likes on the Q webber is no flat plate... all those mushies and the onion rings dont like being cooked on a grate ! 

Webber make a griddle for all the Q's - just have to purchase one....

And it doesn't stop the circulation as the griddle is only used on one side - the opposite side is still a grate, even on the BabyQ.