An American classic barbeque sensation!
Wednesday, December 23, 2009
Wednesday, November 25, 2009
Guide To Buying A Barbeque
I’ve been demonstrating Weber for the past two seasons, and it seems that customers often have a thought about getting a barbeque to ‘have one’ – perhaps to replace an old one or they don’t have one at all and have decided they would like to.
When buying a barbeque, we can fall into the trap of thinking that the idea of what a barbeque needs to be, can be based on previous experience. So if your previous experience is of half burned snags and onion rings on a hot plate, then that’s “what a barbeque means”. It need not be so, and it is worth considering that there may be much more scope to use the barbeque going forward, then has been the case in the past.
Tip: A good barbeque will let you do all the things you have done in the past, as well as anything you could do in a conventional oven. We typically use our barbeques more in summer and the added advantage is that we can cook anything we want to cook, outside, and keep the heat out of the house. This is the benefit that customers tell me they really appreciate about their barbeques when they talk about using them.
Some seem to regard barbeques as semi-disposable, but a good barbeque should last many, many years without a problem.
Tip: Check the length of the warranty. If it is only short, then you know the company is not regarding their product as a long-term buy.
We often buy a barbeque thinking about cooking on it. Once we have it home and for the rest of the time we have it, we think about cleaning it and what maintenance it demands, and how sturdy and reliable it is, and just good at what it is supposed to do.
What you don’t want: To be thinking about why we have to keep moving food around, if the barbeque is one that has cold spots and no good control over the heat, and whether we made a good decision when we bought it or if we ended up with a lemon that is hard to clean, chews through a lot of gas for a poor result, or is attracting crawlies when not in use.
I’d recommend choosing one that you really like and that you’ll like even more each season as you use it.
When buying a barbeque, we can fall into the trap of thinking that the idea of what a barbeque needs to be, can be based on previous experience. So if your previous experience is of half burned snags and onion rings on a hot plate, then that’s “what a barbeque means”. It need not be so, and it is worth considering that there may be much more scope to use the barbeque going forward, then has been the case in the past.
Tip: A good barbeque will let you do all the things you have done in the past, as well as anything you could do in a conventional oven. We typically use our barbeques more in summer and the added advantage is that we can cook anything we want to cook, outside, and keep the heat out of the house. This is the benefit that customers tell me they really appreciate about their barbeques when they talk about using them.
Some seem to regard barbeques as semi-disposable, but a good barbeque should last many, many years without a problem.
Tip: Check the length of the warranty. If it is only short, then you know the company is not regarding their product as a long-term buy.
We often buy a barbeque thinking about cooking on it. Once we have it home and for the rest of the time we have it, we think about cleaning it and what maintenance it demands, and how sturdy and reliable it is, and just good at what it is supposed to do.
What you don’t want: To be thinking about why we have to keep moving food around, if the barbeque is one that has cold spots and no good control over the heat, and whether we made a good decision when we bought it or if we ended up with a lemon that is hard to clean, chews through a lot of gas for a poor result, or is attracting crawlies when not in use.
I’d recommend choosing one that you really like and that you’ll like even more each season as you use it.
Tuesday, September 29, 2009
The BBQ Song!
Lyrics:
In the mountains of Tennessee, they like a smoky sauce
But over there in ole Memphis, a dry rubbed rib is boss
The folks down in Georgia can't make up their mind,
You can give it to 'em sweet or spicy, and they'll say "that tastes alright"
You might think that South Carolinians are just a little bit off,
Would you believe their BBQ's yellow--with a mustard sauce.
Pork shoulder is the cut of choice in Mississippi
And they pride themselves on BBQ that's totally vinegary
And Louisiana, them Cajuns, they like to spice it up. They like to spice it up.
This is our review of BBQ,
in the southern united states.
And when my life is through, bury me in BBQ,
but make sure it's vinegar based,
cause you know that slows decay,
and it's the style from our home state, North Carolina! Solo!
Mutton is big in West Kentucky, that's a fancy name for sheep,
But in the rest of the state, sliced pork butt is what they eat.
Arkansas is kinda like Georgia, a BBQ meltin' pot,
and when you ain't looking, them good ole boys'll make that BBQ hot
Alabama's got the strangest thing I've seen in my BBQ days,
Cause they're BBQ sauce is white!, made out of mayonnaise.
Down in Texas, where the long horn steer roam free,
They love to smoke their brisket, that's a big ol' slab of beef.
And down in Florida
Is Florida a southern state, no it ain't.
This is our review,
of BBQ,
in the southern united states.
And when my life is through,
bury me in BBQ,
People not from the South
think BBQ ...
Lots of different bbq styles to try.
What's your favourite?
Semi-Dried Tiny Tomatoes
Chillies aren't the only things that respond to gentle roasting in the weber. Spread onto a raised rack and with a low heat roast till semi-dry. Use in salads and anything at all.
Betty Crocker Cakes Made For Weber!
I really like the way Betty Crocker indulgent chocolate cakes cook on the Weber, but I was testing my luck when I thought I'd try the vanilla cake. Cook a little lower than normal oven, in a non-stick pan, and a tad lower again for the vanilla cake. Easy does it - great result. I have used ovens that don't get that even a baking temperature!
Pizza - Great On The Weber
People ask me if they can cook pizza on their bbq. It is a tough question and one that I can't answer without knowing what their bbq is like. For some of them, I suspect they are going to be in poor shape if their bbq is the traditional type that inhabits most Australian backyards.
Vegetable Pizza - Handmade base, pumpkin, sweet potato, zucchini and caramelised onions with tiny tomatoes, and maple. Dress with rocket and dollops of tofuti to serve and it is yummy!
Vegetarians and bbqs... don't always go together well, which is a shame, since there is more to bbq that just meat. And even the biggest meat lover needs to have the choice for something different once in a while, or to go with the meat!
Chillies Roasting On An Open FIre...
If you love chillies, then growing them is a great idea. Even better, when you are faced with an abundance of chillies, harvesting them at their peak will allow you to prepare a bucket-load of them grilled, ready for freezing to pull out when you need them through the year. Roast them direct on the grills, and freeze in ziploc bags. To use, just pull out the number that you need, and either chop and add to casseroles, or chilli recipe etc and you're good to go.
Remember to prepare red chillies and green chillies - just the thing for mexican chile verde recipes.
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