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*Charcoal* BBQ/Grilling
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The original Weber is the most basic model with just the grill grate and nothing else.
The mastertouch has all the accessories listed above as well as the ash catcher and thicker grade steel grate.
There is pretty much nothing you can't do on the original that you can't do on the mastertouch. The accessories make everything easier to do though.
I'd you are just going to be cooking burgers and steak then the original will be perfect. Smoking, low and slow while doable on the original is much much easier on the mastertouch.
I have the Original Premium which is a halfway house between the original and the mastertouch bit over time I've upgraded the grate to the GBS and added charcoal baskets as well so essentially I now have the mastertouch. Should have just bought it in the first place
The arboretum and the orchard and probably others have the mastertouch for €275 which is a good deal I think. It will last a lifetime if you mind it!0 -
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Still getting used to smoking rather then grilling thing. Ordered a few pork cheeks and beef ribs from the butcher earlier in the week so decided to smoke them last night. Used a Webber charcoal briquettes & their Mesquite wood chips which i soaked for about an hour before putting on.
Brined the pork cheeks for about 24 hours in an apple juice and vinegar brine.
Lots of fat on those ribs to be trimmed off
Pork cheeks were lightly coated in a mustard before a homemade rub of salt, black pepper, white pepper, onion granuales, mustard powder & smoked paprika
Beef ribs were just coasted in a rub of salt, black pepper, white pepper & onion granuales
using a Webber kettle bbq. Its not ideal theres no thermometer on it and the bottom air vent control has rusted away so I improvised by shoving tin foil into the vents however this caused the heat to die down after about 90 minutes so had to pull some of it out and it got it back up and running
Took the pork cheeks off after about 3 hours. I had planned to give them 2 hours but with the heat issue i left them longer. They came off nice and tender however the flavours were very over powering. I used way too much wood chips (about 2.5-3 handfuls) and the smoke flavour was very strong & over powering. The rub used was to over powering in a spicy way and didnt give any flavour just the sensation of a spicy burn
Took the beef ribs off after 6 hours as it was getting late but really should have left them on for another 90 minutes to 2 hours. There was still a good bit of fat to be rendered and the meat could have been more tender. The smoke flavour wasnt to over powering on these compared to the cheeks
Learned a few things from last night - Go easy on the rub and overpowering flavours. Cut down a bit on the wood chips especially with a stronger wood. Time, plenty of time more then you think and not to start smoking at 630 in the evening. Going to treat myself today and go and buy an offset smoker for the weekend to do the rest of the ribs that I didnt cook so i,ll be starting them late Sunday morning0 -
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Still getting used to smoking rather then grilling thing. Ordered a few pork cheeks and beef ribs from the butcher earlier in the week so decided to smoke them last night. Used a Webber charcoal briquettes & their Mesquite wood chips which i soaked for about an hour before putting on.
Brined the pork cheeks for about 24 hours in an apple juice and vinegar brine.
Lots of fat on those ribs to be trimmed off
Pork cheeks were lightly coated in a mustard before a homemade rub of salt, black pepper, white pepper, onion granuales, mustard powder & smoked paprika
Beef ribs were just coasted in a rub of salt, black pepper, white pepper & onion granuales
using a Webber kettle bbq. Its not ideal theres no thermometer on it and the bottom air vent control has rusted away so I improvised by shoving tin foil into the vents however this caused the heat to die down after about 90 minutes so had to pull some of it out and it got it back up and running
Took the pork cheeks off after about 3 hours. I had planned to give them 2 hours but with the heat issue i left them longer. They came off nice and tender however the flavours were very over powering. I used way too much wood chips (about 2.5-3 handfuls) and the smoke flavour was very strong & over powering. The rub used was to over powering in a spicy way and didnt give any flavour just the sensation of a spicy burn
Took the beef ribs off after 6 hours as it was getting late but really should have left them on for another 90 minutes to 2 hours. There was still a good bit of fat to be rendered and the meat could have been more tender. The smoke flavour wasnt to over powering on these compared to the cheeks
Learned a few things from last night - Go easy on the rub and overpowering flavours. Cut down a bit on the wood chips especially with a stronger wood. Time, plenty of time more then you think and not to start smoking at 630 in the evening. Going to treat myself today and go and buy an offset smoker for the weekend to do the rest of the ribs that I didnt cook so i,ll be starting them late Sunday morning
Mesquite is a strong smoke...try cherry next time, it's great with beef and pork imo. Chunks are better than chips too, but if using chips, don't soak them, you're just creating steam.
Beef ribs are definitely not an evening job... Can take a long time. From the picture, I don't think you were 90 minutes or 2 hours away from that fat rendering... probably double that. Try wrapping after 2 hours to speed things up and reduce likelihood of oversmoking.0 -
ECO_Mental wrote: »I'm trying to get away from all this charcoal and get myself a Argentinian Asado grill where you have a fire box to the side and use the embers off his to do the grilling.
I think I will go down the asado route next year. I cooked on one a few times when staying at a hostel in Argentina during a ski season there. You should check out this French company who make and ship them.
https://www.monsieur-bbq.com/collections/bbq-equipment
I absolutely loved the Sunday BBQs in Argentina, they would start around 3pm and finish about 9pm after a good six or seven courses of meat, it was pure glutony
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