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Need a new BBQ. Thinking a new weber Q (2600+) - but struggling with the whole top down BBQing - although I have often done roasts, ribs etc on the old one with hood down, but the Q is hood down for everything (I believe) ...
Anyone got an opinion? I've got till this arvo to settle on one ...
I went with the Ziggy of equivalent size due to the same bbq with the lid down conundrum.
Works well haven’t had any problems with it.
Flame has had a Q for several years, loves it.
I have no personal experience.
Rare, medium, well done.
:flame: Cremated.
Glass BBQ?
get a bbq that doubles as a smoker
Lid down is terrible for steaks, chops etc. Had a Q 10 years ago and only used it for roasts and ended up giving it away.
BBQs Galore Cucina.
Sometimes when things are designed to do "everything" they end up doing lots of them not particularly well. I'm on my third bog standard Weber kettle. Cant beat the taste of charcoal broiled. Also got a 4 burner + gas ring with a half griddle interchangeable with extra flat plate. Horses for courses.
A lot of the trouble with all of these you beaut cooking methods is people start with a shit bit of meat.
The "polishing a turd" saying is real, find yourself some genuine quality meat and you cook it "on a shovel"...
indeed,but you can cook some lower grade of beef and other in a slow cooker for 8 hours or so with some good results,but not BBQd of courseQuote:
Originally Posted by Burgs
Lower grade cuts :approve:
Lower quality animals :stop: :spam:
I'd prefer Topside or Knuckle from a good animal than Striploin from an ordinary one.