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Topic Review (Newest First)
04-01-2012 12:56 PM
KidRock171 A neat trick I use when I really want to get the heat flowing across the meat. Close the top vent and set the lid like below. It really gets a good current over the top of the burgers or steak.
03-31-2012 11:01 PM
KidRock171 2 ribeyes and a tenderloin tonight!
02-05-2012 10:09 PM
KidRock171 Totally forgot to post after steak night last Friday. But I remembered for superbowl burgers. Here's a nifty trick for great cold side smoking. Close top vents and offset lid. It gives a great heat current across the top of the meat. Phone won't upload pics or I would show y'all. Just a small crack for the air to flow.
01-29-2012 05:28 PM
Cons_Table
Quote:
Originally Posted by KidRock171
Next steak night I'll come back to this thread and post up some picks.
Definitely! I'll be grilling up some cheeseburgers tonight.
01-29-2012 05:20 PM
KidRock171 Next steak night I'll come back to this thread and post up some picks.
01-29-2012 04:04 PM
Cons_Table
Quote:
Originally Posted by KidRock171
Thank you. It's my first time ever cooking a roast so I kinda was thinking steak when preparing it and I didn't do anything to tenderize the meat that was the only problem I had. This is the marinade I used.
I may have to give some of that a try.
01-29-2012 03:35 PM
KidRock171 Thank you. It's my first time ever cooking a roast so I kinda was thinking steak when preparing it and I didn't do anything to tenderize the meat that was the only problem I had. This is the marinade I used.
01-29-2012 01:57 AM
Cons_Table
Quote:
Originally Posted by KidRock171
That looks fantastic. I'm using a chair for extra work space right now. Man I totally forgot about this thread! Luckily I used my webber a couple nights ago.
2.5lb beef shoulder roast with a 24 hour marinade using Stubbs Texas butter injectable marinade. Quick brown, then to the cold side. rotating and flipping for 45 mins. wrap it foil to braise for an hour and 20 mins or so.
Dude...this looks delicious
01-28-2012 02:47 PM
KidRock171 That looks fantastic. I'm using a chair for extra work space right now. Man I totally forgot about this thread! Luckily I used my webber a couple nights ago.
2.5lb beef shoulder roast with a 24 hour marinade using Stubbs Texas butter injectable marinade. Quick brown, then to the cold side. rotating and flipping for 45 mins. wrap it foil to braise for an hour and 20 mins or so.
01-28-2012 11:33 AM
Cons_Table So just as an update on this thread...I LOVE cooking on the weber. By far my favorite way of cooking. Something I did not like about the weber was the lack of working space, as far as a place to set your serving dish on, or anything else. I found one of these on amazon and my mom got it for me for my bday. Definitely a awesome option for you guys looking for something and don't have the fancy, 300 dollar set up. Thought id pass the info on...
05-07-2011 07:25 PM
Pmedg They make starters that you can buy that don't affect the flavor and it takes only 1 (2"x2"x.25") starter
05-07-2011 09:47 AM
dfry
Quote:
Originally Posted by Red00Tj

not saying your wrong or right but i use like 3 small pieces of news paper i dont like to stuff the bottom of the chimney. but u ask 10 guys and they will tell you 10 different ways best thing is try it and see how you like it.. now i feel like going to get a new Weber now
Yeah, I think some of it depends on the chimney too. I used to have a nice Weber brand one. It had holes in the side to allow better air flow, started easier, and if I recall used less paper to start. That was like 20-30 years ago. When that burnt out, I replaced it with a cheaper Walmart brand. Big mistake, but I've not been able to find the original...at least not when I actually remember to look, which isn't very often. I think Cabela's carriers a better make one, and I recall seeing one at Sears the other day. Just waiting for this one to fall apart.

We're having our Mom's over for a BBQ mañana. Um, um good.
05-07-2011 02:17 AM
KidRock171 Weber rules!!!
05-07-2011 02:06 AM
Red00Tj
Quote:
Originally Posted by dfry View Post
Actually, I use the chimney inside the grill, just to contain the ashes, etc. I place it on the bottom rack so as not to get crap on the grilling rack. The purpose is to eliminate charcoal lighter which allows the food to taste better. Also makes starting charcoal a breeze. Two full newspaper sheets (4 pages per sheet) in the bottom. Charcoal on top. This concentrates the flame and allows quicker starting and more even burning. Takes about 15 minutes to start.

not saying your wrong or right but i use like 3 small pieces of news paper i dont like to stuff the bottom of the chimney. but u ask 10 guys and they will tell you 10 different ways best thing is try it and see how you like it.. now i feel like going to get a new Weber now
04-28-2011 12:16 PM
Cons_Table It wouldnt do much good for me to turn my comp off at work...if I do that I wont get ANY work done. Might as well have the forums open and get a tiny bit of work done
04-28-2011 12:12 PM
kpdiver
Quote:
Originally Posted by Pmedg View Post
that forum looks pretty helpful, im worried if i join there i will never get anything accomplished at work, i'll have to turn my computer off, lol...
That's my problem. Between the Wrangler forum and the Brethren it's hard to get things done. If you like bbq, which is different than grilling, this is the ultimate forum. So much knowledge from competition Q-rs.
04-28-2011 11:48 AM
Pmedg that forum looks pretty helpful, im worried if i join there i will never get anything accomplished at work, i'll have to turn my computer off, lol...
04-28-2011 10:05 AM
kpdiver Go here The BBQ BRETHREN FORUMS. - Powered by vBulletin

Become a member then go to Q-talk. You won't be disappointed.
If you like bbq invest in a WSM (Weber Smokey Mountain cooker.) I actually have an 18.5 inch brand new in the box that I will sell if anyone local to me would be interested.
04-28-2011 09:21 AM
Pmedg you can get them at whole foods, amazon.com, or at a store that sells charcoal grills.
04-28-2011 09:17 AM
Cons_Table Where do you guys get your wood chips? A lot of places I look at just sell hickory or mesquite chips?
04-28-2011 08:11 AM
harwa004
Quote:
Originally Posted by jgano23 View Post
is it a bad thing when you read this thread title and your mind immediately thinks carburetors instead of grills?
You SO ROCK, Jess!

Quote:
Originally Posted by Pmedg View Post
I would recomend getting a Chimney to start your coals, it doesnt have to be this brand, this is just to give you an idea.

Outset Charcoal Chimney Starter, Stainless Steel
Cheap, homemade chimney can be made from an empty tobacco can...my dad did that when I was young. I don't have a pic of what he did, but used a can like below, but a coffee can could be used, as well.



Found an instructable on it for concepts:

http://www.instructables.com/id/How-...rcoal-Chimney/
04-28-2011 08:09 AM
Pmedg
Quote:
Originally Posted by Gate53 View Post
Any fruit tree chips will give the meat a good taste (my favorite is Persimmon) apple, cherry, I never tried citrus. Just take the chips and let them soak for a few hours and part way through just sprinkle the chips on the coals and let them smoke into the meat.

I'll have to try that, i usually use hickory. i bet the citrus would be really good with a pork tenderloin
04-28-2011 07:55 AM
Gate53 Any fruit tree chips will give the meat a good taste (my favorite is Persimmon) apple, cherry, I never tried citrus. Just take the chips and let them soak for a few hours and part way through just sprinkle the chips on the coals and let them smoke into the meat.
04-28-2011 07:51 AM
jgano23 is it a bad thing when you read this thread title and your mind immediately thinks carburetors instead of grills?
04-28-2011 07:49 AM
Pmedg Here are a few pictures of some of my summer set up, and some of my favorite things to grill.

First is the Small, Medium, & Large Charcoal grills at the summerhouse. I hate wasting a ton of charcoal to get the big grill going if I’m cooking for 1 or two.

Second is Grilled Lobsters. While they are still alive I cut them down the middle but not all the way through the shell. Then I pour in butter that was melted with some lemon juice in it and they taste delicious.

Third is our Thanksgiving turkey. I use indirect heat to cook it to give it a smoked flavor. I use a tin foil tray that I fill with water and put the coals around it with smoking chips that i soaked overnight to add to the flavor. It takes a lot less time that cooking it in an oven, and it is a lot more moist. My mother and father used to have a turkey competition where she would bake hers and he would smoke his. After a few years we decided no to bother baking one and instead just smoke one big one.

Last is some Steaks, Asparagus, Portabella Mushrooms, and Beets that I made for lunch a few weeks ago.
04-28-2011 07:37 AM
Pmedg I am a big fan of grilled vegitables as well. nothing is better than some grilled asparagus, onions, beets (littel olive oil salt and pepper and throw on the grill) to go with your steaks.
04-27-2011 11:39 PM
Cons_Table Check out what I found in the cupboard. I forgot my grandparents found this for me at a garage sale a long time ago. It explains all of basic stuff of grilling on a charcoal grill or a gas grill along with providing a bunch of recipes.
04-27-2011 07:14 PM
chucky cheese Love to grill. Back in the 70's we use to go to the K and B drugstore and buy a hibachi grill. A single was 7.00 and a double was 9.00 dollars. Go out to lakefront and Q all day. The hibachi was so cheap we use to leave it there if we drank too much and it was still hot. A weber grill is great as is the info on this thread.
04-27-2011 05:16 PM
Cons_Table Great info! I am excited to try it out...good thing the weekend is almost here
04-27-2011 05:15 PM
EdJonesJeeper
Quote:
Originally Posted by Pmedg View Post
I would recomend getting a Chimney to start your coals, it doesnt have to be this brand, this is just to give you an idea.

Outset Charcoal Chimney Starter, Stainless Steel

Also I prefer using Hardwood Charcoal as I feel it burns better and is more natural than the brickets

Cowboy Charcoal 13020 20lb#

I make grilled pizza on the grill whenever i get the chance, everyone loves it and it only takes a few seconds.

buy a bag of dough and stretch it out on a cookie sheet with some olive oil, cook one side then flip add sauce and whatever else you want to top your pizza (i.e. parm cheese, scallions, mozzarella, slices of steames potatoes, peperoni, etc, etc)
The charcoal chimney is a must but don't buy a crappy one they rust after about 2 seasons.

This one is the best I've found and its stainless and the side air vents start it faster.

Weber Grills and Accessories


Absolutly righton about the hardwood. At your local ace you can usually get a hugh bag 20lbs for about $15
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