Cooking and or baking.

[Winnie]

The warranty instructions said absolutely not to add potentially flammable chips or the like...I read afterwards....still alive thankfully


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Bad Markie! The thought was good anyway.
For dinner tonight we are having roast lamb with pumpkin and in the tray is tomato, bacon and onion.


P. S. your BBQ is a lot shinier than mine MB!


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[MB]

Looks friggin delicious old mate!
Mrs MB once met Wesley Snipes...I deliberately chose today a black one to try and hide the BabyQ Aussie Hills little model :-(


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[MB]

Unbelievably turned out slightly sceptical Weber-OK in the end folks!
Littlens stole most and gnawed on their bone racks as usually feral expected!
Mrs MB cottoned on for Turkish Weber bread toasting contribution idea

The Jelly Belly bits were almost/near smooth as fatty good butter bits





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[Plasnart]

Alrighty, problem solved for next time!
NEW & Improved ‘Weber Unicorn Series’ ;-)




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Haha brand spanker top of the range barby, most would use properly, clean thoroughly, cover and protect.

MB: "Right, lets jam some chips in here and smoke it up. Darl, can you pass that drill over, gonna drill the lid out and chuck that valve in."

Love your style mate!

[MB]

Thanks for your support Plassy mate, appreciated good man!
The Big Wigs @Weber have just PM’d me and now on a zip-it contract ;-)


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[MB]

Dragged the big ol ‘Coolabah-Hark’ out of retirement for some heaps cheaper than pork slower cooking snacks.

‘Mini Aussie Lamb Ribs.....Texan cross Tennessee You Tube Style’



Yanky mustard light smear to help the Texan spices rub press to stick apparently, did seem to work.



10 minute 150C vents closed crisp smoking with water bath below almost steaming for slow cook next.



95C for an hour and a bit got them to 50C internal temps before Tennessee sticky sauce added and back in again.




Out again at 65C and double foil wrapped to rest back inside again with Hark off to relax.




Quite possibly the best method I’ve found yet to completely stuff a good bit of Aussie Lamb :-)












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[Winnie]

Looks good Mark! We're going eggplant lasagne tonight



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[MB]

That’s the go mate, do love the old Eggplant Lasagna. Imagining it would be heaps better with the Weber chargrill Eggplant first like you’ve above done


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[MB]

Way too much sticky sauce crud by double but amazingly came out quite tender for Lamb Rib little morsels



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[MB]

Thought best to add here, although only some half the meat of pork ribs, only cost $3.50-75 per rack local IGA. Great kid size at a bargain price


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