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Scored a bargain on some Beaut Blue Swimmers!
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7 minutes light salt water hard boiled then straight into iced water before topping our Spaghetti Marinara for two, sweet little rippers!!
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Picked up a little Weber BabyQ thingo for those upcoming summer fire ban days out there.
First test run underway at home, just squeezes 2.5kg of quite meaty beef ribs on its trivot.
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Any tips/advice on these things @Winnie mate, I’m struggling to keep it under 150C let alone the hoped well below 100C slow cook.
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You will struggle with that mate its not rally what they are designed for. We use ours at least 5 nights a week all year round, oven in the house does not get used. Love the weber q!Quote:
Originally Posted by MB
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Cheers mate, I’ve wedged the lid open some 3” and dropped about 10C. They are pretty cool little things, will keep playing around with it but as you’ve kindly mentioned, best as a normal oven or grill for sure can imagine. Noticed they had a rotisserie extra thingo for sale might look into down the track too [emoji106][emoji106]
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As Winnie mentioned @MB , they're not very good at slow cooking. Closed temperature chamber effect gets too hot with the size of the burners underneath. Iove ours and we barely ever cook any meat in the kitchen now. The Weber is the go. Timing is everything. Warm it up shut the lid, walk away.
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Cheers Hodgey mate, I’ve taken battle stations, meat internals hit 60C, shut her off now and triple foil resting inside it for another hour or two tucker time.
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Going to get the Milwaukee drill and sort this puppy out later with some valves [emoji23][emoji106][emoji106]
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Did the wood chips get smoking? Good idea that one!
Good for baking too, done a few desserts in it before and scones as well.
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Alrighty, problem solved for next time!
NEW & Improved ‘Weber Unicorn Series’ ;-)
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Y
U
M
[emoji1786]
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The warranty instructions said absolutely not to add potentially flammable chips or the like...I read afterwards....still alive thankfully [emoji23][emoji106]Quote:
Originally Posted by Winnie
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