Thread: Kettle grill BBQ's

Yeah mate, I live and die by my weber! I don't have a gas bbq anymore!

Don't kid yourself, briquettes are far more expensive than gas!

Which one did you get? I use a 58cm (I think!) weber, get yourself a meat thermometer, it will be your best friend!

Briquettes work best, I like the charka ones the warehouse had and the South African shops have them (Also cheaper from there), they are more consistent than the ones from the supermarket.

To start use the seperator on the briquette grid as you don't want direct heat on the meat, put a foil roasting tray between, if you don't have the seperators just put them on the side of the tray. The tray will catch the juice to make gravy with later or you can chop up veggies (potatos, pumpkin, carrots, onions etc) and chuck them in the tray. You can still use the juice to make gravy!

Get the coals going well, put the top grid in and put your meat in the centre of it and place the thermometer in the thickest part, trick is to position so you can see it through the vent hole so you don't lose heat checking it. Baste the meat with some oil, I use olive but any is fine and whatever herbs and spices you want, I put whole stalks of rosemary on lamb.

Close it up and check occasionally until it reaches temp, make some grave and get stuck in!

For a bbq remove the separators and fill the bottom with coals, you will be surprised how many you can cook for, get some long tongs though!