Thread: Rig (Lemon fish)

My weber family Q BBQ has turned me into a master steak cook

It gets Farkin hot and I cook steak with lid down. Took a bit to get times right but everyone I have cooked steak for has made polite comments about my abilities whether it is beef or game you can't muck it up once you have your times right.


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Originally Posted by R93

My weber family Q BBQ has turned me into a master steak cook

It gets Farkin hot and I cook steak with lid down. Took a bit to get times right but everyone I have cooked steak for has made polite comments about my abilities whether it is beef or game you can't muck it up once you have your times right.


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Wow - you guys are surprising me - thought be sreams of "no lid on"
Webber same - lid down - but for more guarantee of tenderness the sreaming - smoking hot frypan on the Gas at full revs is more reliable
Ours is the baby webber but - still great and gives that littel extra flavour as you all know already :-)

Originally Posted by Sarvo

Wow - you guys are surprising me - thought be sreams of "no lid on"
Webber same - lid down - but for more guarantee of tenderness the sreaming - smoking hot frypan on the Gas at full revs is more reliable
Ours is the baby webber but - still great and gives that littel extra flavour as you all know already :-)

Used my baby Q last night . absolutely smoking hot , thick cut steak seared both sides lid down 2 mins max . Then into hot oven 200 for 6 mins .

Originally Posted by R93

My weber family Q BBQ has turned me into a master steak cook

It gets Farkin hot and I cook steak with lid down. Took a bit to get times right but everyone I have cooked steak for has made polite comments about my abilities whether it is beef or game you can't muck it up once you have your times right.


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steak should not be cooked, just sealed. for every inch of thickness it needs 10 seconds a side. thats it !! i want to hear it go moo when i put the knife in

Originally Posted by gonetropo

steak should not be cooked, just sealed. for every inch of thickness it needs 10 seconds a side. thats it !! i want to hear it go moo when i put the knife in

Spot on. If I ever order steak at a restaurant I always get funny looks when I say very rare. I want to have to shoot it again when it arrives

The last steak I had while out was in Masterdon. They mucked up the cooking a bit but it was easily the best steak I remember having paid for anywhere.

Right up there with what we get off the farm.


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