"Dave Bugg" wrote in message
news
P7xj.3371$my3.2262@trndny06...
DJ wrote:
G'day folks,
Firstly, yes I'm a newby here and am hoping for some friendly advice
in here from the experts.
Welcome/
Over here in Australia, the original weber charcoal grill has been a
legend since the early 70's but I kinda got into them about 10 years
ago on and off because we Aussies are generally an impatient lot when
it comes to cooking on the bbq
You don't cook on a bbq, bbq is what you eat. You can cook on a grill, or
in a pit, or smoker, over a campfire, etc.... but bbq isn't a piece of
equipment
Ahh Dave, In Australia we actually do call the equipment 'bbqs', there are
charcoal bbqs, gas bbqs then you have the smokers, hibachis and so
on.....that's how that silly Paul Hogan tourist add used to say "and we'll
put another shrimp on the barbie for ya" we call shrimp= prawns in
Oz.Barbie is Oz for BBQ
As for the food, well we just call it bbq lamb,bbq pork, bbq ribs only
because of the equipment we cook it on. Even Barbecues Galore calls them
BBQs he
http://www.bbqgalore.com.au/products/search.aspx
(usually a gas grill and / or a
hotplate) and usually if it's not done within 55 seconds (usually
timed x 2 beers), it'll interupt valuable drinking, farting &
bullshitting time, however in that same time the snags (sausages)
gotta be burnt to a cinder LOL. Just kidding!! All meat must be cremated
to avoid unneccesary Moo-ing before the big
bite !!
ok enough of the BS hehehe
I do however have a question in regards to Indirect cooking methods
on the Weber charcoal grill. I have the 22 inch standard kettle but
am upgrading soon to the performer.
It's a good grill, but performance wise it's not much different from your
kettle.
Yeah I know that it's basically the same but it has this great little
prep/serving table built in to it and that is gold to me......mmm food has a
tendency to fall off the plate if I'm just holding it and available tables
are taken up by other stuff.
In the weber books it is always demonstrated that their version of
indirect heat is to have the charcoal over to both sides and having
the meat over a drip-pan which is placed between the coals in the
middle where as, many of the BBQ Videos and demos I've seen from the
USA have all their coals on one side and have their meat on the other
side. I would guess that the single side method would have the meat
cooking much slower and longer than the 2 side method. Would this be
right?
Not necessarily; but generally the more fuel you have the higher the
potential heat level.
Would it still be even cooking if the meat is on the opposite side to
the coals?
It can be.
And if there any advantages or disadvantages either way? 2 side or
single side..which is best?
I like two sided for pieces that can easily fit between the two piles of
charcoal.
If you ever decide you want to get into bbq check out this faq:
http://www.eaglequest.com/~bbq/faq2/toc.html
--
Dave
www.davebbq.com