BBQs

[integrale_evo]

I'm really thinking of engineering a leaf blower attachment to mine to turbo charge the starter process.

A hot air gun like wot you might strip paint with, with a bit of stainless steel flex pipe would be a better bet.

[McSwede]

I'm really thinking of engineering a leaf blower attachment to mine to turbo charge the starter process.

A hot air gun like wot you might strip paint with, with a bit of stainless steel flex pipe would be a better bet.

I bought an electric firelighter (similar idea) and it was ace for lighting the log burner. Not given it a whirl with the BBQ yet.

[Simon]

A bit of Google'ing has let me to this

[Simon]

With the fan:

[Simon]

[Simon]

LOL

[unzippy]

What's the rush chaps? You are wishing away valuable beer drinking time..

[unzippy]

Looks nice, but you appear to be quoting temperatures in farenheit?

All the recipes I started out from were American so F stuck with me for that particular aspect of cooking. I couldn't be arsed to convert.

[JonMad]

I'm really thinking of engineering a leaf blower attachment to mine to turbo charge the starter process.

A hot air gun like wot you might strip paint with, with a bit of stainless steel flex pipe would be a better bet.

Hmm, I've got hold of a heat gun at the moment. And a Dremel. And I have two chimneys so could bastardise one of them...

[Richard]

How are people cleaning their grates? I know Weber make a cleaning kit but is it any good? Took ages yesterday with the scourer in the kitchen.

I use the Weber grate cleaning spray occasionally - it’s pretty good. Spray it on, leave for a minute or two, then attack it with a wire brush.

I usually find cleaning the grate easiest with just a wire brush immediately after and immediately before cooking. Takes 30 seconds, and does a reasonable job.

I also bought their enamel cleaning spray, which I hoped would help clean the inside, as it gets a bit greasy and sticky. It’s really quite rubbish and I wouldn’t recommend. Weber make sponges too for cleaning your BBQ which are also a bit rubbish.

GOOD
Grate spray - https://amzn.to/2Adhip4
Wire brush - https://amzn.to/2WOwZuI

BAD
Enamel spray - https://amzn.to/3dGESZJ
Sponges - https://amzn.to/3dAHUPm

[mik]

For some reason “grate spray” makes me think of Globe Wax.

Simpsons. Bart is in detention (I think) with Ms Crabapple and is cleaning a classroom globe - with Globe Wax.

It was (very) funny at the time.

[Carlos]

The inside of the bowl and lid is a bastard to clean as the crud gets baked on. You'll need a razor blade scraper and lots of replacement blades, perhaps 6+ to get it sparkling. I've only done it once in 7 years and can't see me doing it again.

[dinny_g]

I ordered more coal today (I gave one of my bags to a chef mate who had run out) and some Hickory Chips

On Thursday, weather permitting, I’m going to test out the Meater in a beef joint. I’ve kept some sirloin fat strips back which I’m going to stick in the top under the butchers string for extra moisture...

I’ll take pics so you can laugh at my failure

[JonMad]

Screenshot 2020-05-13 at 09.29.06.png (69.41 KiB) Viewed 2057 times

(Thanks [mention]Swervin_Mervin[/mention])

Arriving tonight: 15% beef mince.

[Jobbo]

What are you using that steak weight for, Jon? Making burgers? I'd be interested to know how they turn out.

Had some fresh Sainsbury's steak burgers in the fridge but they're the usual overly thick style so I squashed them down with a potato masher, indenting the middle to make sure they don't inflate. Seasoned with a good bit of salt and pepper before cooking they taste great, much nicer than when cooked in their stupidly thick form - and they fill the buns better. Many burger places cook thinner patties, so that's what I will be making.

[ZedLeg]

Yeah when I made burgers I’d make my mix and form it into roughly 6 ounce portions then just press them quite thin with my hands before cooking.

They cook faster and more surface area means more delicious maillard reaction.

[JonMad]

What are you using that steak weight for, Jon? Making burgers? I'd be interested to know how they turn out.

Had some fresh Sainsbury's steak burgers in the fridge but they're the usual overly thick style so I squashed them down with a potato masher, indenting the middle to make sure they don't inflate. Seasoned with a good bit of salt and pepper before cooking they taste great, much nicer than when cooked in their stupidly thick form - and they fill the buns better. Many burger places cook thinner patties, so that's what I will be making.

Yep, as per the burger-focused discussion earlier
viewtopic.php?f=3&t=10391&start=20

[Rich B]

They cook faster and more surface area means more delicious maillard reaction.

duck burgers?

[ZedLeg]

[Swervin_Mervin]

Yeah when I made burgers I’d make my mix and form it into roughly 6 ounce portions then just press them quite thin with my hands before cooking.

They cook faster and more surface area means more delicious maillard reaction.

I've recently started doing 4oz patties and doubling up - but as you say get them very, very thin first as they'll thicken back up a little when cooking anyway.