Weber BBQ's

[T1 Terry]

Because I don't use those little face things I therefore don't know what you say is jest Craig.
Just say what you mean at least I will know what your saying even more so then those that have to use some sort of caricature to do so.
Did you also say some thing about people not able to spell well I'm one of them but I do have a auto spell check.
But I do understand the written word (most times) just not caricatures.
How about we get back to the webber that cant cook a steak properly.
And no one out here had steak yesterday temp went to 51 deg's
Bernie.

51 deg, where was that Bernie, the steaks would near cook themselves at that temp.

Now, how to cook a good steak. take the steak out of the freezer 1/2hr or so before you are primed enough to cook it. When the meat is soft on the outside but till frozen in the centre. Get the pan just off smoking, butter cooks steak the best. T bone, in the pan, eye fillet to the outside as it doesn't need as much cooking. when the first sign of blood appears, turn it over for rare, when the blood is flowing for medium and till the blood stops for ruined. When the blood is appears for rare, get it on the plate, when the blood is flowing for medium and when it's like boot leather for those that like ruined steak. never flip it over and over, it will make it tough.
Very hard to cook proper blue steak, the pan must be smoking, the first sign of moisture turn it over and again, the first sign of moisture get it on the plate and just hope it's hot in the middle

Now, seriously, with a cooker that requires the lid to be shut to get it hot and retain the heat, how can you cook a steak any other way than by either guess work or over cooked.

[BernieQ2]

"and till the blood stops for ruined"
Now that's a classic Terry.
Love your work.
Bernie.

[Dot]

I don't give a hoot how it's cooked as long as I can eat it without having to file these old fangs, anyway Wilbor is going to cook one for me.

[RussellB[SA]]

I don't give a hoot how it's cooked as long as I can eat it without having to file these old fangs, anyway Wilbor is going to cook one for me.

You will Neva suck the blood with filed teeth.

As I said the blood method is what I used taught to me by a short order cook.

Never fails, even on frozen meat as Terry described.




Sent from my iPad using Tapatalk HD

[Wilbor]

Webbers really are best with thick cut steaks. The guy from BBQ's galore who gave me a pre-sale demo said "if you want to eat thin cut steaks buy an ordinary BBQ, if you like the best cooked thick cut steak buy a Webber" and he was right. It takes very little practice to get the timing right, but once mastered they produce better meat than anything else I have used, and I have used lots The nicest snags and perfect roasts.

I guess some people just can't get their minds around new ideas/technology, I have read somewhere similar ignorance about batteries (That's a funny for those icon oblivious)

[T1 Terry]

Ah yes, when the steak is so thick it could be mistaken for a roast, the Weber will work great on a time basis, can't argue there. But if you spent that much buying a Weber, how can you afford to buy thick steaks

[Dot]

Roo road kill you silly boy

[Keith Morris]

Roo road kill you silly boy

"tanks" here ---Any steak is good if followed by a Chocolate Icecream, especially when its above 40 c
Keith.

[Dot]

Roo road kill you silly boy

"tanks" here ---Any steak is good if followed by a Chocolate Icecream, especially when its above 40 c
Keith.

Better still replace the steak with ice cream, that never fails to satisfy