Have always had a thing about marinated drum sticks and chicken wings.  For what they are they are usually priced right and when on special are even better.

For the marinade i used soy sauce, olive oil, honey, crushed ginger and crushed garlic.  Marinade for an hour and a half.  Cook for an hour and serve with a salad.

Can't beat that.

---

I love my Weber Q - I use it at least 5 times a week  [smiley=cheers2.gif]

Will this open

http://news.yahoo.com/15-best-wings-recipes-spicy-143800673.html

Smokeydk wrote on Feb 8^th, 2016 at 7:23am:

Will this open http://news.yahoo.com/15-best-wings-recipes-spicy-143800673.html

Yes it does.  There are heaps of recipes around for wings and drum sticks.

Maybe replace the salad for a beer Derek and I reackon you've got the perfect meal

They look delicious.

Jeff

Is this a camp oven forum or what !!!!!!!!!!!?  ;D ;D ;D

Try skinning your legs next time for a slimmer looking you  :D :D

Rufzgutz wrote on Feb 8^th, 2016 at 5:23pm:

Is this a camp oven forum or what !!!!!!!!!!!?

Funny you should say that as I am using camp ovens less and less these days.  The Weber sits on the back patio permanently and it is so easy to walk out there and turn a knob and push the ignition.  Not only that it cooks everything and is easy to clean.

I am looking forward to playing with the Camp Maid when it turns up shortly.

http://www.campmaid.com.au/

http://www.campmaid.com.au/wp-content/themes/campmaid/img/section-intro-bg.jpg

http://www.campmaid.com.au/wp-content/uploads/2015/12/4-piece.jpg

We hear ya Derek.

Something that us remaining young'ns will probably succumb to as we age.

Something you can't do in your precious Q is make pea & ham soup  :P

Just cooked a batch out the back for my pie floaters tomorrow  :)

Rufzgutz wrote on Feb 8^th, 2016 at 10:15pm:

Something you can't do in your precious Q is make pea & ham soup

Is that a challenge??????

Yea, I'd like to see that  :P

I know that I could do it with my jumbuck, but seriously doubt your Q's versatility  :)

Have lately been scouring op shops for the old style casserole dish as in the pic below.  When I find one will cook up a soup in the Weber Q for you.

Pea & ham is one of my favourite soups

---

Don't worry about the pooncey looking pyrox dish.

Whack a small camp oven in there

Here's a very quick and easy recipe that I use.

---

Dinner was roast lamb. Slow cooked for three hours.

---

Looks great Derek  [smiley=chef.gif]

Nice looking piece of "Jumbuck" you are cooking Derek. ;D
What did you season it with?

shackles wrote on Feb 13^th, 2016 at 9:40pm:

What did you season it with?

Light coat of olive oil and a sprinkle of salt flakes, cracked black pepper and rosemary leaves.

Looks tasty. Did you baste it during the cook?

With your foil trays, I have been giving them a squirt with the hose to get another couple of uses from them.

Am I tight, or what?  :)

Rufzgutz wrote on Feb 15^th, 2016 at 9:18am:

Did you baste it during the cook

Nope


Rufzgutz wrote on Feb 15^th, 2016 at 9:18am:

With your foil trays, I have been giving them a squirt with the hose to get another couple of uses from them. Am I tight, or what?

Yep

;D ;D ;D ;D ;D ;D ;D ;D

Thank you for your detailed and thought out answers  :P :P

What's the bet fellow travellers will now see foil trays hanging on the Bullock washing  line  ;D ;D

Rufzgutz wrote on Feb 15^th, 2016 at 10:19pm:

What's the bet fellow travellers will now see foil trays hanging on the Bullock washing  line

Don't be silly Rufz. Derek uses dishwasher in the caravan.

shackles wrote on Feb 15^th, 2016 at 10:27pm:

Don't be silly Rufz. Derek uses dishwasher in the caravan.

You're all just jealous :D :D :D :D

HasselBack Chicken

Followed the recipe from here - http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1455526218

Two chicken breast
50 grams spinach
50 grams feta cheese
Grated cheddar
Paprika

Wilt the spinach in a pan and add the crumbled feta.  Keep pan on the heat until feta and spinach combine.  Allow to cool.

Cut slits in the chicken breast and fill with the feta and spinach.  Sprinkle with grated cheddar and the sprinkle with paprika.

Cooked it for 40 minutes in the Weber Q in Grandmas old pie dish.

This dish is absolutely delicious.  Maggie's comment was, "You have excelled tonight".  It was served with a salad and potato salad.

In the last photo you can see how the feta and spinach is cooked into the chicken.

---

Now that does look  [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

I like every element, the simplicity and the finished plate so will be having a go at this

........in my jumbuck  :P :)

Ps. You won't need to squirt that tray  :D

Rufzgutz wrote on Feb 17^th, 2016 at 12:01pm:

Ps. You won't need to squirt that tray  Cheesy

My last one so need to go shopping  [smiley=chef.gif]

Would be hard to beat the taste of it but I reckon diced bacon on top instead of paprika would be quite good as well.

Apologies in advance for the lack of camp oven cooking but must admit everything I have done in the Weber could be done in a camp oven.

Today I managed to get my little pyrex casserole dish I have been looking for.  I think it is the 1.6 litres.  Good size for two people and fits inside both Webers. 

Tonight was Shepherds Pie.

I knew when I piled the potato on top that it was going to be too much and the grated cheese ran over a little.  The Weber browned the top to perfection. 

Next is to try a casserole, possibly beef cheeks.  I think I need more gas. :D

---

Don't forget, you owe me a pea & ham soup  :)

And you might as well chuck a pie in it  ;D

Ps. Hope you are using lite cheese's  :P

Rufzgutz wrote on Feb 18^th, 2016 at 11:02pm:

Hope you are using lite cheese's  Tongue

Grew up on a dairy farm and never yet met a cow that produces light milk.  ::)

Looks tasty!

Jeff

I'm off to get a breakfast plate for my baby q today hopefully that's all I get ... They are a bit like a candy store webber shops

Derek what is the thing under your trivet sitting on top of the grill plate ??

Rolly66 wrote on Feb 21^st, 2016 at 10:10am:

Derek what is the thing under your trivet sitting on top of the grill plate ??

That is the Weber disposable convection tray. Designed to spread the heat evenly when baking.

Road tested the new webber breakfast plate tonight 
Not bad at all for a baby q just an extra 10 min heat up

---

Buy the convection tray Rolly. You will add another dimension to your cooking style.

Don't be like Richie Rich Bullock and throw them away. Give them a clean and reuse them sometimes  ;)

Superb, Chef Derek  [smiley=chef.gif]

Too hot to bake outside, so in the oven for a taste test.

Will do again for a family bbq this weekend.

---

I will check them out next time I'm in there ruffz .
But I get scared in the webber shop go in for something simple
Next minute I'm bringing home half the shop as I was getting dragged out last time I did notice the rotisserie for the baby q but really how far do you go ..... I've got enough stuff 

Rolly66 wrote on Feb 22^nd, 2016 at 9:28pm:

I've got enough stuff

You feeling a bit off crook Rolly??

No shackles saving my money for some camp ovens  :)

The drum sticks are in the Weber.  They have been skinned and are not marinated.  Just a spray of soya oil and a sprinkle of smoked paprika.

Here's hoping they are edible

Steamed veggies and no gravy  :-?

Must admit they didn't turn out too bad at all and some left over for lunch tomorrow.

---

They look great. Nice, easy seasoning too.

I will preface this by saying I do not really like pizza.  I don't like the traditional flavour of tomato paste and barbecue sauce but I saw a recipe recently that used sweet chilli sauce as a base and it got me thinking so here it is.

Sweet Chilli Prawn Pizza

I made the base which consists of a cup of plain greek yoghurt and one cup plus of self raising flour.  Mix it together and keep adding a little flour until you have a tight dough then flip it out on a floured board and knead it a little then press it out to the size of the pizza tray.

On top of the base I spread sweet chilli sauce then topped it with sliced spring onion and capsicum.  In a bowl I put the prawns, two teaspoons crushed garlic and a dollop of olive oil, gave it a good stir so the prawns were coated in garlic then placed the prawns on top.  Over this I then sprinkled with a coating of three mix pizza cheese. 

In the Weber Q for 20 minutes and yummo.

---

I'm not really a pizza fan either Derek, but that does look and sound extremely tasty. I'm quite partial to a bit of seafood and all of the other ingredients combined.
Stubby.

First dish in the new large Weber pan.

The recipe is inspired by something the gorgeous Nigella Lawson put up on her website.

It is a meat based pizza.

Base:
500 gms mince
3 tablespoons rolled oats
3 tablespoons fresh grated parmesan
2 eggs
salt & pepper

Top:
1 can whole Italian tomatoes
3 teaspoons crushed garlic
2 tablespoons olive oil
1 teaspoon dried Oregano
Salt & Pepper
Pepperoni
Grated three cheese pizza cheese

Mix all the base ingredients together and press into the pan.

Drain the tomatoes (drink the juice as it is good for you) Chop tomatoes then add oil, garlic, oregano, salt & pepper and mix well then spread over the meat base.

Place slices of pepperoni over the tomato then top with the chess.

Cook in Weber at 200 degrees for 35 minutes.

Supposed to be a pizza but I served it with mashed potato and it was absolutely delicious. Enough left over for two more meals.

Could easily be done in a 12 inch camp oven.

---

I can almost taste that..
That's a keeper recipe

Aart

I find we are using the Weber way more than camp ovens..
Staying mostly in caravan parks on the shorter trips and no open fires allowed.
Looking forward to the COG, as I need a few days of solid CO cooking.

Aart

TBF wrote on Mar 12^th, 2016 at 5:29pm:

I find we are using the Weber way more than camp ovens.. Staying mostly in caravan parks on the shorter trips and no open fires allowed. Looking forward to the COG, as I need a few days of solid CO cooking. Aart

If you ask I have found most parks will let you use Heat Beads.  Here is an article I wrote for Heat Beads - http://www.heatbeads.com.au/bbq-culture/camp-oven-cooking-without-a-camp-fire/

Thanks for the link Derek

Aart

Or you could use the camp oven mate and use gas
that's what I do
you get some looks and there is always one person that will ask what are you doing  :)

That pizza does look good.

Gromet wrote on Mar 12^th, 2016 at 7:34pm:

Or you could use the camp oven mate and use gas that's what I do you get some looks and there is always one person that will ask what are you doing  :)

Might have to resort to this.. Just found a sign at this park specifically forbidding Ozpigs and Heatbeads.  Open fires also of course.

Aart

Your starting to get pretty flash on that webber Derek you may be up for a challenge with rufz on his jumbuck a pea and ham challenge I'm thinking what do you reackon

Rolly66 wrote on Mar 14^th, 2016 at 7:36pm:

Your starting to get pretty flash on that webber Derek you may be up for a challenge with rufz on his jumbuck a pea and ham challenge I'm thinking what do you reackon

Pea and ham is a winter soup so you will have to wait till it gets cold.

I doubt I am the only one likes Scottish Kippers.

Cooked these up in the baby Q the other day.

---

A little four bone pork loin roast for dinner on the BabyQ. Very nice here in the bush.

---

Where's the bush?

Rufzgutz wrote on May 17^th, 2016 at 9:27pm:

Where's the bush?

Look at my post in camping.  We are at the free camp in Broke, NSW.

Derek wrote on May 17^th, 2016 at 9:30pm:

Rufzgutz wrote on May 17th, 2016 at 9:27pm: Where's the bush? Look at my post in camping.  We are at the free camp in Broke, NSW.

Yeah Rufz keep up or stay home ;D ;D

I knew where you was cooking  :P.

Just giving a subtle hint to add some background to enhance what is a rather boring photo  :-*

And don't give the excuse that it was dark.

You started in daylight.

Ps shape up or ship out  :D

Photos of food are never boring but just to make you happy I crawled out of bed this morning in the cold, repositioned the Weber and took this for you.

Now stop being a grumpy bum  ;D ;D  ;D

---

Thanks for the photo, even though it defies all criteria for a well composed photo.

Yours in critique,

Picky Ricky

Derek wrote on May 18^th, 2016 at 8:41am:

Photos of food are never boring but just to make you happy I crawled out of bed this morning in the cold, repositioned the Weber and took this for you. Now stop being a grumpy bum  ;D ;D  ;D

Nice photo of your webber Derek I'm guessing you got up early to cook maggie a nice breakfast in bed being the birthday girl and all  :)

Rolly66 wrote on May 18^th, 2016 at 8:52pm:

I'm guessing you got up early to cook maggie a nice breakfast in bed

Nope, but I made her a healthy smoothie   ;D ;D ;D ;D

Lamb leg with roasted parsnip, potato, pumpkin and carrot in the Weber Q last night.  Served with some peas, gravy and mint jelly as part of our anniversary dinner.

---

mmm, roast lamb with all the trimmings Plus mint jelly  [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif] all served in a romantic setting  :-*

No wonder Maggie grabbed ya  ;D ;D ;D

Very nice meal Derek.

Jeff

PORK, APPLE & MUSHROOM BURGERS

If you love pork and apple as well as mushrooms as much as I do then here is a great dinner that can be cooked up on the Weber Q while out and about.  The recipe concept for the pork patties was originally taken from the Aldi Website.  http://aldi.com.au

Anyway, I was walking through Woolies today and saw these beautiful big brown portobello mushrooms.  I stopped and looked and thought, I can't walk away but what can I cook with them.  Ideas started running through my head and I came up with the idea of hamburgers using mushrooms instead of bread rolls because they did looked like big hamburger rolls.

Not sure if I have seen it done before but possible.

The original recipe calls for Aldi pork mince however I find it too fatty so bought some pork leg steaks and minced them myself.  I also use Pink Lady Apples as I find the flavour very nice.  Here it is.

Ingredients
400 grams pork mince
Couple of spring onions chopped fine
Salt & Pepper
1/2 teaspoon dried sage leaf
Crispy Pink Lady grated apple
4 large mushrooms
Salad items

Method
Combine the pork, apple, onions, sage and salt and pepper then form into four large patties and cook on barbecue
Remove the stems from the mushrooms and grill until soft.
Make up the burgers with a mushroom on the bottom then a pork pattie then layer on the salad.  I used baby cos lettuce, tomato and beetroot but you can do whatever you want including sauce.  Pop another mushy on top and you have a great burger.  Now you will need to eat it with a knife and fork.

Now I have two pork and apply meat patties left over for lunch tomorrow.

Next time I might look at poaching the mushrooms in apple juice or even apple cider.   :D

---

Now that is a mouth full; nice!

Jeff

Nice combination.
Love mushrooms

Aart

Also love big mushrooms like that. Not convinced they make a good bun replacement  :-/

Especially after knobs of melted butter on them  [smiley=drool5.gif]

Do like all of the ingredients though  [smiley=thumbsup.gif]

Brunch a little different.

I have seen these taco shell bowls on TV adverts and often thought there will be lots of uses for them so bought some.

Lined with two slices of short cut bacon, two eggs inside and a sprinkle of grated cheddar.

http://www.aussiecampovenforum.com/Photo/TacoShell/taco1.JPG

Into the Weber and cook until done.

http://www.aussiecampovenforum.com/Photo/TacoShell/taco2.JPG

Brunch is cooked

http://www.aussiecampovenforum.com/Photo/TacoShell/taco3.JPG

They are actually not far off the size of a meat pie so good for a meal.

http://www.aussiecampovenforum.com/Photo/TacoShell/taco4.JPG

Next time I might beat the eggs with some cream, use prosciutto instead of bacon and a sprinkle of panko crumbs over the cheese.

Then again the ideas are endless. Could fill with savoury mince and top with mashed potato. 

They make a mini one as well that will take one egg.  Think I may have Christmas breakfast solved  :D :D :D :D

Of course like everything I cook in the Weber, would go just as well in a camp oven. 

Storm brewing here or I would have fired up the Heat Beads for these in the camp oven.

How easy is that!!
Not much washing up either.

Aart

Been a while since I last bought a whole chook considering Woolies sell a cooked one for about seven bucks.

Today however felt like a roast dinner so bough one and butterflied it.  Cooked with pumpkin and purple skin sweet potato.  Later served up with carrots and broccoli.

Yummmmmm!

---

Granddaughter stopping a few days during school holidays so mini quiche in the Weber for breakfast.

Click on photo for full size
http://freecampsaustralia.com/Album/albums/userpics/10001/thumb_IMG_0162.JPG

Nice piece of baked corned beef tonight for dinner.

I smothered the top with black pepper and dill.  Very nice flavour

Click on the photos for full size
http://freecampsaustralia.com/Album/albums/userpics/10001/thumb_IMG_0098.JPG

http://freecampsaustralia.com/Album/albums/userpics/10001/thumb_IMG_0099.JPG

http://freecampsaustralia.com/Album/albums/userpics/10001/thumb_IMG_0100.JPG

Sausages, Eggs, Tomatoes & Bacon doesn't have to be breakfast.  This was today's lunch or could we call it brunch.

Cooked using the Weber Q Half Plate

---

We normally have that for Sunday brunch  [smiley=chef.gif] but with a serve of buttered mushrooms.

I think you have room for improvement with your eggs  :P

Ps much better looking at your full pic than your piddly thumbnails.

Actually, you cannot blame the cook for the eggs.

Fresh eggs stay together very well.  Those had been sitting in the fridge for a couple of weeks and the whites had gone runny and spread out too much :P

I am seeing more and more, good dishes being ruined by the addition of huge amounts of sauces, herbs and spices.  Well in accordance with my taste buds anyway.

The simplicity of crispy skin salmon cooked on a hot plate with just a knob of butter to prevent sticking to me is heaven

---

I see more and more dishes being ruined by the use of a flat plate  :P

But, your salmon still does look pretty good to me  [smiley=chef.gif]

I always use this method. I keep the crispy skin for Cindy.

https://youtu.be/A_UftY9ssXM

I think that is about the third time I have used it and the second time was last week doing bacon and eggs.  I have real difficulty frying eggs on the grill.  ;D ;D

By the way, when people talk about crispy skin salmon it is actually the fish scales that crisp up and become crunchy and not the skin.  They never scale salmon.  Neither of us actually eat it but it looks good.  :P

Oh great. Now I gotta tell Cindy that she is eating crispy scales  :D ;D :D

I do like to eat poultry whether it be duck, turkey or chicken. Chicken is very inexpensive and lend itself to a variety of ways to be cooked.

I cooked up a few drumsticks tonight however with an Asian twist.

First off I ran a sharp nice around the leg bone to separate the skin from the knuckle and then sliced into the thickest part of the meat down to the bone.

I then mixed a marinade of some Kecap Manis, which is a sweet soy sauce, minced garlic and sesame seeds.  Brushed it on the drum sticks and allowed them to sit for half an hour.

Cooked in the Q at around 200 degrees for 50 minutes brushing again with the marinade every ten minutes.

Served up with some steamed potato, cauliflower and pumpkin and they were superb with enough left over for tomorrow

http://freecampsaustralia.com/Album/albums/userpics/10001/IMG_0926.JPG

No need to be wealthy to eat rich tucker  [smiley=chef.gif] [smiley=drool5.gif] [smiley=drool5.gif]

ps  knowing your appetite, I doubt that you had any said leftovers  ;D

Hamburgers for lunch and before anyone asks, the top bun is smothered with my neighbours home made beetroot relish.

---

Yes...Yes...it nearly killed me... ;) I bought a weber baby Q 1200 today.........cost was $329.00...........looking at all the accessories I could spend another $250...I got it from Mitre10 and they threw in that stainless steel trivet..valued $32.95.........I went to our local $2 shop and got a stack of assorted alfoil trays including the trays in packs of 4 you put under the trivet....
Do I need to get the folding arms..($59.95)..I'm taking this camping will sit on one those plastic folding tables...so dont need the trolley

I recall someone got things from Aldi.....what else do I need???

:o :o :o

Finally seen the light  :P ;D

You will never look back now when you master it.

Smokeydk wrote on Apr 30^th, 2017 at 7:49pm:

including the trays in packs of 4 you put under the trivet....

What trays are those Dave? Are they Weber brand?  Have you got a pic.

To determine if you need the arms I would use it a few times first to see if you think you might need them.

Try this Derek

http://www.cheapaschips.com/products/homewares/gen.-supa-market/product/4pk-grill-foil-tray/


https://www.google.com.au/search?q=cheapaschips+alfoil+trays&client=firefox-b&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi4ja24vs7TAhXGJ5QKHZxZBJ4Q_AUICygC&biw=1337&bih=664

Smokeydk wrote on May 1^st, 2017 at 8:31pm:

Try this Derek http://www.cheapaschips.com/products/homewares/gen.-supa-market/product/4pk-grill-foil-tray/ https://www.google.com.au/search?q=cheapaschips+alfoil+trays&client=firefox-b&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi4ja24vs7TAhXGJ5QKHZxZBJ4Q_AUICygC&biw=1337&bih=664

Thanks Dave. Will be interesting to see how they go.  I use the Weber Brand ones.

I have been a bit naughty as I found a Weber shop.

Bought a little Weber casserole dish as well as the Weber smoker boxes today.  The Heat Beads hickory chips came from Woolies.

With the casserole dish both of the handles are removeable.

First thing I will try and smoke/cook in the next couple of days is a piece of pickled pork I bought today.

---

Hey Derek.....do you take the gas hose off when transporting???.....I bought a bag to store my babyQ in...its canvas $47 from Halls Canvas here in SA...but the hose feels hard ..I feel it could bend the pipe if caught on something..or just bend the pipe it self  :-/

Nope, just wrap it around.  Photo below.

Mine goes in the Weber duffle type bag. Sits on the back seat of the car

---

My hose is not like yours.....its hard plastic..about 600mm long with a nasty looking regulator on end

Yep, mine has a bayonet that plugs into the van.  Will still wrap around though. I think the less you undo that connection the better.

Dave you can get the braded stanless hoses which are very flexable.

If you buy a new braided hose Dave make sure you get one from Weber as the Weber itself has a US thread. Nearly got caught myself.

I think from memory when I was talking to them they do supply an adapter.

Read several post on the Caravanners forum once where a few people buggered up their thread by trying to screw Aussie hoses (cheap eBay ones) onto a Weber.

The babyq has set its web and keeps on snaring its victims  :o

shackles, smokeydk, who's next? Kingbrown???

Seems that you need an open wallet to accessorise $$$$$$$$$$

Looking forward to seeing some others cooking photos  [smiley=drool5.gif] [smiley=drool5.gif]

Rufzgutz wrote on May 5^th, 2017 at 8:30am:

Seems that you need an open wallet to accessorise $$$$$$$$$$

Yeah, but they are good  ;D

This is my bag

---

Looks near identical to the Weber one Dave. Good buy.

Three ingredients biscuits for morning tea today.

250 gram coconut
Can sweetened condensed milk
Strawberry jam

Just mix the coconut and milk, form into balls and press finger into the middle and pop in a drop of jam.

Took around 40 minutes at 180 degrees

---

teacosy and pink cups   :D

Smokeydk wrote on May 6^th, 2017 at 8:44pm:

teacosy and pink cups   :D

Jealous.  ;D. That is vintage English china  :P

What  no dollop cream!

They are biscuits, not scones  ::)

I use to know them as jam drops Derek is that what are called ??

Rolly66 wrote on May 7^th, 2017 at 10:46pm:

I use to know them as jam drops Derek is that what are called ??

Yep, like a jam drop.

SMOKED PICKLED PORK

Tried out the new Weber smoker boxes today in the Q2200. Soaked some hickory chips in water for an hour before hand.

Pickled pork tasted just like a baked ham although will do a glaze next time.

Served it up with potato and sweet potato mash, brussels sprouts and white sauce infused with mustard and black pepper.

Very nice meal and a good test for the smoker boxes.  Give them a ten out of ten.

---

Derek,
Very nice, I am smoked meat fan.

Have always believed that a good beef curry needs a nice slow cook in a camp oven or cast iron pot in the oven at home so was no surprise that my first dish in the little Weber Casserole Dish was a Vindaloo Beef Curry.

This is a pretty basic recipe and I use some beef stock, tin of whole plum tomatoes that I chop quite course, PATAKS curry paste and shin beef chopped into bite sized chunks and rolled in a little plain flour.

Simmered for two and a half hours at around 150 degrees and came out absolutely delicious.

---

Love a good Vindaloo.
Must have some heat in it though.

If it dont make you sweat it aint HOT eneough :P

Gromet wrote on May 11^th, 2017 at 3:14pm:

If it dont make you sweat it aint HOT eneough :P

Nose and eyes have to run. Then it is good  ;D ;D

Gromet wrote on May 11^th, 2017 at 3:14pm:

If it dont make you sweat it aint HOT eneough :P

Agree.

here is some of our attempt

roast chicken
sausage rolls
taco

---

Looks like you are hooked Dave.

All looks very nice.

Yep.............LOL
The roast chicken turned out well...........but the veggies after 45mins were still raw at 200deg

You'll never look back now Dave  [smiley=cheers2.gif]

Yummo mate.
Dont let the rust build up on the camp ovens though.

Smoked Roasted Salmon

Bought a couple of pieces of salmon today and during the afternoon got this desire to smoke them.

Soaked some hickory chips in for an hour and the salmon took about 40 minutes at 150 degrees.

I sprinkled the salmon with salt, pepper and dill.

It was absolutely delicious.

No photos of cooking as I wasn't intending to photograph it at all but it smelt so nice took these couple.

Served it with mash and peas

---

Looks great Derek   [smiley=cheers2.gif]

Derek wrote on Jun 5^th, 2017 at 7:05pm:

Served it with mash and peas

The only way to go [smiley=thumbsup.gif]
Now I'm going to have to smoke salmon for dinner. [smiley=drool5.gif] [smiley=drool5.gif]

Spanish Chicken and Chorizo

Three of my favourite foods in this one are potatoes, chicken and chorizo sausage. I was going to cook it for the last challenge for sausage but a hectic period got in the way so decided to do it in the Weber tonight for convenience.

The recipe is inspired by the lovely domestic goddess Nigella Lawson.

Cooked it in the large Weber Frying Pan.

Ingredients
Chicken Pieces (I used two marylands and cut them in half)
Spanish Chorizo Sausage (HANS brand)
Chat Potatoes
Red Onion
Grated Zest Of One Orange
Oregano
Cup White Wine

Method
Place cut chicken, halved potatoes and large slices of chorizo in the pan.  Dice onion in chunks and sprinkle over the top. Grate over the zest of the orange then sprinkle with oregano then pour over the wine.

Cook at 200 degrees in the Weber for half an hour then spoon everything over some juices.  Cook for a further half hour or until the chicken is cooked through.

I served it with broccolini.

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Now, that does look good  [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

Well presented and love the look of that pan.

bought a pizza stone and tried mine tonight

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Looks great  [smiley=cheers2.gif]

A pre-Christmas - Christmas Dinner

Well despite the wet cold day I managed a roast and a dessert.

Dinner was a turkey breast roll, baked potatoes and pumpkin served with peas, corn, gravy and lingonberry sauce.

Home made apple pie and custard although I bought the custard :)

Overall a very satisfying meal

---

Wow if that's what you have for pre-Christmas  dinner I can't wait for the main dish

A four bone pork loin roast, spud, pumpkin, carrot and parsnip for dinner tonight.

---

Baked and smoked pickled pork for dinner. Rubbed it with maple syrup and whole grain mustard first.

Served it up with smashed potato, cabbage and a cheese sauce.

Was very yummy.

---

Nice one.
Maple syrup goes well with most things.

Smoked Atlantic Salmon

Fresh Atlantic Salmon is on special at my local Woolies.

Dusted with salt and dill, filled the smoke boxes with soaked hickory and voila!!!!

Served up with mash, carrot and asparagus for a feast fit for a king and his queen.

Red for her and white for him.  :D

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Looks good Derek cheers

Smoked chicken maryland for dinner.

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Never smoked any food....

can I ask......did it dry the meat out alot??

Smokeydk wrote on Dec 20^th, 2017 at 7:15pm:

Never smoked any food.... can I ask......did it dry the meat out alot??

Not at all Dave.  Was quite juicy inside. The skin was divine.

Nice piece of pork loin roasted last night.  Nailed the  crackling.

Second photo was just before I took the pork out of the Weber to rest for twenty minutes while the spuds crisped up.

Finished the day with a large port  8-)

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You did nail the crackling.
Like the bottle beside as well.

Aart

Only bought one bottle with me for this two week trip and it is going down all too fast.

Maggie has developed a taste for it as well  ;D ;D

All looks good Derek, was given some smoked rabbit in Adelaide at Christmas and it was excellent. Also given three rabbits which I am going to try smoking.

Do you brine your chicken and if so what ratio salt to water pls?

Bear, hot smoking in the Weber either chicken or fish I don’t brine at all.  Just gives that nice smoky taste to the food.  I cook for the same amount of time i would without the smoke

I do have a cold smoker from southern metal spinners and when smoking in that I used to use 1 cup brown sugar, 1 cup salt and four cups water.

Thank you.

When you are riding out a storm in the Motorhome and unable to get the Weber Baby Q out then the little Weber Casserole Dish comes in real handy for some chicken thighs.

Spending the night at Mother Of Ducks Lagoon, Guyra.

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Looks very good Derek, Spent some time in Guyra over the years at the gun club just south of the town.

Derek wrote on Jan 11^th, 2018 at 8:42pm:

Spending the night at Mother Of Ducks Lagoon, Guyra

Mike and I camped there on our way to Silverton.
It was so cold.
Wish it was that cold now.
Aart

Tonight’s dinner was a baked corned silverside glazed with a mix of sesame oil, maple syrup, Dijon mustard, whole grain mustard and garlic.

Piece of silverside weighed 1.1 kg and cooked for one and a half hours

Served up with mashed spud, peas and a white sauce infused with hot English mustard.

Very delightful indeed

---

That does look delightful indeed  :)

Following on from above with that hunk of silverside

Next day had slices of it with salad

Last night decided to cook some fritters with the last small piece.

My batter recipe for fritters is pretty basic:

1 cup of self raising flour
1 large egg
1 cup milk

When making it I dont put all of the milk in at the start just add a bit at a time until you have a nice smooth batter. I then mixed in about a cup of small dice corned beef.

This made seven nice fritters which we had with salad.

This morning for breakfast/brunch I warmed the two left over from last night, spread them with mango chutney, popped on a poached egg and sprinkled with fresh ground black pepper.

Mango chutney may seem odd to some but I got this idea from Jamie Oliver when I once saw him make a dish with flatbread spread with mango chutney and cut up boiled eggs on top. It really is delicious.

---

Everyone knows that pork and apple go together right.  Of course.

Today being a cool and wet one I decided a casserole style dinner would be nice so came up with this idea.

I chopped up a pink lady apple, an onion, a couple of peeled spuds and a carrot and popped them in the small Weber casserole dish.

Sprinkled it all with some thyme and salt and pepper and rolled them around to cover everything.

I then mixed through some pork chipolata sausages and poured over a cup of vegetable stock.

Lid on and into the Weber Q at 180 degrees. 

After 45 minutes I removed the lid and cranked the heat to 200 degrees for another 20 minutes to put some colour into the sausages.

Served with some broccolini for a very delicious and hearty dinner.

---

Nice. Comfort food.
I might have used the granny smith apples.
Use the same to make apple sauce.

Aart

Easy one for dinner tonight.  Nice pork knuckle.  Rubbed with oil and salt and cooked for 2 1/2 hours in the Weber Q.  Could have even had a bit more.

Served with horseradish flavoured mashed spud, carrots and broccolini.

Was very nice.

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Nice piece of pork belly cooked up on the Weber Q tonight.  Served it up with some veggies stir fried with oyster sauce.

Was very nice.

With the pork I scored it and layered with salt last night and let it sit in the fridge overnight.

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Looks very juicy 
Bet it tasted  yummy 

Looks great.
Veges and the pork belly..

I wish I could cook like you mate  [smiley=chef.gif]

Now that's food for thought

Lunch is ready!!!!

Was rummaging around in the bottom of the freezer basket and found a couple of old dried and cracked sheets of pastry and some sausages.

I thought I know what to do.

Couldn’t be bothered with Heat Beads.  ;D

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Not bad......recall Towitta

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Yummo.
Need to get to a southern COG and sample your cooks.

Another boned chicken roll for dinner.  Finding these are very nice and of course you can vary the stuffing to change the flavour.

This one is stuffed with couscous and mixed herbs.

Have a teenage Granddaughter for the school holidays hence the “pile” of potatoes.  ;D

Photo on the Weber is a bit blurry due to the dark.

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Still haven’t got any heat beads so cooked this piece of pickled pork in the Weber Q2200.

I washed the pork, tied it up then rolled it in brown sugar leaving it marinate for an hour before cooking.

Gave it some smoke with hickory chips.

Was delicious.

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looks very nice

I am not sure what part of the pig that cut comes from but it is unusually shaped.

Should have taken a photo before I tied it up.

Was nice on toasted sandwiches as well.

I bought these little babies in Coles at Alstonville.  They are marketed as pork shanks.  Have never heard of that cut of meat before.

All I did was score the skin, rub in garlic infused olive oil and sprinkle with sage, salt and pepper.  Into the Weber Q at 180 degrees for 3 and a bit hours.

Not even sure what I’ll eat them with yet.  Might just let them cool down and hook into them.  :D

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Ended up having an early dinner.  :D

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I also have not heard of that cut of meat.  Sure look good and I bet very tasty.

Pork Shanks will be the next best thing from the butcher.
Lamb Shanks, Beef Cheeks and Pork Belly have had their run.

they look like ham hocks before they are smoked

This morning I did some searching around the net.

I didn’t think they were hocks as I have used smoked hocks in soup many times.

I wish now I had of taken more photos as these did not have skin all around them like a hock or pork knuckle does.

The image below shows that they are normally called a shank end and are cut from above the hock, hence the lack of skin.

I cannot even recall how much they cost now but I think they were $14.99 a kilo.

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We often buy a pork shoulder on the bone roast.......when I get it home I cut it into half..the bone side is for roasting with the skin from other half.....cut rest into pork steaks and trimmings we use in other meals......one shoulder gives us at least 4 meals.....for about $11 total

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Smokeydk wrote on Aug 3^rd, 2018 at 8:03pm:

We often buy a pork shoulder on the bone roast.......when I get it home I cut it into half..the bone side is for roasting with the skin from other half.....cut rest into pork steaks and trimmings we use in other meals......one shoulder gives us at least 4 meals.....for about $11 total

$3.99 a kilo at IGA here this week.

Blade roast on special this week at $12 a kilo so a nice roast beef dinner on the Weber Q

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I was looking for an alternate system when baking roasts and came across 2 different type of baking trays instead of using those flimsy convection trays. There both from Ziegler and Brown, first one is a Bake and Roast Pac  and the other one is a Roast Rack- Pan with a Rack for cooking chooks on a verticle length. Both are solid units not disposable. cheers Ron.

I love my two Webers and use the one at home as much as the one in the motorhome when we are out and about.

This is our Sunday morning fry up.  Bacon, egg, mushroom, tomato and black pudding.

I tried a different brand of black pudding today and it is my favourite to date.  Well flavoured and a smooth texture.  Even managed to get Maggie to try it and she was also pleasantly surprised.  8-)

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Christmas is a busy time for Maggie and myself.  We have a “Brady Bunch” type immediate family of six adult children plus partners and thirteen grandchildren to look after plus a few close friends and other family.

So with such a busy time ahead every year about this time a few weeks before Christmas we always have our own little quiet Christmas dinner and that was today.

Dinner was turkey, roast potato, pumpkin and sweet potato with peas and broccoli. This was served with gravey and the traditional cranberry sauce.

All Christmas dinners should be served after with Christmas pudding, custard and cream.

The turkey was a rolled breast and it went in the Weber for an hour still in the foil wrapping

http://freecampsaustralia.com/Album/albums/userpics/10001/EB4EB71A-EFA6-49AE-AEDF-2A9ECE8973F4.jpeg

After an hour the foil is removed and the vegetables are placed inside

http://freecampsaustralia.com/Album/albums/userpics/10001/86E78285-E1DC-49ED-BD0F-05686B1B89C8.jpeg

After 30 minutes the meat is removed to rest and the heat cranked up to further crisp the vegetables

http://freecampsaustralia.com/Album/albums/userpics/10001/562FD0E3-DE0B-4270-8C1E-44E7DA682845.jpeg

On the table complete with Christmas Bon Bons

http://freecampsaustralia.com/Album/albums/userpics/10001/1CE791C2-56C2-4C75-9125-D42EF5F45B12.jpeg

Now that is a lovely Christmas roast dinner

http://freecampsaustralia.com/Album/albums/userpics/10001/095D75C2-CB43-4C34-A4AC-019CC2DF748A.jpeg

The pudding was a bought one called Golden Lustre Plum & Port Pudding that was covered in a golden shimmer.

http://freecampsaustralia.com/Album/albums/userpics/10001/FF670880-35A5-4784-BE5C-637E5E2828EF.jpeg

Served with custard and cream

http://freecampsaustralia.com/Album/albums/userpics/10001/4074400D-1C0F-46D0-A048-49D69F3773C0.jpeg

Sunday morning fry up. Will be our main meal for the day !!!!!

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A good hearty breakfast. [smiley=thumbup.gif]

Black pudding you lucky duck.

Cactus wrote on Aug 19^th, 2019 at 7:01am:

Black pudding you lucky duck.

Notice it all went on one plate?  Still can’t get Maggie to eat it.

We saw someone making it on TV and that put her off even more.

Bonnie is not a fan either, all the more for me I tell her. ;D

Breakfast fit for a King.
I like the European Blutwurst.
Pretty much the same as Black Pud.

The sign said, “Get some pork on your fork!”, so who am I to say no . . . . . . . .

This is a shoulder that I rolled and tied with a dry rub of salt, carroway seed and thyme.  About half cooked right now. 

That crackling is just about going to be good enough to break your teeth.  :o :o :o

I will put some more photos up later “AFTER” dinner.  :D :D

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Does a roast pork dinner get any better than this.  :o

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Very nice!

Looks great Derek  [smiley=cheers2.gif]

Roast pork the best by far. That is cooked just right.

I see where there is a world wide shortage of pork so I went and bought my Christmas ham last week in case they are in short supply in a few weeks time, $11.99/k for triple smoked at Aldi. We had one last year and it was A1.

poddy dodger wrote on Nov 24^th, 2019 at 1:02pm:

I see where there is a world wide shortage of pork so I went and bought my Christmas ham last week in case they are in short supply in a few weeks time, $11.99/k for triple smoked at Aldi. We had one last year and it was A1.

Rob, my local butcher, Peter Schulte, posted this up on his Facebook page yesterday.  Interesting read.


Quote:

There is a huge beat up in the media about massive price increases for Christmas Hams.  ASF has been around for years but is NOT in Australia, price increases have been advised by growers months out from Christmas, most legs have been purchased and put away prior to November 2019 at the very latest. The point is, if you are a smart operator, your costs and prices are already locked in some months ago.  Anyone who quotes the price of Australian Pork went up last week and puts their ham price up this week is well......hmmmm,  you know perhaps a but of price gouging?????? Peter has guaranteed that Schulte's Christmas Hams and all other pork products, which are local paddock to plate from the grower, will not change in price right through until January 2020. SO if you want a fair dinkum Australian Pork Christmas Ham at a fair dinkum price, then take the over pass to Schulte's Fresh Gourmet Market right now for all of your Festive entertaining!

We also have had those Aldi hams and always found them good.

Nah... local pork grown and killed,... local butcher brined and smoked,.... local pub Christmas meat raffles.....20 bucks worth of tickets bound to get me one.....?
You wish mikel, you wish.... ;D

Footnote...Yes, our local butcher has been preparing his hams for several weeks, does around 100-150, bit pricey but they are tops  :D
M

Grandkids reckoned tonights Weber cooked pork roast was pretty darned good. They couldn’t wait to get into it.  :D ;D ;D

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Looks fantastic Derek  [smiley=cheers2.gif]

Hi Derek
I think you may need to feed the children more often.  LOL. ;D
regards Kevvie.

Love the look of that crackling.

TBF wrote on Dec 17^th, 2019 at 7:45am:

Love the look of that crackling.

I must admit it was one of me better ones.  For cooking in a Weber I think I have it down pat now.

Very nice!

When Luv-A-Duck started bringing out their products I think I was in heaven as I do love duck.

At around 1.00pm I rubbed all over two duck breasts with soy sauce and chinese five spice and put them back in the fridge.

Started cooking at 5.00pm n the Weber.  Placed the duck and potatoes on a tray and started cooking at 200 degrees. 

As the duck fat started to render I rolled the potatoes in it.  I like duck well done so took it out at 45 minutes and turned the Weber up to full to finish browning the spuds.

Served with some broccoli.  Yummmmm.

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Same here Derek
I have fond memories of eating duck
Mostly pan fried first and then slow cooked in some chicken stock.
My Opa raised ducks in his yard at Toowong

Any duck dish is good.

That looks very good; I haven't eaten duck for many a year.

The smells from this slow cooked for three hour boned pork shoulder must have driven our neighbours crazy here in the caravan park.  :D

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A great looking meal there Derek Yum Yum.
regards Kev ;)

Look just right
I will have to buy one of these Weber Q's

Just finishing off a piece of pork belly in the Weber.  That crackling is rock hard.

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Hi Derek
That looks like a nice meal.
I was at Mitre 10 the other day they had a very large collection of Weber.
No I didn't buy a Weber I got my self a Hill's sprayer   
enjoy your cooking.
regards Kev ;)

Kevvie wrote on Oct 16^th, 2020 at 8:19pm:

Hi Derek That looks like a nice meal. I was at Mitre 10 the other day they had a very large collection of Weber. No I didn't buy a Weber I got my self a Hill's sprayer    enjoy your cooking. regards Kev ;)

Kev, if you ever do buy a Weber, go to a Weber Shop.  For an extra $20 over Mitre 10 prices you get the high lid model with the thermometer.  Much better when baking.

Looks good to me.

Got to love the look of that crackling

I haven’t had a crackling fail for a long time. Just keeping it simple with a rub of salt and olive oil. I did rub five spice powder on the underside of the meat.

We have the high lid Weber Q

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Maggie told me I needed to start using up what was in the freezer.  Had a dig around and found a rack of lamb I bought from ALDI months ago, possibly before COVID. I remember it was around a quarter the price of the local butcher.

Cut it in half then rubbed it with butter, rosemary and parsley then slow cooked in the Weber Q for near on two hours.

Served with mash, carrot, broccoli, gravy and mint sauce.

Tasmanian lamb with Tasmanian beer.

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I bet it tasted pretty good, because it looks very nice.
Thanks for the photo Derek.
Regards Kev

Looks great Derek  [smiley=cheers2.gif]

Visitors today so a Sunday Roast lunch of pork and the trimmings in the WeberQ.

Vegetables were cooked inside

Was very nice indeed and that crackling was near enough to shatter teeth.  ;D

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Very nice meal indeed.

Jeff

Nice little boned leg of lamb for dinner tonight on the Weber.

Like my lamb well done so cooked it over an hour before putting the veggies on. Veggies are cooked for around 40 minutes longer then take the lamb out and crank the heat up to crisp the potatoes.

Home made mint sauce from the mint in the garden.  Very nice.

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Looks great. I like Lamb YUM.
regards Kev ;)

I love a lamb roast also; very nice Derek.

Jeff

I wish I was your next door neighbour 
Derek
  [smiley=cheers2.gif]

outback jack wrote on Mar 18^th, 2021 at 9:26pm:

I wish I was your next door neighbour  Derek   [smiley=cheers2.gif]

Because I cook a lot outside I think I drive my neighbours crazy with the smells sometimes.  ;D

The smells would be OK but the problem will be when the neighbour starts jumping the fence with their plates, knives and forks. ;D ;D
regards Kev.

Nice little turkey roll for dinner. This one was thigh meat which I prefer to breast.

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Derek
Looks pretty good. Turkey is one meat I enjoy. We have some in the freezer for easter.
regards Kev ;)

Thigh is always better than breast certainly looked good.

The turkey rolls cook well in a camp oven as well.
Up here the thigh rolls I have found are cheaper to buy as well, as well as having a better taste.

Used to be able to buy turkey hindquarters but not seen them for a while.  They were quite large and I used to have to take the knuckle joint off and tie them a little to get them in a 12 inch oven.

They were quite tasty.

jclures wrote on Mar 24^th, 2021 at 12:35pm:

The turkey rolls cook well in a camp oven as well. Up here the thigh rolls I have found are cheaper to buy as well, as well as having a better taste.

John, Woolies had them on one of their low prices this week for $10 which is not bad for a kilo.

We also marinate and cook turkey necks, lot of good meat to chew on.

What marinade do you use Robert??

What ever Molly feels like mixing mate, normally a spicy one, will check if she has a set recipe but doubt  it cheers

Nice little piece of boneless Aldi pork going in the Weber later.  Price was right as well.

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Hi Derek
That looks like a nice piece of pork.And like you say the Price is good too.
Enjoy
regards Kev :P

Well that was a nice roast pork dinner cooked outside on the WeberQ, apart from the sprouts.

The third photo was just before I took the meat out to rest. Cranked up the heat to brown the spuds and pumpkin.

Very nice indeed

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Yummm!

Jeff

Hard to beat.

Derek
well done looks very nice
regards Kev ;)

Smoked Baked Pickled Pork

We are lucky to have a butcher nearby who still does corned/pickled meats both beef and pork.  They are all fresh and you simply pick the piece you want from a big tray in the shop.

Today I used my WeberQ to smoke and bake a piece.  Will explain process with photos.

Photo 1:  The Weber smoking boxes with hickory chips in place

Photo 2:  The piece of boneless pickled pork in a mesh bag

Photo 3:  The preheated oven with smoke already beginning to swirl around.  Meat goes in on a trivet sitting on a convection tray.

Photo 4:  The smoke is away and filling the whole cooking area

Photo 5:  Part way through the cooking process the wood chips have burnt out and the smoking has finished.

Photo 6:  After two and a half hours at 180 degrees cooked to perfection

Photo 7: Sliced it is very similar in taste to baked ham

Photo 8: Served with mashed potato, carrots peas and broccoli for a lovely dinner

It could have had a white sauce but not today  :)

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Derek
Looking good YUM.
regards Kev :P

Never done mine on a barbie or oven before. Always did the ild boil which I like. Looks good and expect the taste to be the same.

Looks good Derek.
You would have tasted the one I cooked at the COG / Alstonville  in 2019.
We brought that one in Toowoomba on our way to the COG.
The butcher done one for us while we waited.   
I marinade then baste in honey, maple syrup and mustard before cooking.

shackles wrote on Apr 17^th, 2021 at 11:26am:

Looks good Derek. You would have tasted the one I cooked at the COG / Alstonville  in 2019. We brought that one in Toowoomba on our way to the COG. The butcher done one for us while we waited.    I marinade then baste in honey, maple syrup and mustard before cooking.

Remember it well Brian.

Bear wrote on Apr 17^th, 2021 at 9:52am:

Never done mine on a barbie or oven before. Always did the ild boil which I like. Looks good and expect the taste to be the same.

I was looking for a photo of the one Brian did at the COG in a camp oven but only found these.  Pickled pork cooks up well in a camp oven.

I had this idea of using pineapple as a trivet for the pickled pork in the camp oven and cooked this.

The pineapple soaked up all the cooking juices from the meat and was very tasty and it also imparted a slight sweet taste to the meat as well.

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Derek
Meat always looks YUM after it is cooked. I enjoy having making a sandwich with some hot meat .
regards Kev ;)

Just an ordinary old bolar blade beef roast dinner

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HI Derek
That meal looks pretty YUM.
regards Kev

After I plated it up I said to Maggie, wow that is a big meal. But I ate it all.  ;D

Derek
You have to eat it because you can not see it being wasted. ;D ;D
regards Kev ;)

Found this jar of fig and cinnamon jam a few weeks ago and thought, that will go nicely with a pork loin.

Picked up a loin today.  Sliced it open into a long piece, smothered it in jam then rolled and tied it.  I put a bit too much jam on and a bit squeezed out but it sure made a for yummy dinner cooked on the Weber.

Gave the meat an amazing sweetness.

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Hi Derek
I think it must been good to eat because it looks great to look at YUM
regards Kev

Very nice.

Jeff

Oh yes.
That's chewing good tucker.

Yes that looks great.
Muzz

I might have to adapt that for the venison roast in the fridge.

Off the top of my head a marinade/glaze of the fig and cinnamon jam, plum jam, dried chillies, fresh chillies and maybe a tiny bit of a dark brown sugar.

Now all I need is a not so wet and blustery afternoon to get it on the charcoal.

Rabbitz wrote on Jan 23^rd, 2022 at 11:17am:

I might have to adapt that for the venison roast in the fridge. Off the top of my head a marinade/glaze of the fig and cinnamon jam, plum jam, dried chillies, fresh chillies and maybe a tiny bit of a dark brown sugar. Now all I need is a not so wet and blustery afternoon to get it on the charcoal.

Here is a thought.  Bind all that together with some pure maple syrup.  :D

I haven’t smoked anything for a while and I don’t know why because I have these great little smoker boxes for the WeberQ.

Maggie and I love Atlantic Salmon and Woolies now sell Tassal frozen salmon from Tasmania.  Each piece is individually wrapped so easy to tuck away a few pieces in the Motorhome freezer.

All I did was dust them with salt, pepper and dill.  Depends on how you like your salmon cooked they only take a few minutes.  I used hickory chips in the smoker boxes.

Tonight’s meal was a mash of spud and pumpkin together with some steamed carrot and broccoli and a lime wedge.

Delicious.

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Hi Derek
That meal looks very nice. will have to get a webber.
regards Kev ;)

Looks good mate I do not use hickory as I believe it is to sharp a taste and a bit bitter. If you can get it try somr olive as it has a similiar taste without the sharpness and bitter taste. Cheers Robert

Robert, because it is a short sharp cook the actual smoke flavour is quite light but yes, I must try some different woods.

Kevvie, you would only need a Weber BabyQ for the two of you.  The smoke boxes unfortunately don’t fit it so in my Baby Q when we are travelling I make a little foil parcel with a few holes in it for the wood chips.  Works well.

HI Derek
  Due to our health we recently sold our caravan and have now stopped doing any travelling.
I see having a webber   problem if any would be with smoke
regards Kev 

I had the hind quarters left over after cooking the Chicken, Grape & Marsala dish last night so decided to smoke/cook them in the Weber Q.

All I did was dust with salt and pepper and cook at 200 degrees for 50 minutes.  Only half filled the smoke boxes so as not to end up with too much smoke and it only smoked for ten of the fifty minutes cooking.

Turned out exceptionally nice served with steamed vegetables.

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Wandering through Bunnings and came across these apple wood chips so thought I would give them a go.

A much finer chip than the hickory I have been using but I am sure it released more smoke.

The taste was certainly lighter this time for sure but certainly very nice.

This is basically just a roasted piece of salmon with a smoke flavour so I might try brining the fish in a salt/brown sugar brine for a couple of hours with a lower heat next time and see how that goes.

Certainly makes for a nice meal though.

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Good one Derek

looks like a very nice meal
Kev ;)

Thought I would cook good old hamburgers for dinner.

Started this morning by making some bread rolls.

The burgers had meat patties, caramelised onion, fried egg, beetroot, tomato, dill pickles and lettuce.

All served with sweet potato fries.

Meat, onion and egg cooked on the WeberQ.

Was yummy.

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Family over for the weekend so Sunday roast was a boned leg of pork.  Crackling to die for.

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Yummm!

Jeff

Good enough to do a bronze cast mate cheers Robert

Love cooking in the WeberQ.

Dinner tonight was marinated lamb cutlets with a salad and steamed potato.

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I don’t know what it is but I cannot cook a bit of pork in or on anything better than I can on my WeberQ.

Even in the stove at home which is a big fancy fan forced thing I just don’t seem to get it as good.

Really happy with the Weber.

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Derek
I bet that meal was pretty good to eat.
Looks good.
Regards Kev.

Old photo but our Weber BabyQ doing it’s thing beside the motorhome on the banks of the Murray River at Shaw’s Flat, Victoria

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Something new for me to cook in the Weber as never cooked this type of rib before.

Got two rib racks and some Sweet Baby Rays.

Going to be fun.

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For the pork ribs, look up the 3-2-1 method.

Also I suspect that Shaw's Flat may be a paddling area at the moment :)

Well, that’s dinner.  Rubbed with some Texas Rub, cooked under foil for just over two hours, painted with a good lashing of Sweet Baby Rays and cooked for a further 20 minutes.

Absolutely delicious and the last photo says it all

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They must have been good   :D :D :D
Kev

Looks great Derek  [smiley=cheers2.gif]

Looks yummy.
Where do you get the Texas Rub from?

Hi Aart I just get mine from the web and make them myself.

You have to remember if it is an American recipe their table spoon is 15 ml not 20 ml like our table spoon cheers Robert

This is a good site for a lot of different recipes.

https://www.thespruceeats.com/texas-style-brisket-rub-335887

Top job Derek.

TBF wrote on Nov 27^th, 2022 at 7:57am:

Looks yummy. Where do you get the Texas Rub from?

Was part of a spice and rub gift pack I received from one of the kids at Christmas.  I don’t think it really matters what type, just one that you like.  This one had a lot of cinnamon and not a lot of chilli which is to my taste.

There are also many different sauces as well.  Rory suggested the Bourbon & Brown Sugar Sauce is better.

Mind you I couldn’t fault the taste which I thought pretty good for the first time cooking them.

Bear wrote on Nov 27^th, 2022 at 12:22pm:

Hi Aart I just get mine from the web and make them myself. You have to remember if it is an American recipe their table spoon is 15 ml not 20 ml like our table spoon cheers Robert This is a good site for a lot of different recipes. https://www.thespruceeats.com/texas-style-brisket-rub-335887

Thanks for the site Robert.  Have book marked it for future reference.  Has a lot in it.

What temperature please Derek. Cheers Robert

Bear wrote on Nov 27^th, 2022 at 12:22pm:

Hi Aart I just get mine from the web and make them myself. You have to remember if it is an American recipe their table spoon is 15 ml not 20 ml like our table spoon cheers Robert This is a good site for a lot of different recipes. https://www.thespruceeats.com/texas-style-brisket-rub-335887

Thanks Robert.

Bear wrote on Nov 28^th, 2022 at 12:08pm:

What temperature please Derek. Cheers Robert

180 on the Weber.

Bought some nice meaty pork rashers so decided on a long cook in the Weber.  2 hours under foil with a rub then 20 minutes on the trivet painted in Baby Rays sauce.

Delicious!!

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Yummy.
Pork and Baby Rays, doesn't get better than that.

Just threw a brace of kippers in the Weber.  Going to have them with mashed spud and peas.

Yummmmmmmmm

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Doesn’t get much better really and I get a chance to use the old vintage fish knives.   :D

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Pork spare ribs tonight.

A Texas rub and cooked for 2 hours in the WeberQ wrapped in foil.  Removed from the foil and basted with baby rays sauce then back in the Weber for 20 minutes.

This time I also filled the smoke boxes up with apple chips.

Was pretty good with a salad.

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Bought myself a Weber a couple of weeks ago. Quite enjoying it so far. Dhufish wings in there for lunch today

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Very nice.  Did you catch it yourself?

Derek wrote on Feb 6^th, 2023 at 4:59pm:

Very nice.  Did you catch it yourself?

No my dad caught it. I forgot I had it and found it while doing a freezer dive

The Dhufish are reported to be excellent eating.  Never had it myself as we don’t get them in the east at all.

As with a nice snapper I do like eating wings.

Dhufish are related to the Pearl Perch from over east, never eaten them side by side to compare, but I do like the Pearl Perch. The dhufish is a bit of a rare treat, priced at around $90 a kg at many places, I just generally hope my dad catches some when he goes up to Leeman. I have a trip up to their house planned in April so hoping to get a few for the freezer

Nephew lives in Perth and sends photos like this.  Caught “somewhere” off Rottnest Island.

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Been boning and rolling chickens for quite some time now and have cooked them in the oven, WeberQ and camp ovens.  Plenty of videos on YouTube to show how to debone.

This was dinner tonight.  The stuffing was diced bread, cumin, spinach and sultanas.

Had it with potato, sweet potato, pumpkin, silverbeet and gravy.

Quite a nice roast

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Weather is good for cooking outdoors at present and I am enjoying using the WeberQ.

Something tonight I haven’t cooked in a while.  Something from my childhood really.

Toad In The Hole.  Basically beef sausages in a Yorkshire Pudding.

Very nice.

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I will be into that one. Looks great.

Yorkshire pudding has been on my gotta do list for a long time.
Thanks for the prompt.
Will do it over Easter at Somerset.

Aart

Aart, get the Weber nice and hot as you can get it.  To get a nice fluffy Yorky you just about need the oil smoking.  Beef dripping is much better than oil though.

In the old days we used to prick the sausages and cook in the oven and enough fat came out to make the yorky.  Sausages are not like that any more.

Tonight is corned beef in the Weber.
Hot 220C start for 15 mins and then slow cook at 150C for 3 hours, I think.

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They come up nice in the BabyQ, as does pickled pork.

What have you spread over it?

Garlic, black pepper corns and olive oil.

Delicious.

Aart

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That looks goooood.

Hi Aart
Looks pretty good 
Kev ;)

Little Weber getting a workout this week.  Managed this nice bread and butter pudding before the storm closed in.

Bought a loaf of brioche bread for this one.

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Here's my result.
I liked it.

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Hi Aart
Good cooking it looks good  well done Enjoy
what snags did you use
regards Kev ;)

Yep I'm still alive...just spent 1/2 hour reminiscing this thread from page 1 onwards...great meals ...Thanks

Nice one Aart.

Had a frozen duck in the freezer since before Christmas when Aldi had them on special for $14.99 each.

Cooked today in the Weber Q and served with potato and silverbeet smash and maple glazed carrots with a rich orange sauce.  Duck had a nice crispy skin.

I have started removing the backbone from the ducks and find they cook better.

I do wish it was possible to buy small ducklings.  Had half of one in a restaurant once and it was delicious.

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Duck one of my favorite dishes.

Cooked a dozen sausage rolls.  50% beef, 50% pork with lots of grated carrot, zucchini and diced onion.  They were just undercooked as going to freeze then reheat in the air fryer that will complete the cooking.

As the rolls came off the Weber in went a nice apple crumble.  Apple has lots of juicy raisins in it and heaps of cinnamon.  The crumble is 1/3 cup each of oats, sugar and plain flour with 60 grams of butter rubbed into it.

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Another night Weber cooking.  Found these Osso Bucco in the bottom of the freezer.

Dredged them in flour and browned them off in a skillet.  Put some sliced onion and half a cup of port in a dish and popped the meat on top.

On top of that I put more sliced onions, celery and mushrooms.  Sprinkled on salt and pepper then poured over a cup of beef stock.

Wrapped in foil and in the Weber for two and a half hours, removed the foil and cooked for another 30 minutes.

Was delicious and that marrow bone jelly was a delight.  :o

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Shall just leave this here.  😋

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Hi Derek
looks OK. I am cooking a chook in the air fryer later on :P ::)
regards Kev :D

Find it so easy cooking in my WeberQ.

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Hi derek
Your chicken looks good.
regards Kev ;)

Can't go wrong with a Weber.
Almost foolproof.

Aart

I finally bit the bullet and bought a Weber Premium Baby Q (Q1200) for the camper today. Now I just have to wait for it to arrive in the mail.

Way to go John.  Weather been so contrary down here haven’t had mine out for a few weeks.

jclures wrote on Jul 25^th, 2023 at 8:09pm:

I finally bit the bullet and bought a Weber Premium Baby Q (Q1200) for the camper today. Now I just have to wait for it to arrive in the mail.

You won't regret it John.
We are in Broome. Just bought a small airfryer.
So good when you have power, or run a generator.

Aart

Aart can you tell us what model you bought please and any particular reason for the purchase cheers Robert

Bear wrote on Jul 26^th, 2023 at 5:11pm:

Aart can you tell us what model you bought please and any particular reason for the purchase cheers Robert

Robert,

I bought it from Kmart.
It's their Anko brand.
Reasons, it fits on the bench, not to big 3.75 litres, 1500 watts, so I can run it on the generator and it was only $69.
Worked a treat doing wedges straight from the freezer.
We have a 7 litre fryer at home, I think it's a Westinghouse.

Aart

Found a photo.

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I wonder how many amp hours it would pull out of a battery, via the inverter.

jclures wrote on Jul 27^th, 2023 at 10:58am:

I wonder how many amp hours it would pull out of a battery, via the inverter.

Most that size will draw around 1800 watts

Derek wrote on Jul 27^th, 2023 at 1:13pm:

jclures wrote on Jul 27th, 2023 at 10:58am: I wonder how many amp hours it would pull out of a battery, via the inverter. Most that size will draw around 1800 watts

So that is 150 amp.

If Aldi haven't changed the size since I bought mine these plates fit perfectly in the Baby Q.
But you need to either bend the handles up or cut them.

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Walking through Coles and spied these nice pork rashers.  Plenty of meat and fat on them.  You need fat for flavour.

Onto a double layer of foil, sprinkle with soy sauce, knobs of butter and brown sugar.  Seal the foil.

Onto the Baby Q for 50 minutes at 180 degrees, undo the top and remove the foil then cook on highway to brown them.

Melt in your mouth with some coleslaw and potato salad.

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When I was in IGA last week they had rolled beef roasts on special.  Funny I cannot remember the price now.

I did expect they came from an old beast for the price.

Currently in the Weber Q dusted in salt and pepper with the top smothered in garlic with the probe set for well done (76 degrees) as I think it will just about need to be overcooked to break down the sinew and gristle.  🤣

I do like a nice well done piece of rolled beef.

After an hour and a half it’s sitting on 33 degrees so I reckon 3 hours all up for the cook.

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The end product.  Cooked until the right temp then rested for half an hour.

The meal ended up being the beef, Yorkshire Puddings, baked potato and pumpkin, mashed potato, broccolini and gravy.

I must admit the yorkies were amongst the best I have ever cooked.

As we were finishing off I said to Maggie that it was the most enjoyable meal I have eaten for a long time.

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I love a good Yorkshire pudding.
Roast beef and lots of gravy and horseradish sauce.

Hi Derek
I have been waiting to have a beef roast like that.
Your meal looks great.
Thanks for the photos
regards Kev ;)

Used my little smoking boxes with some applewood chips to smoke a couple of chicken marylands tonight.

Very nice with some salad.

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Been getting exceptionally good pork lately and when it’s this good the only way to cook it is on the Weber Q.

Has a topping of salt, pepper, honey and ginger then into indirect heat on the trivet.  When half cooked I added some applewood smoke to finish it off.

Served with a fresh salad. [smiley=chef.gif]

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Nothing like a brace of kippers for breakfast.  Maggie not fussed on them so I get to have two.

Simple to cook.  Just thaw enough to separate the two fish then into a slightly greased pan and into the Weber for 12 minutes. At around 200 degrees.

Gives me an opportunity to use the old vintage wide blade fish knives.  They are great for separating out the fine rib bones.

Eaten with nice fresh white bread and butter.

I get the fish from Woolies.

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Any smoked fish is delicious.
For me, more like lunch time.

Mind you I've had rollmops for breakfast.  Mmmmm

Aart

I like them.
Muzz

Roasts always come up tops in the Weber.

This bolar blade was only $14 a kilo at IGA.  Pretty good value.  Will do us for two meals and a few sandwiches.

In the first photo I was about to take the beef out to rest and crank the heat up to crisp the potato and pumpkin.

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Looks great   [smiley=thumbsup.gif]

This Saturday Aldi special buys has these oval shaped bbq plates that fit in the Baby Q. But you need to cut or bend the handles. I have been using one and they work great. I am going to also look at the small roasting pan to see if they will fit the Q. Cheers Brian.

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The roasting pan is smaller so should fit.  Must measure my Weber casserole dish see if they are same size. 

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After a few sandwiches I turned the last of the roast beef into stroganoff.   :)

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shackles wrote on Apr 17^th, 2024 at 7:00pm:

This Saturday Aldi special buys has these oval shaped bbq plates that fit in the Baby Q. But you need to cut or bend the handles. I have been using one and they work great. I am going to also look at the small roasting pan to see if they will fit the Q. Cheers Brian.

Anyone follow through on this.  They were released here today. 

The size of the roasting dish, I think, would make these too big for the Baby Q as it would restrict the heat circulation and you could end up with less heat on the top for browning.  Would be fine in the bigger Q2200 that we have here at home.

Chicken niblets (wings already cut without the tips) were on special at IGA.

Made a marinade of soy sauce, honey, garlic, ginger, olive oil, sesame oil and sesame seeds and popped them in it for a couple of hours.

Now on the BBQ outside.

Having for dinner with a salad.   8-)

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Nice one.
Simple, inexpensive and tasty.

Well, that all worked out well.  [smiley=chef.gif]

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These beef ribs were on special. 

Browned them off smothered in Baby Rays then wrapped in foil and on the Weber for two hours.

The bones literally fell out of them.

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That looks good.

Hi Derek
That meal goods pretty good. I hope it was enjoyable
regards Kev ;)