Official BBQ Thread - Suns out, Buns out!

Mark M · 17 Jul 2019 at 16:58

Quick question for any Weber Master Touch owners - do you load up charcoal on both sides in the baskets or just one? Ive only done a few cooks so far and used both sides but its probably too hot which means I can only cook in the narrow section in the middle. Wondering if its worth just loading one up and then having more area to cook on?

bJN · 17 Jul 2019 at 17:52

Mark M said:
Quick question for any Weber Master Touch owners - do you load up charcoal on both sides in the baskets or just one? Ive only done a few cooks so far and used both sides but its probably too hot which means I can only cook in the narrow section in the middle. Wondering if its worth just loading one up and then having more area to cook on?

I've not done many cooks yet either but you should only be using as much fuel as you need really. For general purpose barbecuing you'd probably be fine with only one basket. First couple of times I didn't even bother using the baskets at all...

Mark M · 18 Jul 2019 at 09:55

I just filled the fire starter to the top as usual and it filled both baskets. Will try half at the weekend and report back

Street · 18 Jul 2019 at 13:01

I've never bothered using the baskets in my Master Touch, I just dump it at the far side and arrange it with some tongs. Most of the time, half a chimney of charcoal is more than enough for what I want to cook and if I close the vents down at the end there is some left over for next time too.

Mark M · 18 Jul 2019 at 14:24

Street said:
I've never bothered using the baskets in my Master Touch, I just dump it at the far side and arrange it with some tongs. Most of the time, half a chimney of charcoal is more than enough for what I want to cook and if I close the vents down at the end there is some left over for next time too.

Great, sounds like Ive been overloading the grill then!

chroniclard · 18 Jul 2019 at 14:28

I only use one side on my weber, that way I have about half and half direct and indirect cooking.

Also going to a BBQ this weekend where the host has hired a chef as they didnt want to cook, be interesting to see what turns up food wise.

Mark M · 18 Jul 2019 at 15:07

chroniclard said:
I only use one side on my weber, that way I have about half and half direct and indirect cooking.

Also going to a BBQ this weekend where the host has hired a chef as they didnt want to cook, be interesting to see what turns up food wise.

Yeah I felt like I had about a quarter of the grill to cook on indirectly with both baskets full!

A chef? Hopefully youre in for some posh nosh then!

HazardO · 22 Jul 2019 at 16:21

I've only used the charcoal baskets once on my weber. Always just pile lumpwood in the back 1/3rd trying to leave just over 1/2 the grill for indirect cooking.

lookitsjonno · 23 Jul 2019 at 15:43

What do people put underneath indirect cooking? I usually put a tray of water but some fat drips misses and greases up the BBQ.

dl8860 · 23 Jul 2019 at 16:24

lookitsjonno said:
What do people put underneath indirect cooking? I usually put a tray of water but some fat drips misses and greases up the BBQ.

A bigger tray of water? Or just mop up the fat once it's cooled. Or if you're really wanting to keep things clean, put a load of foil down.

ganesh · 23 Jul 2019 at 20:29

lookitsjonno said:
What do people put underneath indirect cooking? I usually put a tray of water but some fat drips misses and greases up the BBQ.

I just let the fat drip, then I’ll burn the bbq out every now and again. Saves messing around with pans.

Street · 18 Aug 2019 at 19:16

Has anyone got any recommendations for vegan/vegetarian based BBQ food? I've got around 10 people coming over next Sunday and 3 of them are vegetarian which throws a spanner in the works as I've never cooked anything vegetarian based. Preferably something relatively simple as I'd rather spend more time drinking!

For the rest , I'm planning on doing some moinks as snacks with burgers in the afternoon while a pork butt and couple racks of St Louis ribs cook for later on. For sides I'm going to do smoked potato salad and mac and cheese.

tom_nieto · 19 Aug 2019 at 14:39

Street said:
For sides I'm going to do smoked potato salad and mac and cheese.

Looks like your answer right there! I'd do some flamed aubergine and peppers. Halloumi works really well on the BBQ too.

Temujin · 19 Aug 2019 at 14:49

Street said:
Has anyone got any recommendations for vegan/vegetarian based BBQ food? I've got around 10 people coming over next Sunday and 3 of them are vegetarian which throws a spanner in the works as I've never cooked anything vegetarian based. Preferably something relatively simple as I'd rather spend more time drinking!

For the rest , I'm planning on doing some moinks as snacks with burgers in the afternoon while a pork butt and couple racks of St Louis ribs cook for later on. For sides I'm going to do smoked potato salad and mac and cheese.

What you've already suggested, maybe some corn on the cob also. What about veggie burgers? Sure some of them can be bbq'd

HazardO · 19 Aug 2019 at 15:45

Street said:
Has anyone got any recommendations for vegan/vegetarian based BBQ food? I've got around 10 people coming over next Sunday and 3 of them are vegetarian which throws a spanner in the works as I've never cooked anything vegetarian based. Preferably something relatively simple as I'd rather spend more time drinking!

For the rest , I'm planning on doing some moinks as snacks with burgers in the afternoon while a pork butt and couple racks of St Louis ribs cook for later on. For sides I'm going to do smoked potato salad and mac and cheese.

Vegetables I find work well on the BBQ (especially with a brush of olive oil and rosemary):
-Courgette
-Aubergine
-Peppers (Standard sweet bell peppers or padro for a bit of)
-Asparagus (Cooks very quickly)
-Mushrooms (Just about any you can think of)

Corn on the cob

Rather than serve up a load of freshly grilled veg, you could cook/smoke some in advance to then reheat as a smoked ratatouille as a dish or instance, that will give you more time on the day. (Same with marinades* and salads, get them done the day before)
* Unless it's a citrus based marinade in which case it should be used only in the last 10-15 mins

Street · 19 Aug 2019 at 16:56

akaFonzie said:
What you've already suggested, maybe some corn on the cob also. What about veggie burgers? Sure some of them can be bbq'd

I didn't even think of veggie burgers, those or halloumi burgers would be a good option. The ratatouille sounds like a good shout too, I could knock that up fairly easily on the Saturday. At least they'd have something else to eat as I think it would be a bit rubbish if everyone else has good food and the veggies are stuck with the sides!

Street · 20 Aug 2019 at 15:57

I've just had a look through my Fire Food book and there is a recipe for veggie burgers that looks like it will be good. I can get them mostly made on Saturday and then just stick them on the BBQ to finish them on Sunday.

bad_ass_neil · 30 Aug 2019 at 09:06

sweet potatoes work well with some oil on.

Flibster · 30 Aug 2019 at 21:19

Did a pork tenderloin Sous Vide earlier and seared it on the bbq chimney and then did a some burgers burgers, sausages, garlic chicken...

Pork tenderloin was fantastic. Perfectly pink with a great crust and slightly smokey.

bazzabear · 21 Sep 2019 at 21:19

Anyone got any particular recommendation for a BBQ brush? Are they all much of a muchness, or is there one or a type that's particularly good?

*****Official BBQ Thread - Suns out, Buns out!*****

Official BBQ Thread - Suns out, Buns out!