Grilling on a kettle barbecue

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

Quoted message said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers and
I have left many porkchops as dry as a Mormon wedding. The problem of
course is not the barbecue - like they say for the small submarine its
the seaweeds that get in the way. Still - can I ever hope to use the
kettle for grilling or should I just ditch it and go for a gas grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to a non-
gas grill.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

Quoted message said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers and
I have left many porkchops as dry as a Mormon wedding. The problem of
course is not the barbecue - like they say for the small submarine its
the seaweeds that get in the way. Still - can I ever hope to use the
kettle for grilling or should I just ditch it and go for a gas grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to a
non-
gas grill.

I have a gas grill and a Weber kettle. The gas is great for things that take
a while and do not require really high heat, such as chicken, ribs, leg of
lamb, etc. I use the kettle when I require intense heat for a relatively
brief period, for steaks, burgers, kabobs, and the like. The gas grill, my
model at least (a Phoenix), just will not develop the real searing heat
needed sometimes.

--
Peter Aitken

Fifo said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers
and I have left many porkchops as dry as a Mormon wedding. The
problem of course is not the barbecue - like they say for the small
submarine its the seaweeds that get in the way. Still - can I ever
hope to use the kettle for grilling or should I just ditch it and go
for a gas grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

This totally depends upon what you are grilling, how you are grilling and
how you prep the food first. And you need to learn about direct vs.
indirect grilling. That is, don't just put meat over hot coals unless you
want to grill something like a steak quickly. Shove the coals back to the
side and indirectly cook the meat (aka chicken, pork chops).

Here's a photo of my flank steak, marinated in soy sauce with garlic, a bit
of onion, ginger, pepper, and lemon juice:

http://community.webshots.com/photo/278503480/278503480bXJTBI

The steak was done a tad too much for my taste (I like rare - but not
dripping blood!) but due to the marinade it was still tender and delicious.

Here is another photo of "country ribs" (which aren't ribs at all) with
yellow squash, also done on the Weber kettle.

http://community.webshots.com/photo/74365720/349462841SVUPoK

Don't give up. Also, please don't use "briquettes" and charcoal lighter
fluid. All you will taste is lighter fluid. Find lump charcoal... you
won't be disappointed.

Jill

jmcquown said:

Very helpful reply
Jill

Thank you Jill. These pictures looked great

On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

Quoted message said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers
and I have left many porkchops as dry as a Mormon wedding. The problem
of course is not the barbecue - like they say for the small submarine
its the seaweeds that get in the way. Still - can I ever hope to use
the kettle for grilling or should I just ditch it and go for a gas
grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to a
non- gas grill.

I have a gas grill and a Weber kettle. The gas is great for things that
take a while and do not require really high heat, such as chicken, ribs,
leg of lamb, etc. I use the kettle when I require intense heat for a
relatively brief period, for steaks, burgers, kabobs, and the like. The
gas grill, my model at least (a Phoenix), just will not develop the real
searing heat needed sometimes.

Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas grill.
I also have a Lodge cast iron Sportsman's Grill that can char anything you
throw at it. I don't use it often, but for quick hot-searing a steak it's
perfect.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

Quoted message said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers
and I have left many porkchops as dry as a Mormon wedding. The problem
of course is not the barbecue - like they say for the small submarine
its the seaweeds that get in the way. Still - can I ever hope to use
the kettle for grilling or should I just ditch it and go for a gas
grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to a
non- gas grill.

I have a gas grill and a Weber kettle. The gas is great for things that
take a while and do not require really high heat, such as chicken, ribs,
leg of lamb, etc. I use the kettle when I require intense heat for a
relatively brief period, for steaks, burgers, kabobs, and the like. The
gas grill, my model at least (a Phoenix), just will not develop the real
searing heat needed sometimes.

Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas grill.
I also have a Lodge cast iron Sportsman's Grill that can char anything you
throw at it. I don't use it often, but for quick hot-searing a steak it's
perfect.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

> I've had one of these kettle Webber barbecues forever and I have
> produced many abominations on it. I have charcoaled many hamburgers
> and I have left many porkchops as dry as a Mormon wedding. The problem
> of course is not the barbecue - like they say for the small submarine
> its the seaweeds that get in the way. Still - can I ever hope to use
> the kettle for grilling or should I just ditch it and go for a gas
> grill?
>
> I always struggle maintaining the right temperature - the kettle seems
> to be made for slow cooking on low temp and I need higher temp to
> grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to a
non- gas grill.

I have a gas grill and a Weber kettle. The gas is great for things that
take a while and do not require really high heat, such as chicken, ribs,
leg of lamb, etc. I use the kettle when I require intense heat for a
relatively brief period, for steaks, burgers, kabobs, and the like. The
gas grill, my model at least (a Phoenix), just will not develop the real
searing heat needed sometimes.

Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas
grill.
I also have a Lodge cast iron Sportsman's Grill that can char anything you
throw at it. I don't use it often, but for quick hot-searing a steak it's
perfect.

--

My gas grill is not good at high heat. It is however great at slow cooking.
It never - and I mean NEVER - has flare-ups, so you can leave it unattended
for long periods without worry.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

jmcquown said:

Here's a photo of my flank steak, marinated in soy sauce with garlic, a bit
of onion, ginger, pepper, and lemon juice:

http://community.webshots.com/photo/278503480/278503480bXJTBI

That looks wonderful!

Carol

On Fri 05 Aug 2005 03:33:22p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>
>> I've had one of these kettle Webber barbecues forever and I have
>> produced many abominations on it. I have charcoaled many hamburgers
>> and I have left many porkchops as dry as a Mormon wedding. The
>> problem of course is not the barbecue - like they say for the small
>> submarine its the seaweeds that get in the way. Still - can I ever
>> hope to use the kettle for grilling or should I just ditch it and go
>> for a gas grill?
>>
>> I always struggle maintaining the right temperature - the kettle
>> seems to be made for slow cooking on low temp and I need higher temp
>> to grill. What am I missing? Thanks guys
>
> Regardless of any opinions to the contrary, I would never go back to
> a non- gas grill.
>
>

I have a gas grill and a Weber kettle. The gas is great for things
that take a while and do not require really high heat, such as
chicken, ribs, leg of lamb, etc. I use the kettle when I require
intense heat for a relatively brief period, for steaks, burgers,
kabobs, and the like. The gas grill, my model at least (a Phoenix),
just will not develop the real searing heat needed sometimes.

Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas
grill. I also have a Lodge cast iron Sportsman's Grill that can char
anything you throw at it. I don't use it often, but for quick
hot-searing a steak it's perfect.

--

My gas grill is not good at high heat. It is however great at slow
cooking. It never - and I mean NEVER - has flare-ups, so you can leave
it unattended for long periods without worry.

I guess we're both lucky. My Brinkman has 4 burners. If I want to slow
cook I only need to light one and I can keep a steady low temp. One of the
end burners is positioned under a smoker box that I can fill with soaked
wood chips. It gives some semblance of "barbeque" when I do ribs.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Fri 05 Aug 2005 03:33:22p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>
>> I've had one of these kettle Webber barbecues forever and I have
>> produced many abominations on it. I have charcoaled many hamburgers
>> and I have left many porkchops as dry as a Mormon wedding. The
>> problem of course is not the barbecue - like they say for the small
>> submarine its the seaweeds that get in the way. Still - can I ever
>> hope to use the kettle for grilling or should I just ditch it and go
>> for a gas grill?
>>
>> I always struggle maintaining the right temperature - the kettle
>> seems to be made for slow cooking on low temp and I need higher temp
>> to grill. What am I missing? Thanks guys
>
> Regardless of any opinions to the contrary, I would never go back to
> a non- gas grill.
>
>

I have a gas grill and a Weber kettle. The gas is great for things
that take a while and do not require really high heat, such as
chicken, ribs, leg of lamb, etc. I use the kettle when I require
intense heat for a relatively brief period, for steaks, burgers,
kabobs, and the like. The gas grill, my model at least (a Phoenix),
just will not develop the real searing heat needed sometimes.

Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas
grill. I also have a Lodge cast iron Sportsman's Grill that can char
anything you throw at it. I don't use it often, but for quick
hot-searing a steak it's perfect.

--

My gas grill is not good at high heat. It is however great at slow
cooking. It never - and I mean NEVER - has flare-ups, so you can leave
it unattended for long periods without worry.

I guess we're both lucky. My Brinkman has 4 burners. If I want to slow
cook I only need to light one and I can keep a steady low temp. One of the
end burners is positioned under a smoker box that I can fill with soaked
wood chips. It gives some semblance of "barbeque" when I do ribs.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0531-4, 08/05/2005
Tested on: 8/5/2005 5:47:38 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Damsel said:

jmcquown said:

Here's a photo of my flank steak, marinated in soy sauce with
garlic, a bit of onion, ginger, pepper, and lemon juice:

http://community.webshots.com/photo/278503480/278503480bXJTBI

That looks wonderful!

Carol

Thanks, Carol! A bit too well done for my taste but the middle was more
rare. Should have cooked it less (for my taste) but the marinade makes it
nice and tender anyway 🙂

Jill

"Fifo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers and
I have left many porkchops as dry as a Mormon wedding.

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

You say you dry things out and char the burgers, yet you ask for more heat.
Sounds like you are overcooking everything.

How thick are those chops? To what temperature do you cook them?

The kettle works well by setting the coals to one side. Sear the meat over
the hot coals, move it over to the indirect heat side to let it finish
cooking. Get them chops out of there at 140 to 145.
--
Ed
http://pages.cthome.net/edhome/

Fifo said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers and
I have left many porkchops as dry as a Mormon wedding. The problem of
course is not the barbecue - like they say for the small submarine its
the seaweeds that get in the way. Still - can I ever hope to use the
kettle for grilling or should I just ditch it and go for a gas grill?

I purchased a gas BBQ a few months ago.... the tank ran out and we
haven't gotten a new one - is that an indication that we feel like gas
cooking is at best Ho-Hum?

Quoted message said:

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

The kettle is made for high temperatures and fast cooking. I don't
know what you're missing unless it's a decent amount of mesquite
charcoal.

Peter Aitken said:

I have a gas grill and a Weber kettle. The gas is great for things that take
a while and do not require really high heat, such as chicken, ribs, leg of
lamb, etc. I use the kettle when I require intense heat for a relatively
brief period, for steaks, burgers, kabobs, and the like. The gas grill, my
model at least (a Phoenix), just will not develop the real searing heat
needed sometimes.

We're going to be a household with 2 grills also (one gas and one
charcoal) in the very near future.

Wayne Boatwright said:

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

Quoted message said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers
and I have left many porkchops as dry as a Mormon wedding. The
problem of course is not the barbecue - like they say for the small
submarine its the seaweeds that get in the way. Still - can I ever
hope to use the kettle for grilling or should I just ditch it and go
for a gas grill?

I always struggle maintaining the right temperature - the kettle
seems to be made for slow cooking on low temp and I need higher temp
to
grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to
a non- gas grill.

If you want to "grill" I don't understand this whole gas thing. Might as
well install an outdoor gas stove. Grilling involves wood. I'm not just
talking about smoking, I'm talking about grilling. Sheesh and geezlepeets!
I can even bake in cast iron cookware on the Weber kettle. Cornbread; even
blueberry muffins. The "kettle" can be maintained hot or cooler, you just
have to know how to use it.

OB Food: Walnut crusted cod today done on foil slotted sheets if it doesn't
rain. If it rains, then under the broiler in the oven.

Jill

jmcquown said:

Fifo said:

I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers
and I have left many porkchops as dry as a Mormon wedding. The
problem of course is not the barbecue - like they say for the small
submarine its the seaweeds that get in the way. Still - can I ever
hope to use the kettle for grilling or should I just ditch it and go
for a gas grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

This totally depends upon what you are grilling, how you are grilling and
how you prep the food first. And you need to learn about direct vs.
indirect grilling. That is, don't just put meat over hot coals unless you
want to grill something like a steak quickly. Shove the coals back to the
side and indirectly cook the meat (aka chicken, pork chops).

Here's a photo of my flank steak, marinated in soy sauce with garlic, a bit
of onion, ginger, pepper, and lemon juice:

http://community.webshots.com/photo/278503480/278503480bXJTBI

The steak was done a tad too much for my taste (I like rare - but not
dripping blood!) but due to the marinade it was still tender and delicious.

Here is another photo of "country ribs" (which aren't ribs at all) with
yellow squash, also done on the Weber kettle.

http://community.webshots.com/photo/74365720/349462841SVUPoK

Don't give up. Also, please don't use "briquettes" and charcoal lighter
fluid. All you will taste is lighter fluid. Find lump charcoal... you
won't be disappointed.

Jill

Very good advice, Jill. Especially about not using "briquettes". DH
hates those too. Give us good old charcoal any day. And that lighter
fluid - yuk, yuk, yuk. We use something called "Srikers" - they look
like large matches - they don't give off that "stink" that other fire
lighter stuff does.

We don't own a Weber ourselves, (we have a normal "braai" (a grill that
uses charcoal) but one of our friends does. We have done boerewors, pork
chops, steak, chicken pieces and sometimes a whole bird on that Weber
and it comes out great every time.

The weather is really warming up here now, so we are going to "braai"
this afternoon - chicken and steak - yum! Will also have a nice salad,
some garlic bread and maybe some spuds done on the coals too! I even
have some zucchini so we might throw those on as well.

Cheers
Cathy

Dog3 said:

sf <[email hidden]> wrote in
news:[email hidden]:

Poifekt! All you need is a smoker and we'll have one helluva cook-in 😉

I'd like one of those homemade ones they do using an oil drum.
Very Cool. My BIL used to have one.

cathyxyz said:

Quoted message said:

Very good advice, Jill. Especially about not using "briquettes". DH
hates those too. Give us good old charcoal any day. And that lighter
fluid - yuk, yuk, yuk. We use something called "Srikers" - they look
like large matches - they don't give off that "stink" that other fire
lighter stuff does.

We don't own a Weber ourselves, (we have a normal "braai" (a grill that
uses charcoal) but one of our friends does. We have done boerewors, pork
chops, steak, chicken pieces and sometimes a whole bird on that Weber
and it comes out great every time.

The weather is really warming up here now, so we are going to "braai"
this afternoon - chicken and steak - yum! Will also have a nice salad,
some garlic bread and maybe some spuds done on the coals too! I even
have some zucchini so we might throw those on as well.

Looking up descriptions and images of braai and boerewors..... came
across this site http://www.3men.com/sausage.htm it's a keeper for
me!

sf said:

Looking up descriptions and images of braai and boerewors..... came
across this site http://www.3men.com/sausage.htm it's a keeper for
me!

Not a bad site, sf.
If you want to see what "braais" we usually get here, have a looksee
here: (they have pics for most of them).

http://www.makro.co.za/dept_second.asp?dept_Code=GEA&dept_id=6911&list=1&

Cheers
Cathy