My beautiful Weber!
Join Date: Feb 2008
Location: East Sussex UK
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Seriously ...
Irish Whisky Steak
Ingredients
Serves: 4 (just increase slightly for 6)
160ml extra-virgin olive oil
3 tablespoons Irish whisky
3 tablespoons soy sauce
1 tablespoon minced spring onion
1 tablespoon minced garlic
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/8 teaspoon crushed dried rosemary
4 (200g) steaks (T-bone, sirloin, rump, etc.)
1. Combine the olive oil, whisky, soy sauce, onion, garlic, pepper, parsley, thyme and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
2. Preheat the barbecue for medium-high heat and lightly oil the cooking grate.
3. Cook the steaks until they are beginning to firm and are hot and slightly pink in the centre, 6 to 7 minutes per side. An instant-read thermometer inserted into the centre should read 60 degrees C. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes before serving.
Coff.
Irish Whisky Steak
Ingredients
Serves: 4 (just increase slightly for 6)
160ml extra-virgin olive oil
3 tablespoons Irish whisky
3 tablespoons soy sauce
1 tablespoon minced spring onion
1 tablespoon minced garlic
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/8 teaspoon crushed dried rosemary
4 (200g) steaks (T-bone, sirloin, rump, etc.)
1. Combine the olive oil, whisky, soy sauce, onion, garlic, pepper, parsley, thyme and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
2. Preheat the barbecue for medium-high heat and lightly oil the cooking grate.
3. Cook the steaks until they are beginning to firm and are hot and slightly pink in the centre, 6 to 7 minutes per side. An instant-read thermometer inserted into the centre should read 60 degrees C. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes before serving.
Coff.
Join Date: Apr 2007
Location: uk
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Will definitley try you recipe Coff, sounds delicious, but i meant which grill size the 46cm or the 56cm as im going to buy one tomorrow and not sure which size to get. thanks
Just a quick question for the Weber experts on here, what would you recommend for cooking for six people the Weber 46cm or the 56cm? Thanks.
1. The volume of a Weber kettle is proportional to the cube of the diameter; in other words dV/dD = KDČ. So an increase from the 47cm model to the 57 cm model needs roughly 50% more charcoal...and a 67 cm model needs twice as much charcoal as a 47 cm model.
2. How greedy are your 6?
3. How often will you be feeding 6? Having a larger than necessary barbi' will be a real pain if you just want to cook a meal for 1 or 2.
Half a dozen 8 oz steaks will easily fit on a 47cm Weber. Anything else you can cook in shifts whilst having a drink.
...firm, hot and slightly pink in the centre.
.
spooky3, don't be tempted to the vile fuel made from the bottled breath of Satan's backside. Your food will NOT taste the same if cooked using gas!!
Whichever size of charcoal version you end up buying, make sure you buy the 'One Touch Premium' model.
Whichever size of charcoal version you end up buying, make sure you buy the 'One Touch Premium' model.
...can you tell me the advantages of the one touch premium over the compact basic model...
But I'm sure they're all fine; last year the advice I had was that the 'Premium' was worth the extra cost and having had both, I agree.
Some more info. here: The Weber BBQ specialists. We know everything about Weber BBQs - WoW BBQ .
We're getting a bit close to laying ourselves open to accusations of advertising, but this should help you to decide.
Last edited by BEagle; 19th May 2013 at 21:24.
Join Date: Apr 2007
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Thank you BEagle for your advice and i will take it, very good of you to take the time to get the link and i appreciate it thanks, off out tomorrow to purchase a Weber 47cm 1 touch premium, photos to follow
Thanks.
Thanks.
Join Date: Feb 2004
Location: Wiltshire
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Was out at a local garden centre last weekend as it was a BBQ weekend including demonstrations by some black orb specialists. They were using both charcoal and gas so took the opportunity to ask...which is better?
They said that at their HQ they did a blind taste test of food cooked using gas and charcoal......the answer
No one could tell the difference between the cooking methods.
Oh yes and whilst there....a Typhoon flew overhead followed 5 minutes later by a Hurricane.
They said that at their HQ they did a blind taste test of food cooked using gas and charcoal......the answer
No one could tell the difference between the cooking methods.
Oh yes and whilst there....a Typhoon flew overhead followed 5 minutes later by a Hurricane.
spooky3, enjoy your Weber!
You should find assembly reasonably straightforward, although persuading the ash catcher retainer to clip into the leg supports can be a bit of a faff until you work out how to do it.
CS - how dare you! It's Irish Whiskey Steak!!!
You should find assembly reasonably straightforward, although persuading the ash catcher retainer to clip into the leg supports can be a bit of a faff until you work out how to do it.
CS - how dare you! It's Irish Whiskey Steak!!!
Join Date: Feb 2008
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And one of these ...
This unique tanker was built to look like two giant beer cans laid end to end.
The end result is the biggest ring-pull cans in the UK, holding over 52,000 pints.
The end result is the biggest ring-pull cans in the UK, holding over 52,000 pints.
Join Date: Apr 2007
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If you're having the neighbours round, you'll need this...
Bloody hell Courtney Mil, i don't think there's enough people in my town to eat all that, bet it smells great though
Bloody hell Courtney Mil, i don't think there's enough people in my town to eat all that, bet it smells great though
Join Date: Dec 2007
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Charcoal Quantities
This might be so obvious to the cognoscenti that have been so ably contributing to this very entertaining thread that I hesitate to add it...
... but...
... apropos to the amount of charcoal that one might use on a 57cm Weber versus the smaller 47cm version, I use sufficient (in my 47cm), to have a nice hot fire on one half on the grate only... that way, I can 'sear' things like burgers (which need to be cooked reasonably well all the way through, lest one ends up with food poisoning), over the coals, and then move them over to the non-coals side to cook through without ending up with a burnt offering... same technique works with lamb steaks and chicken pieces... but one has the real fire for the man-sized steaks that one really does need pink in the middle...
Judicious use of the lid ensures optimum performance.
Happy barbequing (or braaiing for those of a Southern Africa persuasion).
... but...
... apropos to the amount of charcoal that one might use on a 57cm Weber versus the smaller 47cm version, I use sufficient (in my 47cm), to have a nice hot fire on one half on the grate only... that way, I can 'sear' things like burgers (which need to be cooked reasonably well all the way through, lest one ends up with food poisoning), over the coals, and then move them over to the non-coals side to cook through without ending up with a burnt offering... same technique works with lamb steaks and chicken pieces... but one has the real fire for the man-sized steaks that one really does need pink in the middle...
Judicious use of the lid ensures optimum performance.
Happy barbequing (or braaiing for those of a Southern Africa persuasion).