I was jus re-reading these posts and wondered whatever happened to Suzie Q and how she is cooking now. I noted hat he post count is over 10000 here, it also has a lot of followers at the Aussie Cue forum as well.
Have a great Xmas and fantastic new year.
Hi all
Just an update on this.
The forum that the cookbook was on has been upgraded and you can now find the cookbook at
http://aussiecue.dudeworld.com.au/STC/index.php?topic=209.0
Edit. Sorry I just found out that due to the forum program code you need to be a forum member to see he link...
Here is my method of indirect using a trivet or rack raised over a doubled over sheet of foil.
5 chickens being cooked indirect on a Genesis
2 Chickens indirect on a Q220.
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Hope it helps
Only 12 more views to make 10,000 views, thats mighty impressive. Seems like there are quite a few people that have similar experiences to Suzie Q's
I am glad that i have helped some people.
Cheers
Phil
Jeff
You can always rest it for a long time in an esky (I think that you guys call them a cooler.)
Cook the roast to about 10 degrees below the target temp and turn the Q down as low as you can and continue to cook until it is 5 degrees less than the target temp, (the longer it takes to get...
Gareth,it is my experience that you don't need the higher lid for the 200 series. The temp gauge is e main difference. I think that part of the reason for the higher lid is so the tail of the temperature probe doesn't interfere or make contact with the meat. I can cook 2 x 4 lb (1.8Kg) in the...
Smoking on the Q is not that successful. As stated above use a foil parcel on the grill.
The majority of smoke flavour occurs below 140 degrees.
Position the Q with the side into a gentle breeze, place the foil packet between the breeze and the meat. Try cooking the burger indirect first by...
One of the beauties of using the foil and trivet method for indirect grilling is that the fat and juices drop onto the foil and boil off imparting that wonderful BBQ flavour into the air which is circulating around the meat. I finish mine off with a direct sear on the trivet on max heat for two...
I have a few ways but for a smokey flavour which you apear to be fond of. the cedar Planked Salmon has to be the best hit for you.
You need a plank of cedar about 5/16" - 3/8" thick a little bigger than the salmon fillet (about 1/2" minimum clearance all around the edges.) Soak the cedar in...
Hi All
I am constantly getting requests for info about cooking on the Q series and requests for my Weber Q cookbook
I have posted a copy of the general hints and info plus a copy of the recipe book on the Aussie Cue BBQ Forum of which I am an Administrator.
I hope I am not contravening any...