Search results

For today 4th of July, I was watching the forecast. Plan for pork shoulder and pork belly burnt ends. Backup plan would be to use the Weber Q for never fail burgers. Our high today is south of 90, so fired up the kettle and smoking at 250-275.

It would take 14 + hours before the hold

250 is the sweat spot for me. I spritze about every hour AFTER the initial 2 hours. I wrap my brisket around 170-175. Recently I have been doing Bradley Robinson's foil boat method. Really produces a beautiful bark. I pull the brisket between 195-205 depending on how it proves. Then I wrap in...

It wasn't cheap, I got a military discount, but recently learned if you call Weber and order direct you could get 20%off.

She helped assemble so had to give her credit

Yeah, I am most impressed by the cart. A much needed upgrade. The cart model #8651441. I don't see where it can be purchased separately.

Weber Q 2800N. Flame Red Just in time for Independence Day I ordered the grill & premium cart. The cart is very sturdy metal with a nice solid door (compared to the flimsy plastic front of the 2200 cart) The cart has clips that are meant to accommodate the 1200 or 2000 series. It also has nice...

Dan, Thanks this was my first attempt at pork belly on my Weber. We picked up a huge pork Belly at Costco. My wife wanted it for a Japanese style pork Belly dish. When I saw it I thought. " Give me 1/3rd. Cubing it before the cook allowed me to add rub on all sides. It tasted like meat candy...

Harbor freight has tool carts that may be good as a Weber Q stand. Industrial looking but are sturdy There are shelf attachments & magnetic trays available too. I still prefer the Weber OEM carts, they are purpose built and if covered when not in use will hold up for years. Too many people...

Reviving old thread. The new Weber Q stand & portable cart are much sturdier than the previous generation. Weber ditched the flimsy plastic front piece & now the cart is more of a cabinet style.

Yes I pulled them at probe tender around 200 then toss in a sauce and back in a foil pan for 30 minutes. I had to rotate the rack, I think next time I will put a foil heat shield on the ones closest to the coals. They turned out great family of 6 made short work of them.

Meat Church gospel never fails me Meat Church pork belly burnt ends]

Off, Fat side up. 275 using FOGO lump & cherry wood

pork belly burnt ends

In hindsight I wish I would have.

Welcome Anthony. I am always impressed at the enthusiasm for outdoor cooking from those in New Zealand and Australia side of the world. They sure love their Weber Q's & BBQ cooking.

Wow "Poughkeepsie" is about as unique a town name as Passamaquoddy. Welcome to the best Weber community on the web.