Search results

Hey Marc: Did you end up making the Pork Shoulder too? If so, how did it turn out? Weber Dave

Hey again Kelly: My friend's name was Bob Haugen, but he was actually from Robinsdale, MN . They just had a cabin at the lake. Actually, my family on my Dad's side was/is centered around Willmar & Spicer. My Uncle Earl Olsen is CEO of Jennie-O turkeys, so you could say the whole turkey thing...

Hi again Kelly: I have to tell you about my Minnesota-Weber connection. I went to college in Minnesota and always vacationed up there during the summer, still do. In 1980 I was up at Little Swan Lake at my best friend Bob's cabin. We were getting ready to go water-skiing for the day when...

Chris: Thanks for adding the phone number for the customer service line. One note though, the Grill Out Times comes out just twice a year now, not quarterly. Just Spring & Fall. If this changes you'll know it when the unexpected issue drops in your mailbox! P.S. Brined & Smoked Turkey will...

Hey Marc: I'm here for ya bud. Unfortunately, it isn't out of pity - but rather that we have 24 hour customer service here at Weber everyday of the year but Christmas. Call me at (800)446-1071 if you want to verbally throw things. Weber Dave

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> From Webb: The wind had flamed my fire all afternoon and I had clearly been cooking at very high temperatures -- probably close to 400 degrees. <HR></BLOCKQUOTE> It sounds like you got a sneak peek at our latest issue of...

The main difference between Granulated Garlic and Garlic Powder is that it is not nearly as overpowering. I've made garlic bread before using Garlic Powder sparingly and still felt it was much too strong. The Granulated Garlic is much more true to real garlic. I'm afraid it's my favorite rub...

Hi Rita: I'm jealous if you live that close to the Rib Ranch! Beautiful area! I can see how you'd get more than a mouthfull from those ribs, but 2-3 meals?!? If you go in there, ask the owner (he's from Philly) if he remembers Gail Kleppe's friend from Chicago who used to come in during the...

Hey Stogie: I found one of my favorite B.B.Q. places for beef ribs in Buckhead (a North Atlanta, GA suburb) during the '96 Olympics. It was called the Rib Ranch, and the beef ribs were almost as big as my forearm. It was very difficult to find beef ribs that big back home, especially at the...

Hello from Weber: I figured I'd better say something so it doesn't look like I'm hiding. It seems to me that those gaps are there to act as handles for removing the charcoal grate. But I must admit, they could allow coals to fall through. This hasn't been a problem for me, or maybe ignorance...

Hi Lewjeff: Yes, you did bake the seasoning off of your cast irobn grates. Very disappointing I'm sure. You can start over by simply re-conditioning the grates. Just use a Stainless Steel brush to remove the loose rust, then re-coat the entire surface of the grates with Crisco Shortening...

Hey DarrenC: I'm not all that sure what the correct answer would be considering how much waste there is with the bones, crackle, fat, and other inedibles (head). My guess would be that a pound per person would be safe, but I'll let a B.B.Q. whole hog Pro answer that one. Anyone...anyone...

Scott: I can relate with the left-overs. My brother & I did a 120 Lbs. whole hog for his son's graduation party, and only 35-40 folks made it due to poor weather. If you ever have the chance to B-B-Q a whole hog (whatever size), it's well worth the experience. After it cools a while, you can...

Hi again Rita: I have to add my two cents to this clean-up question with a bit of a warning. Many years of Weber experience with grill parts (gas and charcoal) being washed in the dishwasher have yielded one conclusion - don't do it. The accumulation of grease in your dishwasher can kill the...

Hi Don: Hate to toot our horn, but Weber's new Big Book of Grilling is a beaut! It's an over-sized format with 416 full color pages, and tons of great recipes, tables, facts, and even some history about Weber. Also, Steve Raichlen, who wrote the Barbecue Bible, has a new one out that's even...

Wow Rita!!! Great post. If the copyright police bust you for that, all us Bullet-heads will hopefully kick-in to bail you out. I think the tip about allowing the wings to dry in the fridge is a key idea. This is what the Chinese supposedly do to get the crispy skin on Peking Duck. My...

Hey Matt: What the WSM can do that the Kettle can't is summed up in 3 words, Low and Slow. This is the key to smoking & barbecuing because it allows the meat to self-baste and cook through-out before the outside burns. So Low heat for a long time (slow) is the key. The WSM has a water pan to...

Hey Guys: Here is the info on the Factory Sale: Factory Sale This year?s Factory Sale is scheduled for: Friday, August 17 and Saturday, August 18. 8 a.m. ? 5 p.m. both days Each year, Weber holds a factory sale at our Huntley, IL. factory warehouse. This sale is first come, first...

Hey Couch Potato; If you're in the Chicagoland area on August 17th & 18th, come to our Factory Sale. If memory serves, it was very cheap last year! Weber Dave

Hi Chris: I was wondering if you ever tried the Weber Charcoal? We've done some comparisons here (nothing official) by filling two chimney starters, one with Kingsford and the other with Weber's brand, and used identical grills. The Weber charcoal burned much hotter and 3 hours longer than...