Hello, new to Weber and the forum, glad to have made the switch. In the 2 weeks I've had the little Q1200, I have noticed a definite improvement over my last cheap propane grill, so much so, that I last night I ordered a Jumbo Joe to augment my setup. I have a Kamado that I find is too much trouble to use most of the time, so I don't bother. Hoping the Jumbo Joe is easier (smaller/lighter). Just my wife and I here, so the little portable grills are a good size for us.
Earlier in the week I made some wings with the roadkill sauce, my wife really liked those, today for lunch I made wings with the Wickers Clone marinade, and I really liked that one.
The Q1200 design seems great, I like how the smoke circulates and exits low on the sides
This evening, I tried to replicate Tony's Bistec Ranchero
1.75 pound of Chuck, salted for an hour then cooked. It was pretty good, but maybe next time I spend a bit more on the cut of meat.
While that rested, I started to saute the vegetables.
Added the El Pato and started cutting the meat, added it after 10 minutes then simmered another 10.
Plated with fresh pico, beans & rice, and grilled green onions, it was delish!
Earlier in the week I made some wings with the roadkill sauce, my wife really liked those, today for lunch I made wings with the Wickers Clone marinade, and I really liked that one.
The Q1200 design seems great, I like how the smoke circulates and exits low on the sides
This evening, I tried to replicate Tony's Bistec Ranchero
1.75 pound of Chuck, salted for an hour then cooked. It was pretty good, but maybe next time I spend a bit more on the cut of meat.
While that rested, I started to saute the vegetables.
Added the El Pato and started cutting the meat, added it after 10 minutes then simmered another 10.
Plated with fresh pico, beans & rice, and grilled green onions, it was delish!
