Post by bbqdemon on Nov 17, 2014 19:45:24 GMT 10
Greetings fellow BBQ'ers,
Last night I put my new Weber Q through a test run and achieved mixed results. I will outline the tests and would like feedback from seasoned users please.
Test Conditions for both tests:
- ambient temperature approx 15 deg C
- gusting breezes, but bbq relatively sheltered by house
- bbq preheated for a minimum of 10 minutes (around 225 deg C)
- Weber trivet on Weber convection tray installed
Test #1 - Roast Chook (per Weber cookbook 'Cooking with the Weber Q for Australia and New Zealand' (McDonald, R 2013) page 19)
- chook (2.04kg) rubbed over with canola oil, salt and cracked pepper. No stuffing, neck or giblets etc
- placed on trivet
- lid lowered and bbq heat setting reduced from High to Medium (lid gauge indicated approx 190 deg C)
- left to cook with lid down for 60 minutes
- at 60 minute mark, lid lifted and thermometer inserted into breast meat - temperature was approx 72 deg C (2 deg below recommended on page 26)
- lid lowered and allowed to cook a further 15 minutes
- at 75 minute mark, lid lifted and chook's temp taken - result was 85 deg C (see pic below)
- visual observations included crisp, golden skin (smell good too!)
- chook removed and allowed to sit for 10 minutes
- RESULT - chook carved up and flesh was very pink, seemingly underdone. Resorted to zapping in microwave for 10 minutes to ensure thoroughly cooked.
Test #2 - Roast Potatoes in their Jackets
- potatoes pricked with fork and rubbed with canola oil
- placed on trivet
- lid lowered and bbq heat left on Medium
- left to cook for 60 minutes
- at 60 minute mark, and potatoes checked with a skewer for softness
- RESULT - lovely leather skins with soft fluffy texture inside (yummo!)
Feedback on chook result and recommendations for improvement welcomed.
Regards,
Greg
Last night I put my new Weber Q through a test run and achieved mixed results. I will outline the tests and would like feedback from seasoned users please.
Test Conditions for both tests:
- ambient temperature approx 15 deg C
- gusting breezes, but bbq relatively sheltered by house
- bbq preheated for a minimum of 10 minutes (around 225 deg C)
- Weber trivet on Weber convection tray installed
Test #1 - Roast Chook (per Weber cookbook 'Cooking with the Weber Q for Australia and New Zealand' (McDonald, R 2013) page 19)
- chook (2.04kg) rubbed over with canola oil, salt and cracked pepper. No stuffing, neck or giblets etc
- placed on trivet
- lid lowered and bbq heat setting reduced from High to Medium (lid gauge indicated approx 190 deg C)
- left to cook with lid down for 60 minutes
- at 60 minute mark, lid lifted and thermometer inserted into breast meat - temperature was approx 72 deg C (2 deg below recommended on page 26)
- lid lowered and allowed to cook a further 15 minutes
- at 75 minute mark, lid lifted and chook's temp taken - result was 85 deg C (see pic below)
- visual observations included crisp, golden skin (smell good too!)
- chook removed and allowed to sit for 10 minutes
- RESULT - chook carved up and flesh was very pink, seemingly underdone. Resorted to zapping in microwave for 10 minutes to ensure thoroughly cooked.
Test #2 - Roast Potatoes in their Jackets
- potatoes pricked with fork and rubbed with canola oil
- placed on trivet
- lid lowered and bbq heat left on Medium
- left to cook for 60 minutes
- at 60 minute mark, and potatoes checked with a skewer for softness
- RESULT - lovely leather skins with soft fluffy texture inside (yummo!)
Feedback on chook result and recommendations for improvement welcomed.
Regards,
Greg
