Post by brogdenelian on Jan 3, 2015 9:20:18 GMT 10
Hi all,
Well I just got rid of the old 4 burner and was looking to replace it with the Weber Genesis E330, however I couldn't justify spending nearly 2K on a BBQ albeit an extremely well built one. So,it was back to the drawing board to look for something around the 1K mark.
During my research I found that loads of people were raving about there Weber Q's with comments like "Why didn't I make the change earlier", so I bit the bullet and went and purchased the Q3200 from a specialist dealer and all I can say is "Why didn't I make the change earlier"
First meal was a pork loin rack with par boiled spuds basted in oil and cooked on the trivet...OMGosh the crackling was divine, the meat was succulent (internal meat temp 77 degrees C) and the spuds were amazing but they could have done with an extra 5 minutes, just to crisp them up a bit.
Second meal was a basic snags and kebabs, and these tasted better than ever.
Third meal was Haloumi cheese slices with sliced Chorizo for an appetiser, (got sidetracked having a beer and chatting with our guests and overcooked both
...My fault). Then we had chicken thighs marinated in smokey BBQ Marinade, which were absolutely beautiful... Even if I do say so myself.
Im now looking to become a little more adventurous and trying some more elaborate dishes and will use this forum for inspiration.
Anyways, just wanted to introduce myself and say Hi.
Happy New Year to all.
Regards
Josh
Well I just got rid of the old 4 burner and was looking to replace it with the Weber Genesis E330, however I couldn't justify spending nearly 2K on a BBQ albeit an extremely well built one. So,it was back to the drawing board to look for something around the 1K mark.
During my research I found that loads of people were raving about there Weber Q's with comments like "Why didn't I make the change earlier", so I bit the bullet and went and purchased the Q3200 from a specialist dealer and all I can say is "Why didn't I make the change earlier"
First meal was a pork loin rack with par boiled spuds basted in oil and cooked on the trivet...OMGosh the crackling was divine, the meat was succulent (internal meat temp 77 degrees C) and the spuds were amazing but they could have done with an extra 5 minutes, just to crisp them up a bit.
Second meal was a basic snags and kebabs, and these tasted better than ever.
Third meal was Haloumi cheese slices with sliced Chorizo for an appetiser, (got sidetracked having a beer and chatting with our guests and overcooked both
...My fault). Then we had chicken thighs marinated in smokey BBQ Marinade, which were absolutely beautiful... Even if I do say so myself.Im now looking to become a little more adventurous and trying some more elaborate dishes and will use this forum for inspiration.
Anyways, just wanted to introduce myself and say Hi.
Happy New Year to all.
Regards
Josh
