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Post by Gazza on Jan 19, 2015 20:02:17 GMT 10
Just to say hi to all.
New Weber Q 200 owner and love using it.
Looking forward to trying some of the cool recipes from here.
Cheers
Gazza
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Post by smokey on Jan 20, 2015 8:41:21 GMT 10
Welcome to Aussiecue Gazza, Lots of Q owners here  |
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Post by shayneh2006 on Jan 21, 2015 7:14:50 GMT 10
Good on ya Gazza.
Thanks for goining up.
Shayne
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Post by captaincook on Jan 21, 2015 8:04:19 GMT 10
Welcome Gazza
It's a greate little forum without the politics of others, there are some pretty clever and dedicated BBQ'ers on this forum with a lot of knowledge to impart if you need help. Also some pretty cool recipes. We also talk about cooking in general.
Cheers
Captain.
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Post by Gus65 on Jan 21, 2015 8:20:36 GMT 10
Welcome Gazza,
Great place, great people with good ideas. You'll enjoy it here.
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Post by shayneh2006 on Jan 22, 2015 19:33:31 GMT 10
Welcome Gazza, Great place, great people with good ideas. You'll enjoy it here. And yes, we are approaching the 300 member mark,,,,,,, "bring it on"
I am just so happy that the forum was kept alive during the South Thunder saga........ I guess it was meant to be 
Shayne
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Post by smokey on Jan 22, 2015 20:32:44 GMT 10
Yeh lots of good intentions kept it together, Not a saga so much but a shot in the dark during early days. Much wiser now.
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mopam
New Member
Posts: 1 
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Post by mopam on Jan 23, 2015 19:19:52 GMT 10
Hello All,
New member,
Arranged for Santa to bring me a Q3200 for Christmas.
Still playing.
Christmas day did the bacon & eggs on the 4 burner, then assembled the Weber and cooked the roast pork.
Misread the markings, full on for 25 mins, then, by not understanding, turned both knobs to low.
When the digital thermometer showed the full temperature the rind was still soft.
Realising the error turned up both to high -15 minutes later, beautiful crackling.
Have cooked steak and sausages a couple of times, all fantastic with no sausage skins splitting.
I have bought the Captain's cook book and donated $20 to make-a-wish, so I will now go through this.
I am a lawyer and I guess you could say a rule follower.
The Weber Q is definitely a different way of cooking, so I am now exploring the 'alternative' method.
All the best,
Mopam
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Post by smokey on Jan 23, 2015 20:01:06 GMT 10
Good stuff Mopam and welcome, We might need a Lawyer one day  Glad your having fun on your Cue journey and I hope you find friends and inspiration among the members. |
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Post by captaincook on Jan 23, 2015 22:50:10 GMT 10
Welcome Mopam
Glad you are getting the use out of your Q, there are many owners and guests here that can attest to the versatility of the Q, most have different ideas on its use, there is no one way to use it. If you like chicken try the Gourmet Brined Chicken in the Poultry Recipes. You will then be hooked for life.
Captain
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