Weber Braaing

I love how people always hate on the Weber until I cook them a steak on it. Then suddenly next weekend we're invited to theirs for a braai, and there stands a brand new Weber.

I have a braai and a Weber. They don't compete with each other. They complement and supplement each other. I often light both, and move meat between the two to cook best. Weber at lower temp, lid on, with the open braai for colour/char on the meat. Hmmmmm...
 
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Toxxyc said:
I love how people always hate on the Weber until I cook them a steak on it. Then suddenly next weekend we're invited to theirs for a braai, and there stands a brand new Weber.

I have a braai and a Weber. They don't compete with each others. They complement and supplement each other. I often light both, and move meat between the two to cook best. Weber at lower temp, lid on, with the open braai for colour/char on the meat. Hmmmmm...
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Whats that old saying about blaming one's tools?
 
gamer16 said:
Whats that old saying about blaming one's tools?
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Exactly. I've been braaiing and loving it for years. Then one year got a Weber for my birthday. From there things just exploded. New methods, recipes, etc. are now possible that was just never possible before, like low-and-slow. It doesn't replace my braai though.

PS: I don't use that charcoal scoop. Never have. I can recommend a charcoal starter though. Those things are awesome.
 
Toxxyc said:
Exactly. I've been braaiing and loving it for years. Then one year got a Weber for my birthday. From there things just exploded. New methods, recipes, etc. are now possible that was just never possible before, like low-and-slow. It doesn't replace my braai though.

PS: I don't use that charcoal scoop. Never have. I can recommend a charcoal starter though. Those things are awesome.
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I see what you are saying, I however have different preferences especially towards food, for eg steak I think should only be seasoned with salt and pepper, nothing else.
 
Your preference. I was also a huge "salt and pepper on my steak" guy. Then I learned of something called garlic powder, and the reverse sear method on the Weber. Suddenly my "salt and pepper steak" is a "holy crap this is so much better" steak. For me, anyways.

EDIT: I have to add that I do still like a salt and pepper steak every now and again. However, I've found how nice it can be to baste steaks in marinades and other sauces while cooking as well, which is just something else.

Also, burgers. And flatties. Ain't nothing make a flatty like a Weber. And a beer chicken. Damn, a beer chicken...
 
Toxxyc said:
Your preference. I was also a huge "salt and pepper on my steak" guy. Then I learned of something called garlic powder, and the reverse sear method on the Weber. Suddenly my "salt and pepper steak" is a "holy crap this is so much better" steak. For me, anyways.

EDIT: I have to add that I do still like a salt and pepper steak every now and again. However, I've found how nice it can be to baste steaks in marinades and other sauces while cooking as well, which is just something else.

Also, burgers. And flatties. Ain't nothing make a flatty like a Weber. And a beer chicken. Damn, a beer chicken...
Click to expand...

I think if I taste what you are referring to done properly it would change my world, but I'm no rush, the simpler things are so easy to do now I'd like to keep it that way.
 
gamer16 said:
I think if I taste what you are referring to done properly it would change my world, but I'm no rush, the simpler things are so easy to do now I'd like to keep it that way.
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So, you put a stick through your chicken and slowly roast it over an open fire.
 
gamer16 said:
I think if I taste what you are referring to done properly it would change my world, but I'm no rush, the simpler things are so easy to do now I'd like to keep it that way.
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Definitely. I should also add that it doesn't "change your world". There are other ways to do much of the same without the Weber. Weber just makes it a bit easier. Reverse sear works in an oven and then on hot coals as well, for example. And long before you buy a Weber, I would recommend you get yourself a probe thermometer so you can cook your steaks consistently. Also helps for safety and tenderness and gives you a benchmark to work from.
 
It's used to scoop charcoal from the bag, into the Weber.
 
So while we're on the topic, what choarcoal brand do you guys prefer?
I like Charka, but I found a new Namibian Hardwood charcoal that I am quite impressed with.

PnP sells it, an orange bag. Forgot the name.
 
While we are on the topic of braais, I'm building this for my girlfriend :)


a4d42dcc6e9c739abfacefcd1337a2a0.jpg
 
CamiKaze said:
So while we're on the topic, what choarcoal brand do you guys prefer?
I like Charka, but I found a new Namibian Hardwood charcoal that I am quite impressed with.

PnP sells it, an orange bag. Forgot the name.
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I prefer Charka, but it's expensive. The original Weber briquettes work very well for low-and-slow cooks. PnP makes a homebrand "Braai Charcoal" that I bought the other day (was all I could find). I am SUPER impressed by the quality. I dare say it was the best quality charcoal I've had the pleasure of braaiing with - ever. Big, heavy, solid pieces of charcoal that lasts forever. Some pieces I've braaied on 4 times now, and I think they'll last another braai, actually.
 
My family and I love camping (with a caravan, not a tent) but we also love a proper South African Sunday lunch with a beef roast and baked potatoes. I use a small Weber to prepare our Sunday lunch and it cooks it to perfection. Show me an ordinary portable braai that can do that and at the same time can be used for for normal braaiing of steaks and wors etc.
 
An ordinary braai can not do a proper roast, as it can't contain the heat required to do this. It grills/braais, but cannot "bake" like you need for roasts and other low-and-slow methods. Yes, you can live without them. Yes, you can cook brilliant steaks without the Weber. Yes, you can make a lekker staanrib in your built-in braai, etc. etc. Weber is just seriously easy to do this with. Specially if you have a thermometer on hand to keep an eye on things.
 
CamiKaze said:
So while we're on the topic, what choarcoal brand do you guys prefer?
I like Charka, but I found a new Namibian Hardwood charcoal that I am quite impressed with.

PnP sells it, an orange bag. Forgot the name.
Click to expand...

I recently used Namchar. Not bad at all.
 
Nibiru said:
I recently used Namchar. Not bad at all.
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It was my go to, but I will be testing this other brand from PnP. Seems to last very long.
Will get the name when I get home.


Highly impressed with these:
c9e3a808c7215c41413abc4c595ed06d.jpg
 
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