Weber Braaing

KantSnyer said:
Thanks for this, does this work as a briquette replacement i.e. you can cook with the lid closed and it will burn long enough?
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I don't know. For long cooks, I use briquettes as the temperature remains stable throughout the hours of cooking. For a quick steak though, I still use it with the lid on, and it lasts for the ~30 minutes I use it with the lid on this way. Works just fine. I haven't attempted a cook for hours with this. Longest so far was around an hour (for a flattie) and it worked well. It was total winging though, and temperatures fluctuated wildly during the cook. Did give a fantastic flavour, though.
 
Toxxyc said:
I don't know. For long cooks, I use briquettes as the temperature remains stable throughout the hours of cooking. For a quick steak though, I still use it with the lid on, and it lasts for the ~30 minutes I use it with the lid on this way. Works just fine. I haven't attempted a cook for hours with this. Longest so far was around an hour (for a flattie) and it worked well. It was total winging though, and temperatures fluctuated wildly during the cook. Did give a fantastic flavour, though.
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Shot, longest cook we normally do is chicken so no more than an hour. These could work well for pizza though.
 
I did a flattie on that normal charcoal last week Sunday. 10/10. Cooked indirect with a big drip pan full of water to keep the marinade ruining the Weber (because it does), and flipped only twice. Kept all vents wide open (to increase heat) After the hour I swapped the chicken over the hot coal side and gave the skin some colour, drizzling with marinade as I go along. Before serving I sliced it on the grid and coloured the cut parts (as sometimes the bones and "bleed" an unappetizing juice). It was super tender and juicy, and really good.
 
APoc184 said:
Who scoops charcoal / briquettes?

Ain't nobody got time for that.

Isn't it standard just to chuck them from the bag?
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I don’t know hey.

I like to measure things and if I had a Weber you’d be damn sure I’d use that to measure exactly how many scoops I need to do X so I don’t waste.
 
Stokstert said:
That PnP charcoal must be good at that price of R60 for 4 Kg.
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It's still cheaper than Charka. And I must add I didn't pay R60. I think it was on special for like R35 for the bag, or something like that. I'll pay R60 any day though. Wonder if it will be consistently good though.

SauRoNZA said:
That’s a spatchcock chicken you bloody uncouth infidels.
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Get with the local lingo, bro. I actually can't believe you don't know the term "flattie". It's as common as hijack and "honnoribble membas".
 
I have genuinely never heard the term used before in my entire life.

But then I also believe braaing with wood is a waste of time and pure savagery.
 
LOL. I wanted to show you what Checkers and PnP calls them, but the bastards are not playing along and are also listing it as Alfred Hitchcock on their websites.
 
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