Simply Made...Simply Good

napp37 · 10-15-2012, 12:28 PM

One of the reasons I recently purchased a Weber Go Anywhere (WGA) was for those times when I didn't really feel like making a production of a meal. Yesterday was one of those days.

I cut a chuck roast into 2" cubes and rubbed each cube with Montreal Steak Seasoning, black pepper, garlic salt, and sea salt. I then peeled and cut potatoes into 1/2" cubes. I added chopped onion, chopped green pepper, black pepper, sea salt, and Canola oil to the potatoes before wrapping them in a pouch of heavy duty foil.

I cooked the potatoes on the WGA over direct heat (covered) for 15 minutes...turning the pouch every 3-4 minutes. After 15 minutes, I moved the pouch to one side of the grill and added the beef chunks. The beef was cooked over direct heat for about ten minutes. Go longer if you don't like rare beef. It all turned out to be very tasty; and the beef was surprisingly tender when I sliced into the chunks. Sorry I didn't get a money shot of the sliced chunks.

fingerlickin' · 10-15-2012, 12:59 PM

Looks fantastic, if you want to see a couple masters work the WGA, do a search for some of Phubar and Padawan's posts. They are the King and Queen of the WGA.

mbshop · 10-15-2012, 01:15 PM

looks good ! i just used mine last night doing burgers and dogs. just perfect.

napp37 · 10-15-2012, 01:25 PM

Quote:

Originally Posted by fingerlickin'

Looks fantastic, if you want to see a couple masters work the WGA, do a search for some of Phubar and Padawan's posts. They are the King and Queen of the WGA.

Their posts were very influential in my decision to buy the WGA.

I was in the Army for 28 years; and always maintained that the P-38 can opener was the best tool ever issued. I'm beginning to feel like the WGA is the P-38 of grills.

Big George's BBQ · 10-15-2012, 03:04 PM

That looks Great

tortaboy · 10-15-2012, 08:52 PM

Looks great. How was the salt level? Montreal seasoning is usually pretty salty, and combined with sea salt.....just wondering.

Johnny_Crunch · 10-15-2012, 08:55 PM

Looks good!

napp37 · 10-16-2012, 08:57 AM

Quote:

Originally Posted by tortaboy

Looks great. How was the salt level? Montreal seasoning is usually pretty salty, and combined with sea salt.....just wondering.

You make a point that I rarely consider. I live alone and usually just cook for myself. I have always been a salt freak. When the other kids bought candy, I bought potato chips or pretzel sticks.

If I were preparing the same thing for others, I probably would not use the sea salt.

Hawg Father of Seoul · 10-16-2012, 09:55 AM

When we process a cow, the chuck is cut in to steaks.

Like a lot of cuts, it gets tough between certain temperatures. Medium, not tough. Well- tough. 180-190 degree- getting tender again.

Chuck is very misunderstood. Glad you nailed it!

gtr · 10-16-2012, 09:59 AM

Looks great & I love the WGA as well! The wife & kids were away for a while this summer and my WGA got a daily workout.

10-15-2012, 12:28 PM	#1
napp37 On the road to being a farker Join Date: 09-23-12 Location: Columbus, GA	Simply Made...Simply Good One of the reasons I recently purchased a Weber Go Anywhere (WGA) was for those times when I didn't really feel like making a production of a meal. Yesterday was one of those days. I cut a chuck roast into 2" cubes and rubbed each cube with Montreal Steak Seasoning, black pepper, garlic salt, and sea salt. I then peeled and cut potatoes into 1/2" cubes. I added chopped onion, chopped green pepper, black pepper, sea salt, and Canola oil to the potatoes before wrapping them in a pouch of heavy duty foil. I cooked the potatoes on the WGA over direct heat (covered) for 15 minutes...turning the pouch every 3-4 minutes. After 15 minutes, I moved the pouch to one side of the grill and added the beef chunks. The beef was cooked over direct heat for about ten minutes. Go longer if you don't like rare beef. It all turned out to be very tasty; and the beef was surprisingly tender when I sliced into the chunks. Sorry I didn't get a money shot of the sliced chunks.

10-15-2012, 12:59 PM	#2
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Looks fantastic, if you want to see a couple masters work the WGA, do a search for some of Phubar and Padawan's posts. They are the King and Queen of the WGA. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

10-15-2012, 01:15 PM	#3
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	looks good ! i just used mine last night doing burgers and dogs. just perfect. __________________ george spam, can't live without it

10-15-2012, 03:04 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks Great __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-15-2012, 08:55 PM	#7
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Looks good! __________________ J Crunch

10-15-2012, 08:52 PM	#6
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	Looks great. How was the salt level? Montreal seasoning is usually pretty salty, and combined with sea salt.....just wondering.

10-16-2012, 09:55 AM	#9
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	When we process a cow, the chuck is cut in to steaks. Like a lot of cuts, it gets tough between certain temperatures. Medium, not tough. Well- tough. 180-190 degree- getting tender again. Chuck is very misunderstood. Glad you nailed it!

10-16-2012, 09:59 AM	#10
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Looks great & I love the WGA as well! The wife & kids were away for a while this summer and my WGA got a daily workout. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?