Weber Kettle Tutorials

[thirdeye]

This seemed like a good idea at first. http://video.google.com/videoplay?docid=5857149143019110857&q=barbecue&hl=en

Is it just me, or do the little no-no's drive you crazy too??

I gave a second one a try http://video.google.com/videoplay?docid=821688181263654868&q=barbecue&hl=en

I couldn't even finish this one.

 

[Kevin]

Soaking the chips in water was almost acceptable, but when he dumped the chimney of unlit charcoal into the kettle then soaked em in lighter fluid I had to quit.

Regarding the second one, do you mean to tell me that country style ribs braised in kraft sauce is not on the top of your to do list?

 

[thirdeye]

Soaking the chips in water was almost acceptable, but when he dumped the chimney of unlit charcoal into the kettle then soaked em in lighter fluid I had to quit.

Regarding the second one, do you mean to tell me that country style ribs braised in kraft sauce is not on the top of your to do list?

CHICKEN: Then you missed the cross-contamination (of everything) and splitting the breast instead of removing the backbone?? However, the finish on the skin looked perfectly kettle-ish, it was really nice.

RIBS: It's a good thing it's too early on Saturday to be playing a game of Sip, Chug or Shot because I would have done the shot and chugged the beer.

 

[dapittboss]

Very informative video. It appears to be some sort of instructional video for the mentally challanged.

 

[JimT]

I dunno, it was making me kind of hungry. Then again, I just killed my fourth beer today, and haven't eaten anything yet. :redface:

If you want a real trip, go to the web site and learn how to cook hot dogs!

Barf.

 

[qman]

Thirdeye, you are right about the cross-contamination.
JimT, The hot dog video is a real trip.

Did I hear that guy say a Vidalia onion was Hawaiian?

 

[The_Kapn]

That is some wild chit :roll:

Ribs--"Some people take that membrane off. We leave it on to seal in the juices". :twisted:

To give him credit--"Turn the ribs over every 45 minutes or so. Or between beers" :lol:

I wonder why you would use a chimney to put unlit charcoal into the cooker/grill and then light it with chemicals??? Any idea why? :roll:

If anyone wants a really interesting project, a series done like this but using some really good techniques would be a winner :lol:

TIM

 

[qman]

Kapn, I wondered about the un-lit chimney too. Maybe he just thought it was a "cool tool"

 

[The_Kapn]

Kapn, I wondered about the un-lit chimney too. Maybe he just thought it was a "cool tool"

Kevin commented on the lighter fluid dealie also.
Maybe the slow talking Dude thinks it is a huge charcoal measuring cup :wink:

That chimney appears burned/rusted.
Must have bought it in a garage sale????

Weird series :roll:

TIM

 

[qman]

Kevin commented on the lighter fluid dealie also.
Maybe the slow talking Dude thinks it is a huge charcoal measuring cup :wink:

That chimney appears burned/rusted.
Must have bought it in a garage sale????

Weird series :roll:

TIM

I liked the way he stuck his hand right down there in the coals with that tiny little lighter

 

[we'll smoke u]

What I thought was funny he didn't want you to clean your grate with soap and water because you can taste it on the food but he starts the charcoal with lighter fluid. What a farking dumb a$$$$.

 

[Westexbbq]

At least he got the "add more charcoal" right by using the chimney, unless he squirted it with lighter fluid to get it going before he poured it in!

 

[qman]

At least he got the "add more charcoal" right by using the chimney, unless he squirted it with lighter fluid to get it going before he poured it in![/quote]

You KNOW he did!:twisted:

 

[Brauma]

I havent seen someone use lighter fluid in over a year. And that person was me just before I joined this group.

The wooden cutting board scene made me cringe. I can see using a wooden one for carving the done bird but I'd never put a raw bird on a wooden board.

 

[qman]

I havent seen someone use lighter fluid in over a year. And that person was me just before I joined this group.

The wooden cutting board scene made me cringe. I can see using a wooden one for carving the done bird but I'd never put a raw bird on a wooden board.

And the scariest part was that it looked like he did not even wipe down the board between the raw chicken and the cooked:shock:

 

[BBQchef33]

yup, i just saw that.. he put the cooked bird on the raw birdprint on the wooden board. MMMMMMMMMMMMMM tasty.

 

[River City Smokehouse]

This guy says in one of his clips that he opens the top vent to acheive the highest temperature and in the Jack's ribs clips he says he closes the vent to boost the temperature. And his credability runs out when he says to use 3 - 8oz. bottles of your favorite bbq sauce, and he uses "KRAFT" :icon_shy BBQ sauce? And to boot they are 18 oz. bottles, not 8 oz. bottles.

On the "Back Ribs" clip he is using spares not Back ribs.

This dude must not really listen to his stuff he's puttin out. It is entertaining though, good for a laugh or two.

 

[cabo]

Thirdeye, you are right about the cross-contamination.
JimT, The hot dog video is a real trip.

Did I hear that guy say a Vidalia onion was Hawaiian?

I didn’t watch the second one.
In the guy’s defense (if there is one), I’ve heard that the only other place on earth, besides Georgia, that a Vidalia onion can be grown and taste the same is indeed Hawaii.

 

[dapittboss]

After watching these video clips, and reading over everyone's comments, upon very careful consideration, I have come to the conclusion that this video series was produced for entertainment purposes only. I hope.

 

[qman]

I didn’t watch the second one.
In the guy’s defense (if there is one), I’ve heard that the only other place on earth, besides Georgia, that a Vidalia onion can be grown and taste the same is indeed Hawaii.

right Cabo. but in Hawaii they are called Maui's. The sweet strain of oniion is also grown in Texas,[sweet 100's I think, and in Washington or Oregon as Walla-Wallas.
Basically all the same but each name is trademarked an protected for marketing [again I think]