1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hey Guest, We're having our annual Winter Moot and we'd love you to come. PLEASE LOOK HERE to secure your place and get more information.
    For forum threads CLICK HERE
    Dismiss Notice

Weber GoAnywhere BBQ

Discussion in 'Cooking' started by Robbi, Apr 22, 2019.

  1. Robbi

    Robbi Full Member

    Joined:
    Mar 1, 2009
    Messages:
    8,840
    Likes Received:
    124
    Location:
    northern ireland
    Just bought one of these for when we are out and about, we got the UK version that only has the handle on the top, bit of a design floor as you can only pick it up with the lid on and the legs folded up as the legs hold the lid on ! I have added a handle as each end to make life easier. I have also cut the grill in half, this means it can be stored actually "in" the BBQ giving lots of space for things like a charcoal chimney and enough charcoal for two burns, it's.very heavy though.

    Does anyone else use one and have you done any mods ?

    Any cooking tips ?

    https://www.google.com/url?sa=t&sou...FjAKegQIARAB&usg=AOvVaw1vuMHRA84GWWwCKqtrriLH
     
  2. Barney Rubble

    Joined:
    Sep 16, 2013
    Messages:
    429
    Likes Received:
    105
    Location:
    Rochester, Kent
    Hard to beat the Weber bbq's, top quality products in my opinion.

    I used mine in the garden yesterday to cook a small joint of beef brisket. I cooked it 'low and slow' for 3hrs until it was lovely and tender and served it up with some new potatoes, salad and corn cobs.

    To prep the meat, make sure it is at room temperature (don't just take it out the fridge and chuck it on the bbq - it'll make it go tough), season with salt and pepper and wrap in foil.
    Light your bbq and once your coals are ready, create two piles of coals on either side of the bbq leaving a void in the centre. Put the grill in place and then position the meat (still wrapped in foil) n the centre of the bbq. Put the lid on the bbq and ensure the vents are open. This will create a nice oven effect and enable the heat to circulate. If you're worried things are too hot, then use the vents to regulate the temperature. For the final twenty minutes of the cook, remove the meat from the foil and give it a blast of heat over the coals. When it's cooked the beef will be very tender and should pull apart very easily (kind of like pulled pork). It's delicious with a dollop of bbq sauce!
     
    santaman2000 and Robson Valley like this.
  3. Robbi

    Robbi Full Member

    Joined:
    Mar 1, 2009
    Messages:
    8,840
    Likes Received:
    124
    Location:
    northern ireland
    That's making me hungry already ! :) sounds delicious :)
     
  4. baggins

    baggins Full Member

    Joined:
    Apr 20, 2005
    Messages:
    1,332
    Likes Received:
    121
    Location:
    Coventry (and up trees)
    Had one for years. It lives outside and is fabulous. Very versatile and still looks like new. AND it comes camping on occasion just for a change of scene.
     
  5. stevec

    stevec Full Member

    Joined:
    Oct 30, 2003
    Messages:
    400
    Likes Received:
    49
    Location:
    Sheffield
    Interesting those, I have a smoky Joe. Easy to move even when lit but doesn't pack down as small.
     
    santaman2000 likes this.
  6. Crowe

    Crowe Forager

    Joined:
    Jan 18, 2008
    Messages:
    217
    Likes Received:
    6
    Location:
    Noewich. Now living in Limosin France
    I'd have thought for that money the brightwork would be stainless Steel not plated metal
     
  7. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    16,040
    Likes Received:
    721
    Location:
    Florida
    Almost identical to the way I do it. The only differences being I use a BBQ dry rub before cooking instead of just salt & pepper, I add wood chips (either hickory or mesquite) to the hot charcoal to smoke the meat, and I don’t wrap it.

    Your way will come out much tenderer than mine.

    I was thinking the same thing.
     
    Barney Rubble likes this.
  8. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    8,008
    Likes Received:
    1,231
    Location:
    McBride, BC
    Did brisket, huh?
    I'll make sauce and slaw. BBQ bananas & rum sauce for dessert.

    I'd prefer apple wood in any shape for the smoke with the off-set heat.
    Like Santaman, I like the crust of a BBQ dry rub of herbs and spices.
    My old teeth need the meat wrapped for at least the last hour!
     
    Barney Rubble likes this.
  9. Barney Rubble

    Joined:
    Sep 16, 2013
    Messages:
    429
    Likes Received:
    105
    Location:
    Rochester, Kent
    I was thinking about using a bbq rub, but this was the first time I'd cooked brisket on the bbq so I thought we'd keep things simple. Definitely something to do next time. I did also add some soaked wood chips (beech) on the coals about halfway through the cook - they take a while to start smoking but when they go, they make the most amazing smell.

    I need to try bbq'ing some bananas and rum next time, sounds amazing! I agree with you about applewood for smoking - I have some applewood chips to use next time.
     
    santaman2000 and Robson Valley like this.
  10. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    8,008
    Likes Received:
    1,231
    Location:
    McBride, BC
    OK. Skins on, you lay the bananas on the bench and slice them flatwise so they will lay on the grill.
    Medium heat, about 4 minutes per side = just an excuse to get them hot, skins and all.
    In a pot, melt some butter, add some brown sugar and big glug of dark rum. Mix that. Cinnamon if you want.
    Plate the banana halves with a glob of vanilla ice cream.
    Pour a generous amount of hot buttered rum sauce over all of it.
    = = =
    If you don't like bananas, really ripe & pitted peach halves will do the job.
     
  11. greenshooots

    greenshooots Nomad

    Joined:
    Oct 18, 2007
    Messages:
    424
    Likes Received:
    12
    Location:
    s.wales
    asda were doing something similar i quite fancied for £30 but i have 6 bbq at mo wife will have fit

    greenshoots
     
  12. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,215
    Likes Received:
    2,201
    Location:
    Grand Cayman, Norway, Sweden
    That Banana receipe brought me back bang to the 1970's!
    It is a delicious way to eat bananas, a cheap and readily fruit that an be a bit boring....
     
  13. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    16,040
    Likes Received:
    721
    Location:
    Florida
    A bit earlier than the 70s:
     
  14. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,215
    Likes Received:
    2,201
    Location:
    Grand Cayman, Norway, Sweden
    I only moved to Sweden in the early 70's. The country where I had to be born ( thanks to the Jalta Conference your leaders screwed up :) ) there were no bananas.
     
  15. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    8,008
    Likes Received:
    1,231
    Location:
    McBride, BC
    Bob Blumer (The Frugal Gourmet) loaded his toaster-mobile and kit on a barge and got towed up the BC coast to a floating logging camp.
    Must have done 10kg+ bananas with that rum sauce. I got lucky = just happened to catch his show.
    I have the big Jackson stainless steel boat grill ( table-top). Don't buy one, it needs 2 burners badly.
     

Share This Page