Weber GoAnywhere BBQ

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Robbi

Full Member
Mar 1, 2009
8,864
140
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&source=web&rct=j&url=https://www.weber.com/GB/en/barbecues/portable-barbecues/go-anywhere-series-/1131004.html&ved=2ahUKEwi93tDAvOThAhWQRRUIHRr2CDgQFjAKegQIARAB&usg=AOvVaw1vuMHRA84GWWwCKqtrriLH
 
Sep 16, 2013
444
127
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

M.A.B (Mad About Bushcraft)
Jan 15, 2011
16,169
785
63
Florida
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!
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.

Interesting those, I have a smoky Joe. Easy to move even when lit but doesn't pack down as small.
I was thinking the same thing.
 
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Robson Valley

Full Member
Nov 24, 2014
8,120
1,281
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!
 
  • Like
Reactions: Barney Rubble
Sep 16, 2013
444
127
Rochester, Kent
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.
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.

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!
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.
 

Robson Valley

Full Member
Nov 24, 2014
8,120
1,281
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.
 

Janne

Guest
Feb 10, 2016
12,368
2,250
Grand Cayman, Norway, Sweden
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.
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....
 

santaman2000

M.A.B (Mad About Bushcraft)
Jan 15, 2011
16,169
785
63
Florida
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.
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....
A bit earlier than the 70s:
 

Robson Valley

Full Member
Nov 24, 2014
8,120
1,281
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.