In reply to Post #11
Having Australian family I have to agree on the lid for meat. Although I tend to bbq shell and fresh fish with vegetables a lot, which is usually dry as a bone if cooked by billy big blocks and his gas bbq with lid. Few minutes on an open grill basted or wrapped in foil with oils/butter and seasoning and Bob's your uncle
Having Australian family I have to agree on the lid for meat. Although I tend to bbq shell and fresh fish with vegetables a lot, which is usually dry as a bone if cooked by billy big blocks and his gas bbq with lid. Few minutes on an open grill basted or wrapped in foil with oils/butter and seasoning and Bob's your uncle
In reply to Post #1
I bought a Cobb this summer and think they are great .
I just used as an oven and roasted marinated chicken quarters with corn on the cob( no pun intended 😀
which makes a very easy no faff dinner.
I bought a Cobb this summer and think they are great .
I just used as an oven and roasted marinated chicken quarters with corn on the cob( no pun intended 😀
which makes a very easy no faff dinner.
In reply to Post #11
Genuine question.
How you cooking a burger?. I ask because cooking a burger involves flipping several times and if a cover is supposed to seal in the juices then flipping kind of defeats the object as the dome is off/on/off/on.
Edit - I'd plan on using on a gas griddle that has a solid plate to cook on.
Genuine question.
How you cooking a burger?. I ask because cooking a burger involves flipping several times and if a cover is supposed to seal in the juices then flipping kind of defeats the object as the dome is off/on/off/on.
Edit - I'd plan on using on a gas griddle that has a solid plate to cook on.
In reply to Post #18
genuine answer
before you bung them in there you get the coals if its charcoal to the point where they have a white coating with the lid down the temps will be way over 400 so its like a super hot oven and seals it and penetrates and cooks all the way thru it and as its so fast it dont dry out
and you dont NEED to continually flip it normally once or twice is plenty
thought that would be flipping obvious boom boom
no need to thank me happy to help
genuine answer
before you bung them in there you get the coals if its charcoal to the point where they have a white coating with the lid down the temps will be way over 400 so its like a super hot oven and seals it and penetrates and cooks all the way thru it and as its so fast it dont dry out
and you dont NEED to continually flip it normally once or twice is plenty
thought that would be flipping obvious boom boom
no need to thank me happy to help
In reply to Post #1
Not a clue about the Webber but I have had a Cobb for a couple of months and love it. I have cooked full roast dinners in it (pork with crispy crackling) roast chicken, steaks, pizza, curry, fajitas.. I think there is only a couple of things that I wouldn't try on it. This week I am having crying tiger beef with chilly chips and chicken curry on the second night. It is a bit bulky compared to my Coleman but so versatile.
Not a clue about the Webber but I have had a Cobb for a couple of months and love it. I have cooked full roast dinners in it (pork with crispy crackling) roast chicken, steaks, pizza, curry, fajitas.. I think there is only a couple of things that I wouldn't try on it. This week I am having crying tiger beef with chilly chips and chicken curry on the second night. It is a bit bulky compared to my Coleman but so versatile.
In reply to Post #18
hot grill to rapidly seal the juices in either side and temp. dropped right down with lid closed to slowly cook through. Same as you would a steak but cooked more throughout as mince will have more surface bacteria within it, unless you are mincing your own cuts of steak at the bbq and cooking immediately.
If you like well done burgers or steaks you should be shot on sight but at least it makes cooking easier I suppose
hot grill to rapidly seal the juices in either side and temp. dropped right down with lid closed to slowly cook through. Same as you would a steak but cooked more throughout as mince will have more surface bacteria within it, unless you are mincing your own cuts of steak at the bbq and cooking immediately.
If you like well done burgers or steaks you should be shot on sight but at least it makes cooking easier I suppose
My cooking bbq is nothing like the cobb or Weber.
Mine is an infernus 4 burner gas griddle with solid plate. Model number INF-G-1200-15mm.
Question is would one of those basting domes be appropriate in getting even better tasting burgers n steaks?.
Mine is an infernus 4 burner gas griddle with solid plate. Model number INF-G-1200-15mm.
Question is would one of those basting domes be appropriate in getting even better tasting burgers n steaks?.
In reply to Post #22
That looks a great bit of kit, but it's not a bbq
That looks a great bit of kit, but it's not a bbq
In reply to Post #19
It's as Gerry says, cooking with the lid on is a different World all together and the food far better.
If you cook without a lid it's the same as cooking over an open fire and you are constantly turning food to stop it burning. But with a lid on, it's the same as cooking in an oven and the heat is evenly distributed around the food. Food like chicken cooks better too as it cooks on all sides at the same time and that is why cooking time is reduced.
End of the day, when you cook at home in the oven, do you constantly turn the food? Usually you put it in the oven, leave it and take out. But if you cook in a pan over the burner on the top of the oven, your constantly turning or stirring to stop it burning.
It's as Gerry says, cooking with the lid on is a different World all together and the food far better.
If you cook without a lid it's the same as cooking over an open fire and you are constantly turning food to stop it burning. But with a lid on, it's the same as cooking in an oven and the heat is evenly distributed around the food. Food like chicken cooks better too as it cooks on all sides at the same time and that is why cooking time is reduced.
End of the day, when you cook at home in the oven, do you constantly turn the food? Usually you put it in the oven, leave it and take out. But if you cook in a pan over the burner on the top of the oven, your constantly turning or stirring to stop it burning.
In reply to Post #24
Nice one. Cheers.
Nice one. Cheers.
In reply to Post #23
Granted, I guess it's not quite a BBQ.......
Granted, I guess it's not quite a BBQ.......
Cobb all day long for me
Ive also got a Cadac for cooking with Gas which is really good
Think about what you what to cook before getting one would be my advice as if its just the odd burger etc then I would say just use gas and a frying pan .... But if you want to do some really decent grub then the cobb is great fun but be warned, Ive properly f*cked up some things .... !!
Ive also got a Cadac for cooking with Gas which is really good
Think about what you what to cook before getting one would be my advice as if its just the odd burger etc then I would say just use gas and a frying pan .... But if you want to do some really decent grub then the cobb is great fun but be warned, Ive properly f*cked up some things .... !!
In reply to Post #27
Cobb for me too, had one for years and done some amazing bankside dinners. Being able to do a full roast is certainly a bonus.
This year I've also added an enamelled lidded casserole type pot for long slow cooks too.
Cobb for me too, had one for years and done some amazing bankside dinners. Being able to do a full roast is certainly a bonus.
This year I've also added an enamelled lidded casserole type pot for long slow cooks too.
In reply to Post #1
I've got a Weber go anywhere which I use fir camping with my family. I do bring it fishing if I'm going with pals but I would say it's a bit heavy for most fishing situations. Having said that, I really love it and I'm happy I've got it. You can buy cheaper portable bbqs but tye Webber is really well made and will last decades if cared for.
I've got a Weber go anywhere which I use fir camping with my family. I do bring it fishing if I'm going with pals but I would say it's a bit heavy for most fishing situations. Having said that, I really love it and I'm happy I've got it. You can buy cheaper portable bbqs but tye Webber is really well made and will last decades if cared for.
In reply to Post #29
Cobb here ..... never eaten so well
Cobb here ..... never eaten so well