Page 1 of 2 12 LastLast
Results 1 to 20 of 30

Thread: Ot: Weber!!

  1. #1

    Ot: Weber!!

    Just got my first classic Weber (charcoal - The Tony Soprano model.:)

    I cooked some Italian sausage, but think I have either made them too
    well done, or just prefer making them in a skillet.

    Does anyone cook sausage & peppers style sausage on both and have a preference? I don't know if I'm doing it wrong, or using the wrong method.
    The skin gets a little too "crinkly" for me...help?

  2. #2
    Banned
    Join Date
    May 2003
    Location
    Houston, TX
    Posts
    52,055
    [QUOTE=Gagoots;2583600]

    Does anyone cook sausage & peppers style sausage on both and have a preference? I don't know if I'm doing it wrong, or using the wrong method.
    The skin gets a little too "crinkly" for me...help?

    [/QUOTE]

    Sounds like you cooked them on direct heat.

    Does your grill have a top rack?

    If not, put the charcoal (you don't need that much) on the far left side of the grill and cook the sausage on the right side away from the direct heat.

  3. #3
    All Pro
    Join Date
    Feb 2008
    Location
    LEt it go, LET IT GO: The cold never bothered me anyway
    Posts
    8,835
    [QUOTE=PatsFanTX;2583631]Sounds like you cooked them on direct heat.

    Does your grill have a top rack?

    If not, put the charcoal (you don't need that much) on the far left side of the grill and cook the sausage on the right side away from the direct heat.[/QUOTE]

    Good point Tx. :eek:

    Many people make the mistake of filling the basin full with charcoal. Mistake IMO. Its good to establish at least 2 different heat zones, for cooking different items, AND leaving a cooler zone for leaving them on the grill until ready to plate up.

  4. #4
    [QUOTE=PatsFanTX;2583631]Sounds like you cooked them on direct heat.

    Does your grill have a top rack?

    If not, put the charcoal (you don't need that much) on the far left side of the grill and cook the sausage on the right side away from the direct heat.[/QUOTE]

    Thanks. I was also told that I could "poach" them in boiling water first.
    YOu know, isn't a SKILLET direct heat as well?

    Ever see the sausage & peppers stands?

  5. #5
    Jets Insider VIP
    Join Date
    Dec 2005
    Location
    Phoenix, AZ (Jets Stadium Section 246)
    Posts
    36,383
    [QUOTE=PatsFanTX;2583631]Sounds like you cooked them on direct heat.

    Does your grill have a top rack?

    If not, put the charcoal (you don't need that much) on the far left side of the grill and cook the sausage on the right side away from the direct heat.[/QUOTE]

    Bingo!

    I have several BBQs and I use my Weber charcoal kettle for sausage. Indirect heat is the way to go for most of the time, then I put the sausage over direct heat for the last few minutes to give them a nice "tan." I do the same thing sometimes on my propane BBQs (if I don't have the time to get the charcoal going) simply by turning on the first and third burners but not the second one. Put the sausage or whatever you're cooking over the second burner so that it isn't directly over the heat.

    An indirect setup with charcoal...

    [IMG]http://www.bbqjunkie.com/wp-content/beer_can_chickn_2.jpg[/IMG]

    The drip pan catches the fat and other drippings. In the above case it was cooking chicken. When cooking chicken I usually put about 1/2 inch of water in the pan to help prevent the chicken from drying out. It keeps a little moisture in the kettle.
    Last edited by jetstream23; 06-14-2008 at 06:17 PM.

  6. #6
    Board Moderator
    Jets Insider VIP
    Charter JI Member

    Join Date
    May 1999
    Location
    nyc
    Posts
    11,617
    [quote=Gagoots;2583850]Thanks. I was also told that [B]I could "poach" them in boiling water first[/B].
    YOu know, isn't a SKILLET direct heat as well?

    Ever see the sausage & peppers stands?[/quote]that's what my mom always does, they come out great - or you can get the spiral sausage, which IMO come out the best on the grill, directly over the coals.

  7. #7
    All League
    Join Date
    Feb 2006
    Location
    Middlesex County, NJ
    Posts
    3,365
    [QUOTE=Gagoots;2583600]Just got my first classic Weber (charcoal - The Tony Soprano model.:)

    I cooked some Italian sausage, but think I have either made them too
    well done, or just prefer making them in a skillet.

    Does anyone cook sausage & peppers style sausage on both and have a preference? I don't know if I'm doing it wrong, or using the wrong method.
    The skin gets a little too "crinkly" for me...help?[/QUOTE]

    C'mon Gagoots....You need the coil "sauseech" with a skewer to keep it together....Sear each side quick on direct heat and move it to inderect heat for a few minutes....Put some cubanellos and some garlic in a little oil in a pan on the grill, grab some crusty bread and "[I]mangi[/I]"!

  8. #8
    Thanks guys. SO are you saying that the spirals do well on direct heat?

    Now if poach them first, then set up the BBQ on indirect by putting the coals on the sides, I should be good to go...now if I want to cook burgers after..they should be done DIRECT, right.

    So how do you move the coals around, or do you add more in the middle?
    Do you guys take the grill off while its hot? So many question...maybe I'll do the sausage and peppers on the stovetop while the burgers and dogs and steaks are on the BBQ....

    Oh, here's how I screwed up this afternoon...


    [IMG]http://www.edraso.com/sausage.jpg[/IMG]

  9. #9
    Board Moderator
    Jets Insider VIP
    JetsInsider.com Legend

    Join Date
    Sep 2005
    Location
    The depths of Despair.
    Posts
    40,079
    I hope you are using a chimney to heat the coals and not the airplane fuel charcoal.

    Got the same grill for my beach cabana!

  10. #10
    [QUOTE=32green;2584008]I hope you are using a chimney to heat the coals and not the airplane fuel charcoal.

    Got the same grill for my beach cabana![/QUOTE]

    I'm guilty of the matchpoint.
    What the hell is a chimney?

  11. #11
    Board Moderator
    Jets Insider VIP
    JetsInsider.com Legend

    Join Date
    Sep 2005
    Location
    The depths of Despair.
    Posts
    40,079
    [QUOTE=Gagoots;2584058]I'm guilty of the matchpoint.
    What the hell is a chimney?[/QUOTE]

    Dude, this is a MUST...

    Its like a big coffee can with holes in it and a handle.

    Its divided by a screen in the lower 2/3.

    You load up regular charcoal in the top 2/3 and stuff 4 pieces of newspaper in the bottom and light the newspaper through one of the holes.

    The heat from the mere four pieces of paper gets the coals red-hot and the longer you leave it, 10-15 minutes avg., the entire chimney full of coals is ready to dump in the BBQ.

    No lighter fluid, no chemicals. NO "fuel" taste in your food.

    $20-30 bucks in Home Depot.

    You'll thank me.:yes:

  12. #12
    [QUOTE=32green;2584069]Dude, this is a MUST...

    Its like a big coffee can with holes in it and a handle.

    Its divided by a screen in the lower 2/3.

    You load up regular charcoal in the top 2/3 and stuff 4 pieces of newspaper in the bottom and light the newspaper through one of the holes.

    The heat from the mere four pieces of paper gets the coals red-hot and the longer you leave it, 10-15 minutes avg., the entire chimney full of coals is ready to dump in the BBQ.

    No lighter fluid, no chemicals. NO "fuel" taste in your food.

    $20-30 bucks in Home Depot.

    You'll thank me.:yes:[/QUOTE]

    Right on with the no lighter fluid, with this you'll never need anything other than kindling for your coals
    [IMG]http://www.gadgetgrid.com/wp-content/uploads/2007/10/weber-chimney-starter.jpg[/IMG]
    [IMG]http://www.viewpoints.com/images/review/2007/265/18/1190505403-26285_full.jpg[/IMG]


    I just got this grill, it's awesome with the coal trap on the bottom:
    [IMG]http://ecx.images-amazon.com/images/I/41ZWYYG9RQL._SL500_.jpg[/IMG]

  13. #13
    [QUOTE=Gagoots;2584058]I'm guilty of the matchpoint.
    What the hell is a chimney?[/QUOTE]

    So much to learn! 32Green and METER have done the job quite well though. Seriously, get the chimney. It will last forever and you'll never need to use crappy lighter fluid again. Should be cheaper than $20-$30 too as any chimney will do. Here's one for for $13 bucks on Amazon.

    [url]http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1213501547&sr=8-1[/url]

    And here's one for $11:
    [url]http://www.amazon.com/Grill-Care-Company-Chimney-Charcoal/dp/B000BQK5ZI/ref=pd_bbs_10?ie=UTF8&s=home-garden&qid=1213501632&sr=8-10[/url]

    Just get whatever is cheaper after S&H.

  14. #14
    Jets Insider VIP
    Join Date
    Dec 2005
    Location
    Phoenix, AZ (Jets Stadium Section 246)
    Posts
    36,383
    [QUOTE=METER;2584071]
    I just got this grill, it's awesome with the coal trap on the bottom:
    [IMG]http://ecx.images-amazon.com/images/I/41ZWYYG9RQL._SL500_.jpg[/IMG][/QUOTE]

    Nice. I have the exact same one and the ash can on the bottom is a must. There's a model without it that's a little cheaper but the ash can saves a ton of time and cuts the mess by 95%.

    I still use my Weber kettle at least half the time I barbeque even though I put this in a couple of years ago...

    [IMG]http://i282.photobucket.com/albums/kk261/jetstream23/100_0723.jpg[/IMG]

  15. #15
    [QUOTE=jetstream23;2584130]Nice. I have the exact same one and the ash can on the bottom is a must. There's a model without it that's a little cheaper but the ash can saves a ton of time and cuts the mess by 95%.

    I still use my Weber kettle at least half the time I barbeque even though I put this in a couple of years ago...

    [IMG]http://i282.photobucket.com/albums/kk261/jetstream23/100_0723.jpg[/IMG][/QUOTE]

    Nice set-up!

  16. #16
    [QUOTE=Gagoots;2584267]Nice set-up![/QUOTE]

    +1

    Looks amazing:yes:

    Cookout at your house?
    Last edited by METER; 06-15-2008 at 12:16 PM.

  17. #17
    [QUOTE=jetstream23;2584130]Nice. I have the exact same one and the ash can on the bottom is a must. There's a model without it that's a little cheaper but the ash can saves a ton of time and cuts the mess by 95%.

    I still use my Weber kettle at least half the time I barbeque even though I put this in a couple of years ago...

    [IMG]http://i282.photobucket.com/albums/kk261/jetstream23/100_0723.jpg[/IMG][/QUOTE]

    Jenn-Air?

    If so, can't go wrong there.

  18. #18
    All Pro
    Join Date
    Aug 2005
    Location
    Fairfax Va
    Posts
    7,842
    [QUOTE=jetstream23;2584130]Nice. I have the exact same one and the ash can on the bottom is a must. There's a model without it that's a little cheaper but the ash can saves a ton of time and cuts the mess by 95%.

    I still use my Weber kettle at least half the time I barbeque even though I put this in a couple of years ago...

    [IMG]http://i282.photobucket.com/albums/kk261/jetstream23/100_0723.jpg[/IMG][/QUOTE]



    Damn Stream, thats how you do mit right their. I get hungry just looking at that.

  19. #19
    Jets Insider VIP
    Join Date
    Dec 2005
    Location
    Phoenix, AZ (Jets Stadium Section 246)
    Posts
    36,383
    [QUOTE=METER;2584316]+1

    Looks amazing:yes:

    Cookout at your house?[/QUOTE]

    Next time the Jets come to AZ, sure thing! I'll host some of you jokers....just bring the beer. :D

  20. #20
    Jets Insider VIP
    Join Date
    Dec 2005
    Location
    Phoenix, AZ (Jets Stadium Section 246)
    Posts
    36,383
    [QUOTE=SUJets1988;2584321]Jenn-Air?

    If so, can't go wrong there.[/QUOTE]

    Bull Outdoor Products. Probably middle of the road appliances but I haven't had a problem with anything yet. The fridge has been running for 3 years outside and it gets to be 110+ degrees out here so I'm more than satisfied.

    [url]http://www.bullbbq.com/products/bbq-grills/angus-bbq.asp[/url]

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Follow Us