How to Outdoor Barbeque on a Weber
I recently wrote an article and posted it in my Mirror Athlete Blog, “Viking Big Meat Barbeque,” and had an opportunity to video how I barbeque on a Weber while in Northern, CA. The choice of meat required 4 long hours of cooking to get in tendor enough to fall apart. In this part of the video, I only had the meat on for about 20 minutes. Unfortunately, you did not see the greate red golden colors, nor do you see the great plums of smoke. The point is, you get an ideal from the read what this type of cooking is all about. When I get a chance, I will fill more of this type of cooking later into the cooking phase of a “big Choice” cut of meat. The brisquet I used in the footage requires long slow cooking. I will use a nice cut of prime rib, or tri-tip in the next one to expedite the cook, show the color of the meat and the juices held within the meat after everything is done. If you want to read the article simply visit http://mirrorathlete.com/blog/2010/01/24/viking-carnivores-tv-reality-game-show/ to read the full story.
Duration : 0:10:0
[youtube 2CTSHjYi_I0]
@FelixGA9 T Red …
@FelixGA9 T Red blackened is the outter sear skin. This seals most the juices inside “pink juicy.” I respect your view about the drippings, In another video, I cook and capture all the drippings which was a fall of the bone technique… This is a bare bones tech without any other devices, pans, lids to cook with… Goes with a Viking outdoor open pit BQ story I wrote… I do not cook like this all the time and do respect the meat… It turned out fantastic off the BQ.
sad..look at that …
sad..look at that almost completely blackened piece of meat..and all the flavor from that fat dripping into the bbq instead of down into the meat…guess this is cool if you want to talk about burning wood..?? perfect smoke is all good ..but for gods sake man respect the meat.