A true turning point in my outdoor cooking was discovering that I could cook larger cuts of meat on my BBQ using the indirect method. Have you tried indirect cooking? What was the first thing you cooked this way on your BBQ? I hope it looked better than my janky little beer can chicken 😂😂
I’m an obsessive Weber fan and love to barbecue 🙂 I absolutely loved seeing your diagrams of: 50:50 (slow n sear style), 2 sided indirect (char- basket style), Ring of fire (or snake method style) and Bullseye (vortex style). Thanks so much for these- I took notes!!
Hi James. I’ve just came across your channel and have to say it’s fantastic. I’ve just got my first kettle and find your videos first class and local also!.
Hi James, do you have a recipe and method for the spatchcock chicken in this video please? And do you think this method would work ok in a barrel type bbq with a lid? Love the vids my friend!!
Hi mate, I don't think I have this cook on my website. It was just a simple spatchcock chicken with some of the hangfire Yardbird rub on it... Not much else to it. I will have to cook it for the channel.
Lol Addicts Annoyonous meetings for barbecuing is funny and disturbing as I'm at about that stage. I have kettle bbqs and a rocket stove and cast iron skillet with a lid and I only use charcoal. Love your accent btw, I'm a New Zealander...
Hi James, I just bought a little Weber go-anywhere portable bbq. Do you think it makes sense to try to cook with indirect heat or it'd just be a waste of space given that the grill is already much smaller (42x26cm) than what you're showing in your videos? Do you think I'd be able to build up enough heat on one side to be able to cook on the other one? Thanks a lot! Luca
Hi Luca, thanks for the comment. The GoAnywhere is a great little BBQ and you can still cook indirect on it... You're just doing things on a smaller scale. It will take a very small amount of charcoal to get it up to temperature. Your cooking area is small but still enough for a few sausages or maybe some bone in chicken etc If you are cooking indirect, I would close the vent that is directly over the charcoal and leave the vent above the food fully open. This will draw air through the coals, across the food and out the vent. I always set my go anywhere up with an indirect zone so I can cook food direct, then move it over to the indirect side to finish cooking. Hope that helps, feel free to message me if you need any more advice
@@Barbechoo thanks for the suggestions! And I'll for sure message you again because I'll for sure have many more doubts ;) Btw your videos are great, keep 'em up!!
Two observations, the new Spirit has North to South burners but the old Spirit had East to West that affect the size of the cook zones from square to oblong I found the E-W style a bit narrow and more difficult. I have yet to find a suitable way of creating a drip tray that will work with the Vortex, any ideas out there? tried various things but find the sides of my Q get messy so whilst it is a brilliant accessory I don't use it as much as I would like
Yes I think any spirit pre-2013 has side to side burners which isn't ideal. You can get around this by using a heat shield and raising your food off the cooking grate... Similar to how you would do it on the Q series. As for a drip tray to suit the vortex 🤔🤔 not sure. Maybe foiling would be the only option
A true turning point in my outdoor cooking was discovering that I could cook larger cuts of meat on my BBQ using the indirect method. Have you tried indirect cooking? What was the first thing you cooked this way on your BBQ? I hope it looked better than my janky little beer can chicken 😂😂
I’m an obsessive Weber fan and love to barbecue 🙂
I absolutely loved seeing your diagrams of:
50:50 (slow n sear style),
2 sided indirect (char- basket style),
Ring of fire (or snake method style) and
Bullseye (vortex style).
Thanks so much for these- I took notes!!
Hi James. I’ve just came across your channel and have to say it’s fantastic. I’ve just got my first kettle and find your videos first class and local also!.
Really enjoying these videos - keep em coming 👍👍👍
Thanks Mick 👊 having a blast making them... Glad you're enjoying them
Always enjoy your new videos landing. First cook was way back when I did a pork shoulder. Big jump in my learning to do it but worth the efforts.
Thanks for watching Stuart. Pork shoulder is a great first cook.. tricky enough to be a challenge but forgiving enough to allow for a few mistakes.
Another fab video James, very informative :)
Thanks Guys 😁 and thanks for supporting the channel with the giveaway... I'm sure David will be over the moon with his new Thermapen mk4
A so that's what happened me, being late to low and show, last year and I'm late 50s I hardly want to use kitchen lol
Hi James, do you have a recipe and method for the spatchcock chicken in this video please? And do you think this method would work ok in a barrel type bbq with a lid? Love the vids my friend!!
Hi mate, I don't think I have this cook on my website. It was just a simple spatchcock chicken with some of the hangfire Yardbird rub on it... Not much else to it. I will have to cook it for the channel.
Lol Addicts Annoyonous meetings for barbecuing is funny and disturbing as I'm at about that stage. I have kettle bbqs and a rocket stove and cast iron skillet with a lid and I only use charcoal. Love your accent btw, I'm a New Zealander...
🔥🥩 lots too learn
Hi James,
I just bought a little Weber go-anywhere portable bbq. Do you think it makes sense to try to cook with indirect heat or it'd just be a waste of space given that the grill is already much smaller (42x26cm) than what you're showing in your videos? Do you think I'd be able to build up enough heat on one side to be able to cook on the other one?
Thanks a lot!
Luca
Hi Luca, thanks for the comment.
The GoAnywhere is a great little BBQ and you can still cook indirect on it... You're just doing things on a smaller scale.
It will take a very small amount of charcoal to get it up to temperature.
Your cooking area is small but still enough for a few sausages or maybe some bone in chicken etc
If you are cooking indirect, I would close the vent that is directly over the charcoal and leave the vent above the food fully open. This will draw air through the coals, across the food and out the vent.
I always set my go anywhere up with an indirect zone so I can cook food direct, then move it over to the indirect side to finish cooking.
Hope that helps, feel free to message me if you need any more advice
@@Barbechoo thanks for the suggestions!
And I'll for sure message you again because I'll for sure have many more doubts ;)
Btw your videos are great, keep 'em up!!
@@lucafoppoli9933 thanks Luca, Glad you're enjoying them. Always here if you have questions.. just ask 😃👊
Two observations, the new Spirit has North to South burners but the old Spirit had East to West that affect the size of the cook zones from square to oblong I found the E-W style a bit narrow and more difficult.
I have yet to find a suitable way of creating a drip tray that will work with the Vortex, any ideas out there? tried various things but find the sides of my Q get messy so whilst it is a brilliant accessory I don't use it as much as I would like
Yes I think any spirit pre-2013 has side to side burners which isn't ideal. You can get around this by using a heat shield and raising your food off the cooking grate... Similar to how you would do it on the Q series.
As for a drip tray to suit the vortex 🤔🤔 not sure. Maybe foiling would be the only option