- Видео 27
- Просмотров 43 599
BBQ With Dave
Великобритания
Добавлен 1 май 2024
A channel all about having fun learning the skills of back yard BBQ, with interesting recipes, tips and reviews with me, Dave, and my new grill.
Get in touch at BBQwithDave225@gmail.com
Get in touch at BBQwithDave225@gmail.com
Ribeyes & Chimichurri on the Weber Summit Kamado
Today we are searing some fantastic ribeye steaks on the Weber Summit Kamado & knocking up some easy and delicious chimmichurro sauce to go with it. Perfection!
Просмотров: 424
Видео
Beef Short Ribs - Simple BBQ
Просмотров 2,2 тыс.7 месяцев назад
The Best bite in BBQ? Let's smoke some beef short ribs on the weber summit kamado
Pork Belly Burnt Ends
Просмотров 12 тыс.7 месяцев назад
A simple recipe and method for the Ultimate Pork Belly Burnt Ends on the Weber Summit Kamado #weber #kamado
Smoked Pork Belly!!
Просмотров 6117 месяцев назад
Today we're smoking pork belly Texas style on the Weber Summit Kamado. Subscribe for more recipes from Dave!
TOMAHAWK with rosemary butter on the Weber Summit Kamado
Просмотров 3,6 тыс.8 месяцев назад
TOMAHAWK with rosemary butter on the Weber Summit Kamado
Honey Garlic Ginger Chicken Thighs on the Weber Summit Kamado
Просмотров 2,6 тыс.8 месяцев назад
Honey Garlic Ginger Chicken Thighs on the Weber Summit Kamado
Blue Cheese & Bacon Burgers on the Weber Summit Kamado
Просмотров 3008 месяцев назад
Blue Cheese & Bacon Burgers on the Weber Summit Kamado
Why I chose the Weber Summit Kamado in 2024!
Просмотров 1,5 тыс.8 месяцев назад
Why I chose the Weber Summit Kamado in 2024!
Weber Summit Kamado BBQ - Assembly
Просмотров 1,3 тыс.8 месяцев назад
Weber Summit Kamado BBQ - Assembly
Simple & Delicious Baby Back Ribs on the Weber Summit Kamado!
Просмотров 2,9 тыс.8 месяцев назад
Simple & Delicious Baby Back Ribs on the Weber Summit Kamado!
Fantastic cook.That Rosemary butter looked perfect with the Steak. Thanks for the presentation.
Thanks, was delicious 😋. Appreciate you watching
I totally agree with fall off the bone ribs but forget about pulling the membrane. The membrane holds in the juices. Ribs looked absolutely delicious. Great video, my friend.
Thanks! Need to get back to it now the weather it improving! Thanks for watching and taking the time to comment
Still happy with it?
I love my summit as well. Keep up the great content, but can you do a video on cleaning the summit.
Sure thing!
So I'm plum curious about this grill. But no one can tell me if the grill grate is adjustable. That is can you raise and lower the briquettes while cooking? If no.. that's a deal breaker for me. Gotta have that for Santa-Maria style tri-tip.
The grate has two positions which generally are set before cooking. Top location for grilling and bottom for low and slow. You can move it up mid cook if only using a small amount of charcoal by moving it into the center and lifting/lowering the grate - but it's not designed to be adjustable mid cook like a Santa-Maria. Hope that helps clarify!
I mean, you have to know that only Santa Maria style grills are the type that do the adjustable grate that you want… if you want a Santa Maria style grill, get a Santa Maria style grill dude, don’t ask kamados to be Santa Maria grills. You might as well say, “Does the Weber Kamado utilize gas burners, cause if not that is a deal breaker!” You’re being silly.
@@JoeyDoingThings You're allowed to have a grill that can do multiple cooking methods bruh.
@@ChristopherDillman for sure dude, but name one Kamado that also has grates like a Santa Monica grill. I mean, I bought a rotisserie ring for my Kettle, so I can do rotisserie cooks on my kettle, and there is a Weber Kettle accessory made by Gabbys Grills that will add a SM grate to a Weber Kettle. It costs more than the kettle itself, but it’s a way to get a grill that does SM grilling. But these things are all accessories. I didn’t look at a gas grill and say, “If this thing doesn’t cook with charcoal, that’s a deal breaker.”
Finally found someone that has the summit.
Love it! Will be doing Xmas dinner on there soon!
There's a few of us out there, learning as we go. Love mine
Beautiful!
Thanks! 👍
prayer LORD please bless dave with many spices, sauces, success, and joy in his bbq, in Jesus name amen
AMEN! 🙌
😊 thank you!
Saludos desde México 🇲🇽
Greetings my friend! Thanks for watching
just broke mine in with low and slow ribs, started at 2:00pm at 225F and the ribs were rested and ready to eat by 6:30pm. Best ribs I ever made under 8 hours.
They sound superb! Enjoy! Need to get back out on it, the weather has turned here in the UK!
Great video! To remove the membrane (silver skin): take a small, pointed knife and insert it under the skin in the middle, between 2 ribs. Ease it in, very carefully so you don't pierce it and move the knife around to create a pouch big enough to get a finger in to the first joint. Then start pushing and pulling to get enough off to work a whole finger in and grab and pull. Usually it's easy but sometimes (rarely) that stuff just doesn't want to let go. In that case give up - it doesn't really affect your enjoyment! A few other points. That spoon is not a table spoon, it's a desert spoon. A tablespoon is an old measure used in cooking and is basically 2 desert spoons. Google it and you'll find the antipodeans call that a table spoon but we don't need to follow their silly Ozzy/NZ ways. Try to find a proper independent butcher rather than packaged, supermarket ribs. They'll have a lot more meat on them, will be juicier but will need 5 hours at 225 - 250 degrees. The grill looks awesome - I agree the old kettle is a real faff trying to keep the temperature down - I think I want one! For more info on cooking times, foil or no foil and a million other things check out AmazingRibs.com. but keep posting!
Hey, thanks so much for all those tips and taking the time to comment. Appreciated! Definitely looking for a better local butcher.. and have to get back out there despite the weather turning colder and wetter! All the best!
I really wanted a Kamado Joe but after comparing price and what you get. I just couldn’t ignore the Weber Kamado hold its own against the ceramic girls for a fraction of the price. The temps are not as stable. Meaning it may not hold as stable but there are no crazy spikes. I have no regrets with my choice.
Me neither! Thanks for watching!
Great video! How long total to cook the ribs?
Sorry for the delay, think these took about 5hrs all in. Have just bought some more to do soon! Thanks for watching
Can't knock a ribeye with a crusty bark!
Great channel Dave, good to see some UK BBQ content. I can't wait to get my Weber Kamado. It would be great if you could give temperatures in Celsius as well as Fahrenheit, after living in Spain for many years I've gone metric! 👍
@@KenEdwardsz thanks Ken. Yeah I will start to add the Celsius numbers too! The Summit is an awesome bit of kit, I love it and am sure you will too.
Nice video Dave. I never made chimmichurry, but it looks very easy and delicious.
Give it a try! Thanks for watching!
Mouthwatering! Lovely
The weber summit is a beast 😊
It sure is! Constantly amazed how steady it is and how little fuel it uses! Thanks for watching!
@@BBQ_With_Dave I have subscribed and look forward to watching more!
Thanks Dave. Helpful for todays cook. Good to see content from UK using the meat that we can actually buy easily. Cheers!.
Thanks for watching!
Yum!
Voice over. That be why stopped watching
Sorry you didn't enjoy it my friend but thanks for stopping by anyway! All the best
Looks good to me!
@@bonzo1928 thanks! Tastes good too. Thanks for watching!
Looks fab. I did some pork belly last weekend on my campchef 36, was well pleased. I actually think cooking it whole is way better than pork belly burnt ends. Anyway all the best from sunny Berkshire 🙂
@@Baron-Ortega it's defo one of my favourite things to do and quite hard to get wrong! Thanks for watching and commenting, appreciated! Not too far from you!
@@BBQ_With_Daveyeh I agree pretty fool proof. That along with pork butt I would say. I had guests and the pork belly took less time so was easier to manage along with the other stuff I grilled. Regarding butcher paper try JL Butchers in Wokingham. Always reasonably priced. Great meat too 👍
@@Baron-Ortega errm I have just managed to get pulled pork wrong, video out soon. Will check out JL thanks for the reco.
@@BBQ_With_Dave oh no! 🙈 We'll it's all trial and error. That's the beauty of BBQ I guess. The key to making pulled pork good for me was the meat church method of putting the butt in a foil tray tented with foil and adding butter and brown sugar etc, instead of wrapping.
Lighting the BBQ before your meat prep would save a lot of time.
@@GerryLewis-qb4pv you're absolutely correct! Learning as I go, thanks for the tip and for watching! All the best, Dave
Nice recepe Dave. I made a few times. With agave sirop instead of honen, but both are delicious. I'm going to follow yout channel for mor inspiraion. Greets from Holland.
@@roelofpost3804 great idea with the Agave, slightly healthier option! Thanks for watching from Holland, I visit regularly!
Newer understood why Americans eating even the meat with sugar or honey :))
Me neither! But having tried it I can see why! Certainly a rare indulgence than a staple! Give them a go and thanks for watching!
YUMMY!!!!!
Thanks for watching!
I recently tried some without removing the fat cap/membrane on top. I completely rendered it down so it was brown and gooey. Was amazing. 275-300f ~6 hours for a plate of short ribs. Maybe the fact I used an offset helped as it cooks top down. I also didn't wrap until after the full cook, 4 hours rest at 150f in the oven. Won't ever remove the fat cap again. Bark was amazing.
Might have to try this! What I love about bbq is that there doesn't seem to be just "one way" to make something delicious. Thanks for watching!
Looks like meatballs
Haha yes! Those were the kids ones.. thanks for watching!
Looks fantastic. Is there any reason you didn't raise the charcoal grate to the upper position?
I actually find it almost too close on the top one. Great for steaks but easier to control on the lower one - nice to have the option, loving the Summit. Thanks for watching!
Man that looks delicious. I'm going to try this out. Love the vids dawg 🐕
Enjoy my friend
Enjoy my friend
What size is your bag of charcoal, and where do you get yours from?
They were Weber briquettes, I think an 8kg bag. Thats seems to easily last 3-5 low and slow long cooks in the Weber Summit.
Soon Gates is going to pump all meat with nRMA Vaccines, Buy from your local, fk costco & all big brand stores
Think we're ok in the UK but definitely plan to buy direct for UK farmers when I can!
They are not burnt ends unless they a cooked whole, with the entire piece developing burnt ends! No ifs ands or (pork) butts!
So you are the smoker law????? Just shut up and enjoy or don't watch
They look pretty amazing👌
Looks good and great information. Keep it up
Thankyou!
squares don't have a diameter
Good point! ☝️
Hi, another great cook mate, I noticed you put the meat in before the smoke had settled down, I find I have to bury the wood chunks and leave the bbq a good 45 mins before the smoke settles. Otherwise I get a bad taste from the smoke. I’m guessing you’re not finding this to be the case. I use Weber briquettes for long cooks, could using lump make a difference.
Yes mate good spot! I haven't noticed any weird acrid taste or anything but I should be more patient before putting the meat on I think! Lump probably better too. Thanks for watching!
Triggered to wen u used foil, i use it to lol, i also started my smoking journey months got great deal on aldi kamado n year good luck on your journey Dave
Yeah I need to get some butcher paper I think! That Aldi Kamado looks decent mate. Enjoy! Thanks for watching!
Another good one Dave!!
Magnificent job on the steak. Unbelievable!
Thank you very much! 👍
No drip pan? A mess to clean? My fav sauce too. Look delicious. Thought I was watching Michael C Hall. 😊
Drip pan next time, though actually it wasn't too messy! Yep Baby Ray's is the best, not always easy to find in the UK!
Very nice, well thought out video. 4:15
Thank you very much for taking the time to comment! 👍
Delicious!
They sure are!
They look amazing! 2 questions. What size cake rack did you get? What size drip trays do you use? Most bbq channels use drip trays so probably a good thing to get. Thanks!
@@stevenash1354 Hi Steve, I got these cheap racks from Amazon. amzn.to/3W0mCDN The drip trays are just from the local supermarket as no need for Weber ones! They're about 30cm by 22cm
Just looked at those racks and the price went way up.. so sure you can find them much cheaper than that 👍
@@BBQ_With_Dave thanks for the reply I’ll have a look round, just needed the sizes so thanks for that 😁
Another great video. Just to let you know tho you showed your address on the briquet packaging.
Yikes! Thanks for the spot - that should be fixed now.
Great job there
Thank you!
Couple of suggestions. Knife inside grater is a hideous idea, great way to mess up a knife. That background music is so offensivly bad it's hard to tune out.
Yes you are right about the knife of course! Thanks for the feedback, noted on the music, sort that. Chicken was good though eh 😋
Your behavior to your knife is disgusting like my english. 😢
Good Lord have Mercy!