Weber Go Anywhere: Beef Short Ribs done low and slow
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- Опубликовано: 20 окт 2024
- Hi guys, any questions please fire away in the comments below!
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Rub used was Smoky Pastures Risk It Rub:
www.staggandco...
The BBQ used was a Weber Kettle:
hwww.weber.com/...
The smoking wood used was Blackwood from Natural Smoke BBQ Woods:
www.naturalsmo...
Our fuel for the Kettle was briquette charcoal from Olive Pipco:
/ olivepipco
The 200mm Riser we used was from Kettle BBQ Bits:
/ kettle-bbq-bits-490388...
Our digital thermometer was and Inkbird IBT-6XS:
www.ebay.com.a...
![how to grill perfect ribeye everytime [weber go anywhere]](http://i.ytimg.com/vi/j0sGr9JW4V8/mqdefault.jpg)
No need for fancy editing and intros when the content is bang on. Thanks for the video mate. Really well done.
Cheers Niko
The GA rocks! I love it.
Awesome results great video.
I love the Weber go anywhere so clutch wen camping
Hey mate, just picked up one of these bbq's and I found your channel, love your content! Keep up the good work!
Awesome thanks for the feedback :) Enjoy the GA!
Awesome i just bought the wee Weber def going to try this out
Haha good im not the only one that cooks a ga on a kettle. Loving ironbark atm with beef.
Awesome, thanks mate!
Nice! Just got the Go anywhere myself and will try the snake method. Boomas bbq uses the same method
6 hour smokey cook for yourself to eat; I got the locked down blues
Nice work mate, those shorties look no less than perfect. I'm going to give this a shot when I go camping later this month (WSM is too big to take along) and dont have a riser. Just wondering if you've tried similar smoking using a minion style method with the coals to one side, and without the riser? Cheers
Hey will cheers mate! I havent tried minion style, but unless you can really choke it down, might get too many coals lit and get too hot. Worth having a go tho? I like the snake for control
If you closed the top vent slightly at 3hr it would have kept that temp from rising so fast. It looked like it was wide open, closed to 75% probably would have done the trick. I suspect it burns faster/hotter in the corners of the snake. Would have also been a good time to mop or spray a marinade on the shorties and build a little more bark. When you moved the meat you did move the vent to make sure it was on top, but did you also flip the bottom vent to be cracked at the opposite side? If not that would have created a non-ideal air draft. Minor things but it all adds up. Of course, having it open also doesn't help, but that's part and parcel when making the video.
Blackwood eh!? I'm in Aussie too and have a GA, never tried that smoking wood, keen as to try and give it a go. I also have a full size kettle but use the GA 3 outta 4 times.
Yeah mate, how good is the GA for every day cooks? Blackwood is sensational, there is a link to where I got it from in my video description. Let us know if you try it out :)
@@SmokyPasturesBBQ cheers will check that out fo sure. I don't have the riser however. I've had good results low n slow just stuffing the charcoal to one side with small foil tray with water next to the beads which helps the inderect method and add moisture (maybe). Might require one top up of beads.
@@mdrumt that will definitely work too mate. Blackwood is also amazing on steaks in a reverse sear :)
@@SmokyPasturesBBQ subscribed also ✌️
will it burn if i do this method without a riser?
Good video mate.
Would a similar snake method work for cooking a 5 pound brisket on a GA with a riser? Many Thanks
Yep as long as it fits in the top of the GA I would give it a crack!
@@SmokyPasturesBBQ Thanks alot for the response, will Weber briquettes suffice or did you use anything particular for your cook. Thanks again!
@@BBQ_Fan Weber briquettes will do fine mate. Great burn time
Love it Tom. Wanna get one to play around with. Tony Tony from FB
Great Video cheers - Would this be how you do a BRISKET ?? If not do you have a BEEF BRISKET video ??
So epic mate! What riser is that?
Hey mate its a 200mm riser from Kettle BBQ Bits: facebook.com/Kettle-BBQ-BITS-490388838110981
Awesome
Do you think I could do a bigger cut of meat like an oyster blade without using a baffle plate or anything?
Work a shot mate might just need to move it around a little
@@SmokyPasturesBBQ cheers mate. Will have to give it a go soon
@@adamshields1982 sorry for the late reply! Haha
@@SmokyPasturesBBQ no worries at all mate!!
Hi, nice interesting video, where did you get that riser from , wouldn’t mind getting one
You can get them from www.rubandgrub.com.au
American engineering: making Aussie/Kiwi bbq great again.
Doesn’t the riser defeat the purpose? Might as well just use a larger grill.
Ridiculous guess you have never been to Oklahoma or Texas..
No Disrespect intended
I've been to Texas, whys that mate? Only quickly for work tho, didn't get to try the BBQ
@@SmokyPasturesBBQ I tell you what contact me. I’ll give you a recipe i rarely share
Celsius for God sake.
The risers leaking air that’s what happened to me. You can control the heat more if you plug the riser holes better with tinfoil. I made actual plugs out of tinfoil and force them into the rotisserie holes. Gives you more control over the airflow. And there’s also a heat diffuser that I suspend above the coals that I purchased on Amazon.BBQube Heat Deflector/Drip Pan for Weber Go-Anywhere Charcoal Grill, Aluminium, One Size www.amazon.com/dp/B06Y5H889S/ref=cm_sw_r_cp_api_glt_fabc_Z8VQZ8Y2TFE1952MM655?_encoding=UTF8&psc=1
Maybe it’s available in Australia not sure??
I love the idea of the snake burn I’ve been using a minion method. I’ll have to give the snake burn a try🔥