Master-stroke telling us to glaze the board, that's the kind of trade secret few share in my experiences. Can't wait to see what you have install next year 🤙
As soon as I saw this video my eyes just lit up!! I haven’t used my ga in ages but that’s all about to change with the new riser and heat deflector. The ga is going to be a low and slow weapon now!! Love your work legend!!
@@LownSlowBasics could you consider a video demonstrating with and without injection for beef brisket or similar. I'm interested in your thoughts regarding addition of phosphate when injecting.
Haven’t used my GA yet, I’m gonna accessorise with all these attachments, just gotta get past the fact that most of the attachments are more expensive than the unit itself, great advice in this vid mate, you’ve done your research and it shows, cheers brother
Love the channel brother, recently got myself into kettle cooking and love referring to your videos - I also live in Adelaide and have started going to austral meats from your recommendation :)
Bro everything about that video was cute. The GA is such a weapon. Contemplating buying one lol I just don't know if I can afford all the accessories lol.
If u want to cook 2 racks of ribs incase u have people over, can you do this in one sitting? eg, push the two racks to one side of the webber while the coals burn on the opposite side? or would you need to repeat the process each time?
Oh was going to buy the accessories but yeah they cost more than the unit itself. Might just hold off as I'm contemplating getting a bigger bbq to feed a growing family. Unless you manage to secure some specials with quetensils, let us know! Thanks again for the great GA content. I smoked some 'char siu' (cantonese style candied grilled pork) over the weekend and picked up some tips from your last video on thr GA setup
You can do a whole slab cut in half..set up is way too much for a quarter of a slab...that's a snack ..no need for a riser..or snake method..coals to side..low and slow spritz..no wrap...getter done
Actually never mind I was trying to buy them both in the combo deal but individually I can get them ✊🏻also realised one of our local foodlands sell the smoking wood from natural smoke too 👍🏻
You can get creative and cook a whole rack of untrimmed spares. Unwrapped. Foil isn't needed. Why do people try to make BBQ complicated when it should be simple?
![how to grill perfect ribeye everytime [weber go anywhere]](http://i.ytimg.com/vi/j0sGr9JW4V8/mqdefault.jpg)
This bloke. Taking gastronomy to new levels.
Master-stroke telling us to glaze the board, that's the kind of trade secret few share in my experiences. Can't wait to see what you have install next year 🤙
I was waiting for someone to comment. Cheers mate, going to be a big year!
What a legend!! Keep the WGA content coming 🔥🥩🐖🍗🍽🙌🏾🍻
Thanks mate!
Loving the Weber ga videos
As soon as I saw this video my eyes just lit up!! I haven’t used my ga in ages but that’s all about to change with the new riser and heat deflector. The ga is going to be a low and slow weapon now!! Love your work legend!!
Can’t wait to see what you do on it bro!
@@LownSlowBasics either Monday or Tuesday going to do a low and slow oyster blade. Do a 225f cook as I’m on holidays. Something different lol
Good to see your staying local and using Pirate Life with the cook.
Cheers mate.
@@LownSlowBasics could you consider a video demonstrating with and without injection for beef brisket or similar. I'm interested in your thoughts regarding addition of phosphate when injecting.
@@scibbo3966 I’ll see what I can do, I’ve never needed to inject a brisket for home cooking. But I’ll see what I can do.
Haven’t used my GA yet, I’m gonna accessorise with all these attachments, just gotta get past the fact that most of the attachments are more expensive than the unit itself, great advice in this vid mate, you’ve done your research and it shows, cheers brother
They aren’t cheap but are good quality and opens up a whole new world for the bbq :)
I'm fitting mine up for the maden smoke up tomorrow. I haven't got the attachments but I hope if I'm careful I can get close to this result.
Nice one! Some of the best food I have had has come off of a GA!
More GA cooks please!
I'll see what i can do legend.
Easy to follow as always. Resulted in some tasty ribs that were a hit with the troops. Cheers mate.
Thanks!
I just got that glaze... can't wait to try it!
🔥
Love the channel brother, recently got myself into kettle cooking and love referring to your videos - I also live in Adelaide and have started going to austral meats from your recommendation :)
Oh that’s awesome! Australs are so good hey.
Bro everything about that video was cute. The GA is such a weapon. Contemplating buying one lol I just don't know if I can afford all the accessories lol.
Cheers mate 😊
another great vid. i assume you need the riser accessory to make this work in the GA.
Yeah unless you had a small rack of pork ribs, you could hit it with some smoke then finish in oven when wrapped.
Seriously off tap
Luv the vids and cooks. 😎🥳🤟🔥
Cheers mate
Could you use a heat deflector instead of a riser?
Sure can!
If u want to cook 2 racks of ribs incase u have people over, can you do this in one sitting? eg, push the two racks to one side of the webber while the coals burn on the opposite side? or would you need to repeat the process each time?
Sure can. If you’ve got the room definitely
just brought a GA and discovered your channel. Would it possible to do this without the riser ?
Would be challenging, set up for a little bit of smoke indirect then finish in oven
Hey, could you let us know what the total cook time was please, thanks
Oh was going to buy the accessories but yeah they cost more than the unit itself. Might just hold off as I'm contemplating getting a bigger bbq to feed a growing family. Unless you manage to secure some specials with quetensils, let us know! Thanks again for the great GA content. I smoked some 'char siu' (cantonese style candied grilled pork) over the weekend and picked up some tips from your last video on thr GA setup
Thanks mate. Can’t go wrong with char siu 🔥
Have you cut a full rack in half for this?
Just a few bones off each end.
You can do a whole slab cut in half..set up is way too much for a quarter of a slab...that's a snack
..no need for a riser..or snake method..coals to side..low and slow spritz..no wrap...getter done
You best be right mate. Betting my lunch on it. General consensus is I need a riser. You've given me hope though bro
do one without all the mods
Frist veiw from nepal
Oh that’s awesome! Thanks for tuning in.
looks good. But forgive me😂, I can't do so many processe only for eating a meat. My problem😂😂
😝😝
So much equipment for 1 small rib, better to buy a 18 smokey mountain ... best regards 🇦🇹
👍
You can’t beet pork ribs on a Weber , did lone on my Weber q and they came out awesome. Had to fight the kids for them
Oh they must have been good! 🔥
Great video, but fyi don’t watch while your hungry.
Cheers mate. 😝
One day the rubs will be in stock 😥
Where are you from?
@@LownSlowBasics Whyalla mate
Actually never mind I was trying to buy them both in the combo deal but individually I can get them ✊🏻also realised one of our local foodlands sell the smoking wood from natural smoke too 👍🏻
You can get creative and cook a whole rack of untrimmed spares. Unwrapped. Foil isn't needed. Why do people try to make BBQ complicated when it should be simple?
You do you mate.
Burning ribs is easy