Welcome to all Barbecue lovers. Please subscribe to my channel, activate and ding the bell, then each time I post a new video you'll be among the first to know, leave a comment, I always like to hear from my viewers and subscribers.
On this channel I share my experiences of the Weber Q3200 gas grill, with tips on cooking, cleaning, and keeping the Q in tip top condition.
I'll give my honest views on various barbecue accessories both Weber, and other brands.
See how to cook delicious food generally NOT associated with barbecue, together with old favourites that defiantly ARE. When it comes to barbecue, my mantra is, SIMPLICITY and FLAVOUR. Good food that's simple to cook with maximum flavour.
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Hi Sophie, thanks for your comment it certainly was an experience cooking for a pro chef, don't forget to have a look at Kevin's video of my challenge. A chocoholics delight. #chefkivinashton
Hi Simon, thanks for your comment I do appreciate it, yes the sauce was delicious and with a bit of slow mo you can see the deliciousness. thanks for watching.
I really enjoyed our collaboration Willy, your chicken dish was delicious! I hope your subscribers enjoy the video as much as we did making it. Please leave us lots of comments and feedback and perhaps we can make another cooking challenge! Best Wishes Kevin :)
Hi Lance, thanks for your comment, I use my Unity XL for preperation only, once I did place a hot pan from the grill on it which left a mark on the stainless steel, it took months to remove. In my opinion it would be risky to use it as a stand for a grill. As far as I'm aware it's designed to be used as a prep table, or an outdoor bar. Once again thanks for your comment and for watching my video.
Hi Kevin, when it comes to left overs, stuff in the fridge that needs to be used up, you can't beat a pizza, and with frozen dough it couldn't be easier. Many thanks for your comment and for watching my videos.
Hi there, my grates are now over 10years old and are due to be replaced, when they were new I didn't notice any scratching the enamel is really tough. I have always followed instructions given on a BBQ course I did many years ago, and that's what my video is based on.
I put my wood chips right on top of the charcoal once it's going. The chips start smoking within minutes. And what's the big deal about soaking them. I'm surprised you even grill if adding water to a pan of chips is too much for you. It seems this "review" was biased from the start.
Hi there, many thanks for your comment, the products were being reviewed to create smoke on a GAS grill, and were my own personal findings. Many years ago I used to cook on charcoal and never found the need to add anything to the fire, that lovely smokey barbecue flavour was always there. The gas grill has much going for it, the one thing it does not do is produce that lovely smokey flavour hence the need for a smoker box plus wood chips, pellets, or dust. If the wood chips were not soaked they would just set on fire and do little to enhance the flavour of the food being cooked, when soaked in water they will eventually start to smoulder and give off a white smoke which imparts its flavour onto the food being cooked on the grill. Many thanks for watching my videos.
Grits like Porridge or Polenta heavily rely upon the other ingredients to give the dish taste and flavour. In my 13 years of living and working in the USA I never found grits worth eating unless it had bacon fat in. I like your grllied polenta which obviously has lots of flavour because of the chicken stock, cheese , onions and mushrooms. Well done for being imaginative on your Weber BBQ.
Hi Kevin, many thanks for your comment, you are the second person to tell me that polenta needs bacon fat, I'll try it with the half packet I've got left. It certainly was a challenge to get flavour into it. Once again thanks for your professional advice, it is really nice having a pro subbing my channel.
as a lady from the south i can tell you the secret to good grits is bacon fat, butter and cheese. until you've had them done the right way I agree that grits are gross!
Hi Stephanie, many thanks for your comment and letting me into the secret, I've got half a packet of polenta left so the next time as well as butter and cheese, it will be bacon fat plus whatever I can find to go with it. Once again thanks for your comment and thanks for watching my channel.
Hi Mike, thank you for your comment its nice to know what my viewers really think, on some of my older videos you will see me tasting the food, (not a pretty sight) on those rare occasions I do like it when I can get friends to taste my food on camera, many will eat the food but won't go on camera. Once again thanks for your comment and thanks for watching.
Hi there, many thanks for your comment, I think it depends on how heavy the smoker is and how hot it gets, I did mark the stainless steel top with a hot pan from the BBQ, it took ages to clean off. Once again thanks for your comment.
Hi there, I do try, as the grill is getting rather old the plastic side tables are quite difficult to clean, spray cleaners are leaving the tables a bit sticky, as for the tools they go in the dishwasher. Thanks for watching my videos please keep watching.
Hi Justin, I use Final Cut Pro for editing and Motion for graphics, both Apple products I enjoy working with, many thanks for your comment and watching my video,
Great idea for a Caesar Salad, thanks for sharing. I really like the idea of using the anchovy oil to cook the croutons. I often use the oil from sundried tomatoes to cook croutons or in a salad dressing.
Hi Simon, thank you for your comment, I get your drift, however this recipe yields enough salad for 6 to 8 people as a side dish. Should anyone be greedy enough eat the whole lot, then I agree an explosive situation on an atomic scale could result. On the positive side, capture it and there could be enough gas to power my Weber Q for a whole season. Once again thanks for your comment.
Hi Lefteris, glad you enjoy my videos, the weather is looking good right now the Q will be on the patio this weekend. Many thanks for your kind words I really do appreciate it.
Hi Fredrik, American yellow mustard should be OK, the flavour may be slightly different but should not make that much difference, many thanks for your comment please let me know what you think of it when you've tried it.
Hi Keld, my Weber is a Q3200, I thought Danish bacon was top quality, we can get it in UK supermarkets, as I get all my meat from a local butcher its all local produce, or so he says. Many thanks for your comment and watching my video. Cheers.
Correct no vinegar, version 2 is with an orange dressing which does have cider vinegar, your comment has prompted me to consider including version 2 on the channel in the future, so keep watching, many thanks.
Three easy marinades. The great thing about cooking is even chefs can learn about ingredients they are not familiar with, such as Zhoug Paste, thanks Willy. Best Wishes Kevin
Hi there, when I got my Unity XL it did come with a bottle opener and 4 hooks for my BBQ tools, since then I've lost the bottle opener, and have purchased some more hooks, thanks for your comment, it's great to hear from my viewers.
