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Weber's Complete BBQ Book - Kindle Edition - 99p @ Amazon
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Weber's Complete BBQ Book - Kindle Edition - 99p @ Amazon

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Posted 4th AprEdited by:"Alipan"

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I have the Hardback edition of this - decent book with some good tips and recipes. 99p for the kindle edition seems like a good deal!

(There are a few other 99p BBQ books as well if you click on the link for bestsellers in Outdoor Cooking).
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We all love to get the barbecue out on a hot summer's day and enjoy some down-to-earth al fresco dining, but why restrict ourselves to only one season in the year? This comprehensive guide shows you how to cook food the Weber way to get the most from your grill throughout the year, and contains everything the avid barbecue enthusiast needs to know. Enjoy over 150 delicious triple-tested recipes for meat, poultry, seafood, vegetables and fruit, as well as invaluable ideas for rubs, marinades and sauces. You will also find expert answers to common questions about barbecuing, plus tips and advice on safety, upkeep, fuel and lighting methods.From simple kebabs to elaborate rotisseries, a grilled cheese salad or a tasty fruit pudding, Weber's Complete Barbecue Book is packed with an extensive range of delicious recipes for all-year-round barbecuing.

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Top comments
Chimney starter best addition i ever bought for the bbq. So simple to light.
If you can het the mastertouch gbs with the gourmet grate thats the preferred model
40304019-z25a1.jpg
Anyone interested in bbqing should own this book, its amazing.
Not just recipes but tips in starting your bbq, different methods etc.
Big heat
54 Comments
Good book, great price
Youtube is free and much better imo
Do it. You won't look back...
Weber the best bbq you can buy. Got a 9 yr old one ive given to a family member still going strong
Bought. Many thanks
Just in time for the nice weather tomorrow
Anyone interested in bbqing should own this book, its amazing.
Not just recipes but tips in starting your bbq, different methods etc.
Big heat
Is there multiple editions of the book. I'm thinking of getting one of the used copies.
Great stuff thanks
what weber model do you guys recommend i buy
goody04/04/2020 22:54

what weber model do you guys recommend i buy


57cm Kettle. (Not the Compact or Bar-B-kettle)

Get the fanciest one your budget will stretch to.
Edited by: "Alipan" 4th Apr
Alipan04/04/2020 23:01

57cm Kettle. (Not the Compact or Bar-B-kettle)Get the fanciest one your …57cm Kettle. (Not the Compact or Bar-B-kettle)Get the fanciest one your budget will stretch to.


thanks ...how do i fire up the charcoal to put at the bottom of the kettle?
Kamado cooking is the way to go!!
goody04/04/2020 23:15

thanks ...how do i fire up the charcoal to put at the bottom of the kettle?


Buy a chimney, don't need an expensive one, put the lumpwood/briquettes in and light under the chimney. Use a fire lighter of some kind.
Will take about 20mins to be ready... Simples
goody04/04/2020 23:15

thanks ...how do i fire up the charcoal to put at the bottom of the kettle?


As Stuart said. Buy a chimney. Light, walk away for 15-20 mins while you prep them tip onto the grate or charcoal baskets if you have them. Makes lighting a BBQ so easy.
Chimney starter best addition i ever bought for the bbq. So simple to light.
If you can het the mastertouch gbs with the gourmet grate thats the preferred model
40304019-z25a1.jpg
nice one ..i am going to learn how to bbq this isolation has its advantages
chris.clarkewdQ05/04/2020 10:13

Chimney starter best addition i ever bought for the bbq. So simple to …Chimney starter best addition i ever bought for the bbq. So simple to light. If you can het the mastertouch gbs with the gourmet grate thats the preferred model[Image]


That’s not the fabled red collectors item kettle
Its the limited edition mastertouch one i bought last year. I also have 2 brand new boxed spare bowls for it
40306769-sIhr9.jpg
Edited by: "chris.clarkewdQ" 5th Apr
chris.clarkewdQ05/04/2020 10:13

Chimney starter best addition i ever bought for the bbq. So simple to …Chimney starter best addition i ever bought for the bbq. So simple to light. If you can het the mastertouch gbs with the gourmet grate thats the preferred model[Image]


Same, got it when there was a deal. On here from Riverside garden centre. Currently smoking some ribs as we speak and it's a monster!
Sonny_A04/04/2020 20:17

Youtube is free and much better imo


Bbq with Franklin all you need
Thanks
chris.clarkewdQ05/04/2020 13:09

Its the limited edition mastertouch one i bought last year. I also have 2 …Its the limited edition mastertouch one i bought last year. I also have 2 brand new boxed spare bowls for it [Image]


Nice, how did you get the spare kettles?
Sweet bbq,happy grilling
Great that red looks stunning ..going to be looking out for masterouch as I hear it lasts for years ..just looking for a nice deal now ..
I don't quite understand why you'd need spare kettles. The only bits that have worn out on ours in 20 years of intensive use are the ash scrapers....and btw the best way to light the charcoal is with an electric paint stripper gun. People in UK seem to enjoy the taste of kerosine in their BBQ food though...
Warriorz705/04/2020 13:22

Nice, how did you get the spare kettles?


Mine was scratched slightly when it arrived, and its a long story but riverside and weber didn’t communicate very well and i actually had 3 bowls and a lid sent out
@goody

Easiest tips to good basic grilling on coals and just build from there mate. Definitely as above, grab a chimney starter, decide how much you are actually going to be cooking, whether its a few small portions of grub for just a small family, or a proper cookout (obviously not anytime soon mind!) and fill your chimney either just over half full or full accordingly. Take the cooking grill off the bbq, sit the chimney on the charcoal grate inside like in Chris's photo above. Light a firelighter on the fire grate in the bottom of the bbq, sit the chimney on top with your charcoals in and let it heat up for 20 minutes, until you get a nice glow from the charcoal and white ashes showing on the top layer of coals. Also, it's literally fire you're playing with.. I keep a cheap set of welders gloves handy. Rather that than a trip to A+E. Tip the chimney into the bbq, Divide your grilling area into two. One side of the grilling area with the charcoal/briquettes/lumpwood, and the other side clear of any heat source directly below it. Then put the food grate back on, lid down again, (vents fully open) and let it heat the grill itself for 5 minutes. Take the lid off and go over the grate with a T brush. When you're ready to cook use the directly heated side of the grill for doing hot n quick foods, or searing meat, and then transfer to the slightly cooler side, lid on, air vents open, and let the meat actually cook like an oven. Stops "burnt offerings and raw insides".

Also, absolutely nothing wrong with buying a good chefs instant read thermometer and brush up on food safe temperatures. (I use a thermapen for most things, plus a bbq temperature probe with remote readout for much bigger, longer cook foods.) Easy to get wrapped up in that "man vs fire" macho stuff, but the best way to genuinely impress is to give someone some great tasting, well cooked, succulent food. (marinading, 'rubs" and fresh food are your friends, frozen food really isn't.) Don't overwork the food either when it's on the grill, when you put meat on a hot grill it will initially stick, you'll know when to turn it to sear the other side, it'll come away with no effort. If it still feels stuck on, just leave it another minute or two. The surefire easiest way to stop me eating at someone's bbq on the other hand, the smell of paraffin and flames kicking out everywhere with food on the grate! Shows they don't have a clue what they are really doing, and I'd rather avoid food poisoning if I can help it. (If you do happen to get the odd flash up when doing a lot of fatty foods then don't panic, move the food away from the flash up, put your lid back on, shut the vents down. Flames need oxygen, just deprive them of it for a minute or so, and open the lid up again away from you to check all is well again.)

Once you've finished cooking for the day and the grill is still hot, then give it a quick going over with a T brush again to clean the grill up. Also, shut your vents to closed, (remember they'll be they'll be hot to touch too!) stick the lid on again, and then you can reuse the remaining charcoals again, along with a new batch for your next cook out. Also, if you are using a portable model, just be aware that even when you've shut them "off" they can give out more than enough carbon monoxide fumes to kill a person in an enclosed space, so just leave it out in the garden till the next day if you can.

Just start off doing a few basics, until you're confident in what you're doing, and just enjoy yourself.
Edited by: "smackos" 5th Apr
I tend to put the charcoal at both sides, drip pan in the middle and cook over that with the lif on, saves getting grease all onside the bbq. Lot easier to clean
Edited by: "chris.clarkewdQ" 5th Apr
chris.clarkewdQ05/04/2020 15:26

I tend to put the charcoal at both sides, drip pan in the middle and cook …I tend to put the charcoal at both sides, drip pan in the middle and cook over that with the lif on, saves getting grease all onside the bbq. Lot easier to clean

If it's something like Ribs, brisket, spatchcock chicken etc then most definitely. If it's standard fare like straight portions of chicken breasts, pork lion steaks, fish etc then half and half is just fine for everyday stuff. Also depends on how big a grill your using is too. If it's just the three of us in the house I'm grilling for, then more often than not I just break out the smokey Joe. Think I'm about the only guy out there actually enjoying being stuck at home these past few weeks. Not got anything on the go today mind you. I know, I know, I'm sorry.. 😁
Edited by: "smackos" 5th Apr
smackos05/04/2020 15:06

@goody Easiest tips to good basic grilling on coals and just build from …@goody Easiest tips to good basic grilling on coals and just build from there mate. Definitely as above, grab a chimney starter, decide how much you are actually going to be cooking, whether its a few small portions of grub for just a small family, or a proper cookout (obviously not anytime soon mind!) and fill your chimney either just over half full or full accordingly. Take the cooking grill off the bbq, sit the chimney on the charcoal grate inside like in Chris's photo above. Light a firelighter on the fire grate in the bottom of the bbq, sit the chimney on top with your charcoals in and let it heat up for 20 minutes, until you get a nice glow from the charcoal and white ashes showing on the top layer of coals. Also, it's literally fire you're playing with.. I keep a cheap set of welders gloves handy. Rathe that than a trip to A+E. Tip the chimney into the bbq, Divide your grilling area into two. One side of the grilling area with the charcoal/briquettes/lumpwood, and the other side clear of any heat source directly below it. Then put the food grate back on, lid down again, (vents fully open) and let it heat the grill itself for 5 minutes. Take the lid off and go over the grate with a T brush. When you're ready to cook use the directly heated side of the grill for doing hot n quick foods, or searing meat, and then transfer to the slightly cooler side, lid on, air vents open, and let the meat actually cook like an oven. Stops "burnt offerings and raw insides".Also, absolutely nothing wrong with buying a good chefs instant read thermometer and brush up on food safe temperatures. (I use a thermopen for most things, plus a bbq temperature probe with remote readout for much bigger, longer cook foods.) Easy to get wrapped up in that "man vs fire" macho stuff, but the best way to genuinely impress is to give someone some great tasting, well cooked, succulent food. (marinading, 'rubs" and fresh food are your friends, frozen food really isn't.) Don't overwork the food either when it's on the grill, when you put meat on a hot grill it will initially stick, you'll know when to turn it to sear the other side, it'll come away with no effort. If it still feels stuck on, just leave it another minute or two. The surefire easiest way to stop me eating at someone's bbq on the other hand, the smell of paraffin and flames kicking out everywhere with food on the grate! Shows they don't have a clue what they are really doing, and I'd rather avoid food poisoning if I can help it. (If you do happen to get the odd flash up when doing a lot of fatty foods then don't panic, move the food away from the flash up, put your lid back on, shut the vents down. Flames need oxygen, just deprive them of it for a minute or so, and open the lid up again away from you to check all is well again.)Once you've finished cooking for the day and the grill is still hot, then give it a quick going over with a T brush again to clean the grill up. Also, shut your vents to closed, (remmebe they'll be hot too!) stick the lid on again, and then you can reuse the remaining charcoals again, along with a new batch for your next cook out. Also, if you are using a portable model, just be aware that even when off they can give out more than enough carbon monoxide fumes to kill a person in an enclosed space, so just leave it out in the garden till the next day if you can.Just start off doing a few basics, until you're confident in what you're doing, and just enjoy yourself.


Brilliant!! thanks smackos
Never tried it before so i am going to cook a small portion and carry on from there ...What rubs and marinates do you guys recommend
Working on the outdoor kitchen right now which will incorporate my 57 Weber for grilling and smoking... Thanks op!

40309884.jpg
Edited by: "Majik" 5th Apr
goody05/04/2020 16:25

Never tried it before so i am going to cook a small portion and carry on …Never tried it before so i am going to cook a small portion and carry on from there ...What rubs and marinates do you guys recommend


Angus and oink
stuart.rogers04/04/2020 21:53

Anyone interested in bbqing should own this book, its amazing.Not just …Anyone interested in bbqing should own this book, its amazing.Not just recipes but tips in starting your bbq, different methods etc.Big heat


Petrol and blowtorch (joking 😁)
DonnyBrago05/04/2020 18:43

Amazingribs.com is better and free


Always a great site to go through. Meathead knows his stuff.

For an example of that watch the video below from 10 minutes in. (it's a Google presentation so the first 10 can be skipped in essence.)

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