How do you cook veges in a wber properly?
Submitted: Sunday, Oct 15, 2006 at 08:49
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Kev M
G'day All,
As a prezzie for the new addition in the family I bought a 57cm Weber of the good old Ebay. Tested it out last night and the meat was sensational. But the Veges were burnt on the bottom. I had the veges in foil containers next to the meat and over the heat beads. How do I
cook them with out burning the bottom of them? I've haerd that you put some
water in the container but how does that work.
Do I need to reposition the placement of the veges away from the beads?
Also how do you get the veges to get a nice crispy crust without being charcoal.
I have read through a heap of past threads and could not find what I was looking for, Have even tried the Weber web site for little return.
Thanks for any comments
Cheers Kev.
PS reference my previous thread both baby and mum came home Friday Arvo 48 hours after the birth and we went out to Wests Leagues clubs for dinner. Talk about a quick recovery.
Reply By: Member - Karl - Sunday, Oct 15, 2006 at 09:36
Sunday, Oct 15, 2006 at 09:36
Kev,
The best way that I have found to
cook my vegies in the Weber is to fill
the drip tray full of
water and place my vegies into that. I put them in just before I put the roast on and
cook them for the same time. This way all of the juices from your roast drip into the
water and help flavour your vegies.
Karl
AnswerID:
199236
Reply By: Member - Robyn J (QLD) - Sunday, Oct 15, 2006 at 11:13
Sunday, Oct 15, 2006 at 11:13
We cut our veggies to the size we want and drizzle a bit of oil over them and place on the rack next to the meat but not over the heat beads. We put the veggies on about 1hr before the meat is done , putting the potatoes and onion closest to the heat usually on the side of the meat and pumpkin, sweet potato and choko further away from the heat beads at the end of the meat. The only veggie I have problem cooking in the webber is carrot so I just don't try. We usually turn the veggies once and rearrange positions if need be.
Now if I am using the Cobb I use a different method again.
Cheers
AnswerID:
199251
Follow Up By: Member - Ray - Sunday, Oct 15, 2006 at 11:18
Sunday, Oct 15, 2006 at 11:18
You don't really eat those chko things dso you? How do you get any taste out of them?
FollowupID:
458057
Follow Up By: Kev M - Sunday, Oct 15, 2006 at 11:26
Sunday, Oct 15, 2006 at 11:26
Hi,
Do you peel the pumpkin and potatoes?
I have to be careful when cooking the veges as SWMBO is a vegetarian so she cracks it if the veges taste like meat. That was why I used the foil container to keep them seperate from the meat.
Cheers Kev
FollowupID:
458060
Follow Up By: Member - Robyn J (QLD) - Sunday, Oct 15, 2006 at 11:40
Sunday, Oct 15, 2006 at 11:40
Ray
Have always eaten choko's. I steam them with the other veggies when cooking indoors and use a little vegtable salt to taste. Baking them gives a different taste and it is just so good to
cook all the veggies in the webber and have no washing up to do.
FollowupID:
458064
Follow Up By: Member - Robyn J (QLD) - Sunday, Oct 15, 2006 at 11:48
Sunday, Oct 15, 2006 at 11:48
Kev
I dont peel the pumpkin ,sweet potato and potatoes just cut them to the size i want them. I do peel the onions although another friend when cooking a roast in the
camp onion just cooks his skin and all and just peels off before he eats.
You
cook still use your foil container but dont put it over the heat beads that would burn the bottom of anything. I like not using a container and the smallest amount of oil to make the veggies crunchy and not
cook in oil for health sake.
Enjoy playing with your webber.
We have had 3 major parties using 3 webbers at a time for different meats when celebrating kids 21sts and husbands 50th. The smell cooking while everyone talking and drinking is great but I think because of the smell they eat more and if the party is in winter once cooked they become great heaters.
Cheers
FollowupID:
458070
Reply By: Sand Man (SA) - Sunday, Oct 15, 2006 at 11:36
Sunday, Oct 15, 2006 at 11:36
Kev,
It has been a long while since I have used ours, but there are two methods of cooking in a Weber. The Direct and the Indirect methods.
To
cook a roast etc., use the Indirect method where the heat beads are contained on two opposite sides of the bowl.
Place the meat in the middle of the grill section and distribute the veggies at each "end" so that they are not directly over the heat source.
The vegetables do not need as long to
cook in the Weber, so the meat can be put in on its own for the first half hour or so and the veggies added after. Also turning both the vegetables and the meat will help stop burning. From memory about 22 heat beads on each side (for a 20 inch bowl) is recommended.
Just a little experimenting is all you need mate and the family will grant you "Tong Master" status.
Good cooking.
AnswerID:
199258
Follow Up By: Kev M - Sunday, Oct 15, 2006 at 11:41
Sunday, Oct 15, 2006 at 11:41
Hey Sand Man,
Thats what I was thinkin, a bit more experimenting and all should work out.
I just thought that a few suggestions from this knowledgable
forum should help point me in the right direction.
Cheers Kev
FollowupID:
458065
Reply By: MP - Sunday, Oct 15, 2006 at 13:23
Sunday, Oct 15, 2006 at 13:23
Just a couple of other ideas - for the spuds, foil trays over the beads with enough oil to deep fry-not overly healthy but delicious, and also when the meat & veg is done keep it going and throw in the frozen apple pie etc.
Cheers
Mark
AnswerID:
199269
Reply By: Muzzgit [WA] - Tuesday, Oct 17, 2006 at 00:56
Tuesday, Oct 17, 2006 at 00:56
We quite often wrap the vegies in foil. We can
cook beans and mushrooms together with a little olive oil and soy sauce. Also colli and brocc but you need to get the timing right, which is OK if your on to it. But if you have friends over, forget it.
If you're a fan of Jamie Oliver then you will see how it's done.
AnswerID:
199504