Owners of the fantastic Weber Summit E-650 & S-650 barbecues can now upgrade the top cooking area, to give even more room for glorious barbecued food. With original weber parts. The idea came while chatting with a local Weber customer, of how to replace the smoker box area of the grill (when the smoking feature is not required) without having to purchase a complete set of cooking grates, and pack of flavorizer bars which would cost around £ 230, and leave you with surplus parts that would not be used. We decided the easy solution was to stock the trade packs and simply re-bundle them into a realistically priced kit which will drop in to place. Simply remove the smoker box (When cold of course) and place the new stainless steel single flavorizer bar into the keepers, as you would the other bars, remove the smaller of the 3 top cooking grates, and this will leave a space exactly the right size for a 3rd large cooking grate, which is also supplied in the kit. Thats its 12.5% (10cm) more top grilling width in less than 30 seconds. You can pop the smoker box back in at any time, no tools required, Thank you John ! Please call 0800 085 0005 for more information or to order your kit for just £ 99 inc. UK delivery
www.lowes.com Lowe's and Weber Grills bring you a step-by-step guide to grilling steaks. Prepare your grill for direct cooking over high heat. While your grill is preheating, lightly brush both sides of the steaks with olive oil. Sprinkle with kosher salt and pepper. To make cross-hatch marks on you steaks, lay them at an angle across the cooking grate. Close the lid, and grill the first side for about 2 minutes. Open the lid and rotate each steak at the opposite angle, on the same side. Close the lid and cook for 2 minutes more. Flip the steaks over, and cook 2-4 minutes for medium rare steaks. Remove the steaks from the grill and let them rest for 3-4 minutes before cutting them into thin slices. Shop Weber grills at Lowe's: www.lowes.com
Looking for that perfect steak for your next BBQ? The Grill Masters at all www.BarbecueWeb.com have some "tips and tricks" to help you easily serve up the "best steak anywhere" bar none, the Rib Eye steak. Why the Rib Eye? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or "marbled" more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11 lb and 11/2"-2" thick Rib Eye steaks --and then go "fire up" that BBQ grill of yours -it's time for some real STEAK On The Barbecue. And be sure to check out more easy and delicious recipes from the Barbecue Web on Google Video, or of course at www.BarbecueWeb.com
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Quick video on the Q Series Weber Grill BBQs from my sponsors, Weber. Read my review online at www.benjaminchristie.com The Weber Grill Q220 is a fantastic portable grill BBQ unit which fits my needs for filming and entertaining.
