I enjoy cooking over fire. Perhaps its the primal caveman urges, or perhaps its the outdoors part of it, then again it could just be that fire kissed flavor. Whatever it is, I can’t get enough. I assume you also have at least a curious interest or else you would have already stopped reading this. You’re probably even a better outdoor cook than I am. I unfortunately do not get enough chances to practice my passion as I would like. I can say that I am pleased with my cooking and hope to grow as a cook.
So what am I using to cook? I have a nice little arsenal of cookers and tools that I have been collecting. The cookers are either mine, ones that I use often, or ones that I am testing for reasons I can not tell you. They include:
Weber One Touch Platinum 57cm (22.5″), Weber One Touch Silver 47cm (18.5″), Dancook 1000, Barbecook Major, Weber Smokey Mountain Cooker (WSM old model), Barbecook Smoker.
I also have a set of tools that I find to be indespensible when using the above mentioned cookers. From left to right: Weber Chimney starter, Cuisipro stainless steel utility tongs (9.5″ and 16″), Barbecook silicon brush, IKEA digital thermometer, Oregon Scientific wireless thermometer, KOOK bistro style apron with towel.
You mentioned indirect heat to cook your roast. It looked great by the way, looking at your grills please explain what you mean by indirect heat after browning. Thanks
Jim
Jim, Thanks for coming to the site and thanks for the comment on the roast. I hope to (in the near future) update this page with some explanations of different tips and tricks. Until then I can say that for indirect cooking on a charcoal grill like the ones I have, it basically means that I pile up the coals on one side of the grill, leaving the other side empty (sometimes I put a drip pan there. So first I seared the meat on the cooking grate directly over the coals. After searing I “spin” the cooking grate so that the meat is now over the empty side (no coals under the meat). Lid goes on and cook until the internal temperature of the meat is where I want it. For a big hunk of meat I suggest getting a probe thermometer that you can stick into the meat and leave (so you don’t have to keep opening the lid). It doesn’t have to be a good one, IKEA has one for 7 or 8 dollars.
also check out Weber’s page about Direct and Indirect cooking
http://www.weber.com/grillout//GrillingTips.aspx