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 Post subject: New Weber Summit S670
PostPosted: Sun Apr 07, 2013 3:02 pm 
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Location: Sanctuary Lakes, Melbourne
I've finally got the new Weber grill. Wow, it is incredibly well made:smile: It should be the last gasser I ever buy!

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I must admit that this was more the other half's choice. She took a shine a couple of years ago and has been at me since. I think im very lucky to have someone so supportive :grin:

I cooked some Tatonka steak last night but don't have any finished photos :cry:

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Today I've just finished ABT's and they were awesome

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The Weber will have its place but I am looking forward to the Yoder YS640 coming during the middle of next week :grin:

Ive just left my job after 5 years and had a stack of holiday pay, so this was my treat for not taking enough time off ;-)
Just wish i'd had enough holiday pay to buy a Komodo Kamado as well :shock:

This should keep me busy, I'm looking forward to lots of practice and lots of learning.

Hector

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PostPosted: Sun Apr 07, 2013 5:06 pm 
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Looks great, i hope that little baby is under cover!! are they available in black?


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PostPosted: Sun Apr 07, 2013 5:17 pm 
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The Dane wrote:
Looks great, i hope that little baby is under cover!! are they available in black?


Yes in black enamel. It is currently all tucked up, with its cover on. Just gotta sell my GrandHall 6 burner, I replaced it with now :(

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PostPosted: Sun Apr 07, 2013 6:14 pm 
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You are in the top paddock my friend there is nothing you can't cook perfectly now. I want to here about your Yoder when yo get it as I am tossing up between an offset or a pellet to add to the fleet. Ps I to have a very supportive partner, life is fantastic.

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PostPosted: Sun Apr 07, 2013 6:25 pm 
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Location: Sanctuary Lakes, Melbourne
TonyS wrote:
Ps I to have a very supportive partner, life is fantastic.


She enjoys the output from the Barbie. Both her and my son love my cooking, so they are very forgiving of my extravagance. I'm hoping to get the Yoder on Weds, so will hopefully be cooking at the weekend.

The problem will be what to cook? Definitely Mango JalapeƱo Planked Salmon then a choice between brisket, pulled pork, pulled lamb or ribs??? I'm swaying towards pulled lamb shoulder :)


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PostPosted: Sun Apr 07, 2013 11:57 pm 
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i would say start off with the lamb, its quite forgiving where as brisket (in my experience) is a little tougher.
i just used a de-boned leg of lamb and it pulled beautifully.

mine i did with a oregano, salt and pepper and garlic rub, took it to 155F then foiled with yogurt and lemon juice
it was AMAZING.
the cooked yogurt doesnt look overly attractive but it definitely worked :)

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Boneless lamb leg pulled by Brett Robinson, on Flickr

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