Webber Q Question

[GeoffA]

Just leave them there a little longer and they will be ready to turn as soon as you can move them. You maybe had the heat too high as well. I have used this hot plate a lot now and it is AWESOME to say the least. Cast & mild steel are crap. IMO
Topnotch plates are not straight stainless they are a composite material.

I've tried Topnotch plates. My FIL still uses one........I used it a couple of weeks ago. They display all the traits that they are supposed to resolve.....poor heat retention/distribution, sticking food etc.
My Topnotch plate and SS grill now live in the cupboard under the BBQ.

I'll stay with mild steel, thanks.....

[griz066]

I've tried Topnotch plates. My FIL still uses one........I used it a couple of weeks ago. They display all the traits that they are supposed to resolve.....poor heat retention/distribution, sticking food etc.
My Topnotch plate and SS grill now live in the cupboard under the BBQ.

I'll stay with mild steel, thanks.....

Each to his own just don't bag it cos' you have no idea how to use it

[GeoffA]

Each to his own just don't bag it cos' you have no idea how to use it

Just giving my impression of the Topnotch product.......sorry if it doesn't suit you.
They're not cheap. I paid good money for it, and I'll call it as I see it........

So, they need a "special technique" to stop food sticking??  ..........none needed with mild steel........

Getting a bit defensive about our shiny hot plate, aren't we??......

[griz066]

Just giving my impression of the Topnotch product.......sorry if it doesn't suit you.
They're not cheap. I paid good money for it, and I'll call it as I see it........

So, they need a "special technique" to stop food sticking??  ..........none needed with mild steel........

Getting a bit defensive about our shiny hot plate, aren't we??......

Not at all just can't stand to think of good steak being ruined when there is no reason for it. Pre heat the Webber for 10-15 min then reduce heat to low slap those steaks on and if you cant move em dont touch em. When they move flip and repeat = perfect medium cooked steaks.

[D4D]

... = perfect medium cooked steaks.

Dude medium is crucifying a steak, it needs to moo when you cut it!

[Swannie]

Just buy a beefeater BUGG, then all will be perfect 

[GeoffA]

Just buy a beefeater BUGG, then all will be perfect 

Did someone leave the door open........??.........

[GeoffA]

Dude medium is crucifying a steak, it needs to moo when you cut it!

Yep..........

[Paul (SA)]

Agree on the overcooking of your steak....I like my steak served with a faint pulse...

[MarkGU]

Yep..........

its gotta be well done. not chasing and beating it to death with a stick 

[GeoffA]

its gotta be well done.........

......shoe leather.........

[griz066]

Dude medium is crucifying a steak, it needs to moo when you cut it!

Agree on the overcooking of your steak....I like my steak served with a faint pulse...

I see I am waisting my time trying to educate you pair. Continue to chase  your beef around the paddock with 2 pieces of bread in hand if you want. I will continue to eat perfectly cooked steak.

[qlddsl]

Agree on the overcooking of your steak....I like my steak served with a faint pulse...

Agree, to quote 'the cowboy way' (a great movie) whack off it's horns, wipe its nasty a$$ and slap it on a plate!

On a serious side (apart from hotplate) how does everyone find the webbers mainly the baby q  or other brands

[MarkGU]

......shoe leather.........

hey Geoff.........yeah but i have ALL my teeth 

[D4D]

I will continue to eat perfectly cooked steak.

Not if you ask a chef.

[GUEY]

Not if you ask a chef.

Thats cause most chefs are lazy gits. If your a chef and can't cook a very well done steak thats still juicy on the inside..... find another job!!!!!

[D4D]

It actually depends on the cut and quality of the meat. Sure murder a Coles bargain rump well done, but don't cook a King Island eye fillet anything other than rare or medium rare.

[GUEY]

It actually depends on the cut and quality of the meat. Sure murder a Coles bargain rump well done, but don't cook a King Island eye fillet anything other than rare or medium rare.

It is each to their own. Me, I'll eat it after its been through an incinerator. I'm not a fussy eater.

[MarkGU]

It is each to their own. Me, I'll eat it after its been through an incinerator. I'm not a fussy eater.

[GeoffA]

It is each to their own. Me, I'll eat it after its been through an incinerator. I'm not a fussy eater.

....seems you're just as fussy as those that prefer their steak a bit bloody........

[griz066]

Not if you ask a chef.

Oh! You mean like that 1/2 cooked crap they serve up on tv with blood running out of it, that $h1t will make you crook.

[GUEY]

....seems you're just as fussy as those that prefer their steak a bit bloody........

I haven't said that I don't like it bloody have I.

[GeoffA]

I haven't said that I don't like it bloody have I.

No, you haven't.........

[SteveandViv]

Thats cause most chefs are lazy gits. If your a chef and can't cook a very well done steak thats still juicy on the inside..... find another job!!!!!

I agree with that. Being a Sous Chef ( way back when) I usually had the job of Grill and Sauces, that a Sous Chefs job. I only ever had 3 steaks sent back and you can cook a good well done steak, no matter what you all think.

I reckon your all thinking of the steak that your mates throw on the BBQ during the NRL grand final as being well done - it's not. A well done steak is just not bleeding, it's also not burnt. The time between rare and well done is minutes, not tens of minutes like you tend to see.

[kylarama]

Medium Rare... anything more is over cooked!

Only poor food handling can make you sick