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The Virtual Weber Bullet

Y

Yol Bolsun

New member
Just curious about cross membership and like interests.

Are there any TVWBB members on this board?

For those that are curious, The Virtual Weber Bullet is home to a forum of Weber Smokey Mountain (water smokers) fans and Weber grilling of any sort in general .

Keith (aka: Keith H. on tvwbb.com}
 
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Don't have a Weber but do have a Lang-60...nothing like a smoker...Also have 2 large rotissaires that I do a lot of roasts and pork cuts with...If you never tried Schweinehaxe, do try it...It's a tradition at Octoberfest. I also think Weber smokers are terrific and have a large following.
 
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Littlebadwolf said:
...If you never tried Schweinehaxe, do try it...It's a tradition at Octoberfest.
Click to expand...

Okay, now you have my interest and :bbq: up. Googled Schweinehaxe and found many recipes. Care to share yours or point me toward a good link? I am seeing this as a smoked picnic which is then boiled with saurkraut. Am I on the right track?

Oh and Lang-60:yikes:? Bit more than my 'backyard' league. :2thumbs:
 
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Yol Bolsun said:
Okay, now you have my interest and :bbq: up. Googled Schweinehaxe and found many recipes. Care to share yours or point me toward a good link? I am seeing this as a smoked picnic which is then boiled with saurkraut. Am I on the right track?

Oh and Lang-60:yikes:? Bit more than my 'backyard' league. :2thumbs:
Click to expand...

There are a couple different ways to do Schweinehaxe but the traditional way involves roasting on a rotissaire...Another way is to roast or for a terrific variation do it in your smoker...The results are fantastic..Allowing the skin to crisp is the ticket and the meat is moist..This is a special meal that you'll serve many times over...Here's a couple links to consider....

http://casaveneracion.com/a-la-schweinshaxe-german-style-roasted-pork-knuckle/
http://www.evilshenanigans.com/2010...rotkohl-pork-knuckle-spatzle-and-red-cabbage/ (My favorite)
http://www.komodokamado.com/forum/viewtopic.php?t=559
 
Littlebadwolf said:
There are a couple different ways to do Schweinehaxe but the traditional way involves roasting on a rotissaire...Another way is to roast or for a terrific variation do it in your smoker...The results are fantastic..Allowing the skin to crisp is the ticket and the meat is moist..This is a special meal that you'll serve many times over...Here's a couple links to consider....

http://casaveneracion.com/a-la-schweinshaxe-german-style-roasted-pork-knuckle/
http://www.evilshenanigans.com/2010...rotkohl-pork-knuckle-spatzle-and-red-cabbage/ (My favorite)
http://www.komodokamado.com/forum/viewtopic.php?t=559
Click to expand...

:bowdown::bowdown: off to find juniper berries...(whilst sipping my gin;))
 
Yol Bolsun said:
:bowdown::bowdown: off to find juniper berries...(whilst sipping my gin;))
Click to expand...

Yol...check this out...Just picked up the pork knuckles I ordered to do the Schweinehaxe I'm doing this weekend...Talk about a good looking pork hock with a lot of meat...$2.29 a pound special ordered for the meatier cut...

Pork Knuckles 339.jpg
Pork Knuckles 340.jpg

By the way...I also got a couple fresh pork shoulder cuts with the skin and fat on to do Porchetta...another favorite rotissaire speciality...I butterfly them and stuff them with hard salami, pepperoni, provolone cheese and a seasoning paste made up with olive oil, garlic, juniper berries, black peppercorns and sea salt...try this one out also, you won't regret it...

http://www.evilshenanigans.com/2009/12/porchetta/

Thinking maybe we need another forum category to post recipes...not that it has anything to do with Spyders of course...other than the fact we like to eat..:)
 
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Hey Keith, we have a Weber Genesis Silver-C LP grill & love it. I just replaced the burners, igniter and the cooking grates. Got the light weight stainless grates, but don't know how well they'll last. Have replaced other parts in past years.

We had a problem with squirrels chewing through the hoses. That gets expensive and annoying after not too long. I asked Weber if they had something to recommend and they did. The person on the phone didn't know what it was, but it was pretty cheap, like $7 for 3' of it. I ordered two pieces and they sent me a spring, like an inch wide slinky. Ingenious! I just disconnected the smaller end of the hose and pushed it over the hose. There is almost no space between the coils and the whole thing is pretty flexible. Also can be cut to size. Here's a pic:

179075_196526837024434_2059010_n.jpg


Problem solved!
 

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Bob Denman said:
A 40 grain hollow point to the head, and invite them to sit up on top of the stove for a while! :shocked:
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Heck, if squirrels, I have them on the grill...:bbq:

LBW...so lemme get this straight... Start hocks on rotisserie for the charcoal/smoke flavor then beer/roast or beer/roast and finish on the rotisserie? Or have I missed the point completely?

Mark...I like the slinky hose protectors. I just don't have any hoses that need that.
 
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