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Author Topic: Webber Q Question  (Read 17256 times)

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Offline GeoffA

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Re: Webber Q Question
« Reply #25 on: January 13, 2013, 11:10:13 AM »
Quote from: griz066 on January 13, 2013, 09:49:49 AM
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..... :cup: :cup: :cup:
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Offline griz066

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Re: Webber Q Question
« Reply #26 on: January 13, 2013, 01:32:09 PM »
Quote from: GeoffA on January 13, 2013, 11:10:13 AM
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..... :cup: :cup: :cup:
Each to his own just don't bag it cos' you have no idea how to use it :cheers:
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Offline GeoffA

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Re: Webber Q Question
« Reply #27 on: January 13, 2013, 02:11:00 PM »
Quote from: griz066 on January 13, 2013, 01:32:09 PM
Each to his own just don't bag it cos' you have no idea how to use it :cheers:

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??...... ;D ;D
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Offline griz066

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Re: Webber Q Question
« Reply #28 on: January 13, 2013, 03:16:35 PM »
Quote from: GeoffA on January 13, 2013, 02:11:00 PM
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??...... ;D ;D
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. :cheers:
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Offline D4D

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Re: Webber Q Question
« Reply #29 on: January 13, 2013, 03:31:03 PM »
Quote from: griz066 on January 13, 2013, 03:16:35 PM
... = perfect medium cooked steaks. :cheers:

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

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Re: Webber Q Question
« Reply #30 on: January 13, 2013, 03:53:17 PM »
Just buy a beefeater BUGG, then all will be perfect  ;D
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Offline GeoffA

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Re: Webber Q Question
« Reply #31 on: January 13, 2013, 03:55:04 PM »
Quote from: swannie on January 13, 2013, 03:53:17 PM
Just buy a beefeater BUGG, then all will be perfect  ;D

Did someone leave the door open........??......... ;D ;D
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Offline GeoffA

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Re: Webber Q Question
« Reply #32 on: January 13, 2013, 03:56:34 PM »
Quote from: D4D on January 13, 2013, 03:31:03 PM
Dude medium is crucifying a steak, it needs to moo when you cut it!

Yep..........
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Offline Paul (SA)

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Re: Webber Q Question
« Reply #33 on: January 13, 2013, 04:02:46 PM »
Agree on the overcooking of your steak....I like my steak served with a faint pulse...
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Offline MarkGU

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Re: Webber Q Question
« Reply #34 on: January 13, 2013, 04:02:50 PM »
Quote from: GeoffA on January 13, 2013, 03:56:34 PM
Yep..........
its gotta be well done. not chasing and beating it to death with a stick  8)
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Offline GeoffA

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Re: Webber Q Question
« Reply #35 on: January 13, 2013, 04:04:12 PM »
Quote from: navara04 on January 13, 2013, 04:02:50 PM
its gotta be well done.........

......shoe leather......... ;D
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Offline griz066

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Re: Webber Q Question
« Reply #36 on: January 13, 2013, 04:17:56 PM »
Quote from: D4D on January 13, 2013, 03:31:03 PM
Dude medium is crucifying a steak, it needs to moo when you cut it!
Quote from: Paul (SA) on January 13, 2013, 04:02:46 PM
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. :cheers:
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Offline qlddsl

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Re: Webber Q Question
« Reply #37 on: January 13, 2013, 04:21:57 PM »
Quote from: Paul (SA) on January 13, 2013, 04:02:46 PM
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
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Offline MarkGU

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Re: Webber Q Question
« Reply #38 on: January 13, 2013, 04:36:20 PM »
Quote from: GeoffA on January 13, 2013, 04:04:12 PM
......shoe leather......... ;D
hey Geoff.........yeah but i have ALL my teeth  ;D
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Offline D4D

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Re: Webber Q Question
« Reply #39 on: January 13, 2013, 04:39:17 PM »
Quote from: griz066 on January 13, 2013, 04:17:56 PM
I will continue to eat perfectly cooked steak. :cheers:

Not if you ask a chef.
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Offline GUEY

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Re: Webber Q Question
« Reply #40 on: January 13, 2013, 04:58:08 PM »
Quote from: D4D on January 13, 2013, 04:39:17 PM
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!!!!!
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Offline D4D

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Re: Webber Q Question
« Reply #41 on: January 13, 2013, 05:01:16 PM »
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.
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Offline GUEY

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Re: Webber Q Question
« Reply #42 on: January 13, 2013, 05:09:24 PM »
Quote from: D4D on January 13, 2013, 05:01:16 PM
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.

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Offline MarkGU

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Re: Webber Q Question
« Reply #43 on: January 13, 2013, 06:24:08 PM »
Quote from: GUEY on January 13, 2013, 05:09:24 PM
It is each to their own. Me, I'll eat it after its been through an incinerator. I'm not a fussy eater.
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Offline GeoffA

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Re: Webber Q Question
« Reply #44 on: January 13, 2013, 08:13:56 PM »
Quote from: GUEY on January 13, 2013, 05:09:24 PM
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........ ;D ;D



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Offline griz066

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Re: Webber Q Question
« Reply #45 on: January 13, 2013, 08:14:39 PM »
Quote from: D4D on January 13, 2013, 04:39:17 PM
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.
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Offline GUEY

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Re: Webber Q Question
« Reply #46 on: January 13, 2013, 08:35:18 PM »
Quote from: GeoffA on January 13, 2013, 08:13:56 PM
....seems you're just as fussy as those that prefer their steak a bit bloody........ ;D ;D

I haven't said that I don't like it bloody have I. :angel:
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Offline GeoffA

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Re: Webber Q Question
« Reply #47 on: January 13, 2013, 08:38:08 PM »
Quote from: GUEY on January 13, 2013, 08:35:18 PM
I haven't said that I don't like it bloody have I. :angel:

No, you haven't......... :cup:
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Offline SteveandViv

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Re: Webber Q Question
« Reply #48 on: January 13, 2013, 11:26:07 PM »
Quote from: GUEY on January 13, 2013, 04:58:08 PM
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.
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Offline kylarama

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Re: Webber Q Question
« Reply #49 on: January 14, 2013, 05:30:41 AM »
Medium Rare... anything more is over cooked!

Only poor food handling can make you sick 8)
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