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  Reply # 1917752 12-Dec-2017 23:07
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My absolute two fav things to do on our Weber is : 

 

2 Butterflied Lamb, salt, pepper, fresh rosemary sprinkled, garlic, rolled and rotisseried using the Weber rotisserie with grated cucumber into yohurt, with salt, pepper, oil and lemon juice as a side. Freshly made buns. 

 

and Last Meal Ribs. It's a fair bit of work and practice to get them right, but I can tell you, I've never had better ribs anywhere in NZ.


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  Reply # 1917775 13-Dec-2017 05:43
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Loismustdye:
dafman:

 

Loismustdye: Will be watchin* this thread with interest, our bbq recently gave up the ghost so we are currently looking as well.
Like the idea of a family q Weber but still looking at the traditional 3-4 burner style as well. The more I look into it the more I have no idea which I’m gonna get.

 

 

 

I delayed my Weber purchase as I liked the traditional 3-4 burner style - particularly flipping the meat on the open grill, I din't think I would like the closed lid cooking style of the Weber.

 

 

 

However, now I have gone Weber, there is no looking back. The food is just that much better from a Weber over traditional and you have so many more options, particularly for cooking larger cuts and roasts.

 



Cheers, that’s the feedback I’ve got from work mates who have converted, I’m hoping (optimistically) there might be a special after Xmas on a dealer only Weber.

 

Don't bother waiting, they don't discount at all.

 

You can sometimes negotiate free or discounted accessories.

 

 


 
 
 
 


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  Reply # 1917800 13-Dec-2017 08:03

Got a Q2200 last year at Christmas. Love it. Sounds like we need a recipe exchange thread

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  Reply # 1917832 13-Dec-2017 08:57
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Loismustdye:
dafman:

 

Loismustdye: Will be watchin* this thread with interest, our bbq recently gave up the ghost so we are currently looking as well.
Like the idea of a family q Weber but still looking at the traditional 3-4 burner style as well. The more I look into it the more I have no idea which I’m gonna get.

 

 

 

I delayed my Weber purchase as I liked the traditional 3-4 burner style - particularly flipping the meat on the open grill, I din't think I would like the closed lid cooking style of the Weber.

 

 

 

However, now I have gone Weber, there is no looking back. The food is just that much better from a Weber over traditional and you have so many more options, particularly for cooking larger cuts and roasts.

 



Cheers, that’s the feedback I’ve got from work mates who have converted, I’m hoping (optimistically) there might be a special after Xmas on a dealer only Weber.

 

Sadly, Weber don't special. The best you can hope for is a free accessory - eg. a roasting trivet thrown in.


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  Reply # 1918941 13-Dec-2017 11:00
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Inlaws bought a 3200 a couple of weeks ago, after being convinced by seeing how we loved ours, and at that point they were giving away a cookbook, which isn’t that useful compared to something critical like a cover (the freebie when we bought ours). Totally agree about not bothering to wait for real discounts.



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  Reply # 1919239 13-Dec-2017 18:52
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recipe thread great idea...




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