If anyone has just bought a mastert touch like me , try this recipe , just done it tonight and it was unbelievable , shuey is the GOAT of Weber’s & our gravy turned out awsome , & i couldnt let the left over white go too waste ! Cheers mate
Schuey, this is by far my favourite channel for cooking tips and tricks. I’ve watched scores of your videos with wild success. But this gravy… mate. You should be getting royalties. It’s that bloody good. Doing God’s work.
Thanks @BGPMPN87 love getting feedback like this. I'm glad you like the gravy and stoked you love having a crack at my other recipes, the support is very much appreciated.
Just cooked this for Easter Lunch thanks to your reminder on FB a few days ago. First time I've done gravy from scratch, all was magnificent & everyone had seconds. Food coma time now, thanks dude!
Did this tonight. What a cracking recipe! Lamb was perfectly cooked and the gravy was outstanding. Have got a couple of Weber Qs so haven’t used the Kettle for a while now but this has incentivised me to use it a little more often. Thanks Schuey!
Made this yesterday. Lamb turned out great. I ballsed up the gravy but having rewatched I see where I went wrong. The rub is top notch will definitely do it again. Nice one Schuey.
Made one today here in Cape Town....it worked out exactly like your recipe...tiing and temp was perfect. The gravy was stunning...we only had salted butter but it worked fine. Thanks.
BRO - GrandPa West Coast from California here. Been lookin’ for something like this for a while. Making TWO of these for my family this Christmas ……….. you set the bar HIGH my friend. Can’t wait!!!!
I'm cooking in a beefeater BBQ and it's worked out as well as a oven cooked lamb roast 😋 Nom nom nom. Live your videos bloke and your sense of humour what a legend 💙
I used this rub on a lamb shoulder I cooked on my drum yesterday. It was a 14 beer cook! Lemon pepper was not available in this country so I dehydrated some fresh lemons and ground up the dried lemon with some pepper. Amazing. Thanks for the lemon rub recipe. Maybe, a leg o' lamb next or some shanks.
That's awesome that you made your own lemon pepper mate Craig Luhr , I'm stoked you liked it. I am doing a full leg of lamb in the PBC in a week or two and lamb shanks in the next month, unsure what I'm cooking them in yet.
@@SchueysBBQ Thank you. Necessity is the mother of invention. I looked all over for lemon pepper and to order it would take too long. As they say "if all you have is lemons, make lemon pepper" or, something like that. I may have been confused. Look forward to shanks cook. Have you ever done a whole beef shank? Smoked Oso Bucco is amazing! Cheers
I’ve done this a couple of times now, it works a treat. I also add a couple of rosemary sprigs and a few cloves of garlic to the onions for the gravy 👍
Thanks Adam Reid, The kettles are going nowhere mate. I just wanted to bring in a little variety. I feel most of the recipes will be able to be adapted to any hooded type BBQ anyway. My plan is to release a Weber video each week and something on a different BBQ as well. Appreciate the support mate 🍻
Thanks so much for your videos mate! Helping out a ton as I move from gas to my new Weber kettle. I even managed to turn my steaks tonight into a 2 beer cook!
@@SchueysBBQrevisiting this video mate as I’ve now just bought a rotisserie kit too and will follow your other video for instructions. Only just seen your reply too. Hope you’re well
I bags the shank !! Great video & good to see you sliced it the right way. A lot of people slice it lengthways (with the grain) which makes it stringy. Cheers mate !!
Sen - bloody - sational!! This is one of the best things I've done with my clothes on. I used shoulder instead of leg, but it went down a treat. Love your work Schuey.
Cracking video’s mate , just bought a master touch plus , doing a roast beef your way & pan gravy , looking dam good . How much flour & butter did you heat up ?
Thanks @scottshammall5281 always in the description mate Main Ingredients: 2 to 3kg Leg of Lamb bone in (4.4 to 6.6lbs) 2 tablespoons of Olive oil Seasoning Ingredients: 1 tablespoon of kosher salt 2 tablespoons of lemon pepper 1 tablespoon of dried rosemary 1 tablespoon of dried oregano 1 tablespoon of garlic powder 1 tablespoon of onion powder Gravy Ingredients: Step 1: 3 cups of water 3 onions roughly chopped Step 2: 2 cups of beef stock 1 cup of white wine Salt and pepper to taste. Step 3: 60 grams of unsalted butter 4 tablespoons of plain flour Hydration: 3 x beers
This is where I send everyone Schuey, the most easy going easy to follow tips with the Weber. Thanks again mate. What wired thermometer you got there for your cooks ?
Hey! Awesome video going to try this weekend! One question. Am I leaving the top and bottom vent wide open the entire cook? Also I have the 3 vent set up on my kettle. Shall I use just one vent or all 3? Thanks!
couldn't get the heat up to 240+ with charcoal so the crackle .....didn't. meat was great though and it still got smashed!! i have some pork nelly now and will use briquettes for the heat instead. @@SchueysBBQ
Schuey you are an absolute legend mate. I’ve followed a few of your videos and had superb results (like the smoked sausages, they were amazing). And this lamb was sensational. I cooked with charcoal at 200 for just over 90 mins. Then used your secret tip - double foil wrapped and let it rest for 30 mins. It was so juicy and the gravy was divine. Nice one mate 👌. Thanks 🙏
Hey dude! Took your recipe and guidance - gave it a minor tweak based on difference in resources I have. Method and majority is still the same. Thanks man I’m a little over an hour in (2 1/2 beer count)
Hey Blue English staffy breeder, thanks for the suggestion, I've already done a low and slow leg of lamb, it's one of my older videos bud. I love lamb in any format. Most would prefer the shoulder for low and slow as it has so much more fat content but you are correct, the leg is great done this way as well. I didn't take mine to pulling temps, as I still wanted to carve it for lunch . 🍻
Loving your videos so far, have had heaps of success as a result. It’s probably been asked a thousand times before but are you able to tell me the type and brand of internal temp probe you are using? I’ve had numerous failures and want to get it right next purchase. Cheers, Wayne
Hi @chicharwali, while cooking the bowl vents need to be open. How much depends on the temperature you are trying to achieve, as the oxygen sucked in is what feeds the fire. The lid vent is an exhaust. Have a look at this video, it has plenty of tips and tricks for people just starting out mate ua-cam.com/video/hgzuM-1thV8/v-deo.html
Thanks Joel Hetherington. I do sometimes cook my roasts with some smoking wood. I normally use fruit or nut woods mate, nice and subtle and do not over power the flavours of a good roast meat 🍻
Mate I am about to do a 2.7kg lamb roast and I am a newbie. Do I still take it up to the temperature you recommend and take off to rest and further cook or is it different bye weight thanks.
Hey @jasondaniels1799, sorry for the late reply. Kids on holidays and such. Do it exactly the same way mate, the weight will make a difference in cooking time but you can use the old way of around 40-50 minutes per each 500 grams when roasting lamb. 🍻
@@SchueysBBQ Hey Schuey, love all your vids and learning so much from them.. one question.. in the video you say the 2.2kg will take 90 mins..yet above you mention 40-50 mins per 500 gram. that would make it a170-220min cook..just wondering if theres a typo in here?? DEFinately not a criticism, a genuiine question
If i am just doing half a leg of lamb am i just adjusting times but looking for the same internal tempreture and leave it to rest for the same amount of time as you said?
Pretty much @warrenfautley1471, a smaller leg of lamb will not the same time to cook. Just go to internal and then give it the long rest, rest it even longer, just wrap up in foil and place an old towel over it. It will not drastically loose any heat until you start slicing it up.
Looks awesome, I'll definitely need to try that one. Especially as I don't have a rotisserie yet. What would you suggest for doing a pork shoulder? Method etc. I'm really enjoying the video's. For a novice like me they really help.
@@SchueysBBQ - hi Schuey, I tried the pork shoulder and it turned out beautifully. Super crackly crackling. Everyone loved it. Thanks for all the video's. They're great help for novices like me. 😀👌
@@peterlever6528 that's awesome mate. Glad the tribe loved and it is my pleasure mate. Thank you for coming back to let me know how it turned out for you, appreciate it.
Thanks coffeebean, it will drop a bit but it doesn't effect the cook mate. Each Weber is different and if I was to state mine dropped 5c, then the next guy would ask why his dropped 8c. It can be factors of weather (heat, wind, rain, humidity, etc) some fluctuations won't hurt the cook at all. I rarely use a temp probe when cooking for the family and friends, just for video explanations. After 30 odd years of cooking on Webers, you sort of know what works, and how it will effect the cook. 🍻
Trying this! My lamb is closer to 2.6kg. how long do we think it would take. I want to figure out when to put it on so inlaws aren't waiting ages for lunch
If anyone has just bought a mastert touch like me , try this recipe , just done it tonight and it was unbelievable , shuey is the GOAT of Weber’s & our gravy turned out awsome , & i couldnt let the left over white go too waste ! Cheers mate
Love it
Thanks @jackrutherford6230 🍻
Schuey, this is by far my favourite channel for cooking tips and tricks. I’ve watched scores of your videos with wild success. But this gravy… mate. You should be getting royalties. It’s that bloody good. Doing God’s work.
Thanks @BGPMPN87 love getting feedback like this. I'm glad you like the gravy and stoked you love having a crack at my other recipes, the support is very much appreciated.
Just cooked this for Easter Lunch thanks to your reminder on FB a few days ago. First time I've done gravy from scratch, all was magnificent & everyone had seconds. Food coma time now, thanks dude!
Thanks justo, that's awesome, glad you loved it and the family were well fed 🍻
Another great video. 👍
Cheers Michael Humphreys 🍻
Followed this recipe and worked a treat.. had the whole family smiling
Hey thanks for letting me know Rob mace 🍻
Excellent!
Thanks ferretious 🍻
Did this tonight. What a cracking recipe! Lamb was perfectly cooked and the gravy was outstanding. Have got a couple of Weber Qs so haven’t used the Kettle for a while now but this has incentivised me to use it a little more often. Thanks Schuey!
Wow! I cannot WAIT to try this!!! I'm drooling.
Love this guy
Hey nick stinson, cheers for the support mate. 🍻
Just got a kettle and I'm making this my first cook up 👌
Awesome @BigLeafDropper86 what is going to be cook up number one?
Made this yesterday. Lamb turned out great. I ballsed up the gravy but having rewatched I see where I went wrong. The rub is top notch will definitely do it again. Nice one Schuey.
Thanks @hoosay cooking is a learning curve mate, especially if we over do the beer timers 😉
Second time I've done this in a couple of months and each time a roaring success. 👌Thanks Mate 👍👍
It is reading comments like yours @AnthonyClifford-rr9em that puts a very big smile on my dial, thank you so much.
I followed this and my lamb was incredible. Subscribed
Love this video Schuey!! Making us drool!! Great beer too!!
Thanks Tom Del, we all know it's the beer that makes you drool though 😂 🍻
Made one today here in Cape Town....it worked out exactly like your recipe...tiing and temp was perfect. The gravy was stunning...we only had salted butter but it worked fine. Thanks.
That's awesome mate, I only use unsalted as the recipe has enough salt in it, so either is really good, cheers Jacobus kloppers 🍻
BRO - GrandPa West Coast from California here. Been lookin’ for something like this for a while. Making TWO of these for my family this Christmas ……….. you set the bar HIGH my friend. Can’t wait!!!!
Thanks @GpaWestCoast2022 I'm a bit late to the reply but just wanted to check in and see if you made this and how you went?
a 3 beer cook up, but you are making two of them... ahhh 6 beers !!!
It's going to be great.
Love it.
I use this video for reference each time I do these roasts on my Weber, and for the gravy 👌🏼👌🏼👌🏼👌🏼
Just followed this and it was amazing thank you. I used lamb stock which had mint instead of beef stock in the gravy. Bloody lovely, thank you.
My pleasure Damian Carson 🍻
I'm cooking in a beefeater BBQ and it's worked out as well as a oven cooked lamb roast 😋 Nom nom nom.
Live your videos bloke and your sense of humour what a legend 💙
Did this today. Thanks for the recipe
My pleasure Dan Stubbs, cheers 🍻
I used this rub on a lamb shoulder I cooked on my drum yesterday. It was a 14 beer cook! Lemon pepper was not available in this country so I dehydrated some fresh lemons and ground up the dried lemon with some pepper. Amazing. Thanks for the lemon rub recipe. Maybe, a leg o' lamb next or some shanks.
That's awesome that you made your own lemon pepper mate Craig Luhr , I'm stoked you liked it. I am doing a full leg of lamb in the PBC in a week or two and lamb shanks in the next month, unsure what I'm cooking them in yet.
@@SchueysBBQ Thank you. Necessity is the mother of invention. I looked all over for lemon pepper and to order it would take too long. As they say "if all you have is lemons, make lemon pepper" or, something like that. I may have been confused. Look forward to shanks cook. Have you ever done a whole beef shank? Smoked Oso Bucco is amazing! Cheers
That gravy. Damn fantastic. Thank you sir. Saved packet rubbish for xmas
Thanks @brentm8539, glad you liked it mate 🍻
Another classic MAAATE.
Keep up the great work
Thanks Neil Smith, glad you enjoyed it. 🍻
Australia Day tomorrow, just getting a refresher course on how to do a lamb in the Webber, thanks mate 👍🇦🇺😎
Got this on right now in my kamado, the rub looks great, cant wait to eat!
Thank you @tylerjohnston87, I hope it turned out great for you mate
I’ve done this a couple of times now, it works a treat. I also add a couple of rosemary sprigs and a few cloves of garlic to the onions for the gravy 👍
one of the few cooks where I see lamb cooked to medium. Bravo.
Thanks Orion my kids love it cooked this way and you have to please the herd 😂
Cooked this tonight and was perfect!! The gravy omg 😱 yummmmmm thanks dude
Thanks Hayley Muldoon and my pleasure. My family love this recipe 🍻
steller work mate !
Thanks Jerad Wilson, much appreciated 🍻
You just can’t go wrong with a leg of lamb!!! Looks amazing mate!
Thanks Glen's Aussie BBQ, the good old leg of lamb in Spring is a must do 🍻
Th.at can't be true cause I have stuffed up a few somehow.
Beauty I’m giving this one a go tomorrow
Awesome BrendanCox, hopefully you get some roasted potatoes going as well 🍻
Looks great !
Thanks Chris Hodges 🍻
Again my go to guy for my next BBQ adventure
Thanks for the compliment Fred Flintstome 🍻
I like the video! So nice to get good advice. Keep it up! Cheers! (Beer)
Thanks @drianspangenberg9765, stoked to know you like the video mate 🍻
I did this yesterday - worked really well and the only alteration I made, was putting halved garlic bulbs in with the onions.
MMMMM garlic @rossherring1448 🍻
I did the same 👌 but great recipe, cheers @ schuey
You are THE man my friend 🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀💐💐💐🌼💐💐🌼🌼
Thanks Mo Irani but we all know you are the man, I'm just the guy who clicks his tongs 😉 🍻
Great video mate. Good to see the trusty kettle again.
Thanks Adam Reid, The kettles are going nowhere mate. I just wanted to bring in a little variety. I feel most of the recipes will be able to be adapted to any hooded type BBQ anyway. My plan is to release a Weber video each week and something on a different BBQ as well. Appreciate the support mate 🍻
Tried this today. Was very very good. Best gravy ever too. Thanks Schuey
Thanks Ffg Gvbh, glad you liked it 🍻
Did this for Christmas dinner today amazing
Awesome, glad you liked it Tom Brown 🍻
Thanks so much for your videos mate! Helping out a ton as I move from gas to my new Weber kettle. I even managed to turn my steaks tonight into a 2 beer cook!
Great video! Every tip worked a treat! Lamb cooked perfectly and the gravy is to die for!
Love your presentation and style mate. Im doing 2 legs for a group of mates in the coming week so will be following your video religiously. Cheers
It is reading comments like yours @andrewhull674 that puts a very big smile on my dial, thank you so much. Good luck with the cook mate
Great video mate! You are the Aussie Guga!
Cheers @brendansamuels8028, well that's a compliment and a half, thanks mate 🍻
Great video and love your humour. I usually cook roasts at a lower temp so looking forward to trying this at your temp.
Thanks Anthony D , appreciate the nice words mate 🍻
What a smashing video mate. This is what I was looking for, as I've just bought a new 57cm kettle. Subscribed!
Thanks Tanny A, glad to have you onboard. Love a great lamb roast and this one has now hit 100k views, thanks to great people like yourself 🍻
@@SchueysBBQrevisiting this video mate as I’ve now just bought a rotisserie kit too and will follow your other video for instructions. Only just seen your reply too. Hope you’re well
Fu#*-'! Funny character. Love the beer timer. That should be on all nav systems 🤣
Cheers Matt Harrison, glad you enjoyed it mate 🍻
Yum
Thanks @frankpelant9323 🍻
Your an awesome cook and great source of information. Love the pie charts.
Thanks @scottdunbar236 , very much appreciated 🍻
Thanks did this for Xmas. Gravy was great!
Thanks @robhunter1804, glad you liked it 🍻
Thanks mate, this was my Sunday afternoon, soo good soo moist 🤤. Will be cooking this one again, just like having an old friend for dinner 🙉🐑🍽
Love yah work mate
Hey Joel Mackie, cheers for the support mate, much appreciated 🍻
I bags the shank !! Great video & good to see you sliced it the right way. A lot of people slice it lengthways (with the grain) which makes it stringy. Cheers mate !!
Ha Ha Matthew McKenzie, that shank meat is something else. Yeah cheers mate, glad you spotted the way I sliced it 🍻
Nice one mate. I did a Lamb leg on the Weber rotisserie on the weekend. Came out awesome
the good old dizzy lamb, love it allan koncz 🍻
@@SchueysBBQ That’s the one mate 🤣
I’ll try your spice rub next time. Sounds awesome
@@NungaxRum sweet, let me know what you think when you do
definitely gonna try this, thank you. Love how you have edited the video.
Thanks Jono A , thanks mate, appreciate the nice words 🍻
Sen - bloody - sational!! This is one of the best things I've done with my clothes on. I used shoulder instead of leg, but it went down a treat. Love your work Schuey.
Ha Ha Craig Eldred, cheers for the support mate. 🍻
This is a great video! Thanks
Looks brilliant mate 🍻
Thanks Terry Lewis 🍻
Great vid as always Schuey. Entertaining and informative!
Thanks madmurray81, just trying to do my thing and if people are enjoying, that's a bonus, cheers mate 🍻
Shanks for the video my fellow Gippslandian
Thank you @viclionsden6752, I appreciate you saying this, we are practically neighbours, not that I know exactly where you live 😂
Bow gonna do one this weekend
I cannot wait to see your results esilio benedetti 🍻
Thanks mate
You have help me alot thanks
Thanks alot man
My pleasure PhalseProfit13 🍻
Great vid mate, i will have to give this one a crack
Hey Scott Monaghan, cheers mate, I'm glad you liked it 🍻
Cracking video’s mate , just bought a master touch plus , doing a roast beef your way & pan gravy , looking dam good . How much flour & butter did you heat up ?
Thanks @scottshammall5281 always in the description mate
Main Ingredients:
2 to 3kg Leg of Lamb bone in (4.4 to 6.6lbs)
2 tablespoons of Olive oil
Seasoning Ingredients:
1 tablespoon of kosher salt
2 tablespoons of lemon pepper
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 tablespoon of onion powder
Gravy Ingredients:
Step 1:
3 cups of water
3 onions roughly chopped
Step 2:
2 cups of beef stock
1 cup of white wine
Salt and pepper to taste.
Step 3:
60 grams of unsalted butter
4 tablespoons of plain flour
Hydration:
3 x beers
"Aussie lamb is best" - laughs in New Zealander
Yes it is Ha Ha @1DeathDemon11, well we don't internally baste our lamb in Australia - laughs in Aussie. Let the games begin 😂 🍻
@@SchueysBBQ ruthless but fair play 😂
@@SchueysBBQ 🤣😂🤣😂🤣🤣
@@SchueysBBQ Yeah those are the ones we ship off to Aussie to serve in your top restaurants
😂😂😂
This is where I send everyone Schuey, the most easy going easy to follow tips with the Weber. Thanks again mate. What wired thermometer you got there for your cooks ?
Thanks Paddy Rodgers very much appreciated for the support. I'm using a Thermoworks Smoke X 🍻
Loved this video. You must be Crocodile Dundees cousin :) Looking forward to more from you thanks for doing this
Ha Ha thanks James OHalloran 🍻
Like your style fella. 👍 Can't wait to give this a run. Can you wind the temp back a bit and serve it a little rarer?
Hey! Awesome video going to try this weekend! One question. Am I leaving the top and bottom vent wide open the entire cook? Also I have the 3 vent set up on my kettle. Shall I use just one vent or all 3? Thanks!
About to do this cook for christmas!
How did it turn out @RogerRamjet069?
couldn't get the heat up to 240+ with charcoal so the crackle .....didn't. meat was great though and it still got smashed!! i have some pork nelly now and will use briquettes for the heat instead. @@SchueysBBQ
Schuey you are an absolute legend mate. I’ve followed a few of your videos and had superb results (like the smoked sausages, they were amazing). And this lamb was sensational. I cooked with charcoal at 200 for just over 90 mins. Then used your secret tip - double foil wrapped and let it rest for 30 mins. It was so juicy and the gravy was divine. Nice one mate 👌. Thanks 🙏
Thanks Mike Sumner that is brilliant. I'm glad you achieved some great results and I'm stoked you are loving my content mate. 🍻
Oh yes yes yes!!
Thanks Paul Checkley glad you obviously liked it🍻
He’s a legend
He says thanks @Joe-st4ie 😉 😘
Hecka boy you saved my bacon, i mean my roast lamb. I will thank you again now and again later.
Hi Schuey, can i use this gravy recipe with your Rotisserie video as well? Cheers mate.
100% you can mate @brentcunningham1991 🍻
Best lamb roast I’ve cooked! 👍😎
30 min rest is definitely the secret 🔥
Yum!! Cooking this up for friends tomorrow. My leg is 3kg bone in, so I need to cook it longer?
Awesome @rhiannondavis8803, yeah I'd allow another 30 to 40 mites for 3kg leg.
Amazing thanks so much for this!!
Hey dude! Took your recipe and guidance - gave it a minor tweak based on difference in resources I have. Method and majority is still the same. Thanks man I’m a little over an hour in (2 1/2 beer count)
Thanks @thesmellofthefall8813 enjoy the cook mate and hope you have an epic feed
Give it a try on low n slow, trust me it’s even better, love your vids mate
Hey Blue English staffy breeder, thanks for the suggestion, I've already done a low and slow leg of lamb, it's one of my older videos bud. I love lamb in any format. Most would prefer the shoulder for low and slow as it has so much more fat content but you are correct, the leg is great done this way as well. I didn't take mine to pulling temps, as I still wanted to carve it for lunch . 🍻
Great cook mate. Definitely resting is the key. Keep up the goods cheers
Thanks Luke Benji, 100% a good long rest with lamb is essential in my book 🍻
Just did this and now the family thinks I'm a food god! Either that or I didn't follow the beer timer... 🤣🤣 Cheers! Was delicious!
Thanks for watching Ryan Stevens, glad you enjoyed it. That beer timer can blow out at times mate 🍻
Hey Sensai Schuey, thanks for all your great videos mate. I was wondering if you had a recipe for this rub?
Thanks a heap mate!
Apologies. Found it in description.
Glad you found it mate Kaush Singh 🍻
I liked the video
Thanks @grantsmith505
Legend Schuey! Love ya video’s. What type of thermometer do you use?
Thanks Benjamin Edmonds, I generally use a Thermoworks Smoke X 4 🍻
Loving your videos so far, have had heaps of success as a result. It’s probably been asked a thousand times before but are you able to tell me the type and brand of internal temp probe you are using? I’ve had numerous failures and want to get it right next purchase. Cheers, Wayne
Hey Schuey….
What’s the dimensions of the enamel tray / pan you use for the gravy?
Cheers
When using the weber bbq, do the vents at the bottom need to be open? a complete newbie here. what is the purpose of them being closed? thanks.
Hi @chicharwali, while cooking the bowl vents need to be open. How much depends on the temperature you are trying to achieve, as the oxygen sucked in is what feeds the fire. The lid vent is an exhaust. Have a look at this video, it has plenty of tips and tricks for people just starting out mate ua-cam.com/video/hgzuM-1thV8/v-deo.html
Great video. Do you ever do this cook with smoking wood? If so, what do you recommend?
Thanks Joel Hetherington. I do sometimes cook my roasts with some smoking wood. I normally use fruit or nut woods mate, nice and subtle and do not over power the flavours of a good roast meat 🍻
Hey mate love your work! Looking at giving this a crank tomorrow.. what are breakdown measurements of the rub 🍻
All ingredients in the description of each video mate 👍
@@SchueysBBQ cheers brudda
Kiwi lamb bro😁
You mean pre marinated lamb @alandrummond5890 😉 😂 🍻
@@SchueysBBQ na seriously kiwi lambs by far the best you convicts feed ya animals dirt
hi do you have to add more charcoal to the weber nice video
Hey @jeffvezich8936, no mate, if ever I do need to add more fuel, I'll always show it mate 🍻
Mate I am about to do a 2.7kg lamb roast and I am a newbie. Do I still take it up to the temperature you recommend and take off to rest and further cook or is it different bye weight thanks.
Hey @jasondaniels1799, sorry for the late reply. Kids on holidays and such. Do it exactly the same way mate, the weight will make a difference in cooking time but you can use the old way of around 40-50 minutes per each 500 grams when roasting lamb. 🍻
@@SchueysBBQ Hey Schuey, love all your vids and learning so much from them.. one question.. in the video you say the 2.2kg will take 90 mins..yet above you mention 40-50 mins per 500 gram. that would make it a170-220min cook..just wondering if theres a typo in here?? DEFinately not a criticism, a genuiine question
Where did you find the lid with the offset temp gauge, seems to make more sense if your using the vent to draw heat over the meat.
Thanks @summerjetset, it came with the Weber mate 🍻
@@SchueysBBQ they don't make them like that anymore
If i am just doing half a leg of lamb am i just adjusting times but looking for the same internal tempreture and leave it to rest for the same amount of time as you said?
Pretty much @warrenfautley1471, a smaller leg of lamb will not the same time to cook. Just go to internal and then give it the long rest, rest it even longer, just wrap up in foil and place an old towel over it. It will not drastically loose any heat until you start slicing it up.
Looks awesome, I'll definitely need to try that one. Especially as I don't have a rotisserie yet. What would you suggest for doing a pork shoulder? Method etc. I'm really enjoying the video's. For a novice like me they really help.
Thanks Peter Lever, glad you are enjoying them mate. I'm actually doing a pork shoulder next week mate 🍻
@@SchueysBBQ - hi Schuey, I tried the pork shoulder and it turned out beautifully. Super crackly crackling. Everyone loved it. Thanks for all the video's. They're great help for novices like me. 😀👌
@@peterlever6528 that's awesome mate. Glad the tribe loved and it is my pleasure mate. Thank you for coming back to let me know how it turned out for you, appreciate it.
Thanks schuey . Will do this on me Rnr
Hi did the temp in the Weber sit at 220 degrees all the way or did it drop down?
Thanks coffeebean, it will drop a bit but it doesn't effect the cook mate. Each Weber is different and if I was to state mine dropped 5c, then the next guy would ask why his dropped 8c. It can be factors of weather (heat, wind, rain, humidity, etc) some fluctuations won't hurt the cook at all. I rarely use a temp probe when cooking for the family and friends, just for video explanations. After 30 odd years of cooking on Webers, you sort of know what works, and how it will effect the cook. 🍻
@@SchueysBBQ thanks I’m beginning to like the Weber too …
Trying this! My lamb is closer to 2.6kg. how long do we think it would take. I want to figure out when to put it on so inlaws aren't waiting ages for lunch
Sorry just saw this now @jasonkidd79 not much longer mate, maybe an extra 20 to 30 minutes.