I'm going to try this thread in Extra Time, as I've tried to engage friends in this discussion in public on the internet but few have taken it up apart from when we see each other face to face. I'd probably have somewhere between 30-60 friends who are excellent cooks.
I've been a keen cook since 18 years old and have found two wonderful recent acquisitions to our culinary repertoire. My better half is a keen cook too, as well as my adult kids. Most who like cooking, love eating!
The first fabulous acquisition is a Weber BBQ.
Recently we bought a Weber 3200. It was the same price as a Beefmaster we'd previously bought, and other brands all of similar price - about $700.
The assembly of the Weber was simply awful, with very poor instructions including installing four critical bolts back to front.
Conversely, the cooking instructions for the Weber are fabulous from an Aussie on Youtube videos. I'm not sure if he is a chef, but I'm cooking the best BBQ food I've eaten for these following foods.
*Chicken breast kebabs.
*Marinated butterfly lamb.
* Corn on the cob.
Things cooked things slowly like sausages, patties and rissoles are no better on the Weber.
The cooking performance of the Weber is superb for the aforementioned items. Previously I'd five different instructions from five different chefs on how to cook steak, which has previously resulted in intermittent success with all of the other BBQs I've used.
I always failed cooking chicken breast kebabs and had to use chicken thighs instead.
We haven't done it yet, but roasts are supposedly excellent on the Weber too.
The Weber also stands up well in Choice tests. Moreover, they perform very well relative to other BBQs when it is windy.
They are so good, don't even consider other BBQs, although some friends have a Ziegeler and Brown which looks like similar technology. They are gourmet cooks, but to date what they've cooked for us on their Z &B is nothing like the Weber.
The cleaning instructions are also excellent and it is easy to keep a Weber clean.
I won't even order most of the successful things cooked when we dine out, because they are often expensive and even the best are no better than the home cooked Weber.