Chalk me up as a charcoal mini-spit and weber tragic.
Low'n'slow in the weber is great - google "weber snake method" or "minion method" to find out how to get 12+hr cooks on one load of coals without lifting the lid. A good BBQ thermometer helps a lot. I get the best results in the 25 year old weber kettle I picked up from the side of the road in perfect working order...
I like goat or mutton for this. All the collagen muscle fibres in the "tougher" cuts converts to gelatine over a long, slow cook and you are just left with the stronger flavour of the tougher cuts without any of the toughness. They're cheaper to buy as well.
Same thing with tough pork neck / collar butt / shoulder or beef brisket. Need to take them to a circa 90 degree internal temp but the result is great. But even a rib eye steak cooked in a 60-70 degree C bbq for 10 or so hours and then flash seared is significantly better than a high heat roast.
Check out the Australian BBQ forum for tips and tricks... but be warned it's addictive!
Low'n'slow in the weber is great - google "weber snake method" or "minion method" to find out how to get 12+hr cooks on one load of coals without lifting the lid. A good BBQ thermometer helps a lot. I get the best results in the 25 year old weber kettle I picked up from the side of the road in perfect working order...
I like goat or mutton for this. All the collagen muscle fibres in the "tougher" cuts converts to gelatine over a long, slow cook and you are just left with the stronger flavour of the tougher cuts without any of the toughness. They're cheaper to buy as well.
Same thing with tough pork neck / collar butt / shoulder or beef brisket. Need to take them to a circa 90 degree internal temp but the result is great. But even a rib eye steak cooked in a 60-70 degree C bbq for 10 or so hours and then flash seared is significantly better than a high heat roast.
Check out the Australian BBQ forum for tips and tricks... but be warned it's addictive!