My beautiful Weber!
I know winter is not high time for outdoor cooking, but I thought I'd post an update based on what I've done over the last month.
As noted in my previous post, I now have an automated, electric smoker - set the time and temperature you want, insert food and woodchips, and go do whatever you want for the next several hours until the food is done.
I've been curious about doing a turkey in the smoker - especially how it would do with "stuffing" (aka 'dressing'). A friend of the wife gave us a small (~4kg) turkey for Christmas (at least small by US standards - most turkeys I see in the store are between 5 and 10 kg, with 10+kg examples not uncommon). So I figured I'd give it a shot - I basically prepped it the same way I would if it had been going in the oven with as much stuffing as I could fit in both ends. I then put it in the smoker at 230 deg F and set the timer for five hours. The result was fantastic - absolutely fantastic.
I really like the stuffing and it was great as well - the mild smoky flavor to the stuffing was a pleasant addition.
Today, I did a 'beer butt' chicken - using the 'sitting chicken'. Put most of a can of room temp cheap beer (Bud Light) in the sitting chicken - dumped the balance that didn't fit into the water in the water pan that goes below the food. 4 hours at 230 F. Also very favorable results - and I used the meat thermometer to do check on the beer in the sitting chicken after I pulled it out. I measured ~185 F in the beer (or what was left of it) - basically the same temperature as what I was measuring for the chicken itself.
As the boiling point of ethanol is about 174F, there is no question the alcohol boiled off in the sitting chicken, and I could readily smell a beer 'aroma' when I removed the chicken from the smoker. Now, this was a four hour low temp smoke, not an hour in the oven so your mileage may vary
. But at least for the way I use it, beer butt busted is BUSTED
As noted in my previous post, I now have an automated, electric smoker - set the time and temperature you want, insert food and woodchips, and go do whatever you want for the next several hours until the food is done.
I've been curious about doing a turkey in the smoker - especially how it would do with "stuffing" (aka 'dressing'). A friend of the wife gave us a small (~4kg) turkey for Christmas (at least small by US standards - most turkeys I see in the store are between 5 and 10 kg, with 10+kg examples not uncommon). So I figured I'd give it a shot - I basically prepped it the same way I would if it had been going in the oven with as much stuffing as I could fit in both ends. I then put it in the smoker at 230 deg F and set the timer for five hours. The result was fantastic - absolutely fantastic.
I really like the stuffing and it was great as well - the mild smoky flavor to the stuffing was a pleasant addition.Today, I did a 'beer butt' chicken - using the 'sitting chicken'. Put most of a can of room temp cheap beer (Bud Light) in the sitting chicken - dumped the balance that didn't fit into the water in the water pan that goes below the food. 4 hours at 230 F. Also very favorable results - and I used the meat thermometer to do check on the beer in the sitting chicken after I pulled it out. I measured ~185 F in the beer (or what was left of it) - basically the same temperature as what I was measuring for the chicken itself.
As the boiling point of ethanol is about 174F, there is no question the alcohol boiled off in the sitting chicken, and I could readily smell a beer 'aroma' when I removed the chicken from the smoker. Now, this was a four hour low temp smoke, not an hour in the oven so your mileage may vary
. But at least for the way I use it, beer butt busted is BUSTED
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Brilliant, thanks TDRacer that's exactly what I need. Next time I have a US trip I will try and source one.
Just tried the Weber Sear Grate for steaks and very impressed too....
Just tried the Weber Sear Grate for steaks and very impressed too....
There is never a close season for our kit.
There is always the garage [with door open and car outside] if needs be. Not that I wear shorts and a floppy hat and sunnies ..............
There is always the garage [with door open and car outside] if needs be. Not that I wear shorts and a floppy hat and sunnies ..............
Join Date: Feb 2008
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So in addition to the PPRuNe BBQ Squadron having Gas (Premier) and Charcoal Flights ... We now have an 'Electric' Flight ... I need a lie down and BEagle is probably reaching for his Beta-blockers 
Car is a hangar queen .......... the original shiny bomber. I am lucky enough to have a double garage and one car, so the "other" doubles as a workshop.
When we move house the car insists on being first in, so it bags the space that others would fill with tea chests, MFOs, cases crates and half bikes.
This suits nicely in the winter as the car is warm when I reluctantly set out, hence no cold bum for first 5 minutes.
When we move house the car insists on being first in, so it bags the space that others would fill with tea chests, MFOs, cases crates and half bikes.
This suits nicely in the winter as the car is warm when I reluctantly set out, hence no cold bum for first 5 minutes.
Last edited by langleybaston; 19th Jan 2015 at 10:30. Reason: omission
This suits nicely in the winter as the car is warm when I reluctantly set out, hence no cold bum for first 5 minutes.
'Electric' smokers indeed? Why not just wheel the oven outside and use an extension lead....
The bottled breath of Satan's backside is bad enough - but electrickery
That's two PPRUNERS who use a garage as designed!
Maybe......
....I never got over quarters garages where it was nigh on impossible to get the car into the garage and then get YOU out of the car. Even when I did get a double garage, by the time I'd installed the bandsaw, lathe, workbench and all the paraphenalia there STILL wasn't room for a car. I've found that the answer has been a carport between the end of the house and the garage.
The Ancient Mariner
The Ancient Mariner
Yes, now you mention MQ versions ....... OMQ, Portadown Way JHQ were a very tight squeeze for baling out.
Where they WERE useful was for street BBQs and thrashes that involved wet/cold/windy weather ......... a whole row of garages, smoke billowing out, red eyes, coughing ........ drink anyone?
Where they WERE useful was for street BBQs and thrashes that involved wet/cold/windy weather ......... a whole row of garages, smoke billowing out, red eyes, coughing ........ drink anyone?
Right, people, all three BBQs serviced and ready for a glimpse of clement weather.
Big red one: new handle, home made. Leg secured [at last, it fell off once too often when being trundled, Weber no use as a bipod]
Smoky Joe: might just last another year. Not too pleased, its only 22 years or so old. JHQ PX. Do they do refunds?
Gas. A spare cylinder of Satan's Backside Breath on standby.
Please report status.
Come on sun.
Big red one: new handle, home made. Leg secured [at last, it fell off once too often when being trundled, Weber no use as a bipod]
Smoky Joe: might just last another year. Not too pleased, its only 22 years or so old. JHQ PX. Do they do refunds?
Gas. A spare cylinder of Satan's Backside Breath on standby.
Please report status.
Come on sun.
Join Date: Feb 2008
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Happy to report Coff's Gas BBQ passed it's 'Annual' certification after a full service and is ready for action ...
However current Wx Colour State here in E. Sx. UK is 'BLACK'
The main question though ... Has BEagle completed the annual hacking of his garden undergrowth ready for commencement of Ops this year
However current Wx Colour State here in E. Sx. UK is 'BLACK'
The main question though ... Has BEagle completed the annual hacking of his garden undergrowth ready for commencement of Ops this year
BLK? Ice on the patio? Path blocked by crashed wheelbarrow?
A murky YLO here in S Lincs, but drinkies at 1800 so trending RED through bottom of glass.
A murky YLO here in S Lincs, but drinkies at 1800 so trending RED through bottom of glass.
22.5" Weber is at full readiness now that wheel attach defect has been remedied. This past weekend the following were cooked on the grill with soaked mesquite chunks added for smoky flavoring:
Two sirloin steaks (cooked to medium)
12 hamburgers with secret seasonings only known to certain rotary lupines
4 chicken breasts, they were MOIST after being cooked on the grill! (Seasonings are simple: salt, pepper, garlic, paprika. It's the mesquite smokiness that gives the signature flavor here)
zucchini
mushrooms
fresh jalapenos
fresh red bell peppers
The missus was most pleased, and the local food critic, my son, gave all served a thumbs up. Evolution was conducted under South Texan Weber Standard 3.20, which requires at least two pints of Boddington's (the ones in the magic can with the cartridge in the bottom) and a cigar.
My hopes to you all thawing out soon and enjoying your Webermania!
Two sirloin steaks (cooked to medium)
12 hamburgers with secret seasonings only known to certain rotary lupines
4 chicken breasts, they were MOIST after being cooked on the grill! (Seasonings are simple: salt, pepper, garlic, paprika. It's the mesquite smokiness that gives the signature flavor here)
zucchini
mushrooms
fresh jalapenos
fresh red bell peppers
The missus was most pleased, and the local food critic, my son, gave all served a thumbs up. Evolution was conducted under South Texan Weber Standard 3.20, which requires at least two pints of Boddington's (the ones in the magic can with the cartridge in the bottom) and a cigar.
My hopes to you all thawing out soon and enjoying your Webermania!
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Right - tennn chutt.....
I am truly blessed in the change in circumstances, we have moved to Gods Finest Created Work ( Cornwall) and are residing in the countryside.
As I now have junior spanner monkey very mobile and "helpful" I can no longer permit the use of half an oil drum and fire to cuisine with...
I fear I am about to join the breath of Satans Arse brigade and go gas..... Shudder
However, our house cooker is a gurt big oil fired Rayburn and I shan't be cooking on that in the summer - so recommendations for a gas grill please as it is going to get quite a lot of use
Thank you, ease springs
I am truly blessed in the change in circumstances, we have moved to Gods Finest Created Work ( Cornwall) and are residing in the countryside.
As I now have junior spanner monkey very mobile and "helpful" I can no longer permit the use of half an oil drum and fire to cuisine with...
I fear I am about to join the breath of Satans Arse brigade and go gas..... Shudder
However, our house cooker is a gurt big oil fired Rayburn and I shan't be cooking on that in the summer - so recommendations for a gas grill please as it is going to get quite a lot of use
Thank you, ease springs
We had a really mild winter here (lots of rain though - there is more moss in my lawn than grass ). The mild temps mean the grill has been in use all winter long (one advantage of gas is the minimal tending it requires to get good results, so the time spent outside in the cold is minimized). Did a really nice grilled chicken last weekend .
Cornish, for my money Weber makes the best gas grills out there (their charcoal grills are top notch too). Not only does the Weber give better results than other gas grills I've used, it lasts. I've had the gas Weber for over 10 years and it's nearly good as new - the only maintenance being replacing the 'flavorizer bars' (metal bits that go over the burners) a few months back. Before the Weber I don't think I had a gas grill last more than 5 years before it would rust out
). The mild temps mean the grill has been in use all winter long (one advantage of gas is the minimal tending it requires to get good results, so the time spent outside in the cold is minimized). Did a really nice grilled chicken last weekend .Cornish, for my money Weber makes the best gas grills out there (their charcoal grills are top notch too). Not only does the Weber give better results than other gas grills I've used, it lasts. I've had the gas Weber for over 10 years and it's nearly good as new - the only maintenance being replacing the 'flavorizer bars' (metal bits that go over the burners) a few months back. Before the Weber I don't think I had a gas grill last more than 5 years before it would rust out
The main question though ... Has BEagle completed the annual hacking of his garden undergrowth ready for commencement of Ops this year
But the recent sun has also caused the trusty blackfellow to be awakened from hibernation; nothing too exotic yet though, just etwas Bratwurst mit Bratkartoffeln accompanied by Senf mit Mayo....and some Hefe-Weißbier, selbstverständlich!
The weather-guessers have alleged sunshine again today, so some chook is destined for the Black Orb treatment later!
Gentleman Aviator
Late on Parade BEags. The Teetering Towers trusty black orb performed for the first time this (calendar) year on Easter Sunday, when it fed 3 generations of Teeters - well, the tinies weren't into steaks just yet, but enjoyed the garlic mushrooms.
I even - Weber forgive me - grilled some veggie sausages for the herbivorous Junior Daughter.
Of course, it was wheeled out for the now traditional Turkey BBQ on 25th December ....
I even - Weber forgive me - grilled some veggie sausages for the herbivorous Junior Daughter.
Of course, it was wheeled out for the now traditional Turkey BBQ on 25th December ....
Join Date: Feb 2008
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A Flymo ...
Good God BEagle ... A 'device' such as that is far too close on the evolutionary scale to those other 'things' that beat the laws of physics in to submission to get airborne ... How could you
Good God BEagle ... A 'device' such as that is far too close on the evolutionary scale to those other 'things' that beat the laws of physics in to submission to get airborne ... How could you
To fly is human, to hover is divine.