Originally Posted by
4mastacker
What's the sauce that bloke's basting the sausages with?
Holy Mesquite-infused water?
This morning I rolled my veteran, all-original, Weber 22.5-inch* One-Touch kettle barbecue out of the shed, for the first time this year, in preparation for some sunshine cooking - yay!
[*For the metricated amongst you, 22.5 inches is 57 cm.]
I purchased this barbecue in the BX at Lajes AFB in 1991, them being the days when the Weber kettle barbecues were relatively rare, and a
lot more expensive, in the UK. Given that it will be 27 years old this year, it has done damn well!! I have a very vague recollection that I paid the equivalent of £90, or was it US$90? Today they go for £169.99
direct from Weber UK.
Anyway, I have again been admiring it's classic lines, with wooden side and lid handles (thankfully not the grey plastic variety that Weber replaced them with ...) and 'aluminium hubcap' ash catcher. I am pretty sure the posher, enclosed ash catcher as seen on the more recent Master-Touch series didn't exist at the time.
Does anyone else ever line the interior of the kettle with kitchen foil, to reduce cleaning effort? I place 3 or 4 strips of foil from the charcoal grate upwards to the rim of the kettle (folded over the rim), just to save time and effort on the cleaning of the interior - works well. Of course, you still need to clean
below the charcoal grate, including the One-Touch ash sweeping vanes.
Roll on lunch time!
