Initial burn-in test conducted last week: Sausages – Mexican Chili, dodgy BBQ (pork/beef/lamb mix)
Config (F6): 3xgrills centerline and left/right inboard. Grill plate discarded
Meat Type: (1) Boerewars
(2) 600gram Aussie grass fed Rib Eye with bone 1.5” inch thick (USDA corn fed not available)
WX (approx): METAR WSSL 180300Z 17010KT 9999 FEW018 BKN300 32/23 Q1011 RMK 0230Z Q1011
Test Pilot Condition:
Test 1: 2xWorsteiner Premium before test. 1 during
Test 2: 2xglasses Talisman NZ Cab Sauv. 1 during.
Time of tests: approx half past Harry Tate
Test (1): coiled Mamba
BBQ preheat: MAX burners (3) x 15mins
Burners to idle Boerewars applied.
7-9 Mins turning occasionally hood down.
Memsahib Side Dish: variety of dressed green leaves (name of dish not known)
Result: slightly overcooked but tasty.
Time to Eat: 24mins
Test (2): Côte de Boeuf
BBQ preheat: MAX burners (3) x 15mins
Searing: MAX burners 3.5mins per side
Cooking: Burners to idle Bovine in suspended cradle thing, hood down: 5mins
Standing: 10mins
Memsahib Side Dish: Port wine reduction, garlic mash spuds, some green thing, Colmans hot English
Result: The Maillard reaction at its best. Outstanding.
Other: Pooch got the bone. Post test clean up by Filipino Amah ground crew assisted by porcelain coated grills.
Time to Eat: 37mins
Further tests scheduled for coming weekend.
Aviation references embedded.