My beautiful Weber!

[smujsmith]

Possibly the best Webberfest I enjoyed was in Gander. Anyone remember the Nav (I believe) called Fred ? Who retired there. I was the GE on an Albert on its way to somewhere in the former colonial territories to the south. We got stuck as someone at ATFOC (FATCOCK) had failed to notice that our departure date coincided with a national election in Canada, which is effectively "everything" closed, including the airport and the bars. So Fred picks us all up from Sinbads and takes us home with him. We dig out his backyard, which was around 15 ft deep in snow, temperature -16 and proceed to have a 5 hour beer and Barbie session. A real treat, and one I will never forget. I remember putting my beer down for about 5 minutes and ending up with a beer lolly. I wonder if Fred still lives in Gander ? For the record, I'm with Beags on using charcoal. I started with a stores tray and some chicken wire in Cyprus 1973, I bought my current Webber Kettle from the a BX in Alaska and its still going strong. I hate those briquette jobbys though, like a bastardised horse burger is to beef!

Update:

Thanks to Truckie I believe Fred lives on :

Fred MOFFIT still lives in Gander, and is doing rather well, google will throw up some info. Haven't seen him since I left the C130 fleet ( and the airforce) back in the late 90's

Blimey, can't keep a good Nav down eh ?

Flight Lieutenant Fred J. Moffitt,... | M - R | Honorary Colonels - Complete List | Honorary Colonels | RCAF | DND/CF (http://www.rcaf-arc.forces.gc.ca/or-re/hc-ch/nr-sp/index-eng.asp?id=10955)

[BEagle]

Well, the trusty blackfellow came out of hibernation today! Yesterday the jungle surrounding BEagle Towers was hacked down; despite such an entreaty to the rain gods, tonight's barbi' involving koftas, green peppers and pitta bread went without a hitch....

Some halloumi and salad was also involved....

[Courtney Mil]

The Courtney Weber did lamb marinated in mint and port jus tonight. Baby new potatoes, chives, peas and mayo. All with a cheeky Chilean Sauv Blanc. Perfect. Oh, and 21 degrees here.:ok:

[smujsmith]

Standard, Truckie type, Webberfest this lovely evening chaps. Home made Sheftalia ( dog turd sausages), chicken, lamb, shish, liver and all the trimmings. Happy St George's Day to all. Happy memories. Long live the Webber !!!!!

[sittingstress]

After watching a good deal of manual labour happen in the garden, Weber was fired up and a very simple "Up the bum chicken" was slow cooked along with vegetables. All very tasty.

Just to reiterate - Gas? Just say NO!

[BEagle]

Last week's mostly splendid weather (by British West Oxfordshire standards) has probably seen the trusty black orb fired up on more occasions than the whole of last summer!

Plus a 3:2:1 margarita is just the thing whilst the charcoal is coming up to temperature!

Still no VB though....:(

[brickhistory]

What is this "good weather" to which you refer?

[Roland Pulfrew]

At last! Days of cleaning and tidying gardens, sheds and the garage, plus 6 days of almost unbrokem sunshine, resulted in the firing up of my trusty black orb tonight. A couple of cold tinnies, some spicy chicken and some chargrilled veggies put a lovely finish on a fab week. And we still have a bank holiday Monday to go :ok:

[kluge]

Just as well it is a BH weekend.

It will take 3 days to start up a non gas grill and get it up to temp. :rolleyes:

[Roland Pulfrew]

It will take 3 days to start up a non gas grill and get it up to temp

Only if you don't know what you are doing; I guess that's why some convert to the Devil's Fuel.:rolleyes: :p

[kluge]

:ugh::ugh::ugh:
Geico - Did the Caveman Invent Fire? - YouTube (http://www.youtube.com/watch?hl=en-GB&v=hEx3xjUvoYg&gl=SG)

[BEagle]

It will take 3 days to start up a non-gas grill and get it up to temp.

Bolleaux! To hell with the vile fuel made from the bottled breath of Satan's bottom...

A couple of minutes to lay the coals and starter fuel, a quik splurge of lighter gel, fire it up and 25 minutes later it's ready - during which time that which is to be cooked can be prep'd and a 3:2:1 margarita quaffed...

[Lingo Dan]

I reckon with a chimney starter and a 47 cm BBQ, it takes 15 - 20 minutes/one bottle of Spitfire to be ready to cook. Less perhaps if there's a good breeze blowing.

BTW, this Weber came from the US "base exchange" (or whatever it's called?) in Garmish in 1984. New undercarriage, vent controls and grills in 2008, though, and no signs of corrosion on the kettle.

[CoffmanStarter]

OK BEagle ... I'm not looking for a fight ... but you can get high quality BBQ results with Gas :ok:

The first Coff BBQ of the season this glorious evening on my AWT Mk2a running on propane. The Mk2a signifies the mod state from the standard production variant ... as my machine benefits from a quick removal tray for cleaning plus a couple of other adaptations over its 5 year service history :cool:

http://i1004.photobucket.com/albums/af162/CoffmanStarter/2013-05-06160909_zps06522ea5.jpg

So here we have the "Fuel On (gas), Brakes On (yes it has brakes), Throttles Closed (Flame Regulators) , Switches Off (Ignitors) state ...

Advance Throttles sequentially working Right to Left while pushing the Ignitor Swithch ... CONTACT on all FOUR ... close the hood and monitor T's&P's rising to normal. Then serve self a Beer !

http://i1004.photobucket.com/albums/af162/CoffmanStarter/2013-05-06164106_zps725e81d0.jpg

Activate No5 Burner as required ... onions with balsamic on this occasion.

http://i1004.photobucket.com/albums/af162/CoffmanStarter/2013-05-06165448_zpsec5e6940.jpg

Serve self second Beer and Mrs Coff a Family Size White Wine ... taking care not to trip over family dog who by now has taken up normal "recovery" position ... on the off chance of a stray morsel.

Best regards ...

Coff.

[langleybaston]

so does the dog snap up morsels with its bum?

Seriously, I have added a wood burning basket to the ensemble:
Red Weber c. 1989, BeefMaster 4 burner c. 2000.

Tested basket last week, using my dead cherry tree logs. NOT as controlled as either Weber or BeefBandit, but fun.

Beer tastes same whichever!

Gas today, perfect. Flash to bang first course 30 minutes/ 2 Stellas.

[Courtney Mil]

Two questions, Coff. What's the dog's name? Can you and Mrs Coff really eat all that?

[CoffmanStarter]

LB ... Poor old chap is 12 years old ... deaf and a little blind ... but his nose can track a stray sausage uder full IFR conditions :ok:

[CoffmanStarter]

Courtney ... The old dogs name is Harvey (named after the local brewery here in East Sussex) ... and no ... we had friends round ... we like to think we are generous hosts :ok:

Best ...

Coff ... Now on the 6th one of these ... friends now departed ...

http://www.pumpclipmuseum.com/USERIMAGES/SUPER%20WYCH%20WYCHCRAFT.jpg

[Courtney Mil]

We shall now raise our glasses to Harvey.

[CoffmanStarter]

Cheers from this end of the Country old chap :ok:

[BEagle]

...so does the dog snap up morsels with its bum?

Harvey is probably a standby fuel source - no doubt the hose was removed from his bottom for the photo in order not to cause offence.

Wychcraft is brewed in the local town less than a mile from here - brewing aroma on good days is rather pleasant!

[CoffmanStarter]

Harvey is probably a standby fuel source - no doubt the hose was removed from his bottom for the photo in order not to cause offence.

It's not unknown for Harvey to produce a few cubic feet of Weapons Grade methane from time to time ... but being a proper pedigree English Labrador ... he doesn't "expel" during social functions ... in any case he occasionally prefers the "silent but deadly" delivery method :eek:

Coff.

[son of brommers]

Having been brought up on charcaol and wood, this weekend marked the conversion to satan's breath and a radiant burner equipped bbq.
Simply put, no mess no fuss! :ok:
PS: I'm not ditching the old faithful "hardstuff" variant, a few mods and will be a dedicated smoker.

[BEagle]

Simply put, no mess no fuss!

What you really mean is that you decided to come out of the closet, Shirley?

:ooh:

[kluge]

I'd be very careful on that tack BEagle. :suspect:

The meaning of this will become quite clear as a certain V-bomber novel becomes more widely read. :E

[goudie]

Since my tour in Cyprus 50 yrs. ago, and introduction to BBQ'ing, I have always BBQ 'ed on charcoal and have never considered gas and currently use a well used kettle type. However last w/e on a visit to a well known diy store I was rather taken by the shiny new gas BBQ's on display. Somewhat seduced by the 'special offers' and encouraged by SWMBO I purchased one. One hour to assemble, just in time to fire up for an early evening nosh of local sausages and rib-eye steak mit salad. ''Won't be long dear'' I cry, as I pour a glass of IPA. Assured the beast was up to temp. I placed the sausages and steaks on the grill. The first thing I noticed was no sizzle and no appetizing smoky aroma. After 40 mins on max heat the sausages still weren't very brown and the steak was just about cooked! We weren't impressed! Next day I returned it and got my money back!
Forgive me BEagle for I have sinned, but I have seen the error of my ways and never again will I be tempted to cook using 'the vile fuel made from the bottled breath of Satan's bottom...'

[CoffmanStarter]

Goudie ... sounds like you needed a type conversion check ride :ok:

[sittingstress]

Coff you are an utter disgrace!

I am suprised the powers that be haven't removed the pictures you have posted. Whilst you have the right to make certain "lifestyle choices" I don't see why I should have to look at images of your lewd, and frankly morally bereft garden practices.

For god's sake man there is not a single lump of charcoal in sight. Get some decency about you and dare I say it, some self respect.

I am expecting the usual "live and let live" style of response from our Croc wearing members but I feel someone should take a stand against the publication of such acts of depravity.

Get a life, get off the gas.

Regards

ss

[CoffmanStarter]

Sittingstress :D:D:D:D

The best reply post I've ever had on PPRuNe ... :ok:

You sound like a fellow man of general mischief and mayhem ...

[CoffmanStarter]

Goudie ...

I reckon your problem is the gas type ... or a dodgy regulator !

Say NO to Butane ... Propane is the ONLY fuel capable of delivering superior results :ok:

For the Hard of Hearing ... KNOW YOUR GAS !

http://www.birdstackle.com/images//calor/PROPANE6KG.jpg

Coff.

[goudie]

CoffmanStarter
Thanks for the offer of a conversion ride but I'll stick with what I know.
I did have a full tank of propane gas, however, having viewed your substantial looking piece of kit and my neighbour's Aussie model, I think I bought a cheap, tinny imitation, of the real thing which didn't build up enough heat. Caveat Emptor fits the bill.

[Courtney Mil]

Coff's right. I'm cooking herring on mine tonight. I hope it's not too hard, though.

[CoffmanStarter]

Sounds good Courtney ... I think a nice bottle of chilled Orvieto would go down well with that :ok:

[cuefaye]

herring!!

Oh FCS. You deserve each other!

[CoffmanStarter]

Cuefaye ... Courtney is just moderating his intake of red meat old chap !

[Canadian Break]

Coff is probably feeding Harvey the charcoal in - it worked in a respirator cannister so why not Harvey's bottom? So it's not an entirely charcoal-free BBQ zone! :ok:

[sittingstress]

Just a zone where an outed deviant places charcoal in a dog's Auspuff.

I remain outraged

[kluge]

Sounds like a few breaths of N20 might improve your outlook on life :confused:

Breathe deeply .....

[spooky3]

Just a quick question for the Weber experts on here, what would you recommend for cooking for six people the Weber 46cm or the 56cm? Thanks.

[CoffmanStarter]

Cow ... Just take its horns and hooves off and wipe its ...

And use GAS :}

[CoffmanStarter]

Seriously ...

Irish Whisky Steak

Ingredients

Serves: 4 (just increase slightly for 6)

160ml extra-virgin olive oil
3 tablespoons Irish whisky
3 tablespoons soy sauce
1 tablespoon minced spring onion
1 tablespoon minced garlic
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/8 teaspoon crushed dried rosemary
4 (200g) steaks (T-bone, sirloin, rump, etc.)

1. Combine the olive oil, whisky, soy sauce, onion, garlic, pepper, parsley, thyme and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.

2. Preheat the barbecue for medium-high heat and lightly oil the cooking grate.

3. Cook the steaks until they are beginning to firm and are hot and slightly pink in the centre, 6 to 7 minutes per side. An instant-read thermometer inserted into the centre should read 60 degrees C. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes before serving.

Coff.

[spooky3]

Will definitley try you recipe Coff, sounds delicious, but i meant which grill size the 46cm or the 56cm as im going to buy one tomorrow and not sure which size to get. thanks

[BEagle]

Just a quick question for the Weber experts on here, what would you recommend for cooking for six people the Weber 46cm or the 56cm? Thanks.

A few points:

1. The volume of a Weber kettle is proportional to the cube of the diameter; in other words dV/dD = KD². So an increase from the 47cm model to the 57 cm model needs roughly 50% more charcoal...and a 67 cm model needs twice as much charcoal as a 47 cm model.

2. How greedy are your 6?

3. How often will you be feeding 6? Having a larger than necessary barbi' will be a real pain if you just want to cook a meal for 1 or 2.

Half a dozen 8 oz steaks will easily fit on a 47cm Weber. Anything else you can cook in shifts whilst having a drink.

...firm, hot and slightly pink in the centre.

Much as I like my ladies! Moist and pink in the centre, but with no blood...:eek:.

[ex-fast-jets]

Go Weber Gas - and all of the above technical problems go away!

It really is soooooo easy!!

And tastes just as good!!

[spooky3]

Thanks BEagle, i will go and get the 47cm Weber tomorrow cant wait, bring on the sunshine:)

[Lima Juliet]

BEagle - Red Card, get off!

http://boards.buffalobills.com/images/smilies/redcard.gif

[BEagle]

spooky3, don't be tempted to the vile fuel made from the bottled breath of Satan's backside. Your food will NOT taste the same if cooked using gas!!

Whichever size of charcoal version you end up buying, make sure you buy the 'One Touch Premium' model.

[spooky3]

Will do BEagle:ok:, can you tell me the advantages of the one touch premium over the compact basic model, never fancied that smelly unnatural gas stuff:=

[CoffmanStarter]

Spooky3 ... Pictures will be required :ok:

[spooky3]

Coff pictures will be forthcoming and me and the wife have decided that your recipe will be the one to christen the new Barbie:ok:

[BEagle]

...can you tell me the advantages of the one touch premium over the compact basic model...

I've never really considered the 'compact' model, so cannot comment - although it's a bit too shallow to cook a chook or a joint of meat, I gather. The 'One Touch Premium' has the excellent ash-catcher which makes cleaning out the ash much easier. It also has a hinged cooking grate (if you need to add more coals, you can do so without needing to take the grate off) and a thermometer in the lid.

But I'm sure they're all fine; last year the advice I had was that the 'Premium' was worth the extra cost and having had both, I agree.

Some more info. here: The Weber BBQ specialists. We know everything about Weber BBQs - WoW BBQ (http://www.wowbbq.co.uk/articles/which-weber-charcoal-barbecue-should-i-choose.html) .

We're getting a bit close to laying ourselves open to accusations of advertising, but this should help you to decide.

[spooky3]

Thank you BEagle for your advice and i will take it, very good of you to take the time to get the link and i appreciate it thanks, off out tomorrow to purchase a Weber 47cm 1 touch premium, photos to follow:D Thanks.

[November4]

Was out at a local garden centre last weekend as it was a BBQ weekend including demonstrations by some black orb specialists. They were using both charcoal and gas so took the opportunity to ask...which is better?

They said that at their HQ they did a blind taste test of food cooked using gas and charcoal......the answer

No one could tell the difference between the cooking methods.

Oh yes and whilst there....a Typhoon flew overhead followed 5 minutes later by a Hurricane.

[BEagle]

spooky3, enjoy your Weber!

You should find assembly reasonably straightforward, although persuading the ash catcher retainer to clip into the leg supports can be a bit of a faff until you work out how to do it.

CS - how dare you! It's Irish Whiskey Steak!!!

[CoffmanStarter]

Multicultural me :E

Not my fault the Irish use a random "e" ... :p

[Roland Pulfrew]

Here you go (http://www.telegraph.co.uk/foodanddrink/10068778/Recipe-for-the-perfect-barbecue-revealed.html)

And no mention of the Devil's fuel!! :suspect:

[Courtney Mil]

If you're having the neighbours round, you'll need this...


http://www.bigfootmbc.co.uk/wp-content/uploads/paraguay-giant-barbecue.jpg

[CoffmanStarter]

And one of these ...

http://www.granthampeople.co.uk/images/localworld/ugc-images/276185/Article/images/18846411/4802334.jpg

This unique tanker was built to look like two giant beer cans laid end to end.

The end result is the biggest ring-pull cans in the UK, holding over 52,000 pints.

:ok:

[spooky3]

If you're having the neighbours round, you'll need this...

Bloody hell Courtney Mil, i don't think there's enough people in my town to eat all that, bet it smells great though:ok:

[GemDeveloper]

This might be so obvious to the cognoscenti that have been so ably contributing to this very entertaining thread that I hesitate to add it...

... but...

... apropos to the amount of charcoal that one might use on a 57cm Weber versus the smaller 47cm version, I use sufficient (in my 47cm), to have a nice hot fire on one half on the grate only... that way, I can 'sear' things like burgers (which need to be cooked reasonably well all the way through, lest one ends up with food poisoning), over the coals, and then move them over to the non-coals side to cook through without ending up with a burnt offering... same technique works with lamb steaks and chicken pieces... but one has the real fire for the man-sized steaks that one really does need pink in the middle...

Judicious use of the lid ensures optimum performance.

Happy barbequing (or braaiing for those of a Southern Africa persuasion).

[spooky3]

Well got the Weber 47cm 1 touch premium today, will assemble it tomorrow and hope for good weather at the weekend, do any of you use the smoking chips, found these on the net they sound good but never tried any before, thanks

Jack Daniels Wood Smoking Chips 1kg, 0078342017499 (http://www.diy.com/nav/garden/outdoor-living/barbecues-outdoor-heating/fuel/wood_smoking_chips/Jack-Daniels-Wood-Smoking-Chips-1kg-12718684?icamp=recs)

[BEagle]

I bought a bag of those many years ago and still have most of the bag left!

Unless you want the neighbourhood to go IMC, just soak a handful in a small bowl for about 30 min and put them on the coals just as you start cooking.

They will indeed add a certain smokiness to your cooking, clothes, cat etc. etc. if you use too many!

Have fun assembling your black orb!

[spooky3]

Will do BEagle, thanks for all your help. cant wait:)

[CoffmanStarter]

Agree ... the same technique works with gas. My preference is moist oak or hickory chips ... But not too many. Never thought it necessary to have "additional" additives like that brand of Tennessee Rocket Fuel :=

Hope the Wx holds ... Looking forward to the pics :ok:

[spooky3]

Thanks Coff, i have invited the family over on Sunday, will give the additives a miss i think, Photos to follow success or otherwise.

[Courtney Mil]

Coff,

Hickory chips? You mean...



http://static.rateyourmusic.com/lk/f/a/5c9e0446f7fabd32f9d56d139efb1752/3998831.jpg

[CoffmanStarter]

Very good Courtney :D

Mind you ... I've never felt the need to exaggerate my codpiece :cool:

[NutLoose]

Just be thankful you haven't got a barbecue in Syria, the link in the last page in the "here comes Syria" thread suggests as pilots you may well have ended up on it..

:sad:

[CoffmanStarter]

Courtney ...

I just think we should close out this bit of thread creep so "others" of a later birth date don't think we're barking mad ... well not totally that is :ok:

So fire up that Moog ...

Chicory Tip 1972 - Son of my Father - YouTube

41 years ago :eek:

Best regards ...

Coff.

You as well BEagle ... you're of a similar "vintage" :ok:

[BEagle]

Good Grief ChriStina! Chicory Tip sums up all that was wrong about the 'glam rock' rubbish of the 1970s....:ugh: My 'era' was about 5 years earlier, mercifully.

The early 1970s was a time when the likes of Clive Dunn and even the vomit-inducing 'St Winifred's School Choir' could displace John Lennon from the top of the charts....:yuk:

Many years later, I was with a crew in an hotel bar in Dubai. When the group* stopped for a break, the singer came up to the bar and we chatted with her. One chap asked "I'm sure I've seen that chap somewhere before?" - to which she replied "Yeah, he used to be the drummer for Sweet, but he likes to keep quite about it!".

Which I can well understand!

Anyway, what's happened to the barbi' weather....:uhoh:





'Group' - a term to describe a popular beat combo...

[Courtney Mil]

Barbi weather? Mine was in use last night. Lamb chops marinated in a thick mint sauce, new potatoes and petits pois. A nice gentle Merlot. We didn't eat outside, though, I must admit.

[smujsmith]

We always say goodbye to our "winter" Sunday lunches, by cranking up Mr Weber and doing the last of the year on it. On Sunday we enjoyed a Full roast chicken, complete with sausages stuffing and trimmings, parsnips, carrots, cauliflower cheese and potatoes. A lovely original Bakewell Tart, bought on a recent trip to Bakewell, followed, all done on the rotund one (Charcoal tradition here). My last bottle of La Crima di Morro D'alba followed by a wee nip of Laphroaig made a most enjoyable Sunday afternoon with the kids (now in their 30's). Looking forward to the rest of the season, and, agree with Beags on using too many wood chips.:ok:

Smudge

[BEagle]

....agree with Beags on using too many wood chips.:ok:

Indeed - as the old saying goes "Anything more than a handful is a waste"...:E

[langleybaston]

not to mention "nobody misses a slice from a cut cake .........."

This spring's BBQs have been on

beefmaster gas [1]

red weber he whose leg keeps falling off when I move it [2]

brazier woodburner [1]

but all the noshing was done in the conservatory [but not all the drinking, the rule is, if you want to eat, you suffer outside with me, and keep me in drink, until all is prepared]

[CoffmanStarter]

Ah yes that obscure SI Unit the BSH ... The British Standard Handful :E

1 BSH = 3.1*10-4m3 or 310cm3 :8

[BEagle]

The BSH was oft discussed (and assessed) during my Aero Eng course at London QMC.

We decided that the BSH had to be augmented by a Q-factor - Q as in quality, rather than quantitty.....

But we were rather juvenile!

[strake]

Well, I decided to try a Duck last weekend, using the indirect method. All charcoals held firmly to the left and right with a nice clear area in the middle. Setting a very small draught from the base (one hole), with some Grand Marnier moistened wood-chips, we repaired to our local Tabac for an "Apero" while the fowl cooked on a low heat.

On egressing from said establishment some hour and a half later, it was hard not to notice the plume of smoke some 2KM to the north - reminiscent of GW1 and the Iraqi oil fires...

It's a long story but basically, we subsequently had a very nice dinner at our local restaurant.

[BEagle]

A certain PPRuNer will no doubt recall a similar 'duck sacrifice' at Incirlik....

We had decided on Peking Duck as the last Det. meal before we returned to Blighty in our trusty FunBus. The duck was duly acquired at the Commissary and a plan made for the feast. Annointing the duck was no problem; however, as we had no Chinese pancakes (and couldn't be ar$ed to make any), a couple of aircrew decided to go and source some from the local economy....

Well, the duck went into the oven and started cooking nicely, so off we went to the Class 6 to find a rare old Peter Vella Red :uhoh:. Which took a while as the establishment was quite busy....

Eventually, we left and walked back to the tanker accommodation. In the distance we could see a 'significant' grey haze coming out of the door. Upon arrival, the source was obvious - the whole lower floor was shrouded in thick smoke, which had more than a 'hint of duck' to it. It seems that there was a large hole in the top of the oven and the roasting duck fumes had very successfully made their bid for freedom. We opened all the doors and windows to clear the fug and to attempt to restore VFR, whereupon our trusty pancake sourcers reappeared bearing the fruits of their endeavours, having driven almost to Adana and back....

Well, the Peking duck turned out well and everyone enjoyed it. But a French Jaguar mate (who had spotted our very beautiful lady crew member and was attempting to make his target run, silly boy, without checking his six) had been royally watered by the tanker team and was nigh-on unconscious by the time we finally ate. Serves the bugger right!

Some years later I went back to INCZ; the aroma of roasting duck still permeated the UK tanker accommodation!

Happy days!

[Flying Lawyer]

strake
All charcoals held firmly to the left and right with a nice clear area in the middle.
The indirect method is more effective with charcoal on one side (only) and the meat on the other.

For low and slow smoking in a Weber .....The Smokenator (http://www.smokenator.com/)
Expensive for a sheet of bent metal with holes but, as I don't have the skill to make one, well worth the investment.


FL

[strake]

The indirect method is more effective with charcoal on one side (only) and the meat on the other.

I'm grateful....

The autopsy revealed that, despite the aforementioned clear area, there was still far too much direct heat applied given the considerable fat content of the bird. This weekend, we have decided a Capon will be the fowl of choice and I shall follow your learned advice accordingly...

Edited to add that Beagle's term "a hint of duck" (une touche de canard) will suffice admirably as a new metaphor when we go to yet another oenophilic extravaganza next week.

[smujsmith]

Ooooooo, I'm looking to indirect a nice leg of lamb this weekend, whatever the weather. Family have all been re invited to celebrate the return of Weberfood. I hope you all have a great time. Beags, although I was a lowly Herk GE, I always reckoned I could smell roast duck at Incirlick.

Smudge

[BEagle]

I always reckoned I could smell roast duck at Incirlick.

I can well believe that!

As Det Cdr, I had the room next to the Day Room with the cooker within which the duck sacrifice had taken place - and most of my clothes had a 'hint of duck' about them for a fair while afterwards....:\

The incoming crew mentioned the strange smell and greasy deposits, but we denied all knowledge......

[CoffmanStarter]

Well it looks favourable for the Bank Holiday weekend ... nice little High over central England :ok:

But you might be a bit unlucky in Northern Ireland and along the the west coast of Scotland :(

Check fuel states (Gas and Charcoal !) ... Beers ... take decision on menu ... provision accordingly.

Have a good one :ok:

http://i1004.photobucket.com/albums/af162/CoffmanStarter/photo_zpsc5c3640d.jpg

Best ...

Coff.

[Roland Pulfrew]

Beer/wine - tick
Meat - from my local butchers tomorrow morning - tick
Grass cut - tick
Weber ready - tick
Charcoal.................... :eek: all used up last weekend.

[son of brommers]

At risk of re-igniting the debate................

Beer/wine - tick
Meat - from my local butchers tomorrow morning - tick
Grass cut - tick
BBQ ready - tick
Charcoal - ran out last summer
Gas - :ok:

[langleybaston]

Nice forecast chart: pity the 546 Thickness line is down towards Gib. We might see the sun but IT IS NOT GOING TO BE WARM. Best eat in the conservatory!

Longjohns and BBQs do not go well together except, for example,the old Portadown Way JHQ Christmas Eve street thrashes in the 1970s to late 1990s which ended with the survivors crawling into Midnight Mass at St Boniface "looking forward to Christmas" and an AlkaSeltzer or three.

[Courtney Mil]

The isopleth and the northerly wind!

Won't be a problem, though, as long as it's sunny and the breeze not too strong. I favour a lamb shank in port and red wine sauce a la Weber this weekend. Might see if I can smuggle a bottle of Châteauneuf-du-Pape into the shopping trolly tomorrow morning as a special treat.

[BEagle]

Well, despite the reasonable looking forecast, my trusty blackfellow is temporarily languishing behind the Teutonic Tourer in the garage, whilst I nurse the world's vilest bout of man-flu....:(

Rather than decipher the runic symbols of langleybaston's beetle and fircone charts these days, I find the Irish met info from RTé pretty accurate - they're centred on Ireland, so you see a little more of what's likely to come in off the Atlantic:

http://i14.photobucket.com/albums/a341/nw969/wx_zps0c58ac1a.jpg (http://s14.photobucket.com/user/nw969/media/wx_zps0c58ac1a.jpg.html)

Website is RTÉ Weather (http://www.rte.ie/weather/charts.html) , to be sure.....

Châteauneuf-du-Pape, eh Courtney? And there was I thinking that the average fast-jet mate's idea of a good red wine was something which, unlike kokkinelli, doesn't need to be cut with Sprite....:\

[Courtney Mil]

Well, yes. I'll be back to the meths on Tuesday.

[CoffmanStarter]

In addition to obtaining an accurate pre BBQ Met Forecast ... I'd also like to recommend a FLIP that is an invaluable BBQ planning aid ... it's FREE (all 295 pages) ... but I don't think it's yet on the No 1 AIDU Distribution List :E

http://i1004.photobucket.com/albums/af162/CoffmanStarter/WineFLIP_zps373272f1.jpg

The Summer Autumn revision will be out soon ... so don't BBQ with an out of date FLIP :}

Best ...

Coff.

PS. BEagle sorry no VB ...

But how about £10.99 6 x 375ml ?

Sanza VB (http://www.sanza.co.uk/Victoria_Bitter.asp?oo=41627715)

I'll stick to Wychcraft Blonde :ok:

[Ubehagligpolitiker]

You haven't lived until you light the Weber regularly in below zero temperatures surrounded by snow. The steaks and sausages taste just great although the wine needs some help to reach room temperature.

[Ali Qadoo]

Not quite snowing here in SW France (le 46) but dank and miserable. So desperate were we for a barbeque that I ended up cooking in thick fog the other evening - was consoled by the fact that someone could make a film about it, called "Grillers in the Mist".

...chapeau, manteau etc

[strake]

Not quite snowing here in SW France (le 46) but dank and miserable.

Well, it won't be any consolation for you then, that here, in FOB 17, we've just had gales and a hailstorm...
Still, should blow away the mist.

[BEagle]

So desperate were we for a barbeque that I ended up cooking in thick fog the other evening

Merde alors, Ali - quelle pisseure......:uhoh:

[langleybaston]

more like a pissoir here today.

[BEagle]

Comme vache....???




.

[langleybaston]

Hey hey ........... going for it tomorrow Sunday, even invited guests ..........

but I have tidied and dusted the conservatory as the ladies may well chicken out of al fresco.

BUT THEY ARE NOT GOING TO BE FED UNLESS THEY STAND AROUND DRINKING WHILE I COOK.

I think its the big fat red Weber's turn. JHQ 1989 and going strong apart from the leg that drops off when I trundle. The Weber's leg, that is.

I cook to Boddington's, I am a soul of simple tastes.

[smujsmith]

Langley, what a wicked met man you must have been, Boddingtons ? I'm very lucky to have a reasonably steady supply of Keo beer. Having a fully trained SWMBO in raw cabbage (a la Cyprus) and the other little tweaks my intention is for a proper Cyprus style Barbie tomorrow. I wish I could still get hold of a demijohn or so of the 5 year old brandy and a drop or two of kokkinelli. Oh youth where have thou gone ?????:)

[salad-dodger]

Kokkinelli available in some Waitrose stores. Cyprus brandy can be found in Wadsworth's in St.Ives. As for having a ready supply of Keo, I think I'd rather drink my own piss!

S-D

[smujsmith]

S-D

Only used (Keo) to bring back some "happy memories". That's why it lasts a long time ;)

[Courtney Mil]

Kokkinelli available in some Waitrose stores

Well, yes and no. It says Kokkinelli on the label, but the fact that it has a label to have Kokkinelli written on really means it isn't Kokkinelli. Real Kokkinelli came in plastic bins from the makers and was decanted (ha!) into any old bottle they could find for delivery to your table. I even had a old Brobat bottle filled with the red nectar once. No, Waitrose doesn't sell Kokkinelli.

Pink Lady? "Cooth" Kokkinelli. No such thing as cooth Kokkinelli. Come to think of it, no such word as cooth.

[CoffmanStarter]

As a member of the "Gas Flight" PPRuNe BBQ Squadron ... just checking in on Stud 2 to confirm the satisfactory completion of this evenings BBQ activities here in East Sussex :ok:

[smujsmith]

Coff, Just caught the TX on stud 2, Lamb and trimmings successfully delivered in Pig on't hill this evening. Genuine lack of Cypriot wine, spirit and beer, but who cares :sad:

Smudge

[BEagle]

East Sussex gay pride day was it, CS?

Plenty of mince on that piece of gas-faggotry kit of yours, no doubt...:ooh:

Charcoal cooked chicken and pepper kebabs, pitta bread and tzatziki here - but no vile Cypriot fluids!

[langleybaston]

Reporting in ...............

great afternoon/ evening: local butcher's sausages and seared bacon butties as starters ............ the aroma really gets the taste buds drooling. Lamb chops, chicken drumsticks in secret formula marinade, spare ribs, par-boiled sliced potatoes finished in foil dish to crisp the outsides.

England taking ten wickets in just over a session and then a Trott go-slow.

Average consumption rather more than one bottle good red biddy each so we switched to Deutscher Sekt blanc des blancs after dark to "clear the head".

Slept like a bugger!

And its still sunny.

Need to buy some more sekt now: we always bring back 18 bottles, plus six Asbach when we go the Germany or Austria.

[London Eye]

I have just bought a brand new Weber 47cm compact for £36, I suspect cheaper than the Geilenkirchen BX price. It is certainly half the price of Amazon and anywhere else obvious on the net. It is probably a mistake but the label said £36 (and also the same on their website; it says "out of stock" but I found one in store) and that is what they charged at the till. Although I don't want to be accused of advertising the department store in question has a large branch on Sloane Square and the song used in their extended Christmas advert usually does well in the charts :ok:.

And absolutely charcoal only :D

LE

[Courtney Mil]

Following an afternoon at 'Music in the Market' in Buckingham town centre, chicken breasts cooked slowly in white wine (not Cypriot) and paprika on the BBQ and served with baby new potatoes and chives (home grown) in mayo and a caesar salad with croutons. A great success.

Dreaming up tonight's effort, but starting to look like more traditional Brit BBQ menu.

[BEagle]

...more traditional Brit BBQ menu...

Beer.
Poking the coals about in the hope they'll catch.
Beer.
A few sausages, black on the outside, raw in the centre.
Beer.
A flabby disc of minced bits of sundry beasts which either lost the 4.30 at Kempton Park or were liberated from the local vet's dustbins... Inserted into a bun with some sauce and lettuce, then somewhat laughingly described as 'a burger'.
Beer.
Some bony bits of rubber-wrapped racing hen doused in thermonuclear chilli marinade.
Rain.
Beer.
Rain.
Local Chinese takeaway.
0030-1200 at half hourly intervals perched on the porcelain throne - the after effect of eating lettuce.

[CoffmanStarter]

BEagle old chap ... I say "Burn Gas and be proud" :ok:

http://www.arts-stew.com/wp-content/uploads/2011/03/Lighting-your-farts-Photos-taken-at-just-the-right-angle..jpg

Glad to see the Charcoal Flight are keeping up :E

[Courtney Mil]

Outstanding success today. Back to basics with Aberdeen Angus burgers with a crushed black pepper crust, Cumberland sausages, Toulouse sausages, grilled red onion, home-made burger relish, charlotte potato salad and some weird green stuff. My beautiful Weber. :cool:

[smujsmith]

Had a cracker of a day with some really good Weber action. I have to "come out" and say I have tried a Gas job by once, we owned it for about a week, then gave it to my son in law. Coals is the way ahead. As for the Cyprus refreshment, we always enjoy a start to the summer with some light Pandemonium etc. I mean no offence to the more discerning, I am, after all a "swivel eyed loon" to some. Here's to a great summers cooking. 🍻🇬🇧

Smudge

[Courtney Mil]

Ah. A fine drop, Smudge.

http://www.beersofeurope.co.uk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/pimages/KeoSaintPanteleimon.jpg

[BEagle]

Santy-Panty - a medium sweet drop of Cypriot paint stripper.....

[CoffmanStarter]

Courtney ... We're you successful in smuggling a bottle of CdP during the rations run then :}

[smujsmith]

Coff, a fine picture, hope you enjoyed it. The other great Cyprus accompaniment is of course Bellapais. Although I'm not sure I've had any of that since around 74/75 when the north became Turkish.:ok:

[CoffmanStarter]

Smudge ...

God forbid ... It's not a self portrait ... Most unbecoming :cool:

Just found a Navy a$$ in full reheat to use as a metaphor ... works on so many levels :ok:

Coff.

[Courtney Mil]

Courtney ... We're you successful in smuggling a bottle of CdP during the rations run then

Sssshhhhhh!

[son of brommers]

Gas Flight performed a well rehearsed display in their 2013 machine with various maneuvers including the porcine rib roll and the sirloin stall turn to an appreciative audience. In flight refueling was provided via a joint exercise between the German Weissbier unit and the lesser known Italian Grecanico Dorato unit.

The quality of the early season display bodes well for the rest of the season:ok:

[BEagle]

Just found a Navy a$$ in full reheat to use as a metaphor...

How apt that a gas user should have been searching for sailors' bottoms....:ooh:

[CoffmanStarter]

That's what we like to see ... good spirited inter-Flight rivalry BEagle :ok:

Just to help (because you lot need it) the Charcoal Flight ... if you guys need a suitable HQ/Drinking Establishment ... then the next village to mine has a fine country pub called the "Blackboys Inn" ... the village itself is called Blackboys ...

http://www.theblackboys.co.uk/images/hanging-sign.jpg

The Black Boys Inn East Sussex (http://www.theblackboys.co.uk/index.html)

The connection for you consumers of carboniferous BBQ fuel is as follows ...

The village name of Blackboys came from the colour of the Charcoal Burners when they emerged from the woods, but also refers the fact that the name means Black Wood, from the soot deposited in the woods by the charcoal production process. Charcoal was produced in these parts dating back to the 1300's ... but no more".

Best regards ...

Coff.

[Courtney Mil]

A couple of cheery quotes for you:

Barbecue grills can be problematic for two reasons. First, both charcoal and wood burn “dirty,” producing not only hydrocarbons but also tiny soot particles that pollute the air and can aggravate heart and lung problems. Secondly, the grilling of meat can form two kinds of potentially carcinogenic compounds: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

Both briquettes and lump charcoal create air pollution. Lump charcoal, made from charred wood to add flavor (sic), also contributes to deforestation and adds to the greenhouse gases in the atmosphere. Charcoal briquettes do have the benefit of being made partly from sawdust (a good use of waste wood), but popular brands may also contain coal dust, starch, sodium nitrate, limestone and borax.

Scientists in the United Kingdom conducted an Environmental Impact Assessment Review of the two types of grills in 2009 and found that a charcoal grill emitted 2,200 pounds of carbon dioxide over its lifetime – three times the carbon footprint of a natural gas grill, which is responsible for 769 pounds of carbon dioxide.

Grilling with charcoal also produces more air pollutants than gas grills do. Gas grilling isn’t completely clean-burning, but charcoal releases higher levels of carbon monoxide and volatile organic compounds (VOCs) that contribute to the formation of smog – which harms not just the environment, but also human health. Starting the charcoal barbecue can also contribute to poor air quality: Lighter fluid and self-lighting charcoals contain chemicals that emit VOCs.

Good luck with those VOCs, PAHs and HCAs. :=

You might as well

http://25.media.tumblr.com/tumblr_maof889nH91rznlaqo1_400.jpg

[BEagle]

Since those quotes are from The Environmental Magazine, Westport, CT , ooo-esss-aayy, they're likely to be envirofundamentalist bolleaux peddled by some sandal-wearing warmist in dungarees...

In Canada, charcoal is now a restricted product under the Hazardous Products Act. Charcoal briquettes in bags that are advertised, imported or sold in Canada must display a label warning of the potential hazards of the product.

:rolleyes:

[Courtney Mil]

From:
About.com Environmental issues.

Earth 911

A couple of other random places that Google thew up.
But the sandal wearers do seem to hate the charcoal burners the worst.

Face it, you're gonna die!

the potential hazards of the product

What, one of those useful, modern health warnings like, "Caution, this product may be hot when burning"? You have to love our 'Elf 'n'n Safety' people.

[BEagle]

In some UK hotels, they now have a silly little sticker saying 'Hot Water - CAUTION'.............next to the hot water tap in the bathroom.

No doubt the lentil-munching sandalista would go nuts if they knew how much toxic by-product can result from piano-burning...:eek:

[CoffmanStarter]

It's enough to turn one to drink ... The Blackboys Inn it is then :ok:

[Courtney Mil]

Yeah. Good call.

[CoffmanStarter]

Classic American Warning "Placard" ... You don't say :D

http://www.cpsc.gov/Global/Images/Safety%20Education/CO%20Information%20Center/charcoalLabel550x190.jpg

What happened to "Applied Common Sense" :mad:

[Bigpants]

My wife and I have owned a smokey Joe for years and happily used it to incinerate food related chicken and stuff which was washed down with beer.

Then we had the luck? to win a fabtastic Weber Gas BBQ in the Rotary Club Lottery and I discovered that it actually has a longer pre start checklist (plus warnings of death and dire consequences) than the Airbus which I fly for a living.

Must be getting more chicken than a nugget but have failed to pluck up the courage to fire it up so its stands in magnificent splendour in our garden room.

I am thinking of turning the new Weber into an art installation or cocktail cabinet anyone else done this?

[Courtney Mil]

Checklist? Checklists are for girls.

For an aircraft: Arrange the switches in a catching and eye-pleasing fashion, start the donks and go.

For a gas barbie: Turn knob to "Light". Press red button.

Mind you, my Weber probably came without any CAA clearances and I didn't even have to do a sim first. But after seven years with this model, I'm still alive.

Go on. Try it. What's the worst that could happen?

[BEagle]

For an aircraft: Arrange the switches in a catching and eye-pleasing fashion, start the donks and go

Now come on, old horseman! Universal checklist is as follows:

Kick the tyres - it makes the groundcrew think you're bothered.

Move the shinies - on account of the fact that they're obviously moved often, so need to be reset to the opposite position.

Leave the rusties - such as the weird mud moving crap on the lower centre panel in the F-4 or similarly ancient, much corroded switchery in the Hunter. They haven't been touched for years, so leave them alone.

Light the fires - obvious. Wave finger, press tit, weee....waaaah...AvPin the smell of freedom, wait for the groundcrew lad's thumb up. Gennies on, radio on, IFF on, power controls on, drop full flap, back up to 2 notches, wave chocks away.

Brief on Guard - things like Hunters needed gennies on before the ARC52 / PTR175 worked, so use the s'by UHF whilst the Avon is firing up. 243.8 MHz if you had a spare finger to hold down the 'alpha' switch, otherwise 243'll do.

Last one airborne's a homo - obvious! Just ask a gas user...:ooh:

Such fun times!

Anyway, trusty blackfellow is back inside the garage for a couple of days, due to the SOP British Spring Wx!

[CoffmanStarter]

Turn knob to "Light". Press red button.

Sounds a bit F4 to me :E

[CoffmanStarter]

Now there's a thought ... an AVPIN powered BBQ ... "wet to crisp" in 30 micro seconds :E

[Delta_Foxtrot]

CM,

The Australian version:

For an aircraft: Arrange the switches in a catching and eye-pleasing fashion, start the donks and go. If they don't start, put the switches in the correct positions and... etc. :E

[Courtney Mil]

I am thinking of turning the new Weber into an art installation or cocktail cabinet anyone else done this?

Here you go...


http://www.chrismadden.co.uk/cartoons/gardening-cartoons/garden-ponds-cartoons/20908-bbq-garden-pond-gardening-cartoon.gif

[CoffmanStarter]

Or you could try this :ok:

http://img443.imageshack.us/img443/3103/firstoutloses53f5ed5zu4.jpg

Aussie sophistication :E

[CoffmanStarter]

Courtney might like this upgrade ...

http://static.neatorama.com/images/2007-08/motorcycle-bbq-pit.jpg

[CoffmanStarter]

And for the more mechanically minded ...

http://www.found****.com/pictures/design/hemi-bbq.jpg

[goudie]

That's a lot of torque just to turn a spit roast!

[Canadian Break]

Coffers - I'd say he "flared" a bit late for that deck!:ok:

[langleybaston]

no chef's hat?

To be fair, I only wear mine [and the Royal Sandringham apron] when we have what is called "company". Smoked trout for starters.

Still wearing the supply freely available at Portadown Way JHQ, but then the Catering Officer lived and dwelled among us.

[Courtney Mil]

What happened to "Applied Common Sense"

It was replaced by litigation and 'elf 'n' safety. And thank God it was; everything is much safer now.

http://www.cartoonstock.com/newscartoons/cartoonists/for/lowres/forn914l.jpg

[ex-fast-jets]

Proper gas users use propane, which can be used all year round, unlike those who use butane gas which does not work when it is cold. Plus, the Calor gas propane bottle uses the same regulator connection as the USA BBQ's. How convenient is that??

The only other gas I know of comes in green bottles for use in those expensive patio hair dryers favoured by the Chelsea crowd.

Where the gas referred to by some of the charcoal dinosaurs is used escapes me - sorry, it's the garlic again!!

Of course, the intelligensia of this forum will already know all this!

[CoffmanStarter]

BomberH ... Finally a Wing Man to help champion the use of proper Gas when BBQ'ing :ok:

[Courtney Mil]

Try asking the evil denuders of the world's forests what they use to light their charcoal briquettes of Satan's poo poos. You'll find all sorts of dirty, guilty little secrets out there. GAS lighters is only the beginning. Only dig there if you are very, very brave.

[BEagle]

Those who cook using the bottled breath of Satan's backside know that it is only a short road from gas barbi' to the true horrors of things like this:

http://i14.photobucket.com/albums/a341/nw969/caravan_zpscb57b05e.jpg (http://s14.photobucket.com/user/nw969/media/caravan_zpscb57b05e.jpg.html)

:ooh:

[CoffmanStarter]

NEVER ! The only legitimate use for a caravan is on a runway as part of Air Traffic Control empire :E

[son of brommers]

If Coff and BomberH are going to lead the squadron, can I volunteer as P/O as it's my first year of flying gas?
Industrial orange propane is the way to go..................:ok:

[BEagle]

son of brommers, no doubt they'd welcome you as a rear gunner:ooh:

NEVER ! The only legitimate use for a caravan is on a runway as part of Air Traffic Control empire...

Hopefully the Flying Prevention Branch don't actually leave their wheeled greenhouses on the runway?

Anyway, I thought your part of the world was full of these charming, traditional country folk:

http://i14.photobucket.com/albums/a341/nw969/Bow_top.jpg (http://s14.photobucket.com/user/nw969/media/Bow_top.jpg.html)

Who do at least cook over proper kushti fires.

[Courtney Mil]

Things have moved on, BEags...

http://dailyupdate.ie/wp-content/uploads/2011/09/travellers.jpg

http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2011/11/14/1321269430811/Eviction-Of-Travellers-Be-007.jpg

[BEagle]

Looks like a gathering of the Gas Flight?

http://i14.photobucket.com/albums/a341/nw969/travellers1_zpsff416dd6.jpg (http://s14.photobucket.com/user/nw969/media/travellers1_zpsff416dd6.jpg.html)

Uh-oh, it seems that travelling folk have also resorted to using the infernal fuel.

Anyway, the weekend Wx looks good, so 'tis time for the trusty blackfellow to be pressed into service once more...:ok:

[Courtney Mil]

Great. A new source of charcoal that won't mean chopping down all the rain forests.

Guardian readers order 500 tons of microwaved African toilet-charcoal

GUARDIAN readers are looking forward to fuelling their ironic barbecues with the microwaved faeces of a Third World village.

As Microsoft tycoon Bill Gates unveiled a toilet that heats raw stools until they become charcoal briquettes, North Londoners of excellent character have ordered a boat load of African fecal blocks in time for next summer.

Helen Archer, a Camdenite, said: “I hope it comes with a photo of the ‘provider’ and a quarterly update of how they are doing at school.”

:yuk:

[BEagle]

Well, if Grauniad readers wish to prove that they're gullible enough to support another Bill Gates scheme, they're welcome :( I'm surprised some envirofundamentalist lentilista hasn't worked out how to build his own $hit-recycler rather than import it.

To allay your tree-huggy fears, Courtney you old hippie, all my fuel is 100% FSC approved. Which means that buying it won’t mean harming the world’s forests.

Whereas the bottled breath of Satan's backside.....

[son of brommers]

Ah Beags...........

As Microsoft tycoon Bill Gates unveiled a toilet that heats raw stools until they become charcoal briquettes, North Londoners of excellent character have ordered a boat load of African fecal blocks in time for next summer

Now that is rear gunning................cooking on a black orb with the contents of one :=

[sittingstress]

Bomber H,

Your point ref butane and propane is moot. It is a bit like supporting american sports, football or baseball, both are inherently wrong.

I note you have garnered the support of Coffman.

In light of your leanings towards "that" type of BBQ and its proponents might I suggest Preparation H?

[CoffmanStarter]

Welcome aboard P/O Son of Brommers glad to have you on the Flight ...

Just need to clear up a couple of things before you begin your tour. Times are hard so the MOD can only afford one PPRuNe BBQ Squadron ... which is divided into two Flights ... The Gas Flight (aka The Flares) and the "other lot" The Charcoal Flight (aka The Fossils).

It would seem the Fossil hooligans have already instigated their own traditions of burning caravans ... well I suppose it saves on pianos !

As to to a Squadron Commander ... well ... we'll need to look for someone with a stable mentality, honed political skills and the ability to break up a fight ... a budding VSO type ... can't see anyone on this thread fitting the bill. Probably best to leave the position vacant :E

Now BEagle ...

Anyway, I thought your part of the world was full of these charming, traditional country folk

We might have the odd few who enjoy "mud baked hedgehog" ... but this is the Stockbroker/Range Rover Belt old chap ... if you want some vehicular accommodation "action" you'll need to go much further South towards the seaside ... Hastings etc.

Courtney ...

Cut out the middle man I say ... pictures of BEagle "doing the business" in a bucket and then whacking it in the jolly old Toshiba would make fine viewing :ok: I guess a whole new meaning to "Crap and Zap" :}

Anyway ... the Wx does look good for the weekend ... but Mrs Coff and me are off to Portugal tonight for a spot of R&R and replenish the Port stocks :) So play nicely Gentlemen.

Best regards ...

Coff

PS. BomberH and Son of Brommers ... while I'm away see if the engineers can knock up a few of these for the Gas Flight to present to the "other" lot :cool:

http://www.andyramblings.co.uk/uploads/Image/bbq_weiner.jpg

[Wander00]

Dung briquettes from Africa - what do you know. "pooh miles".... Makes a change from "food miles"

[langleybaston]

without too much detail,

"a toilet that heats raw stools until they become charcoal briquettes"

would/ might work well on formed dung, but after a few beers and a ruby there might just be a problem, with the issue converted to gas of the "heavier than air, not odourless, not invisible, and potentially fatal" variety.

Sorry, I have to go.

[Courtney Mil]

Coff,

Fun post and good banter. I might just head off one issue that may be targeted. Calling the charcoal burners the fossils might be slightly risky given that gas is the fossil fuel in this debate.

I wonder how long it will be before we're all nicked for making fuelist remarks.

[goudie]

I wonder how long it will be before we're all nicked for making fuelist remarks.

With our coalition government, it's a possibility!

[CoffmanStarter]

Yes I know Courtney ... just wanted to wind up BEagle really :ok: He'll no doubt come up with some suitable Latin at some point ...

See you all when we are back off leave ;)

[Courtney Mil]

Have a wonderful time. :ok:

[cuefaye]

Perhaps this thread might be re-named the --

BEagle-Courtney-Coff Love-In

I'm going to be burned at the steak --

[BEagle]

I'm going to be burned at the steak...

Not so, cuefaye.

But your sentiments are correct - this thread needs some revitalisation.

May we anticipate such from you?

[langleybaston]

Here goes. My/ our BBQs without guests are getting a bit staid.

Suggestions please for a menu: grub and booze not to exceed £40. Sweets/afters are for poofters.

Have trusty redboy, also gas 4 burner with rotisserie, so wide horizons.

Nothing French, please.

Answers on a postcard to reach me by yesterday.

[GeorgeHutt]

Gosh Bomber, you turn your back for five minutes ......OK 20 years..... And suddenly Bomber is not only Uk No1 in Gas but there is talk of a Gas Squadron and your supporters are touting you as Squadron Commander!
It seems a long way from 1972 when Mr W and I spent hours in deep and meaningful discussion as to what we did with that Box of Matches we found on you. He prevailed and this is obviously the result.
How I wish we could turn back time!!!!!!

Best Wishes
GH

( Gas since 1982 )

[ex-fast-jets]

OK - l******b******

I have used gas for over 30 yrs - so my recommendation is based on that. It should work on charcoal, but I cannot offer cooking methods for that medium.

Buy Large Loch Trout from your favourite supermarket. It looks like salmon, but isn't. Don't use farmed salmon - it doesn't taste as good as the large Loch Trout.

Heat the BBQ to max - 15 mins for gas - put the fish skin-side down on a metal grid - or foil if you don't have a grid - and switch the heat off under the bit of the BBQ that you have put the fish on. Keep the side or front/rear burners on max - wood chips to smoke are good for added flavour - cook the fish for 8 mins - you may need to adjust the time to suit your taste and the BBQ you are using. Do not turn the fish over.

Do not overcook.

In the winter, it does take a little longer.

I do this frequently - summer and winter - and it is a winner with SWMBO!

[kluge]

Suggestions please for a menu:

Ideas and inspiration here.....

Nigella Talks Dirty - YouTube


And here's one the knuckle scraping poo burners should relate to,

http://www.youtube.com/watch?v=ZiEjs7deHL4


Carnitas (Mexican pulled pork :ooh: ) for this weekend's tropical BBQ - on the Outback Hunter - GAS of course :ok:

Margaritas to accompany.

Have a good one all.

K

[Checkboard]

Bought a new BBQ today:

http://i665.photobucket.com/albums/vv20/Checkboard/newbbq_zps5cb25d5c.jpg

Hmm ... what to try first?
Northwest style plank-smoked salmon?

Florida style hot-smoked Mullet?

(East) North Carolina slow charcoal-smoked loin/belly of pulled pork with a sugar/cumin/pepper paprika rub and a vinegar/pepper "Mop Sauce"?

(West) North Carolina slow wood-smoked hog shoulder with a sugar/cumin/pepper paprika rub and a Lexington style "Dip Sauce" of vinegar/pepper/ketchup?

South Carolina style hard-wood smoked hog with a yellow mustard BBQ sauce?

West Kentucky slow wood-smoked mutton, with a garlic/rosemary rub and (vinegar/Worcestershire based) "Kentucky Black Sauce"?

Tennessee Dry pork ribs with a sugar/paprika/chili & garlic powder rub?

Tennessee Wet pork ribs with "Bourbon Whisky BBQ Sauce" (ketchup, molasses, lemon juice & Jack Daniels)?

Texas 18-hour slow smoked Beef Brisket, with a black pepper dry rub and "Texas Mop Sauce" of vinegar, chilli, cumin, onion, and a touch of ketchup?

Kansas City Sweet sauce ribs (the "classic American sauce"!!), with a rich tomato, molasses & vinegar glaze?

Alabama lightly dry-wood smoked BBQ chicken with Alabama white sauce (mayo/vinegar based)?

Grilled sea food with Louisiana Hot Sauce?

Char Siu chinese pork or duck glazed with red soy bean, hoi-sin, honey, five spice and rice wine?

Grilled burgers? Steak? Hamburgers?
Spiral-cut hot dogs? Shish-Kebabs?
Shashlicks (marinated in Dad's recipe)?

S/E Asian Satay?

Tandoori Chicken? Naan?

Bread, cookies?

Pizza? http://bigspace.celerity.co.uk/cantonese/images/smileys/hungry2.gif

[Courtney Mil]

You need to be careful with those. If you bash it too hard one day it may reveal a recorded message to you that is of great importance to the rebel alliance. Imperial forces may come after you. Good luck and may the Force be with you.

[BEagle]

A mere snip at around £1200...... Even the cheapest is about £400 - and will cook 2 chicken breasts, 2 pork chops or 1 steak.


Think I'll stick with the black orb.

[Checkboard]

http://i665.photobucket.com/albums/vv20/Checkboard/012c9e2f-2858-4771-9b72-c6a20bea9d6b_zps315fb33b.jpg


R2-BBQ

http://www.pimped-pixels.net/forum/public/style_emoticons/default/th_mw_grin.gif

[NutLoose]

Blimey Checkboard, you'll have the Ruskies peering over the fence asking for their Sputnik back.

[langleybaston]

Buy Large Loch Trout from your favourite supermarket. It looks like salmon, but isn't. Don't use farmed salmon - it doesn't taste as good as the large Loch Trout.

Many thanks ......... will do asap.

[Hammer Head Too]

Just spent a pleasant afternoon carrying out a Cat 4 repair on my 20 year old Weber kettle (Nellis BX - where else?) having found it with a heavy dose of corrosion and seized air paddles. Repairs carried out 'satis' and Weber reluctantly donated to No2 Son as he helped me out a few months ago..... sad to see it go ....... but a good excuse to visit him so he can do the cooking ;)

[Wander00]

HH2 - but wot about the safety case............I'll get my coat

[CoffmanStarter]

Cat 4 you say ... So that's a flattened Coke can and a few pop rivets :ok:

[cuefaye]

Third one today. A little inebriated experiment took place. Very thick rib-eyes, laid in my aluminium Canadian BBQ dish thingy. But instead of just olive oil, I also threw in a whole slab of Brie - which of course melted quickly, the meat cooked in it, and the whole affair took on a wonderful amber colour. The taste was exqui, ecsqu, exic - sod it, it was brill!

[CoffmanStarter]

Well played Cuefaye ... Beer on this end to join you ... Cheers :ok:

[NutLoose]

Courtney cooking his bangers.. :O

Weber Grill Blows Up - YouTube

[Wander00]

The next step in Britain's space programme!

[CoffmanStarter]

The Azores High is on it's way next week ... PPRuNe BBQ Squadron to RS15 :ok:

Which is good ... because Mrs Coff will be glued to Wimbledon for the next 14 days :oh:

[Roland Pulfrew]

I have to admit to presiding over my first gas 'BBQ' for a birthday party at the weekend :O. But in my defence it was to cook a whole Gloucester Old Spot and I don't think I could have got a whole Old Spot onto my trusty black orb. Pleased to report that gas-fired contraption has been returned to the hire company and normal service will be returned ASAP. Now where's those recipes for pork curry, pork stroganoff, pork stir fry, pork sandwiches, .........

[CoffmanStarter]

Gas is best for those big jobs :ok:

[BEagle]

Roly - Gloucester Old Spot is the fruit of the farm. You can barbecue it, boil it, broil it, bake it, sauté it. There’s Gloucester Old Spot kebabs, Gloucester Old Spot creole, Gloucester Old Spot gumbo. Pan fried, deep fried, stir-fried. There's pineapple Gloucester Old Spot, lemon Gloucester Old Spot, coconut Gloucester Old Spot, pepper Gloucester Old Spot, Gloucester Old Spot curry, Gloucester Old Spot stroganoff, Gloucester Old Spot soup, Gloucester Old Spot stew, Gloucester Old Spot salad, Gloucester Old Spot and potatoes, Gloucester Old Spot burger, Gloucester Old Spot sandwich. That- that's about it.

With acknowledgements to Forrest Gump's Bubba Blue!

[CoffmanStarter]

Noticed this today during a visit to Tangmere Aviation Museum ... a Gas BBQ I'm sure BEagle will approve of :ok:

http://i1004.photobucket.com/albums/af162/CoffmanStarter/image_zps6d9f83af.jpg

Best ...

Coff.

[CoffmanStarter]

My Mission Tally since 6th May (delayed start of play date) ... 8. Will be taking advantage of the HIGH this weekend to achieve 9 or 10 depending on Mrs C's preferences ...

Still on last years Tank (12 Kg) ... outstanding fuel consumption/burn rate :cool:

Weighed the Tank yesterday ... did a few Fuel Calculations ... still good for another 4/5 sessions with a sufficient Diversion Reserve factored in :hmm:

Up the Gas Flight :ok:

Have a great weekend ...

Coff.

[sittingstress]

The fact you only act according to the beat of Mrs C's drum says much about your level of manliness and subsequent use of bottled fuel.

I am ill. Been to the doctors, got a prescription and taking the tablets ill.

Despite this I have purchased a garden structure specifically to house the Black Orb of Muchness, driven a 120 mile round trip to collect it, erected (stand down the Gas Flight) it, and put it to use; twice!

I am great!!!

May I offer you some salad sir, with a suitable dressing?

:)

[CoffmanStarter]

SS ... Get well soon mate ...

Typical Charcoal Flight behaviour ... you need a garden "erection" to support your Black Orb Homage :eek:

PS. Recipe for successful/stress free 30+ marriage ... allow Mrs C to think ... etc. etc. :E

[sittingstress]

My marriage will be hitting the 24 year mark this Oct. Usual ups and downs of course.

With a mere 30+ mins of time served Coff I can't really take you seriously. Please feel free to advise once you hit the hour mark :)

Your use of the term HOMage is most revealing.

Charcoal Flight:

Weapons Free
BDZ Active

[CoffmanStarter]

SS ... Banter ... the best :ok:

PS 30+ Years ... Murderers get less :rolleyes:

[Roadster280]

Well I've been married for 20 years. But not to the same woman :)

[sittingstress]

Roadster are you saying that she was a he for a while? Coincidence regarding the first and second digits of your username? :}

Gas Flight have a spot on their ORBAT for you. :ok:

[BEagle]

Unfortunately my trusty blackfellow has been in solitary confiment at the back of my garage this week - a team of Polski chapskis has been repainting the exterior rendering and woodwork of BEagle Towers and I let them use the front part of the garage to store their paint, equipment etc.

But they finished earlier this evening, so the beautiful black orb will be working for its living again tomorrow!

Re. the Polish painters, what a great crew! Fully accredited local firm who've put in 10-11 hours per day to do a brilliant job. Boss Kris wouldn't declare himself happy until 'his boys' had met his personal standards and attention to detail. So if anyone in British West Oxfordshire needs any painting, decorating, refurbishment, garden maintenance or landscaping done, drop me a PM. Incidentally, my neighbour and I had also asked a local British chap for a quote, but he didn't bother to reply to the e-mail querying whether his quote included VAT. Which pretty much says it all really.....:rolleyes:

[CoffmanStarter]

Nice job BEagle ...

http://default.media.ipcdigital.co.uk/3%7C0002a51b4%7C3b94_oxford-property-for-sale.gif

When is your Country Life feature due for publication ?

Best ...

Coff.

[BEagle]

So tacky - and it's in the pretentious city suburbs too.

Summertown Villa - probably sold to a banker by now...for £7.75M+

[Lima Juliet]

Being qualified on both types - gas & charcoal - for the next 2 weeks I will be relegated to the disposable type for some CSAR BBQing on the beach. All washed down with a pint of Tribute :ok:

LJ

[Wander00]

A bit of experimenting with a disposable BBQ a coupe of evenings back -worked well with a sheet of cooking foil over the food and folded down the sides made a respectable kettle BBQ for the cooking phase, removed for "browning". Six sausages wrapped in bacon, 2 large beef burgers and asparagus wrapped in foil - done to a turn. Happy BBQ-ing in this lovely weather but not much good for gliding, at least in Devon - no thermals at all yesterday.

[BEagle]

Over the weekend, Oxfordshire Fire and Rescue Service has had to issue warnings about gas barbecues...

It seems that some gas-fags have been adding charcoal, the only true fuel, to their devices, causing dangerous fires.

It is not known whether they indulged in this activity in an attempt to conceal their orientation :ooh:, or whether they simply wanted to stop their food tasting of the vile breath of Satan's bottom....:(

[CoffmanStarter]

Then they are idiots ...

Adding lava Rock is a perfectly acceptable/safe modification to a gas BBQ (I don't use it myself) ... adding charcoal is just numskull stupid.

BEagle ... I thought the general inhabitants of Oxfordshire were a bit better equipped "up top" than this episode would suggest :uhoh:

LJ ...

Being qualified on both types - gas & charcoal

You'll be needing a Trappers Check Ride soon then :}

Best ...

Coff.

[Roadster280]

I'm torn on this charcoal thing.

I have the ultimate charcoal altar(s) on my back deck, 2x Big Green Eggs. They ONLY take lump charcoal. None of this briquette nonsense with cardboard fillers, impregnated with lighter fuel. Real charcoal, and that's all. They work wonderfully. No complaints whatsoever.

However, burning charcoal and boats don't really mix, so I have a small Weber, a Q120 for that purpose. It gets up to heat in no time, and as importantly on the boat, cools down quickly. For the odd Frankfurter, kebab skewers or burger while enjoying the lake, it's ideal. Takes the little disposable camping propane cylinders.

I prefer the charcoal monsters, but also have a soft spot for the Baby Q.

[Cornerstone958]

Sitting in the Back Garden on Sunday afternoon the Orb gently cooking when the unmistakeable sound of 4 piston engines were heard. Then directly overhead the mighty Lanc appeared. That together with the safe return of my Daughter from deployment the whole family their to celebrate made my day! Thanks Boys.:D:D:D

[Roland Pulfrew]

Beautiful weekend in British Central Bucks this weekend with 3 more points for the real BBQ afficionados. Thoroughly enjoyable saturday lunch real BBQ for 40 at a clay pigeon shoot, followed by a nice evening at home with a Mini Weber BBQ for 2 washed down with a couple of bottles of Spitfire for me and some pink fizzy New Zealand stuff for Mrs P, including a nice unexpected flypast from a lovely looking and sounding Spitfire (I'm guessing en route to and from the Battle Prom at Blenheim) and finally a great Sunday evening Weber One Touch BBQ for 4! I do so love the Azores High; I hope you stay for a while. :ok:

[critter sized]

For the first time this weekend, I was forced to resort to briquettes rather than my usual fuel of choice lumpwood charcoal. My bad as I thought I had enough charcoal in reserve and, discovering I had not, had to dash out to the local supermarket to replenish. No quality charcoal left only bags of briquettes.

Despite a longer ignition period than I was used to, I was pleasantly surprised at the effectiveness of the briquettes. I found that they gave me a much extended cooking time over lumpwood.

Gas is still a no for me but I could easily be converted to the future use of briquettes. BBQ'd duck (with a piri piri dry rub) for the first time this weekend - very tasty and probably as a direct result of the amount of smoke generated by the huge amount of fat that dripped onto the coals.

Have to start to prep the menu for another extravaganza this coming weekend (in between popping out to see what is happening at RIAT).

[CoffmanStarter]

Just a quick shout to those interested ...

I have just purchased a Cast Iron BBQ Griddle (50x20x1.5 cm) from Homebase at a very reasonable £12.49 (Half Price - Jamie Oliver branded).

Here it is ...

http://i1004.photobucket.com/albums/af162/CoffmanStarter/677456HBO111111X_zps2c9676a9.jpg

Have wanted one for some time but wasn't prepared to part with upwards of £70 :eek:

So Mr & Mrs Coff will be dining this evening on a feast of seared fresh Scallops (with a touch of Black Pudding) along with Garlic Prawns and a warm salad :ok:

Best ...

Coff.

PS. Note this Griddle has been designed for Gas BBQ'ing ... so I have no technical data on whether it could be used with a Charcoal BBQ (i.e. reach required Temps).

Some time later ...

Perfect :ok:

http://i1004.photobucket.com/albums/af162/CoffmanStarter/image_zpsa6045a68.jpg

[Roland Pulfrew]

I have just purchased a Cast Iron BBQ Griddle

Isn't that just frying stuff? Not sure it counts as a BBQ, but it does look very tasty!! :ok:

[CoffmanStarter]

RP ... Only used the smallest drop of walnut oil to impart a little flavour (so not frying) ... but mainly to give some colour during the searing process. Then with the "hood down" for a few seconds a lovely smokey flavour is achieved :ok:

Yep ... very tasty indeed :ok:

[BEagle]

Something appears to have crapped on your griddle, Coffman....:(

[CoffmanStarter]

Perfect for Halloumi Cheese too :ok:

Returning to conventional gas mode tomorrow evening ... a little River Trout is in order I think :ok:

No BEagle we don't get seagulls this far inland ... just pheasant and partridge during the shoot'n season ...

Best ...

Coff.

[CoffmanStarter]

Anyway ... where's Courtney gone ... we need more Bambi recipes :ok:

[Wensleydale]

we need more Bambi recipes


I haven't been able to afford Bambi casserole for some time - I found it a little dear!

Mind you, its the way ahead for a real Yorkshireman's Christmas. Serve venison stew instead of turkey and tell the kids that there has been a serious accident and Santa couldn't get there this year.....saves loads of cash. Pop in a glace cherry for authenticity and claim it is Rudolf's nose!!

[CoffmanStarter]

Wensleydale ...

... serious accident and Santa couldn't get there this year ...

Maybe he needs a new Directional Consultant :E

[smujsmith]

Coff,

He'll struggle to find one on this forum then :O

Smudge :ok:

[Echo 5]

Something appears to have crapped on your griddle, Coffman....

Classic BEagle. Made me chuckle :D

[BEagle]

Laughter - the best medicine! Anything which brings a smile to others in this day and age is worth doing!

Quick Bratwurst mit Bratkartoffeln auf's Weber, Senf and a bottle of Paulaner Hefe-Weißbier at BEagle Towers this evening - have to get my Deutsche BTRs in date for another quick working trip to Bavaria shortly!

Now for a toot of Asbach, ich denke!!

[orgASMic]

Hello everyone. My name's orgASMic and I'm a recovering gas gay. It's been 2 months since my last gas BBQ.
I used to use charcoal. Loved the stuff. Then, about 11 years ago we got a gas BBQ as a wedding present. Well, I had to use it, didn't I? I thought it was ok, nice and easy, even though i ended up with 3 different regulators for FloGas, Calor, whatever. It got so I was taking whatever gas I could get. I kidded myself that it was just a phase and I could give up and go back to charcoal anytime I wanted. Bloody thing lasted 10 years.
But this month I have turned a corner. My new quarter in the British Eastern Mediterranean has a traditional fourno in the garden, though someone has turned it into a flower bed. Today I dug out the soil from the brick grill surround, bought some charcoal and made some sheftalia. I even have a chap lined up to repair or rebuild the wood-fired fourno so that I can get some proper slow-cooked kleftiko on the go. I'm in a better place now and I think I'm getting well at last.
Thanks for listening.

[CoffmanStarter]

Org Mate ... welcome first of all :ok:

Know your orifice aperture and diaphragm science ... then gas is good ... you've just slipped off the wagon ... not to worry get some propane and the correct reg and you'll be good to go again :cool:

Now ... I suspect that a certain PPRuNer will try to encourage you to stay with charcoal but don't be tempted by the Dark Side ...

I also expect some banter about Aperture Science :E

OC Gas Flight ....

[BEagle]

Know your orifice aperture and diaphragm science...

:ooh:

orgASMic, congratulations on becoming aware of the unfortunate error of your ways - and for forsaking the vile, unnatural practices to which you fell foul throughout the past 11 years.....

Now that you've cleansed yourself of such abominations, you will once again feel able to enjoy normal life properly.

Without the need to study anal dilation or whatever other dubious nonsense of gas-faggotry 'science' CoffmanStarter might propose....:eek:

[CoffmanStarter]

There speaks a man who has used 100LL to start his charcoal in the past :eek:

[Genstabler]

Got a charcoal starter from Amazon last week having seen one in Saudi. What a brilliant bit of kit.

[orgASMic]

Coff, thanks for the welcome.
It all appears to be LPG out here so yet another regulator required. It's fine for the kitchen (no mains gas) but lacks the authenticity of my inherited garden home-built fourno/foukou combo. The foukou ran very nicely this evening on a diet of lumpwood and some dry carob twigs for extra ambience. Lighting up time was one large bottle of Keo. The sheftalia took another and went down very well. The pitta toasted up lovely on the indirect side of the grill. I fear they would have stunk of LPG in other circumstances. Plenty of heat left for some fresh sardines for Ma and I and a couple of frankfurters for the nippers.
Next steps are to refurb the fourno and to fit the foukou with the local spit-roasting gubbins once I've measured up and got to the local hardware emporium.

[CoffmanStarter]

Org ...

Butane is no good for "serious" BBQ'ing ... only use Propane ... amongst other superior properties it has the added advantage of allowing you to BBQ in freezing temps ... butane just turns to inert slush. Mind you if you are based where I think you are ... not a problem :ok:

Carob twigs ... Now that's innovative ... goes well with steak I'll bet :ok:

[hippocrates]

Fellow Weberites,
I have noticed that the plastic wheels on my 12 year old CHARCOAL Weber have melted a little and 'squared off' in the recent warm spell. This resulted in a rather bumpy taxi back to the hanger!
Cannot remember this being an issue in the eastern med?
Anyone else had similar heat related problems?
I was slow roasting a large rib of beef the afternoon in question, i wonder if i have overloaded the undercarriage?

Hippo

[Roland Pulfrew]

Butane is no good for "serious" BBQ'ing ... only use Propane ... amongst other superior properties it has the added advantage of allowing you to BBQ in freezing temps

Never encountered the problem of my charcoal freezing; gas, it's just no good for "serious" BBQing. :E

[CoffmanStarter]

Hippo old chap ... I hope I'm correct in assuming that your Call Sign is linked to your profession ... if so ... I'd suggest you grab a set of wheels off one of these and undertake some serious engineering mods to your BBQ :ok:

Even better ... keep the gurney as is ... remove the patient bed thing ... then incorporate a fire pit/bowl of your preference ... there you have it ... an "extreme BBQ machine" :cool:

http://www.medical-supplies-equipment-company.com/files/media/images/Bariatric-Transport-Stret-2.jpeg

Built in brakes, good terrain clearance, solid wheels and superior structural integrity for those larger ribs ... got to be a Winner not a Weber :E

Weber replacement parts look a bit suspect to me in terms of effective Runway Braking Action (mu) :=

http://www.thebbqdepot.com/media/catalog/product/cache/1/image/aa7a026a7e22b23f86c6ab7c2c362bd5/y/h/yhst-87469101818510_2155_15306701.jpg http://www.wowbbq.co.uk/images/6413.jpg

Best ...

Coff.

PS. If you ask BEagle nicely he might even have a couple of Ex Gnat Maxaret Braking Units you could use to improve handling in the wet :)

[sittingstress]

Org,

Many congratulations on beating your inner demon. I am certain it was difficult and at times you felt like packing it in BUT you didn't. You pushed through and you should be proud.


"The sheftalia took another and went down very well. The pitta toasted up lovely on the indirect side of the grill. I fear they would have stunk of LPG in other circumstances. Plenty of heat left for some fresh sardines for Ma and I and a couple of frankfurters for the nippers.
Next steps are to refurb the fourno and to fit the foukou with the local spit-roasting gubbins once I've measured up and got to the local hardware emporium."

It is obvious you have recovered owing to the number of double meanings (I refuse to even think in French let alone write it) you have sub consciously included in your reply.

Let me offer some cautionary advice; there will always be low-life individuals who practice unnatural acts and gain pleasure in seeing others do so. Identify these rough sorts and avoid them. They are not your friends and just want to see you fail.

Bonne chance ;)

[hippocrates]

Coff,

What a superb idea! The problem i would have is finding a hospital bed with no one in it!!

I have discovered a great website offering Weber spares and i suspect that i may use this as an excuse to replace both charcoal and cooking grills as well!

BEagle taught me on the mighty bulldog and also in the mysterious ways of the charcoal weber..... I will await his yoda like advice! Come to think of it he always said my landings were so heavy that i would break the under carriage on something at some point!

Hippo

[CoffmanStarter]

Don't worry SS ...

We can always put a few bananas on the BBQ to make you Rocks feel at home :} :ok:

[SWBKCB]

Heston Blumenthal has just spoken on Test Match Special...

"Blokes don't do gas"

[orgASMic]

Sittingstress, thanks for the support. I have always had a touch of the Frankie Howerds in my written work. My English teacher was often at a loss.p

[sittingstress]

Coff,

Please do, I am certain some might enjoy them. I could always return the favour and reintroduce you to a gas product invented by a certain Messrs Ben Corson and Roger Stoughton.

Using this product is the only time you will hear me utter the phrase "Gas is great!." Obviously my voice would be muffled by my respirator. :)

Last night I had chicken thighs (boned and filleted by the staff of course). Half were marinaded in Stubb's Signature BBQ Sauce and half in Chimichurri Sauce. All cooked on the Weber Smokey Joe. Bloody tasty they were too.

The evening was somewhat marred by the long haired OC Admin insisting on attending A & E to check her swollen face. This was caused by suggesting an accompaniment called "leaf." :E

[BEagle]

BEagle taught me on the mighty Bulldog....

Indeed, hippocrates. I see that I endured some 49 circuits with you this month 21 years ago.......!!

Spare wheels for the beautiful black orb's undercart are readily obtainable from any on-line garden supplier.

I was slow roasting a large rib of beef the afternoon in question...

Which was no doubt a distinct improvement on ULAS Abingdon barbecues, involving cheap NAAFI snorkers, horseburgers and those weird 'pork rib' things made from mechanically recovered pigs' ears, noses, tails and 'other parts' :confused: which had the look (and doubtless the taste) of old flip-flops....:yuk:

[orgASMic]

I remember them well, along with one stude setting light to himself whilst assisting combustion with a soupçon of 100LL and being wrestled to the ground by another to put him out. Bystanders thought they were fighting. The incident proved the sense of begin dressed to survive as the Mk14A growbag did its job and was replaced for free.

[CoffmanStarter]

Cracking banter :D:D:D:D ... again !

[smujsmith]

Gentlemen,

I was going to start "Gents" and then remembered a drill instructors admonishment that "Gents" was a facility and not a form of respect:rolleyes:

I am about to become the proud owner of a Haunch of Venison. I have a big webber kettle, and regularly do the full Sunday lunch on it (including the Yorkshire pud). I see several mentions of Bambi recipes in the thread, but any suggestions on doing the Haunch ? Pre treatment etc etc ? Any input from such top webber operators would be very welcome indeed.

Thanks in anticipation

Smudge

Come to think of it, should I have started the request Dear Joan :eek:

[CoffmanStarter]

Smudge ...

Checkout Courtney's recipe here ...

Courtney v Bambi (http://www.pprune.org/military-aircrew/223303-my-beautiful-weber-49.html) @ #972.

:ok:

Coff

[BEagle]

orgASMic, an unfortunate consequence of leaning forwards close to the Abingdon barbi' prodding ineffectually at the burgers, snorkers and flip-flops, whilst wearing a flying suit, was that the zip would become extremely hot. Skinny 18 year old students didn't notice this (their suits were loose fitting, so fell forward towards the coals) until they stood upright, whereupon the rather hot zip would singe their gentlemens' vegetables....:eek:

The girls (banned from barbi' duty, of course) thought this most amusing!

[orgASMic]

BEagle, indeed, though the barrel of Old Speckled Hen tapped up in the crewroom helped with first aid.

[hippocrates]

Halcyon days!
Cannot believe its sooooo long ago!
:{

[LeggyMountbatten]

I've been lurking and enjoying the banter here for a couple of years so I thought it's time to chip in...turned off the Aga last week and we're operating with just a kettle and a standard Weber (charcoal). Still learning but did a great spatchcocked chicken indirect yesterday.

May have to re-light the cast-iron monster if the rains return....

[500N]

Smudge

You can cook venison like a normal roast.
Things I'll add.

Keep the moisture up to it as it can dry out.
Don't over cook it as it can also dry out.
It will keep cooking after you take it out.

I like cooking venison slowly or slightly slower than other meat
especially if you don't know the age of it.

Red wine sauces go well with venison.

[CoffmanStarter]

Leggy ... Welcome :ok:

did a great spatchcocked chicken ...

You'll have our man from 43 after you :eek:

[sittingstress]

I've been lurking and enjoying the banter here for a couple of years so I thought it's time to chip in...turned off the Aga last week and we're operating with just a kettle and a standard Weber (charcoal). Still learning but did a great spatchcocked chicken indirect yesterday.

May have to re-light the cast-iron monster if the rains return....

Good evening Leggy. Glad to see you are of the correct sort, always rooms for stand up chaps such as yourself.

Please feel free to point and laugh at the nu-wave faggoteers.

[sittingstress]

A subtle trojan horse, a minor hack, some snooping in COFFMAN's hard drive and I found this disgusting image.

http://www.keengardener.co.uk/1646-6026-large/weber-q100-gas-bbq-pink.jpg

Shame on you. :=:=

[smujsmith]

500N,

Thanks for your info, I will follow it to the letter. This venison is straight off the gun, no hanging. We have tried the fillet and steaks a la griddle. Now SWMBO is planning a full haunch a la webber. I will report back as to quality of the meal. Once again thanks for the advice.

Smudge

[500N]

Smudge

OK then, good luck.

Just be aware that through no fault of your own, it MIGHT turn
out quiye as good as expected 1. Because it is just off the gun and
2. Because you don't know the age of it. Hence my suggestions
as I have the same problem some time.

But more than likely it will taste great :ok:

Enjoy, I do all the time !

[CoffmanStarter]

SS ... That's Mrs C's iPod sound system ... How very dare you :}

Mind you I was a little worried as I thought the URL you quoted said "big-pink.jpg" ... must go for my annual eye checkup :(

[CoffmanStarter]

500N ... Do you get the same results when cooking Kangaroo :E

[500N]

Coffman

Kangaroo is similar - easy to dry out because of no fat like some venison.
It's also easy to make tough so even though I like well cooked meat
as opposed to rare, I tend to slightly undercook 'roo.

Quick pan or BBQ fry is always good or nice thick stews with
plenty of veggies.

[Courtney Mil]

http://www.culinate.com/hunk/30321

Looks good. I must give it a go.

BBC recipe here How to spatchcock a chicken | BBC Good Food (http://www.bbcgoodfood.com/technique/how-spatchcock-chicken)

As long as it's not a fighting cock, all should be good - otherwise it'll mean a visit from the boys in the black and white chequered Omega.

[BEagle]

That must have been the chook equivalent of The Scottish Officer, Courtney - it appears to have its head stuck right up its ar$e!