My beautiful Weber!
Join Date: Jul 2007
Location: Somerset
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We did a leg of lamb on ours last Sunday. It was absolutely fantastic but there were one or two wrinkles.......
It takes about an hour longer than the oven to heat up.
It doesn't beep when it's hot enough for the meat to go in.
Both of the above have a connection with beer consumption which the wife clearly understands and I don't.
It takes about an hour longer than the oven to heat up.
It doesn't beep when it's hot enough for the meat to go in.
Both of the above have a connection with beer consumption which the wife clearly understands and I don't.
It doesn't beep when it's hot enough for the meat to go in....
Fired up my blackfellow tonight. Lamb steak and baked potato = great!
None of that salady stuff either!
Brick - the lemon martini is a bit....., well, let's just say it's probably a favourite of gas users
!!But what the heck is a 'lemon' martini?
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the lemon martini is a bit....., well, let's just say it's probably a favourite of gas users !!
But what the heck is a 'lemon' martini?
drambuie
lemon juice
Good for scurvy prevention - important here in the suburbs.......
Join Date: Sep 2000
Location: uk
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lets get off the gay (can we say that here) cocktails and recipes. The better question is which is the best accessory?
My vote goes for the wireless meat thermometer. Stick the probe in, tell what it is and how well you want it done, sit back with a beer. For the big joints it is the business.
My vote goes for the wireless meat thermometer. Stick the probe in, tell what it is and how well you want it done, sit back with a beer. For the big joints it is the business.
Mine goes to a Chimney Charcoal Starter.
Step 1: Fill full of charcoal, stuff 3 sheets of newspaper in the bottom.
Step 2: Apply flame, produce fire.
Wait 20 minutes, whilst consuming beers as required.
Step 3: Pour onto grate, followed by flesh onto grill.
Works every time.
Step 1: Fill full of charcoal, stuff 3 sheets of newspaper in the bottom.
Step 2: Apply flame, produce fire.
Wait 20 minutes, whilst consuming beers as required.
Step 3: Pour onto grate, followed by flesh onto grill.
Works every time.
Surely the automatic beer replenishment system he provided you with was the best barbi' accessory he ever gave you, Roly?
Best accessory I have is simply a combined wire brush and scraping jobber for getting rid of dead beast residue from the grill slats.
Did once buy some 'route steal' barbi' tools, including a fearsome looking knife with a long handle. Like something out of Braveheart! Was damn all use though - neither was the curved thing with hooks on it upon which one is supposed to hang one's tongs, fork etc.
Best accessory I have is simply a combined wire brush and scraping jobber for getting rid of dead beast residue from the grill slats.
Did once buy some 'route steal' barbi' tools, including a fearsome looking knife with a long handle. Like something out of Braveheart! Was damn all use though - neither was the curved thing with hooks on it upon which one is supposed to hang one's tongs, fork etc.
Join Date: Sep 2000
Location: uk
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Some of those auto beer replenishers don't work as well as advertised. It is possible to reach some sort of limit, whereafter a request for a refill is met by "not another one" or "you'll have to get it yourself, i'm making the salad" (Why???)
The chimney starter on the other hand is always reliable.
The chimney starter on the other hand is always reliable.
Kaffir Lime Leaf Junkie
Join Date: Sep 2002
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A nice website to get some smoking tips and recipes:
http://www.bluesmoke-bbq.com/
on one of the pages it describes how to convert your Weber to efficient indirect smoking
"Chimney Charcoal Starter" the other best buy ever.
http://www.bluesmoke-bbq.com/
on one of the pages it describes how to convert your Weber to efficient indirect smoking
"Chimney Charcoal Starter" the other best buy ever.
Last edited by IFTB; 22nd May 2008 at 09:32.
Join Date: May 2000
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Nice one IFTB - website looks interesting! Got my Son's wedding coming up and I am organising pre and post BBQs and a nice smokey recipe will I'm sure go down well.
We both have Webbers - mine is newish, his is my original one bought in '74 across the pond, still going strong and BOTH classic - NO GAS
We both have Webbers - mine is newish, his is my original one bought in '74 across the pond, still going strong and BOTH classic - NO GAS
Yes, Him
Join Date: Aug 1999
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Some of those auto beer replenishers don't work as well as advertised.
Some of those auto beer replenishers don't work as well as advertised
On a much lighter note, I saw in the paper this morning that next week is "National BBQ Week"
Time to fire up those Webers. 
Mind you have you seen the weather forecast for BH in the south of England? Danny, any chance we could have a smilie with an umbrella?
Join Date: Jun 2002
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Weber Newbie
Just bought my first Weber today. A nice shiny black 22.5 incher. I've had the "unmentionable fuel" for the last 2 years and felt the need to ditch the Brokeback Mountain DVD boxset and get myself a set of cahooners. Feels so good, so manly, so complete!
Bring on the sun, in fact I don't care it's being lit Monday regardless!
h
Bring on the sun, in fact I don't care it's being lit Monday regardless!
h
Join Date: Nov 2003
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Weber? You've merely graduated from "screaming" to "raving" Mr Helidriver.
Real braai fundis use the grid on four rocks method or a half oil drum with hardwood or charcoal. Charcoal briquettes are right out.
http://www.chirundu.com/zim-food.cfm
Ignore the poovey Weber in the pic. It's only good for those poor buggers living in a flat on the 27th floor of some tower block.
Real braai fundis use the grid on four rocks method or a half oil drum with hardwood or charcoal. Charcoal briquettes are right out.
http://www.chirundu.com/zim-food.cfm
Ignore the poovey Weber in the pic. It's only good for those poor buggers living in a flat on the 27th floor of some tower block.
Yes, yes, SRT. I suppose if you want to feed half the township or host Nelson Mandela's coming out party, then your ethnic device would be fine.
Here at the head of the Empire, the need is rather less. So the 22.5 blackfellow is ideal, as long as it doesn't use the unmentionable fuel.
There's an authentic Seth Efrikan shop not far from here which sells boerewors, biltong, stokkies, droewors etc - might give the boerwors a go on the Weber.
Do you normally cut it into suitable lengths before cooking - or cook first, then cut?
Shop also sells kudu, ostrich and springbok steaks, as well as Botswanan rump steak...
Any recommendations?
Here at the head of the Empire, the need is rather less. So the 22.5 blackfellow is ideal, as long as it doesn't use the unmentionable fuel.
There's an authentic Seth Efrikan shop not far from here which sells boerewors, biltong, stokkies, droewors etc - might give the boerwors a go on the Weber.
Do you normally cut it into suitable lengths before cooking - or cook first, then cut?
Shop also sells kudu, ostrich and springbok steaks, as well as Botswanan rump steak...
Any recommendations?
Join Date: Nov 2003
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Just put the boerie on the grid in a coil. Turn over using tongs once it's cooked for a few minutes and do the other side then serve immediately. Don't overcook or it gets dry. Take along a pen knife to cut off the end to "test" if it's done. Chefs prerogative... A slightly juicy sausage goes well on a roll with fried onion and tomato gravy. If the fire's too hot the sausage casing will split so a medium heat over the embers is best. You should be able to hold your hand in the heat just over the grid for around 5 seconds.
Ostrich steak is great and has very little fat. Sear for a minute or so on either side over a very hot fire then serve immediately. Kudu and springbok may be a bit gamier and tougher than you're used to but are good in a casserole. The seasoning I use for ostrich is a little tabasco and fresh lemon/lime juice and salt.
Ostrich steak is great and has very little fat. Sear for a minute or so on either side over a very hot fire then serve immediately. Kudu and springbok may be a bit gamier and tougher than you're used to but are good in a casserole. The seasoning I use for ostrich is a little tabasco and fresh lemon/lime juice and salt.
Join Date: Sep 2006
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Ah here we go just about to spark up the webber
Beer & Wine chilled table set neighbours on the way & the domestic godess hard at work in the kitchen 'do you wan't another Beer love' she asks This is looking like a good night. Cheers
Beer & Wine chilled table set neighbours on the way & the domestic godess hard at work in the kitchen 'do you wan't another Beer love' she asks This is looking like a good night. Cheers
Join Date: Oct 2000
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Bloody Wx
Due to the first rains in the best part of a year and a bit of localised flooding the winter BBqs are back on again. A fine hunk of cow currently soaking up a cheap Shiraz in the fridge with some rooty things for the long hair. Coopers pale will have to do as the spotty cock is a bit pricey and I cannot get Gales in the colonies.
Charlie sends
from a winterey 21c
.Charlie sends
from a winterey 21c