My beautiful Weber!
I have checked my legs three, and legs two.
All seem well attached, but the pair seem a little wobbly .... must be something in the water.
About to light up, snags from local butcher for starters.
All seem well attached, but the pair seem a little wobbly .... must be something in the water.
About to light up, snags from local butcher for starters.
BTW is that somewhere near Weymouth I could see on the SATNAV?
But I didn't take the VB photo there - who would drink Australian lager with so many excellent regional German beers available!
Succesful barbi' last night, despite the odd spot of rain (weather-guessers got it wrong again...
). Pork steak and some roasted veg. I might even fire up the trusty black orb again this evening, I think!
However that is enough to broil some fabulous, fresh, fat, chalk stream trout from Stockbridge, served with new potatoes, local farmhouse butter and Hampshire watercress salad, accompanied by a dangerously chilled Chablis.
Last edited by BEagle; 1st Sep 2012 at 16:45.
Luddites!!
Popped out this evening to my GAS Weber (CM - please note only one "b" in Weber!) - Lit it 30 mins before the Memsahib required offering to be ready - threw a couple of Mesquite chunks into the smoke box - had a glass of wonderful Chilean Merlot - carefully placed the fish onto the hot grill - had another glass of Merlot - took the beautifully cooked and gently smoked fish to the table - switched off the GAS Weber - sat down and enjoyed the meal - accepted the accolades of the amazed diners - had another glass of Merlot...............................
And some of you are still spending hours trying to set fire to Carbon!!
Amazing!!
And some of you are still spending hours trying to set fire to Carbon!!
Amazing!!
Merlot with fish??
Almost as inappropriate as a gas Weber....
Pink rabbit, Courtney?
Almost as inappropriate as a gas Weber....
Pork belly on the Webber tonight
Last edited by BEagle; 1st Sep 2012 at 20:08.
Sorry. I buggered up the photography. Tonight's photos failed, but tomorrows with the venison will be worth waiting for. There is only one way to cook dead Bambi. It's a serious process. Stand by...
Well, my barbi' was a reasonably accurate recreation of a mini-kebab, with racing chicken, nose warmers, salad, tzatziki and tahini, plus wine.....
So accurate was it that it even included a bout of the infamous 'Akrotiri two step' in the early hours......
Which reminds me of the eternal question: http://www.pprune.org/military-aircr...ens-stool.html
So accurate was it that it even included a bout of the infamous 'Akrotiri two step' in the early hours......
Which reminds me of the eternal question: http://www.pprune.org/military-aircr...ens-stool.html
Last edited by BEagle; 2nd Sep 2012 at 14:28.
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Hi Beags. Recently I had the honour of taking a waz in the gents in the fire section at Boscombe Down. There was chart on the wall, above the tall porcelain things, which was headed "Level of Dehydration".
It was essentially a graded colur chart ranging from pale straw coloured to mahogany.
The idea was when you had a waz you could check the colour and refer to the chart to see how dehydrated you were.
For most of us it doesn't matter, if we are a bit dehydrated we just lie down and take an aspirin, or one of those big fizzy tablet things.
But for firemen whose office is often a burning inferno at a high temperature it seems it's a good idea to know how dehydrated you are before you go into the office. (Not stools but the other things).
Then I had a delightful Sunday lunch BBQ with a slightly strange Clergyman and his family (Think Adams Family with Archbishop of Canterbury blessing). It wasn't a Weber but it was tasty.
Happy days.
Rgds SOS
It was essentially a graded colur chart ranging from pale straw coloured to mahogany.
The idea was when you had a waz you could check the colour and refer to the chart to see how dehydrated you were.
For most of us it doesn't matter, if we are a bit dehydrated we just lie down and take an aspirin, or one of those big fizzy tablet things.
But for firemen whose office is often a burning inferno at a high temperature it seems it's a good idea to know how dehydrated you are before you go into the office. (Not stools but the other things).
Then I had a delightful Sunday lunch BBQ with a slightly strange Clergyman and his family (Think Adams Family with Archbishop of Canterbury blessing). It wasn't a Weber but it was tasty.
Happy days.
Rgds SOS
Last edited by SOSL; 3rd Sep 2012 at 09:12. Reason: Just to say Happy days
How to do Venison
Here we go.
This is how to do venison on a Weber.
First assemble the ingredients for the meat.
The venison needs to be marinaded in red wine, a half way decent port, soy and the other things you see here.
The Weber is brought up to a low heat to warm the venison in its marinade.
And then some cleaning.
Whilst it's reheating, prepare the ingredients for the rice dish...
Carol and Courtney repair to the summer house to look for their new property in Brittany while everything gets ready.
The venison goes on the Weber in its marinade in the chicken roaster my Mum gave me. All wrapped up in aluminium foil...
After 12 minutes, the venison has taken up the colour and the flavour of the port and the red wine. The herbs are infused into the sauce.
Now the venison goes onto the grill and I add a little flour and seasoning to the sauce. The sauce reduces on the Weber.
Now for the rice whilst the sauce reduces. The organic basmati rice has been boiled for 10 minutes. Now I add the chilli and onions.
Fry it on the Weber for 5 minutes and then add the rest of the ingredients
Slice the venison once it has had 5 minutes to set.
And there we go. Perfect. Dark on the outside, pink in the middle.
This is how to do venison on a Weber.
First assemble the ingredients for the meat.
The venison needs to be marinaded in red wine, a half way decent port, soy and the other things you see here.
The Weber is brought up to a low heat to warm the venison in its marinade.
And then some cleaning.
Whilst it's reheating, prepare the ingredients for the rice dish...
Carol and Courtney repair to the summer house to look for their new property in Brittany while everything gets ready.
The venison goes on the Weber in its marinade in the chicken roaster my Mum gave me. All wrapped up in aluminium foil...
After 12 minutes, the venison has taken up the colour and the flavour of the port and the red wine. The herbs are infused into the sauce.
Now the venison goes onto the grill and I add a little flour and seasoning to the sauce. The sauce reduces on the Weber.
Now for the rice whilst the sauce reduces. The organic basmati rice has been boiled for 10 minutes. Now I add the chilli and onions.
Fry it on the Weber for 5 minutes and then add the rest of the ingredients
Slice the venison once it has had 5 minutes to set.
And there we go. Perfect. Dark on the outside, pink in the middle.
Last edited by Courtney Mil; 3rd Sep 2012 at 08:11.
Courtney, old chap, your photos aren't showing using either IE8 or Firefox...
Lightly tanned on the outside, pink and moist in the centre - but with no blood..... Holds good for more than just broiled Bambi....
!!
Edit - you've unbuggered them now, I see!! Or at least, some of them...
Lightly tanned on the outside, pink and moist in the centre - but with no blood..... Holds good for more than just broiled Bambi....
!!Edit - you've unbuggered them now, I see!! Or at least, some of them...
Last edited by BEagle; 2nd Sep 2012 at 20:26.
That does look good, Courtney me old!
Errm, but that looks suspiciously like a Weber 'Q' barbi'? Which uses the fuel of Satan rather than real charcoal, does it not?
Errm, but that looks suspiciously like a Weber 'Q' barbi'? Which uses the fuel of Satan rather than real charcoal, does it not?