My beautiful Weber!
I'm going to be burned at the steak...
But your sentiments are correct - this thread needs some revitalisation.
May we anticipate such from you?
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.
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.
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BomberH
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 )
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 )
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!
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!
Last edited by ex-fast-jets; 30th May 2013 at 21:48.
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Suggestions please for a menu:
And here's one the knuckle scraping poo burners should relate to,
Carnitas (Mexican pulled pork
) for this weekend's tropical BBQ - on the Outback Hunter - GAS of course 
Margaritas to accompany.
Have a good one all.
K
Last edited by kluge; 31st May 2013 at 08:15.
Bought a new BBQ today:
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?
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?
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.
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.
Think I'll stick with the black orb.
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Blimey Checkboard, you'll have the Ruskies peering over the fence asking for their Sputnik back.
Last edited by NutLoose; 31st May 2013 at 20:05.
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.
Many thanks ......... will do asap.
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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 
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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!
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Courtney cooking his bangers.. 
Last edited by NutLoose; 21st Jun 2013 at 19:40.