My beautiful Weber!
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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
Carob twigs ... Now that's innovative ... goes well with steak I'll bet
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
Carob twigs ... Now that's innovative ... goes well with steak I'll bet
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Undercarriage snag.
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 hangar!
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
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 hangar!
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
Last edited by hippocrates; 21st Jul 2013 at 06:23.
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
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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
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"
Built in brakes, good terrain clearance, solid wheels and superior structural integrity for those larger ribs ... got to be a Winner not a Weber
Weber replacement parts look a bit suspect to me in terms of effective Runway Braking Action (mu)
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
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"
Built in brakes, good terrain clearance, solid wheels and superior structural integrity for those larger ribs ... got to be a Winner not a Weber
Weber replacement parts look a bit suspect to me in terms of effective Runway Braking Action (mu)
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
Last edited by CoffmanStarter; 21st Jul 2013 at 09:13.
Congratulations
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
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
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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
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
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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
Last edited by orgASMic; 21st Jul 2013 at 15:49.
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."
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."
BEagle taught me on the mighty Bulldog....
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 had the look (and doubtless the taste) of old flip-flops....
Last edited by BEagle; 21st Jul 2013 at 16:30.
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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.
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
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
I was going to start "Gents" and then remembered a drill instructors admonishment that "Gents" was a facility and not a form of respect
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
Last edited by smujsmith; 21st Jul 2013 at 17:36.
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Last edited by CoffmanStarter; 21st Jul 2013 at 17:46.
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....
The girls (banned from barbi' duty, of course) thought this most amusing!
The girls (banned from barbi' duty, of course) thought this most amusing!
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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....
May have to re-light the cast-iron monster if the rains return....
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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.
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.