My beautiful Weber!
SS, yes, windchimes might be a bit lentilista, but if they would help your daughter to know when she was approaching the barbizebo....
I don't know what witches brew you were cooking up in that blackened pot*, but I don't think I'd fancy trying it....
Double, double toil and trouble; fire burn, and caldron bubble....
*OK, I know that it's actually a gas-free barbi' lighter....
I don't know what witches brew you were cooking up in that blackened pot*, but I don't think I'd fancy trying it....
Double, double toil and trouble; fire burn, and caldron bubble....*OK, I know that it's actually a gas-free barbi' lighter....
Join Date: Feb 2008
Location: East Sussex UK
Age: 66
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Saw one of these today ... very tempted 
But even with £400 off the normal retail asking price of £2250 
... OC Sanctioning Committee still wasn't impressed 
Designed for purpose with its dual burner bars it can cook a 75kg pig in 5 hours. Up to 150 servings off one roast ...
... OC Sanctioning Committee still wasn't impressed
in passing: my son-in-law shoved an opened can of Boddingtons up his chicken's arse last week.
Bird was fortunately past caring, so he said. Nevertheless ............
Turned out fine.
Red Weber job.
New to me
Bird was fortunately past caring, so he said. Nevertheless ............
Turned out fine.
Red Weber job.
New to me
its OK so long as a live chicken doesn't get any ideas about me. Hide the Bods, for Gawd's sake. And keep the trousers up.
Coff,
A couple of points for you:
1. The chickens are being held up by a pre-fabricated piece of American tat
2. The chickens are clearly garnished (a disgraceful practice) with leaf.
I put it to you that you are a salad serving, gas faggoteer of weapons grade quality.
Case for the prosecution rests m'lud.
A couple of points for you:
1. The chickens are being held up by a pre-fabricated piece of American tat
2. The chickens are clearly garnished (a disgraceful practice) with leaf.
I put it to you that you are a salad serving, gas faggoteer of weapons grade quality.
Case for the prosecution rests m'lud.
I am AC/DC with regard to Weber versus breath of Satan's arse.
However, my Weber could not have spit-roasted [battery driven] a hunumngous [miss-spell but its an even better word!] mighty 12" loin of pork, half-price from Tesco, started at 1115, consumed at 1330 as centre-piece of Sunday roast lunch in conservatory [feeling a bit delicate] with a Bods beforehand and copious red biddy during.
Time and a place for everything.
I still have my doubts about the ethics of ravaging a chook's arse with a can of ale, though.
However, my Weber could not have spit-roasted [battery driven] a hunumngous [miss-spell but its an even better word!] mighty 12" loin of pork, half-price from Tesco, started at 1115, consumed at 1330 as centre-piece of Sunday roast lunch in conservatory [feeling a bit delicate] with a Bods beforehand and copious red biddy during.
Time and a place for everything.
I still have my doubts about the ethics of ravaging a chook's arse with a can of ale, though.
I still have my doubts about the ethics of ravaging a chook's arse with a can of ale, though.
Pork loin sounded nice - but no doubt tasted of the breath from Satan's bottom...
Yes, tin opened and, if necessary, modified.
I THINK I MIGHT JUST TRY AN UNOPENED ONE INSERTED DOWN THE END OF THE [LONG] GARDEN THOUGH. JUST FOR THE EXISTENTIAL EXPERIENCE.
CHICKEN CANNOT FLY FAR, CAN THEY?
I THINK I MIGHT JUST TRY AN UNOPENED ONE INSERTED DOWN THE END OF THE [LONG] GARDEN THOUGH. JUST FOR THE EXISTENTIAL EXPERIENCE.
CHICKEN CANNOT FLY FAR, CAN THEY?
Join Date: Dec 2007
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Bird on a Beer Tin
Per Coff's observation, a much used practice amongst the western and antipodean colonials...
Can also recommend the same practice for duck... it has the great advantage that the bird cooks slowly and the fat gently drains out so that one is left with tender and grease-free meat... beer is good, but even better, save a tin from a previous evening's session, and then use it filled to about a third with red vino collapso and let that gently do the business up the bird's chuff...
Can also recommend the same practice for duck... it has the great advantage that the bird cooks slowly and the fat gently drains out so that one is left with tender and grease-free meat... beer is good, but even better, save a tin from a previous evening's session, and then use it filled to about a third with red vino collapso and let that gently do the business up the bird's chuff...
