My beautiful Weber!
Good to hear that the French have more sense than to cook using the bottled breath of Satan's backside, Courtney!
I hope that your move went well and without too much French bureaucracy....
My trusty blackfellow has been hibernating at the back of the garage this year, but the first foray with the Flymo and the strimmer is now DCO, so I think he'll be coming out to play over the next few days.
I hope that your move went well and without too much French bureaucracy....
My trusty blackfellow has been hibernating at the back of the garage this year, but the first foray with the Flymo and the strimmer is now DCO, so I think he'll be coming out to play over the next few days.
Join Date: Feb 2008
Location: East Sussex UK
Age: 66
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Courtney ...
Glad to hear that the move has gone to plan for you
Presumably we will all now need to shout ...
Best ...
Coff.
Glad to hear that the move has gone to plan for you
Presumably we will all now need to shout ...
Est-ce qu'il y a un coq combats dans la chambre ?
Coff.
I have 15" of thick pork loin on standby for the rotisserie treatment Easter Sunday for tribe.
Cook VERY slowly over a dish of white wine and herbs, which serves as the basis of the gravy.
Bugger! I can smell it now!
es gibt keinen Hahn im Schlafzimmer
Cook VERY slowly over a dish of white wine and herbs, which serves as the basis of the gravy.
Bugger! I can smell it now!
es gibt keinen Hahn im Schlafzimmer
Last edited by langleybaston; 2nd Apr 2014 at 14:39.
Gentleman Aviator
Easter plans falling into place and Weber will be on duty Sunday and Monday.
Doing a 24 hour pork shoulder for the family gathering on Good Friday - that's in an inside cooker!
But it's sooooo tender you can "carve" it with a blunt spoon - and the World's best crackling!!. Mmmmmm!
Doing a 24 hour pork shoulder for the family gathering on Good Friday - that's in an inside cooker!
But it's sooooo tender you can "carve" it with a blunt spoon - and the World's best crackling!!. Mmmmmm!
Originally Posted by Coff
Est-ce qu'il y a un coq combats dans la chambre ?
Sidevalve, it's a big stone built-in thing with a chimney and some other stuff. Haven't really checked it out yet.
This is all your fault, BEags!
Orbus
Summer was here last month, and Orbus clocked further air time. Ignore the stainless steel modulating mechanism, nothing to do with increased max mil on the C gauge 
https://www.flickr.com/photos/sandozer/13587726543/
https://www.flickr.com/photos/sandozer/13587718493/
https://www.flickr.com/photos/sandozer/13587726543/
https://www.flickr.com/photos/sandozer/13587718493/
In the midst of a two day Icestorm, with no power for 20 hours at that stage, hot food last night came courtesy of my neighbour's BBQ (mine was under 7 foot of snow). Sod the recipes, it tasted GOOD.
p.s. this week's Uxbridge Dictionary definition: Snowfence - a dealer in stolen snow.
See 0:25.
p.s. this week's Uxbridge Dictionary definition: Snowfence - a dealer in stolen snow.
See 0:25.
Courtney wrote:
Mate, that sounds rather disturbingly Third Reich.....
...it's a big stone built-in thing with a chimney and some other stuff.
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Please somebody, tell me how to control the temperature of a charcoal bbq, I beg you. I've been told you leave the top vent open & adjust the one at the bottom but never seem to have much luck. Also, for those of you cooking things for hours, I presume you top up the coals from time to time. How do you work out when to put more coals in? I have so many things I want to cook but am getting fed up of eating dried out roasts etc.
every...........then
Easy!
Forget the dinosaurs.
Dispense with carbon pollutants which need constant attention and are too hot, or not hot enough, or take too long to light, or are just right when the cooking is over, or zzzzzzzzzzzzzzzzzz.
Go gas!
Instant control - summer and winter - as long as you use propane not butane.
It's been the way of the future for the 30+ years that I have been using it!
Forget the dinosaurs.
Dispense with carbon pollutants which need constant attention and are too hot, or not hot enough, or take too long to light, or are just right when the cooking is over, or zzzzzzzzzzzzzzzzzz.
Go gas!
Instant control - summer and winter - as long as you use propane not butane.
It's been the way of the future for the 30+ years that I have been using it!
"Please somebody, tell me how to control the temperature of a charcoal bbq, I beg you. I've been told you leave the top vent open & adjust the one at the bottom but never seem to have much luck. Also, for those of you cooking things for hours, I presume you top up the coals from time to time. How do you work out when to put more coals in? I have so many things I want to cook but am getting fed up of eating dried out roasts etc."
I take it you have a temperature gauge on the lid? If not fit one. Find them on Ebay. ( I had to fit one on my Weber, see my earlier post/pic).
Indirect cooking method :- To get it it off to a flier use a chimney starter for the coals. Have the bottom and top vents wide open for maximum initial heat. I do smoking as well as roasting. Leave bottom wide open and control the temperature on the top vent, (175C to 200+C easy to control) close to around half again according to your required temperature. More air = faster burn higher temps. I do a chicken roast in an hour twenty, add wood chips half hour into roasting for that lovely aroma I use aged cherry tree wood from pruning in the garden. For chicken get hold of a "beer chicken" style rack and add beer to the tray for moisture. On an hour and a half burn, the coals will last that time with no topping up, again see earlier pic.
Happy BBQing
I take it you have a temperature gauge on the lid? If not fit one. Find them on Ebay. ( I had to fit one on my Weber, see my earlier post/pic).
Indirect cooking method :- To get it it off to a flier use a chimney starter for the coals. Have the bottom and top vents wide open for maximum initial heat. I do smoking as well as roasting. Leave bottom wide open and control the temperature on the top vent, (175C to 200+C easy to control) close to around half again according to your required temperature. More air = faster burn higher temps. I do a chicken roast in an hour twenty, add wood chips half hour into roasting for that lovely aroma I use aged cherry tree wood from pruning in the garden. For chicken get hold of a "beer chicken" style rack and add beer to the tray for moisture. On an hour and a half burn, the coals will last that time with no topping up, again see earlier pic.
Happy BBQing
sandozer
Your response says it all.
It's all too difficult using Satan's pooh offerings.
Gas is the answer to all your problems!!
I take it you have a temperature gauge on the lid? If not fit one. Find them on Ebay. ( I had to fit one on my Weber, see my earlier post/pic).
Indirect cooking method :- To get it it off to a flier use a chimney starter for the coals. Have the bottom and top vents wide open for maximum initial heat. I do smoking as well as roasting. Leave bottom wide open and control the temperature on the top vent, (175C to 200+C easy to control) close to around half again according to your required temperature. More air = faster burn higher temps. I do a chicken roast in an hour twenty, add wood chips half hour into roasting for that lovely aroma I use aged cherry tree wood from pruning in the garden. For chicken get hold of a "beer chicken" style rack and add beer to the tray for moisture. On an hour and a half burn, the coals will last that time with no topping up, again see earlier pic.
Indirect cooking method :- To get it it off to a flier use a chimney starter for the coals. Have the bottom and top vents wide open for maximum initial heat. I do smoking as well as roasting. Leave bottom wide open and control the temperature on the top vent, (175C to 200+C easy to control) close to around half again according to your required temperature. More air = faster burn higher temps. I do a chicken roast in an hour twenty, add wood chips half hour into roasting for that lovely aroma I use aged cherry tree wood from pruning in the garden. For chicken get hold of a "beer chicken" style rack and add beer to the tray for moisture. On an hour and a half burn, the coals will last that time with no topping up, again see earlier pic.
Gas is the answer to all your problems!!
Gas is the answer to all your problems!!
Sorry Coff..........
This is not banter - it's much more serious.
Gas is good.
Charcoal is for dinosaurs.
Gas users do it 52/24/7
Charcoal users.................occasionally!
This is not banter - it's much more serious.
Gas is good.
Charcoal is for dinosaurs.
Gas users do it 52/24/7
Charcoal users.................occasionally!
Gas, not a pretty sight.
gas bbqs?? 
seen just what you are cooking with?
https://www.youtube.com/watch?v=Qp04J6Fzd6c
Gasmen, if you are so distressed and confused by fire, for clean simplistic cooking you should really move up to an all ELECTRIC BBQ , Weber do make them. Comes with a pretty picture book and concise Murphy proof plug and play operation.
seen just what you are cooking with? https://www.youtube.com/watch?v=Qp04J6Fzd6c
Gasmen, if you are so distressed and confused by fire, for clean simplistic cooking you should really move up to an all ELECTRIC BBQ , Weber do make them. Comes with a pretty picture book and concise Murphy proof plug and play operation.