My beautiful Weber!
PPRuNe Handmaiden
Teeters, message "Checkboard" - he did all the research on the two. 
Gentleman Aviator
Thanks reddo - wilco (as we aviators say!) 
PM finally sent - late shift last night!
PM finally sent - late shift last night!
Last edited by teeteringhead; 8th Apr 2014 at 19:10.
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Smokey Joe
Two weeks ago the Smokey Joe emerged from the shed and would you believe it there is a rust hole where the leg rivet enters the BBQ body.
The BBQ still functions but is wobbly.
I purchased said BBQ at the BX in Rheindahlen in 1988 so I would have expected it to last more than 26 years even though it has been in VERY frequent use. Should I report this failure to Weber?
Your suggestions would be appreciated.
P.S. I do think the wooden handle on the lid is much better than the new ones. Health and Safety should be informed.
The BBQ still functions but is wobbly.
I purchased said BBQ at the BX in Rheindahlen in 1988 so I would have expected it to last more than 26 years even though it has been in VERY frequent use. Should I report this failure to Weber?
Your suggestions would be appreciated.
P.S. I do think the wooden handle on the lid is much better than the new ones. Health and Safety should be informed.
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First Outing Of The Season.
Just getting fired up.
Tools of the trade. 1. Chimney. 2. Wire brush for getting rid of last season's mould. 3. 3mm plywood wafter. 4. Radiator roller, for distributing hot coals. 5. Tumbler of "plonk." (Wine glass too fragile for manly pursuits).
Weber baster w/homemade BBQ sauce.
Merguez snorkers and yesterday's sirloin doing fine.
Isn't she lovely? NB. No Gas in sight.
Thank you.
Tools of the trade. 1. Chimney. 2. Wire brush for getting rid of last season's mould. 3. 3mm plywood wafter. 4. Radiator roller, for distributing hot coals. 5. Tumbler of "plonk." (Wine glass too fragile for manly pursuits).
Weber baster w/homemade BBQ sauce.
Merguez snorkers and yesterday's sirloin doing fine.
Isn't she lovely? NB. No Gas in sight.
Thank you.
Last edited by Akrotiri71; 16th Apr 2014 at 19:50.
Sunday is forecast to be a tad moist: I can see me setting light to 16" of quivering pork loin in sou'wester and wellies, with a cast of a dozen rat-arsed hearties watching from indoors ..............
SNAFU
[me in the wellies, not the pig]
SNAFU
[me in the wellies, not the pig]
langleybaston wrote:
Well, with that 3 day forecast from an ex-weather guesser, Sunday will very probably be 'scorchio'.....
Fired up the trusty blackfellow for a quick dinner of skewered lamb meatballs, red and green peppers with salad in pitta bread this evening, with a little yoghourt/mint/onion/shredded lettuce on the side . As good as ever, with a little red wine to quaff whilst the kebabs were cooking....
Now for some strong black coffee and Grand Marnier for that 'almost Cyprus' authenticity!
Sunday is forecast to be a tad moist...
Fired up the trusty blackfellow for a quick dinner of skewered lamb meatballs, red and green peppers with salad in pitta bread this evening, with a little yoghourt/mint/onion/shredded lettuce on the side . As good as ever, with a little red wine to quaff whilst the kebabs were cooking....
Now for some strong black coffee and Grand Marnier for that 'almost Cyprus' authenticity!
That's the spirit Beagle, and certainly your fare of last evening awakes memories of Halils in St Andrews Street, Limassol in the early 70s. Get em out chaps, and ignore the weathermen, its time for the weber.
Smudge
Smudge
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Given Sunday's forecast (not v difficult Metmen), I'll be Webbering a couple of ribeyes and some WW2 sausages (as spoken of on Radio) from my local butcher in Walmer Bridge.
I've got the kit BEagle, but after years of trying, I'm still unable to brew that continental coffee that is found in all German and French caffs - seems as tho' that is something that can't cross the channel. Brought loads of brands back, but it's never the same. Help
I've got the kit BEagle, but after years of trying, I'm still unable to brew that continental coffee that is found in all German and French caffs - seems as tho' that is something that can't cross the channel. Brought loads of brands back, but it's never the same. Help
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Cuefaye ... I also appreciate strong black coffee of the "continental" type ... having experienced the same trials and tribulations as your good self ... I have found the best solution, at reasonable cost, to be the (sounds like Espresso but with an additional N) system and coffee from their Intenso "Grand Crus" Range (a No: 10, 11 or 12).
Just saying ...
Just saying ...
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Good to see that members of the PPRuNe BBQ Squadron Charcoal Flight are making a few tentative sorties
Thought I'd give the Beer Can Chicken "method" an air test (see previous posts). Unfortunately I was unable to source BEagle's Antipodean Tipple as recommended by Mr Torode ... but a couple of random American Kidney Wash Buds worked just fine. Sumac is available in the UK and can be sourced from any supermarket beginning with a W, S or even a T!
Excellent results ... good smokey lemon taste with the breast meat moist and tender
Oz Recipe/Method ...
https://www.youtube.com/watch?v=e5b72eOKNNQ
Here are two I prepared earlier (last Wednesday evening) ...
I intend to experiment further ... possibly using some decanted Brakspear Oxford Gold
All we need now is for Courtney to unpack his Tongs and fire up his new French Behemoth and share a few pics
Best ...
Coff.
Thought I'd give the Beer Can Chicken "method" an air test (see previous posts). Unfortunately I was unable to source BEagle's Antipodean Tipple as recommended by Mr Torode ... but a couple of random American Kidney Wash Buds worked just fine. Sumac is available in the UK and can be sourced from any supermarket beginning with a W, S or even a T!
Excellent results ... good smokey lemon taste with the breast meat moist and tender
Oz Recipe/Method ...
John Torode's beer can chicken recipe is a classic Australian recipe which is cooked by putting a whole can of beer into the chicken then allowing the beer to evaporate into the meat as it cooks
Here are two I prepared earlier (last Wednesday evening) ...
I intend to experiment further ... possibly using some decanted Brakspear Oxford Gold
All we need now is for Courtney to unpack his Tongs and fire up his new French Behemoth and share a few pics
Best ...
Coff.
Last edited by CoffmanStarter; 18th Apr 2014 at 15:59.
I was introduced to the "can up the chicken's arse" method by a son-in-law.
I couldn't help wondering if it hurt [I'd had a few Bods by then].
"Its past caring" quoth he.
But it does seem a gross indignity to inflict on the poor parrot.
I couldn't help wondering if it hurt [I'd had a few Bods by then].
"Its past caring" quoth he.
But it does seem a gross indignity to inflict on the poor parrot.
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Well, it does look veeery similar to one I bought about 8 years ago. It met a rather spectacular death, bursting into flames alles über. I didn't intentionally torch it, it just took an early bath of its own volition, giving me that most welcome opportunity to say "sod that, I'm never having one of those again".
A week later, I was very poor, but very happy coming out of the Big Green Egg shop.
A week later, I was very poor, but very happy coming out of the Big Green Egg shop.
Akkers,
The man is nothing short of a disgrace. He posts on here pedalling his "alternative" lifestyle using thinly veiled threats of embrace diversity or suffer the pc tongue lashing.
I am happy to stand up to this, this person who lives so far south he is nearly a Frenchie.
Coff, I expect you are the sort of person who nobs the cheese thinking he is being avant garde and then comments on wine using phrases such as "hint of nutmeg" or "bouquet of roasted salmon gills".
Gas = cult of like minded whiffers who really wish they had been in the first XV at school.
The man is nothing short of a disgrace. He posts on here pedalling his "alternative" lifestyle using thinly veiled threats of embrace diversity or suffer the pc tongue lashing.
I am happy to stand up to this, this person who lives so far south he is nearly a Frenchie.
Coff, I expect you are the sort of person who nobs the cheese thinking he is being avant garde and then comments on wine using phrases such as "hint of nutmeg" or "bouquet of roasted salmon gills".
Gas = cult of like minded whiffers who really wish they had been in the first XV at school.
Oh,for heavens sake guys!! "Niazi, more kokkinelli, please!!"
Coff
Outrageous previous comments.......................
Ignore them..................
The authors clearly have no concept of anything that is of importance......................
Back to your nice piccies.....
I have not tried that way of stuffing a chicken, but I need to learn from your obvious expertise and your understanding of the value of GAS.
I assume you stuff a full can of beer or whatever up the bottom of the uncooked chicken, and put it on the barbie. How long do you allow? Or, given the ultimate flexibility of GAS, do you just see how it goes, and adjust the temperature accordingly?
I feel the need to give it a go!!
Ignore them..................
The authors clearly have no concept of anything that is of importance......................
Back to your nice piccies.....
I have not tried that way of stuffing a chicken, but I need to learn from your obvious expertise and your understanding of the value of GAS.
I assume you stuff a full can of beer or whatever up the bottom of the uncooked chicken, and put it on the barbie. How long do you allow? Or, given the ultimate flexibility of GAS, do you just see how it goes, and adjust the temperature accordingly?
I feel the need to give it a go!!