My beautiful Weber!
Sitting here under my gazebo looking over the south terrace to my barbezebo, quietly enjoying a bier, all I can hear are the birds twittering and the spitting of the fat dripping out of the up the bum chicken in my coal fired Weber.
The long haired general, the blind child and her boyfriend are on the first floor watching tv. I don't care as I am a MAN providing for them.
Gassists...with a change in your lifestyle choice you too could be awash with testosterone and smug self satisfaction.
Coff, obviously you are on the cusp. Leap and you shall fly my son.
The long haired general, the blind child and her boyfriend are on the first floor watching tv. I don't care as I am a MAN providing for them.
Gassists...with a change in your lifestyle choice you too could be awash with testosterone and smug self satisfaction.
Coff, obviously you are on the cusp. Leap and you shall fly my son.
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Good evening Sittingstress old chap ...
With the Wx looking good for tomorrow ... the beer and wine stocks have been duly replenished today and are now chilling nicely. Visited the local butcher yesterday and plan the following Bank Holiday Monday menu for the Coff family ...
Done this a couple of times and really worth the effort
BBQ'd Butterflied Lamb courtesy of Mr Jamie Oliver
1 leg of lamb, butterflied and opened up like a book
2 teaspoons coriander seeds
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh coriander, chopped
a large bunch of fresh mint, chopped
1 x 410gr tin of chickpeas, drained
sea salt and freshly ground black pepper
juice of 1/2 a lemon
1 x 500ml tub of natural yoghurt
Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up the coriander seeds with the garlic, fresh coriander, mint and half the chickpeas until you have a paste. Season the paste or "marinade" with salt and freshly ground black pepper, then add the lemon juice and yoghurt. Place the flavoured yoghurt in a large plastic bag and add the lamb. Tie the bag up to seal it and turn it around to allow the yoghurt to coat all the lamb. Leave to marinate for 24 hours in the fridge (I've just put it in).
Remove the lamb from the marinade, then place the meat directly on the BBQ rack and then cook the meat to your preference.
I will also be doing the Beer Can Chicken (the versatility of Gas don't you know
) ... Mrs Coff will be doing some "Green Stuff" to accompany.
If all goes to plan ... pictures will be provided
Best ...
Coff.
PS ...
Picture as promised
The lamb was pink and perfect with the chicken moist and succulent ... If I may say so myself
With the Wx looking good for tomorrow ... the beer and wine stocks have been duly replenished today and are now chilling nicely. Visited the local butcher yesterday and plan the following Bank Holiday Monday menu for the Coff family ...
Done this a couple of times and really worth the effort
BBQ'd Butterflied Lamb courtesy of Mr Jamie Oliver
1 leg of lamb, butterflied and opened up like a book
2 teaspoons coriander seeds
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh coriander, chopped
a large bunch of fresh mint, chopped
1 x 410gr tin of chickpeas, drained
sea salt and freshly ground black pepper
juice of 1/2 a lemon
1 x 500ml tub of natural yoghurt
Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up the coriander seeds with the garlic, fresh coriander, mint and half the chickpeas until you have a paste. Season the paste or "marinade" with salt and freshly ground black pepper, then add the lemon juice and yoghurt. Place the flavoured yoghurt in a large plastic bag and add the lamb. Tie the bag up to seal it and turn it around to allow the yoghurt to coat all the lamb. Leave to marinate for 24 hours in the fridge (I've just put it in).
Remove the lamb from the marinade, then place the meat directly on the BBQ rack and then cook the meat to your preference.
I will also be doing the Beer Can Chicken (the versatility of Gas don't you know
) ... Mrs Coff will be doing some "Green Stuff" to accompany.If all goes to plan ... pictures will be provided
Best ...
Coff.
PS ...
Picture as promised
The lamb was pink and perfect with the chicken moist and succulent ... If I may say so myself
Last edited by CoffmanStarter; 5th May 2014 at 18:24.
Did the beer butt chicken yesterday, using the 'sittin chicken' and a nice pale ale. Did it on the grill, with some apple wood chips to add a bit of smoke flavor and a Cajun dry rub.
It too a bit longer to cook than I expected, but the result was quite tasty and amazingly moist (almost annoyingly so), although I couldn't taste much of the rub (it was so moist I wonder if much of the rub 'sweated off'?).
Not a bad first effort although I'll probably go more aggressive with the dry rub next time - and I'll probably try it in the smoker to see what that produces.
It too a bit longer to cook than I expected, but the result was quite tasty and amazingly moist (almost annoyingly so), although I couldn't taste much of the rub (it was so moist I wonder if much of the rub 'sweated off'?).
Not a bad first effort although I'll probably go more aggressive with the dry rub next time - and I'll probably try it in the smoker to see what that produces.
Gas flight has now got to grips with the "smoke on/smoke off" routine and turned out a hickory smoke slow cooked pork shoulder routine on Sunday.
BH Monday was a more demure routine of burgers, chook thighs and mielies.
Coff: another impressive display from Gas Flight
Either Charcoal flight have coverted to the better bottled stuff and are being quiet or it's still too early in the season for them (in the UK at least)
**************************************
Food for thought: Braai is a cooking method, BBQ a flavouring
BH Monday was a more demure routine of burgers, chook thighs and mielies.
Coff: another impressive display from Gas Flight
Either Charcoal flight have coverted to the better bottled stuff and are being quiet or it's still too early in the season for them (in the UK at least)**************************************
Food for thought: Braai is a cooking method, BBQ a flavouring
Either Charcoal flight have coverted to the better bottled stuff and are being quiet or it's still too early in the season for them (in the UK at least)
However as a traditionalist who would never convert to cooking his food using the breath of Satan's bottom, I have never really understood this fashion for posting pictures of one's supper on social meeja. I've also yet to receive any logical explanation why gassers think they are any more likely to BBQ in slightly cooler temperatures than those who use the correct fuel.
Gentleman Aviator
I have never really understood this fashion for posting pictures of one's supper on social meeja.
And the Teetering Towers black fuelled black orb was functioning over the BH weekend. Only a butter, orange zest and tarragon rubbed chook - but 'twas only for Milady Teeters and oneself........
I've also yet to receive any logical explanation why gassers think they are any more likely to BBQ in slightly cooler temperatures than those who use the correct fuel.
Chickpeas and yoghourt? It'll be sodding tofu next from the gas-faggots...
With their obvious interest in matters of the botty, it doesn't surprise me that they're so obsessed with this perverse way of cooking chook. Personally I don't bother with bony bits of chicken aileron PFCU or undercarriage leg and simply go for boobs, suitably annointed.
Lamb kebabs here on Saturday - a few too many hickory chips on the coals though as it went rather India Mike for a while. Some Cyprus-style nose-warmers wrapped around the koftas and peppers, with some token green stuff. Not bad at all.
With their obvious interest in matters of the botty, it doesn't surprise me that they're so obsessed with this perverse way of cooking chook. Personally I don't bother with bony bits of chicken aileron PFCU or undercarriage leg and simply go for boobs, suitably annointed.
Lamb kebabs here on Saturday - a few too many hickory chips on the coals though as it went rather India Mike for a while. Some Cyprus-style nose-warmers wrapped around the koftas and peppers, with some token green stuff. Not bad at all.
Beags, hickory chips are the way forward, koftas and peppers always good.
Being of the opinion that a BBQ ain't a BBQ without some form of animal protein, tofu is a step too far. HOWEVER...............................if you so insist:
To grill the tofu, prepare a very hot charcoal fire (it’s ready when you can
hold your hand over the rack for only 2 to 3 seconds) or heat a gas grill to
high
Being of the opinion that a BBQ ain't a BBQ without some form of animal protein, tofu is a step too far. HOWEVER...............................if you so insist:
To grill the tofu, prepare a very hot charcoal fire (it’s ready when you can
hold your hand over the rack for only 2 to 3 seconds) or heat a gas grill to
high
Coff
Nice piccie - your chicken looks very happy and content, and very tasty. Your arrangement of its legs was artistic and worthy of the Tate Modern at the very least!!
But I am concerned by two things.....................
You say you cooked lamb, but your chicken's friend looks like a duck that was unable to escape from the crematorium!! Are you sure it was lamb?????
And secondly, your BBQ looks way too clean for proper gas BBQ cooking and healthy eating. In another 20 years, if you don't clean it too often, you will be amazed by the flavours that are imparted to your food!!
But thanks for the update.
I really must give this beer-up-the-bum cooking a go!!
But I am concerned by two things.....................
You say you cooked lamb, but your chicken's friend looks like a duck that was unable to escape from the crematorium!! Are you sure it was lamb?????
And secondly, your BBQ looks way too clean for proper gas BBQ cooking and healthy eating. In another 20 years, if you don't clean it too often, you will be amazed by the flavours that are imparted to your food!!
But thanks for the update.
I really must give this beer-up-the-bum cooking a go!!
PPRuNe Handmaiden
The big fella Checkboard is going to cook some steaks on the BGE. Mmmmmm
I have directed him to this thread as he is an outstanding cook but he feels he shouldn't post as he's not ex-mil. (Neither am I!)
I have directed him to this thread as he is an outstanding cook but he feels he shouldn't post as he's not ex-mil.
(Neither am I!)
Tofu ... NEVER !
Do you drive a french car?
Have you ever owned a SodaStream?
Does your house have wheels?
All are as socially acceptable as bloody tofu!!
Once I have finished policing the Metropolis and I am on my days off I will be firing up the Orb of Muchness and experimenting with a leg of lamb and herbs from my garden. Until then it will be sandwiches (cutlery optional
).
Do you drive a french car?
Have you ever owned a SodaStream?
Does your house have wheels?
Have you ever owned a SodaStream?
Does your house have wheels?
There is no excuse for owning a French car nor a shed on wheels!!
Ambivalent about the SodaStream though!
1. Do you drive a french car?
2. Have you ever owned a SodaStream?
3. Does your house have wheels
2. Have you ever owned a SodaStream?
3. Does your house have wheels
2. Yes, but in the 1970s until it died 25 years later. I also have an electric carving knife from that era.
3. Oh purrleeeze. No. But kushti bok to those friendly Romanies I remember from my early life in rural Somerset in the early 1950s!
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Apparently the "in thing" amongst all you charcoal fanatics is the use of a Gas Weed Wand to start your heap of black stuff
I understand that this dispenses with all those petrochemicals you need to ignite your BBQ's giving you a vastly improved "Flash to Bang" time
I also understand that when turning off the Gas Weed Wand there is a rather satisfying "thwack" sound similar to a V1 when it ran out of fuel ...
Sittingstress ... I've never owned any of those dubious devices you mention
I understand that this dispenses with all those petrochemicals you need to ignite your BBQ's giving you a vastly improved "Flash to Bang" time
I also understand that when turning off the Gas Weed Wand there is a rather satisfying "thwack" sound similar to a V1 when it ran out of fuel ...
Sittingstress ... I've never owned any of those dubious devices you mention
Last edited by CoffmanStarter; 7th May 2014 at 20:29.
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Courtney ...
I think you need something a little more sporty on the transport front now you are living in France
But we'll all know that you are really keeping 43 Squadron alive
I think you need something a little more sporty on the transport front now you are living in France
But we'll all know that you are really keeping 43 Squadron alive
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Tip. (Not for gassers).
Stop yer lump dropping through the grate.
Two pieces of chicke-wire layed 45〫on top of each other...job done. (Not req'd if using briquettes......or gas).
Two pieces of chicke-wire layed 45〫on top of each other...job done. (Not req'd if using briquettes......or gas).