My beautiful Weber!
Join Date: Feb 2008
Location: East Sussex UK
Age: 66
Posts: 6,995
Likes: 0
Received 1 Like
on
1 Post
Originally Posted by Roland
Remarkably quiet as well as giving a good cut!!
PS. Smudge ... Have a quick Google old chap otherwise I might get jankers from the mods
Coff,
Mission accomplished, SWMBO now motorised. Back on thread, I'm to treat my family to beer up the rectum chicken tomorrow on the Weber, and I hope that I have taken in all the tips from contributors to this thread. Wish me luck, I will report back.
Smudge
Mission accomplished, SWMBO now motorised. Back on thread, I'm to treat my family to beer up the rectum chicken tomorrow on the Weber, and I hope that I have taken in all the tips from contributors to this thread. Wish me luck, I will report back.
Smudge
Just to say thanks to all for the "sitting chicken" recipes. Just enjoyed it as the main course of our Barbie. Never had better chicken, I used Budweiser, but might be inclined toward "old speckled hen" next time. Otherwise glorious, thanks again all.
Smudgeŵ
Smudge
ŵ
Coff and Flying Lawyer,
Thanks both, it really was good. So good I'm not sure it needs a Cajun Rub, but will certainly give it a try after trying an "old speckled hen" outing. Ahh, I've just rediscovered the joys of the Weber.
Smudge
Thanks both, it really was good. So good I'm not sure it needs a Cajun Rub, but will certainly give it a try after trying an "old speckled hen" outing. Ahh, I've just rediscovered the joys of the Weber.
Smudge
Join Date: Jun 2006
Location: Wilts
Posts: 137
Likes: 0
Received 0 Likes
on
0 Posts
Fired up my new Smokey Joe this evening.
Replaces the previous one which was purchased at the BX in Rheindahlen in 1987. I prefer the wooden handle to the new plastic one.
If this one lasts as long I will be 94 when I require a new one.
Replaces the previous one which was purchased at the BX in Rheindahlen in 1987. I prefer the wooden handle to the new plastic one.
If this one lasts as long I will be 94 when I require a new one.
Decisions, Decisions!!
My latest gas Weber is now some 20 years old. It works just fine, but we are about to move house and I had decided that it would not come with us. However, I have just cooked a "final meal" on it and I am now all tearful about assigning it to the Council Tip.
I had considered my next BBQ and had pretty much decided what I wanted.
I do not want to get into a gas/charcoal argument.
But I am intrigued with the BGE which I have never seen, never used, and I have never tasted its offerings.
Without getting into the gas/charcoal debate, can anyone who has experience with gas and the BGE offer an opinion about the merits of both so I can make an informed judgement which way to go when we move.
I have already decided that the gas Weber will travel with us, to give me breathing space to decide where our culinary future lies!!
All sensible help would be appreciated!!
I had considered my next BBQ and had pretty much decided what I wanted.
I do not want to get into a gas/charcoal argument.
But I am intrigued with the BGE which I have never seen, never used, and I have never tasted its offerings.
Without getting into the gas/charcoal debate, can anyone who has experience with gas and the BGE offer an opinion about the merits of both so I can make an informed judgement which way to go when we move.
I have already decided that the gas Weber will travel with us, to give me breathing space to decide where our culinary future lies!!
All sensible help would be appreciated!!
Join Date: Aug 2005
Location: Tennessee - Smoky Mountains
Age: 55
Posts: 1,602
Likes: 0
Received 1 Like
on
1 Post
I have a gas Weber (little Q120) and a couple of BGEs. I have also had one of those abominable big stainless 5-burner shrine to futility things in the past.
The BGE is far and away the best grill I have ever owned. If mine broke, and a replacement was twice the price, I would not think twice.
The charcoal taste, ease of use, high searing temps, range of accessories, relative lack of grease (a big one!), ability to use it as a "brick pizza oven", etc all are strong factors in its favor.
For those that like to keep up with the Joneses, there is always another, bigger, better shiny thing with a gas bottle at the back. Yours is great, it cost and arm and a leg, but his is better. Not so with the BGE. There's only one standard. You meet it, or you don't. Not that this matters to me, but it will to some.
My one criticism is that if I just want to cook 2 or 3 bratties, it's a bit wasteful in terms of time and fuel to fire it up for that. So I use the Q120 for that.
BGE all the way.
The BGE is far and away the best grill I have ever owned. If mine broke, and a replacement was twice the price, I would not think twice.
The charcoal taste, ease of use, high searing temps, range of accessories, relative lack of grease (a big one!), ability to use it as a "brick pizza oven", etc all are strong factors in its favor.
For those that like to keep up with the Joneses, there is always another, bigger, better shiny thing with a gas bottle at the back. Yours is great, it cost and arm and a leg, but his is better. Not so with the BGE. There's only one standard. You meet it, or you don't. Not that this matters to me, but it will to some.
My one criticism is that if I just want to cook 2 or 3 bratties, it's a bit wasteful in terms of time and fuel to fire it up for that. So I use the Q120 for that.
BGE all the way.
Join Date: Aug 2005
Location: Tennessee - Smoky Mountains
Age: 55
Posts: 1,602
Likes: 0
Received 1 Like
on
1 Post
Large plate of humble pie for Mr Roadster please.
Despite the very last post in this thread being by me, and extolling the virtues of BGE-ness and charcoal superiority, I fell by the wayside this weekend.
Mrs Roadster hath decreed that we shall clean the deck and backyard this weekend. On looking inside the Q120, it was utterly minging. Mr 2800psi Pressure Washer was brought to bear, and valiant though he was, he did not get the fooker clean enough. And to be honest, it was a bit **** anyway for a family meal.
So I scoured the land of BBQs and came upon the thing known as "Weber Genesis S-310". Not a 5-burner behemoth, but a 3-burner "small but cute" thing. I'd have had the enameled one, but Mrs R decreed that it shalt be stainless. And lo, it came to pass, and it is standing proud on our newly cleaned deck this fine evening.
It served us well, with cream of grilled asparagus soup, beef/pork/mushroom/bell pepper kebabs and maple glazed corn on the cob. Despite being the first run out, I did not burn nor undercook anything, and I find myself satisfied with this "gas" thing.
I can't help but feel dirty, and think perhaps I should go and sign out some female underwear, heels, lipstick & nail polish to complete the Iscariotism.
But then again, I do have two Big Green Eggs and a ****load of charcoal. So perhaps not just yet.
Despite the very last post in this thread being by me, and extolling the virtues of BGE-ness and charcoal superiority, I fell by the wayside this weekend.
Mrs Roadster hath decreed that we shall clean the deck and backyard this weekend. On looking inside the Q120, it was utterly minging. Mr 2800psi Pressure Washer was brought to bear, and valiant though he was, he did not get the fooker clean enough. And to be honest, it was a bit **** anyway for a family meal.
So I scoured the land of BBQs and came upon the thing known as "Weber Genesis S-310". Not a 5-burner behemoth, but a 3-burner "small but cute" thing. I'd have had the enameled one, but Mrs R decreed that it shalt be stainless. And lo, it came to pass, and it is standing proud on our newly cleaned deck this fine evening.
It served us well, with cream of grilled asparagus soup, beef/pork/mushroom/bell pepper kebabs and maple glazed corn on the cob. Despite being the first run out, I did not burn nor undercook anything, and I find myself satisfied with this "gas" thing.
I can't help but feel dirty, and think perhaps I should go and sign out some female underwear, heels, lipstick & nail polish to complete the Iscariotism.
But then again, I do have two Big Green Eggs and a ****load of charcoal. So perhaps not just yet.
Roadster
Thanks for the honest response - both of them!
I shall stick with gas for the moment because of its convenience but I shall investigate further the BGE which increasingly sounds appealing. Having both seems the best of both worlds. Too many "boths" but I am tired!!
This side of the pond we usually agree with the decision of SWMBO (that's She Who Must Be Obeyed for our colonial colleagues!!) if only to keep life peaceful and simple!! So I understand fully the clean deck, the stainless steel "cute" Weber Genesis S-310 etc,etc.
Nice word - I had not heard that before!!
I shall stick with gas for the moment because of its convenience but I shall investigate further the BGE which increasingly sounds appealing. Having both seems the best of both worlds. Too many "boths" but I am tired!!
This side of the pond we usually agree with the decision of SWMBO (that's She Who Must Be Obeyed for our colonial colleagues!!) if only to keep life peaceful and simple!! So I understand fully the clean deck, the stainless steel "cute" Weber Genesis S-310 etc,etc.
Iscariotism
This is probably a remarkably stupid question, but cannot see the answer earlier up the thread - beer can chicken - open the can before b@ggering the chicken with it, or let it !"pop" naturally from the heat?
Having tried the beer bum chicken a few times, I have a question:
Has anyone noticed any difference relative to what beer was used? My initial thought was to use a 'strong' flavored beer - like an ale or a bitter. But the last time I did it all I had handy was a Bud Light, and I couldn't taste a difference
- it was all delicious 
I've got some 'hard' apple cider on hand - was thinking maybe the sweet apple would give a nice flavor to the chicken, but on the other hand if I can't taste the difference when it's all said and done, I'm inclined to use a cheap beer and drink the good stuff
Has anyone noticed any difference relative to what beer was used? My initial thought was to use a 'strong' flavored beer - like an ale or a bitter. But the last time I did it all I had handy was a Bud Light, and I couldn't taste a difference
- it was all delicious I've got some 'hard' apple cider on hand - was thinking maybe the sweet apple would give a nice flavor to the chicken, but on the other hand if I can't taste the difference when it's all said and done, I'm inclined to use a cheap beer and drink the good stuff
