My beautiful Weber!
Join Date: Sep 2006
Location: 23, Railway Cuttings, East Cheam
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I'm inclined to use a cheap beer and drink the good stuff
Join Date: Jan 2008
Location: Australia - South of where I'd like to be !
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Cheap wine isn't as good as reasonable or average wine but you can't taste the difference between average and excellent wine when cooking.
Not sure about beer but I would say Guinness versus an ale will be different.
Not sure about beer but I would say Guinness versus an ale will be different.
Not sure about beer but I would say Guinness versus an ale will be different.
I rolled out a 57cm black orb for the first time in a decade today; normally I am a member of Coff's "Gas Squadron".
It was all very quaint and just as fiddly/tiresome as I remember. It cooked just as well as my gas-powered broiler BBQ but it was a bit like jumping in a hand-swung Piper Cub having flown a Typhoon for years! It was good fun, but will not be a part of the LJ household - long live gas!
LJ
It was all very quaint and just as fiddly/tiresome as I remember. It cooked just as well as my gas-powered broiler BBQ but it was a bit like jumping in a hand-swung Piper Cub having flown a Typhoon for years! It was good fun, but will not be a part of the LJ household - long live gas!
LJ
Join Date: Feb 2008
Location: East Sussex UK
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Well played Leon 
Industrial (Gas) BBQ'ing at Coffman Towers next weekend ... Son's 21st Birthday Bash (plus his Uni mates)
Task List created starting 09:00 tomorrow morning ... Task 1 ... Collect the ordered Ferkin of Ale from a certain Brewery here in East Sussex ... some sampling may be required around Thursday
Industrial (Gas) BBQ'ing at Coffman Towers next weekend ... Son's 21st Birthday Bash (plus his Uni mates)
Task List created starting 09:00 tomorrow morning ... Task 1 ... Collect the ordered Ferkin of Ale from a certain Brewery here in East Sussex ... some sampling may be required around Thursday
Did my first beer up the bum chicken last night - very successful, but would have been more stable in the launch position if I had uses a 440ml can! Also would have been better if gite guest had not been 2 hours late, which caused it to dry out a bit!
Coff
Uni people.................?????????????
Forget any fancy stuff..............
Sausages.
That's what they will want!!
Think of a number, then double it. And they will all go!!
In fact, triple the number you first thought of, and send any surplus to..................there won't be any surplus!!
Best Regards
BomberH
Forget any fancy stuff..............
Sausages.
That's what they will want!!
Think of a number, then double it. And they will all go!!
In fact, triple the number you first thought of, and send any surplus to..................there won't be any surplus!!
Best Regards
BomberH
Put a beer butt chicken in the smoker today for four hours, with the 'sittin chicken' full of hard apple cider. Again, the results were delicious, but there was a subtle 'sweet and sour' taste to the chicken apparently from the cider (and the left over cider had a definite vinegary smell to it that it didn't have going in).
So what you put up the chicken's butt can affect the flavor of the finished product, however the affect is pretty subtle.
So what you put up the chicken's butt can affect the flavor of the finished product, however the affect is pretty subtle.
Coff
Many thanks. Your first supplier is 130k away from me but the second one is much closer. Will see what they can provide when I get a chance to pop across to Oxon.
Rgds
Many thanks. Your first supplier is 130k away from me but the second one is much closer. Will see what they can provide when I get a chance to pop across to Oxon.
Rgds
Join Date: Jun 2007
Location: Going deeper underground
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The wife threw a decent-sized party (ended up with 35 to feed and water) at the House of O on Friday evening and roped in a couple of her chefs to do the business. Their professional tackle consisted of 2x half oil drum charcoal grills (entire bag of charcoal in the bottom of each half oil drum) for the majority of the meat and a small gas grill for the fiddly bits.
For once relegated to the subs' bench, cooking-wise, I took precautions against inactivity and contented myself with running a makeshift bar with proper hand-pumped ale for my thirsty congregation.
And a fine time was had by all. The chefs did a blinding job at the grills and did most the clearing up!
For once relegated to the subs' bench, cooking-wise, I took precautions against inactivity and contented myself with running a makeshift bar with proper hand-pumped ale for my thirsty congregation.
And a fine time was had by all. The chefs did a blinding job at the grills and did most the clearing up!
Join Date: May 2010
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tdracer
I have done quite a few beer-up-the-chuff chook, & I agree that the taste is subtle when using beer, sometimes not even noticeable.
What I have found, to produce imo better results, is to put water in the beer-can. I mix up some butter, fresh thyme, fresh rosemary & fresh pureed garlic into a paste, then spread it thinly under the skin of the whole chook. The steam from the beer-can keeps the chook nice and moist, and the mixture under the skin permeates the flesh.
What I have found, to produce imo better results, is to put water in the beer-can. I mix up some butter, fresh thyme, fresh rosemary & fresh pureed garlic into a paste, then spread it thinly under the skin of the whole chook. The steam from the beer-can keeps the chook nice and moist, and the mixture under the skin permeates the flesh.
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W00
No probs mate.
This was my last effort. Skin was crispy, and the flesh beautifully moist. The aluminium pan in the bottom has about a 1/4" of water in it to assist with regulating the heat. (And it will also catch any fat that drips down).
This was my last effort. Skin was crispy, and the flesh beautifully moist. The aluminium pan in the bottom has about a 1/4" of water in it to assist with regulating the heat. (And it will also catch any fat that drips down).
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?
REAL chaps stoke the charcoal to furnace like proportions by borrowing an implement known as a hair dryer from a lady (or male if the male is under 25 years old) and directing the jet upwards through the vents of the orb. The bu@@ered chook is popped on top with the can unopened.
It is then the done thing to invite the less popular guests to congregate around the orb to chat and mingle. Ensure you gain the help of one of them to hold the hair dryer. Cleverly excuse yourself and await the inevitable.
The lady of the house will be distinctly unimpressed and you will be banished indoors with your laughing friends to "Keep out of the way and grow up!"
Indoors is where the beer fridge.
Trust me, I was a Gunner
Wander, the trick is to let the lady of the house think she is winning.
Earlier this year we went for a drive to "explore" a certain part of Norfolk.
Amazing how we ended up in the old MQs at RAF West Raynham. She was too angry to come and reminisce with me as I leapt the fence and wandered round the old camp.
I was gone quite some time
Earlier this year we went for a drive to "explore" a certain part of Norfolk.
Amazing how we ended up in the old MQs at RAF West Raynham. She was too angry to come and reminisce with me as I leapt the fence and wandered round the old camp.
I was gone quite some time