My beautiful Weber!
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Originally Posted by BEagle
Is there a good steak butcher there?
As I alluded to @ #1487 ... Industrial (Gas) BBQ'ing at the weekend here at Coffman Towers. To celebrate young Coff's 21st Birthday, his Graduation and landing his first career job, with some of his Uni mates and Familiy
Kicked off at 13:00A Saturday finishing "outside" at 01:00A Sunday (Standard Noise Abatement Procedures ... adjourning inside to the lounge until about 04:00A) ... 08:30A Sunday Bacon Sarnies ... 12:00A Sunday, Dad and Mum left to clear up
It was positively frightening the amount of meat cooked ... but it all went (as you surmised BomberH) ... so did the 72 Pints of Sussex Ale and a couple of cases of wine ... a good time appeared to be had by all
PS. The Rump Steak was a treat for young Coff to mark the end of a three year student diet
PPS. The "Bespoke" Naga Chilli sausages weren't for the faint hearted (Roland P)
Last edited by CoffmanStarter; 21st Jul 2014 at 16:30.
Join Date: Aug 2005
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Splendid, Coff!
To continue the chook debate - I did a spatchcock chicken on the green orb of loveliness last night, now it's finally quit raining. It was originally going to be a beer can job, but these hallowed pages saw to that. I have to say, it came out quite well. Every bit as juicy as a beer can job, and quite a bit quicker too. I'd smoked some ribs for 3 hrs prior to the bird, so they got some apple juicing in foil at the same time as the bird. Chicken and ribs for dinner. Most excellent.
Sittin Chicken & Sittin Turkey will be retired, methinks. Now I'm torn between the Weber vertical roaster and a rotisserie.
To continue the chook debate - I did a spatchcock chicken on the green orb of loveliness last night, now it's finally quit raining. It was originally going to be a beer can job, but these hallowed pages saw to that. I have to say, it came out quite well. Every bit as juicy as a beer can job, and quite a bit quicker too. I'd smoked some ribs for 3 hrs prior to the bird, so they got some apple juicing in foil at the same time as the bird. Chicken and ribs for dinner. Most excellent.
Sittin Chicken & Sittin Turkey will be retired, methinks. Now I'm torn between the Weber vertical roaster and a rotisserie.
Slightly off piste here, but I saw some very nice Webers in an Austrian hardware shop last week.
Are they REALLY that expensive now?
I used to own three:
Smoky Joe
Medium size black boy
Massive scarlet one
and, dollar equivalent/ sterling/ Deutschmarks did not total more than about £100.
And this was only 24 years ago.
I shall cosset the survivor [scarlet] even more carefully now!
[replaced hardwood handles last year, need new baskets now]
Are they REALLY that expensive now?
I used to own three:
Smoky Joe
Medium size black boy
Massive scarlet one
and, dollar equivalent/ sterling/ Deutschmarks did not total more than about £100.
And this was only 24 years ago.
I shall cosset the survivor [scarlet] even more carefully now!
[replaced hardwood handles last year, need new baskets now]
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Langley -
I rather think the cost of the Weber is entirely dependent on where you buy them.
These are using Amazon Prime for the "free" delivery, for a total of $208 or thereabouts.
According to this site, GBP 100 in 1988 is now worth 234.
GBP 234 is more in pounds than the cost of the three new grills in dollars! Ergo, you either bought better models than the comparison above, didn't buy them in the PX/BX/USA proper, otherwise overpaid, or they've simply become cheaper in real terms.
Even if one bought the Platinum models of the three grills today, I doubt the total cost approaches the $400 or so that your 100 pounds in 1988 is worth today. Assuming of course you buy them from a US source.
I rather think the cost of the Weber is entirely dependent on where you buy them.
These are using Amazon Prime for the "free" delivery, for a total of $208 or thereabouts.
According to this site, GBP 100 in 1988 is now worth 234.
GBP 234 is more in pounds than the cost of the three new grills in dollars! Ergo, you either bought better models than the comparison above, didn't buy them in the PX/BX/USA proper, otherwise overpaid, or they've simply become cheaper in real terms.
Even if one bought the Platinum models of the three grills today, I doubt the total cost approaches the $400 or so that your 100 pounds in 1988 is worth today. Assuming of course you buy them from a US source.
They were PX purchase in Germany of course.
Would be nice to be offered Webers at the US prices that you quote!
Would be nice to be offered Webers at the US prices that you quote!
Pounds versus dollars.....
......it is common practice for companies from US who have UK branches, that the dollar price is automatically changed to a pound price with the same numbers.
I bought Veritas tools in Canada once and was so pleased when I found a UK supplier. I called them (yes, it was a long time ago) and was appalled to hear that $30 became £30 just like that. When challenged they said "mumble mumble transport costs mumble mumble". I was less than polite, and got a mate in Canada to buy them for me and mail them. Landsend clothes - same deal. The lady was embarrassed as she knew exactly what I was complaining about.
Barstewards, barstewards they're all out to get you!!
The Ancient Mariner
PS just for fun, Weber Smokey Joe today in UK £75.98. Compare your $30 and weep for us.
I bought Veritas tools in Canada once and was so pleased when I found a UK supplier. I called them (yes, it was a long time ago) and was appalled to hear that $30 became £30 just like that. When challenged they said "mumble mumble transport costs mumble mumble". I was less than polite, and got a mate in Canada to buy them for me and mail them. Landsend clothes - same deal. The lady was embarrassed as she knew exactly what I was complaining about.
Barstewards, barstewards they're all out to get you!!
The Ancient Mariner
PS just for fun, Weber Smokey Joe today in UK £75.98. Compare your $30 and weep for us.
Last edited by Rossian; 22nd Jul 2014 at 18:08. Reason: just checking just checking
PPS. The "Bespoke" Naga Chilli sausages weren't for the faint hearted (Roland P)
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Two slabs of pork ribs done slo 'n' lo tonight. (3 hrs). The slabs were dry-rubbed, rolled and pinned with wooden skewers to save space on the grill. In this upright position they don't require turning on an indirect heat. Initially smoked with mesquite chips, & basted with homemade bbq sauce every 45 mins. Enjoy.
Last edited by Akrotiri71; 22nd Jul 2014 at 21:53.
Akkers, if I may be so bold,
That looks lovely, succulent and I'm envious of your prowess. Back a second to the "sitting chicken", I'm planning to do one with Bud, and one with water as soon as I can, and will report back. I'm beginning to believe though that the posture, and a good rub might be the answer, in which case my little mountings might prove useful. There's plenty of summer left chaps, and then there's Christmas dinner to come
Smudge
That looks lovely, succulent and I'm envious of your prowess. Back a second to the "sitting chicken", I'm planning to do one with Bud, and one with water as soon as I can, and will report back. I'm beginning to believe though that the posture, and a good rub might be the answer, in which case my little mountings might prove useful. There's plenty of summer left chaps, and then there's Christmas dinner to come
Smudge
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Roland
If you have a good local butcher, he should comply with your request. I have a local butcher who will make sausages for me with any meat I select, and will incorporate any other ingrediants I bring along. (I have some wild-boar/garlic/thyme/sage snorkers waiting in the wings).
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Smudge
Thanks for the compliment.
It just came to me to put the ribs verticle to save space. (We do chook upright, why not ribs?).
Using a rub inside & under the skin of a chook is definitely a winner!
I still haven't dismissed the beer-can-up-the-chuff-chook…..just yet. I have acquired a full ceramic sittin' chook roaster. It can only go an inch or two up the chook's chuff, still supporting the chook upright, but the base is fully exposed to the heat source. I'm excited! Mrs Akkers just rolls her eyes. She doesn't understand me. But she'll scoff the lot nonetheless. Will report back.
Edit: The ribs were gorgeous. A nice crispy 'bark', & succulent meat.
It just came to me to put the ribs verticle to save space. (We do chook upright, why not ribs?).
Using a rub inside & under the skin of a chook is definitely a winner!
I still haven't dismissed the beer-can-up-the-chuff-chook…..just yet. I have acquired a full ceramic sittin' chook roaster. It can only go an inch or two up the chook's chuff, still supporting the chook upright, but the base is fully exposed to the heat source. I'm excited! Mrs Akkers just rolls her eyes. She doesn't understand me. But she'll scoff the lot nonetheless. Will report back.
Edit: The ribs were gorgeous. A nice crispy 'bark', & succulent meat.
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I use one of these, if I'm doing more than two half racks:
I believe Weber do something similar in stainless. Great idea, smoking them vertically. I'm veering away from a 5hr cook to a 6hr cook on them, but it takes a bit of coordination with Mrs R.
I believe Weber do something similar in stainless. Great idea, smoking them vertically. I'm veering away from a 5hr cook to a 6hr cook on them, but it takes a bit of coordination with Mrs R.
Last edited by Roadster280; 22nd Jul 2014 at 23:42. Reason: Pprune's odd mangling of certain URLs.
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smujsmith
Have you yet had a chance to convince yourself that Bud's thicker than water?
Back a second to the "sitting chicken", I'm planning to do one with Bud, and one with water as soon as I can, and will report back. I'm beginning to believe though that the posture, and a good rub might be the answer, in which case my little mountings might prove useful.
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Originally Posted by A71
I still haven't dismissed the beer-can-up-the-chuff-chook…..just yet. I have acquired a full ceramic sittin' chook roaster. It can only go an inch or two up the chook's chuff, still supporting the chook upright, but the base is fully exposed to the heat source. I'm excited!
Experiment: Did the sittin' chook in the oven this time to ensure a constant temperature, 340F. Once the chook was cooked, 185F on meat thermometer. Within 10 seconds of removing the chook from the oven, I put a thermometer into the fluid, (beer), in the ceramic device. Temperature didn't rise above 180F. And there was no detectable reduction in fluid volume. The fluid does not/cannot boil. I'm therefore convinced that the chook acts as an insulator. However, both myself & guests agree that cooking the chook upright does make the chook more succulent. (Plus, I've bought these devices, & I'm bl**dy well gonna use 'em!).