My beautiful Weber!
CS, hopefully by then the ecofundamentalist bull$hit of the doom-mongering warmists will have been proven to be complete and utter bolleaux....
Gentleman Aviator
Only gas, solar and nuclear will be legal.
- a nuclear BBQ....... 
On QI recently one saw a 1950s (US of course) kids' "Nuclear Chemistry Set" which included U 235 and Polonium.........
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Anyway ... Back to more important considerations ... BBQ Crew Training for 2016 
Sadly my fourteen year old BBQ Co-Pilot, Harvey the Black Labrador, passed away earlier this year. Some will have seen him featured in earlier pics I have posted. He could track a cooked sausage under full IFR conditions with his acute nasal radar.
After a short interval Mr & Mrs Coff have begun training this young chap ... Arthur the "Dark Earth Camouflage' Labrador ... now twelve weeks old. Whilst still going through IOT (not house trained just yet), we expect him to pass on to the OCU (without holding) in the early Spring. Signs are encouraging ... he displays good visual tracking, intelligence and good/developing nasal radar ... and he seemed to like the froth of my beer last night
Yes ... we had a spot of snow a couple of weeks back !!!
Best ...
Coff.
PS. I'd also add he's pretty adept at producing methane ... so he too might be in trouble with the Doom-Mongering Warmists BEagle mentions
Sadly my fourteen year old BBQ Co-Pilot, Harvey the Black Labrador, passed away earlier this year. Some will have seen him featured in earlier pics I have posted. He could track a cooked sausage under full IFR conditions with his acute nasal radar.
After a short interval Mr & Mrs Coff have begun training this young chap ... Arthur the "Dark Earth Camouflage' Labrador ... now twelve weeks old. Whilst still going through IOT (not house trained just yet), we expect him to pass on to the OCU (without holding) in the early Spring. Signs are encouraging ... he displays good visual tracking, intelligence and good/developing nasal radar ... and he seemed to like the froth of my beer last night
Yes ... we had a spot of snow a couple of weeks back !!!
Best ...
Coff.
PS. I'd also add he's pretty adept at producing methane ... so he too might be in trouble with the Doom-Mongering Warmists BEagle mentions
Sky News once asked for suggestions for the disposal of post-Christmas Dinner sprouts...
One suggestion was that any self-respecting Labrador would scoff the lot.
I rang them to warn that Labradors are well-known fireguards and if anyone risked feeding one with sprouts, they should be careful to ensure that the dog was subsequently moved without delay to a safe distance well away from any open fire.....
Kay Burley could hardly keep a straight face when she read it out on air...
One suggestion was that any self-respecting Labrador would scoff the lot.
I rang them to warn that Labradors are well-known fireguards and if anyone risked feeding one with sprouts, they should be careful to ensure that the dog was subsequently moved without delay to a safe distance well away from any open fire.....
Kay Burley could hardly keep a straight face when she read it out on air...
Our dear old Lab/Collie cross, Katy, used to produce silent methane with added flavours WHEN HUNGRY.
She became very hungry when serving as Nav Radar, seated on back seat of car, in centre, facing forward, passing occasional comment and smearing both side windows with labradrool.
She became very hungry when serving as Nav Radar, seated on back seat of car, in centre, facing forward, passing occasional comment and smearing both side windows with labradrool.
Murphy, our "Heinz 97" - looks like a flat coated retriever with dachshund undercarriage- was judged by the vet to be overweight - advice was to halve the amount of dog food and make his feed up with haricots verts (here we buy them in 4kg tins). Since then Murphy has become a significant contributor to global warming - and fortunately our fires are all woodburners so his methane cannot be ignited by the fire - hopefully
Pleased to report the garage cooking went well: I strung Christmas lights up to entertain the rabble as they checked on progress.
If food poisoning were to have happened I would have had feedback by now.
Astonishing quantities of cheap red were consumed, whereas beer stocks got off lightly.
My eldest daughter, in traditional first-born prefect mode, warned about carbon monoxide poisoning, my youngest said she was RGN RHV with a surgeon in tow so could treat any such lurgi. Middle daughter said that she understood beer was the antidote.
Roll on Christmas.
If food poisoning were to have happened I would have had feedback by now.
Astonishing quantities of cheap red were consumed, whereas beer stocks got off lightly.
My eldest daughter, in traditional first-born prefect mode, warned about carbon monoxide poisoning, my youngest said she was RGN RHV with a surgeon in tow so could treat any such lurgi. Middle daughter said that she understood beer was the antidote.
Roll on Christmas.
I don't own this space under my name. I should have leased it while I still could
Funny you mention BBQ, we considered a BBQ for lunch as it was so warm. I reckon near 15 out of the wind.
Mrs PN wants the BBQ on standby on the Day in case of power cuts.
Mrs PN wants the BBQ on standby on the Day in case of power cuts.
Our Turkey is on order from our great local butcher. Our "children are invited with "Ollie". The green globe has sufficient stocks of good lumpwood, and all systems are on standby for the 25th. As last year, smudge central will be once again enjoying the output of the Weber ! I present my sons Sprocker (springer/cocker cross) as we are on that subject.
This fella loves his seasonal meal !!!
Best to all for a happy Weber winter
Smudge
This fella loves his seasonal meal !!!
Best to all for a happy Weber winter
Smudge
Gentleman Aviator
As promised, evidence of yesterday's efforts.
Before:
After:
A small-ish Turk - about 11 or 12 lbs - as we were only 4 for dinner. Plenty left over for family gathering tomorrow!
Took about 2 1/2 hours, with one refill of charcoal. Added (pre-soaked) hickory chips for last half hour, prob a bit too long; fine pour moi but Milady found it a bit too smoky. Skin a bit rubbery, which might also mean over-smoking. Interesting that the top seems more done than the bottom, but that may be because there's less meat at that end.
Heat stayed for a further hour-ish, enough for the stuffing(s) and to finish off the (pre-prepared, half cooked) roast potatoes ........ Yum!
Before:
After:
A small-ish Turk - about 11 or 12 lbs - as we were only 4 for dinner. Plenty left over for family gathering tomorrow!
Took about 2 1/2 hours, with one refill of charcoal. Added (pre-soaked) hickory chips for last half hour, prob a bit too long; fine pour moi but Milady found it a bit too smoky. Skin a bit rubbery, which might also mean over-smoking. Interesting that the top seems more done than the bottom, but that may be because there's less meat at that end.
Heat stayed for a further hour-ish, enough for the stuffing(s) and to finish off the (pre-prepared, half cooked) roast potatoes ........ Yum!
Last edited by teeteringhead; 26th Dec 2015 at 16:42.
Teeteringhead,
Great post there sir, SWMBO and myself have just enjoyed our cold turkey and "bubble and squeak", left over from yesterday's smashing days production on the charcoal driven Weber. It was a bit damp during the cooking phase, suitably garbed in shorts, a GE T shirt and wellies. More than recompensed by a couple of samples of Scotland's finest single malts. Ollie joined us for Christmas dinner, and to my knowledge, has not quite driven his owners to their gaspirators yet. Happy cooking to all, it beats working for a living !!!
Smudge
Great post there sir, SWMBO and myself have just enjoyed our cold turkey and "bubble and squeak", left over from yesterday's smashing days production on the charcoal driven Weber. It was a bit damp during the cooking phase, suitably garbed in shorts, a GE T shirt and wellies. More than recompensed by a couple of samples of Scotland's finest single malts. Ollie joined us for Christmas dinner, and to my knowledge, has not quite driven his owners to their gaspirators yet. Happy cooking to all, it beats working for a living !!!
Smudge
Turkey??
Seriously? The most insipid, tasteless meat ever? That's like getting a Ferrari to do some grocery shopping!
How about this:
Now, that's a proper use for a Weber...
Seriously? The most insipid, tasteless meat ever? That's like getting a Ferrari to do some grocery shopping!
How about this:
Now, that's a proper use for a Weber...
Personally I prefer a steak to be free of fat, lightly tanned on the outside, moist and pink in the middle, but without any blood.
Rather like a certain other source of much pleasure....
But that Bistecca alla Fiorentina from Casale del Chienti is far too rare for me - and don't pretend that you cooked it on a Weber, DirtyProp - Google Image is my friend!
Rather like a certain other source of much pleasure....
But that Bistecca alla Fiorentina from Casale del Chienti is far too rare for me - and don't pretend that you cooked it on a Weber, DirtyProp - Google Image is my friend!
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Ribs and brisket tomorrow, smoked Tx style, no direct heat. Yum Yum.
Old Country BBQ Pits Wrangler Smoker | Academy
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Old Country BBQ Pits Wrangler Smoker | Academy
PM
For Christmas dinner, a six pound turkey breast spent eight hours in the smoker at ~230 deg. F.
As Monty Burns would say: "EX-cellent"
I'm partial to the white meat, and the wife doesn't much care for turkey, so I figured I was better off with a breast than a whole turkey - although it did force me to alter my normal prep a bit. When prepping a whole bird, I boil the giblets in water to make a broth for preparing the stuffing and gravy - with no giblets with the breast, I trimmed off some of the rib bones to use to make the broth. Obviously with only a breast, the stuffing couldn't go inside, so I used a casserole dish to hold the stuffing and put the breast on top - the juices dripping from the breast made a tasty, moist stuffing.
I was a bit surprised, the wife usually skips the turkey and sticks with the 'fixings', but not only did she take a good sized slice of the smoked turkey, she actually went back for seconds of both turkey and stuffing
As Monty Burns would say: "EX-cellent"
I'm partial to the white meat, and the wife doesn't much care for turkey, so I figured I was better off with a breast than a whole turkey - although it did force me to alter my normal prep a bit. When prepping a whole bird, I boil the giblets in water to make a broth for preparing the stuffing and gravy - with no giblets with the breast, I trimmed off some of the rib bones to use to make the broth. Obviously with only a breast, the stuffing couldn't go inside, so I used a casserole dish to hold the stuffing and put the breast on top - the juices dripping from the breast made a tasty, moist stuffing
.I was a bit surprised, the wife usually skips the turkey and sticks with the 'fixings', but not only did she take a good sized slice of the smoked turkey, she actually went back for seconds of both turkey and stuffing
Guilty as charged, Mr. BEagle!
I truly wished to be the creator of that culinary masterpiece, but alas I am not.
Sadly, in the country where I'm living now (ex-commie block), wurstels and hot dogs are considered a great meal....and I thought that Yanks were bad!
I truly wished to be the creator of that culinary masterpiece, but alas I am not.
Sadly, in the country where I'm living now (ex-commie block), wurstels and hot dogs are considered a great meal....and I thought that Yanks were bad!
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My UK colleagues come over to stay, and are amazed at what can be cooked on a proper grill (with a lid). They are used to flashing their thin steaks on an open grill, and wonder why they end up with uncooked, but burnt, sausages!
A tiny bite there from me
DirtyProp, have you tried cooking up some Cigánypecsenye on a Weber? Or Transylvanian Fatányéros?
And thank you for pointing them out to me, 'cause I never heard of them before.
..., whole turkeys & chickens are to be found on American grills.