My beautiful Weber!
MrB, I e-mailed Weber and asked them to reconsider an 18.5" model with ash catcher, but just received a "We will bear your suggestion in mind" response - a TVM & PFO e-mail!
Weber wobbly leg syndrome is a known malady, but in my case the socket rusted so badly that the old Weber had to go when I could see daylight through the bottom!
Let's hope the weather-guessers can conjure up some fine Wx again soon - I'm fed up with this wind and rain!
Weber wobbly leg syndrome is a known malady, but in my case the socket rusted so badly that the old Weber had to go when I could see daylight through the bottom!
Let's hope the weather-guessers can conjure up some fine Wx again soon - I'm fed up with this wind and rain!
A fellow inmate!
Our first tour was in number 8, the second in the up-market number 13.
With a brake parachute for cover in the middle.
I remember the bean tin, black as sin.
And the third leg dropping off Webers.
And a certain Gp Capt specialising in eating an egg, shell and all.
Cheese bratties that were a health hazard when poked with a fork.
And Christmas with the fire engine.
Our first tour was in number 8, the second in the up-market number 13.
With a brake parachute for cover in the middle.
I remember the bean tin, black as sin.
And the third leg dropping off Webers.
And a certain Gp Capt specialising in eating an egg, shell and all.
Cheese bratties that were a health hazard when poked with a fork.
And Christmas with the fire engine.
That weather guesser was I, 1989 -96, a grace and favour abode. We provided the electricity because "you civvies don't have to pay for it!"
The Maypole was certainly in use when we were in number 8: we have a photo taken on a wet May Day with dancers wearing the ubiquitous "yellows" and wellies.
ISTR a weird system whereby the road had one lawn roller, a few lawn mowers, a wheel barrow and a ladder on various inventories ...... perhaps it was an urban myth for we never saw hair nor hide of these items.
I think your next door neighbour was Met 1, a Scottish chap, initials J M.
Great days.
The Maypole was certainly in use when we were in number 8: we have a photo taken on a wet May Day with dancers wearing the ubiquitous "yellows" and wellies.
ISTR a weird system whereby the road had one lawn roller, a few lawn mowers, a wheel barrow and a ladder on various inventories ...... perhaps it was an urban myth for we never saw hair nor hide of these items.
I think your next door neighbour was Met 1, a Scottish chap, initials J M.
Great days.
Great days indeed
...but the real double dippers were the NAAFI area HQ types who were paying no tax anywhere, getting free accommodation and access to duty free
Not in my time. One side was an RAF educator, the other side one of the duty ops officers from the JHQ basement. No 8 was a Welsh Provost flt lt who used to do our PV interviews! The occupant of No 13 was the diminutive Patrick (Pat 'n Pat).
Great days indeed
Not in my time. One side was an RAF educator, the other side one of the duty ops officers from the JHQ basement. No 8 was a Welsh Provost flt lt who used to do our PV interviews! The occupant of No 13 was the diminutive Patrick (Pat 'n Pat).
Great days indeed
When we were touring Germany and Austria on holiday we were guests of Pat 'n Pat as we passed through. I shudder to think that Number 8 was occupied by a sleuth. In my day the sleuth was a Wg Cdr Retd so presumably entitled to a rather less basic MQ.
In retrospect number 13 was well below what we were accustomed to during private purchase in the UK, and, [I tell the truth] was initially designated as Air Cdre accommodation when first built. This was borne out by the inventory. Latterly, One stars were entitled to wallpaper! Luxury beyond belief!
Last edited by langleybaston; 8th Jul 2020 at 15:11. Reason: addendum
Nope Beags, no boerewors. 😉
Just burger, smoked pork sausage, marinated pork and veg kebabs, plus chicken breasts for a slow cook in home made sweet chilli and ginger sauce. The chicken is still simmering in the Weber kettle right now!
Just burger, smoked pork sausage, marinated pork and veg kebabs, plus chicken breasts for a slow cook in home made sweet chilli and ginger sauce. The chicken is still simmering in the Weber kettle right now!
Last edited by MrBernoulli; 8th Aug 2020 at 14:59.
Ag - sounds truly lekker! Mine will be simpler - just marinated pork steaks with some charlotte potatoes, sugar snap peas and baby corn cobs steamed with butter and garlic!
Missed you at Ronnie's 'dining out Zoom' - lots of 101 reprobates in attendance though!
(No gas was involved in this discussion!)
Missed you at Ronnie's 'dining out Zoom' - lots of 101 reprobates in attendance though!
(No gas was involved in this discussion!)
Gentlepersons,
I know you're all celebrating a snowy white Xmas (social distancing etc.) up there - but we've had a disaster down here at Tartare Towers.
The Weber - breath of Satan's bottom version - has finally shat itself, so to speak.
On Christmas day - one cannot put a prawn on the barbie.
Even though I'm a kiwi in this wide brown land, it is nonetheless something approaching an un-ostraylian disaster.
Second only to the beer fridge breaking down.
Bugger it, says I. Those lads and ladettes on the prune thing are always talking about the benefits of wood.
As does my Seth effrikin mate Bruce.
Have decided to become a charcoalist, rather than a gasist.
Any particular model you all recommend?
I know you're all celebrating a snowy white Xmas (social distancing etc.) up there - but we've had a disaster down here at Tartare Towers.
The Weber - breath of Satan's bottom version - has finally shat itself, so to speak.
On Christmas day - one cannot put a prawn on the barbie.
Even though I'm a kiwi in this wide brown land, it is nonetheless something approaching an un-ostraylian disaster.
Second only to the beer fridge breaking down.
Bugger it, says I. Those lads and ladettes on the prune thing are always talking about the benefits of wood.
As does my Seth effrikin mate Bruce.
Have decided to become a charcoalist, rather than a gasist.
Any particular model you all recommend?
Don't even think of reverting to cave-man techniques - you will regret it...........
Stick with a Weber Gas - or, if you want to appease your friendly neighbours, an Outback.
Gas is good - charcoal destroys the environment, kills polar bears, and sinks beautiful tropical islands.
Be environmentally conscious, and stick with gas!
By the way - stay clear of your mate Bruce from Seth Effrika (?? thought they all came from Ostraylia ??) - they have discovered a new virulent strain of this wretched virus down there, apparently - if you believe what the media says.
Stay safe - cook with gas!
Stick with a Weber Gas - or, if you want to appease your friendly neighbours, an Outback.
Gas is good - charcoal destroys the environment, kills polar bears, and sinks beautiful tropical islands.
Be environmentally conscious, and stick with gas!
By the way - stay clear of your mate Bruce from Seth Effrika (?? thought they all came from Ostraylia ??) - they have discovered a new virulent strain of this wretched virus down there, apparently - if you believe what the media says.
Stay safe - cook with gas!
Don't even think of reverting to cave-man techniques - you will regret it...........
Stick with a Weber Gas - or, if you want to appease your friendly neighbours, an Outback.
Gas is good - charcoal destroys the environment, kills polar bears, and sinks beautiful tropical islands.
Be environmentally conscious, and stick with gas!
Stay safe - cook with gas!
Stick with a Weber Gas - or, if you want to appease your friendly neighbours, an Outback.
Gas is good - charcoal destroys the environment, kills polar bears, and sinks beautiful tropical islands.
Be environmentally conscious, and stick with gas!
Stay safe - cook with gas!
Have a look here
The correct type of BBQ
Ohh so you want to coat your meat in non-organic mineral particles. If you live in a top floor apartment, forget the barbeque. Weber's are only any good for doing a whole chicken, don't put any good meat in it.
Anywhere else find a place where you can dig a hole. put a few kilos of sand in the bottom. A stone built barbeque can also work. Use proper barbequing wood, or charcoal if you are absolutely desperate. Don't even think of starting to cook until the coals are completely red, and a little white ash is forming.
Get a stainless wire grid and roast it to within an inch of it's life, Place meat with spaces around it, only turn it once at the half way point, and no oil or condiments on the meat until it is virtually ready to eat. Remove meat, let it stand for a couple of minutes, if you have the strength of will.
Enjoy,
IG
Anywhere else find a place where you can dig a hole. put a few kilos of sand in the bottom. A stone built barbeque can also work. Use proper barbequing wood, or charcoal if you are absolutely desperate. Don't even think of starting to cook until the coals are completely red, and a little white ash is forming.
Get a stainless wire grid and roast it to within an inch of it's life, Place meat with spaces around it, only turn it once at the half way point, and no oil or condiments on the meat until it is virtually ready to eat. Remove meat, let it stand for a couple of minutes, if you have the strength of will.
Enjoy,
IG
What a load of rubbish - you, sir, are an utter disgrace......
Short Ribs - proper beef ribs (bone in, of course) - fish of all sorts.........
Chicken, pork, lamb.................
All work beautifully on a proper gas Weber...
Short Ribs - proper beef ribs (bone in, of course) - fish of all sorts.........
Chicken, pork, lamb.................
All work beautifully on a proper gas Weber...
Gas, says it all really. Might as well use paraffin, I'm afraid you have succumbed to the crass advertising of the energy suppliers.
Let me assure you: Gas (Propane or Town Gas) has never been "clean" and never will be. "Working beautifully" does not equate with best tasting. They are mutually exclusive.
I Sir, am an unashamed purist, perfectionist and barbecue chef of note. I can well imagine that you probably barbeque your meat until it is well done?.
Sacrilege
Let me assure you: Gas (Propane or Town Gas) has never been "clean" and never will be. "Working beautifully" does not equate with best tasting. They are mutually exclusive.
I Sir, am an unashamed purist, perfectionist and barbecue chef of note. I can well imagine that you probably barbeque your meat until it is well done?.
Sacrilege
I bought a Family WeberQ (gas) for Xmas, and so far it has cooked giant beef ribs, snags, chops, steak, and yesterday it cooked a glazed ham and a rolled pork roast to absolute perfection. Compliments galore on the crunchy crackle and the moist tender meat.
Love it.
Love it.
Welcome to the WeberQ Club. Yesterday mine cooked a 3 1/2 kg turkey to absolute perfection. Just switched it off after the required time (unopened) and left it ‘resting’ for 25 min in the warmth. Juicy tasty and you could have carved with a spoon!
My charcoal Weber did a 4Kg turkey on Chirstmas day complete with hickory smoke (just add the chips to the coals) and 4 rib hunk of beef on boxing day - both superbly moist and tasty and both providing splendid juices for the gravy using the indirect heat method.
Charcoal is the way forward for taste
Charcoal is the way forward for taste
Gas, says it all really. Might as well use paraffin, I'm afraid you have succumbed to the crass advertising of the energy suppliers.
Let me assure you: Gas (Propane or Town Gas) has never been "clean" and never will be. "Working beautifully" does not equate with best tasting. They are mutually exclusive.
I Sir, am an unashamed purist, perfectionist and barbecue chef of note. I can well imagine that you probably barbeque your meat until it is well done?.
Sacrilege
Let me assure you: Gas (Propane or Town Gas) has never been "clean" and never will be. "Working beautifully" does not equate with best tasting. They are mutually exclusive.
I Sir, am an unashamed purist, perfectionist and barbecue chef of note. I can well imagine that you probably barbeque your meat until it is well done?.
Sacrilege