My beautiful Weber!
Join Date: Sep 2006
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Sitting in the Back Garden on Sunday afternoon the Orb gently cooking when the unmistakeable sound of 4 piston engines were heard. Then directly overhead the mighty Lanc appeared. That together with the safe return of my Daughter from deployment the whole family their to celebrate made my day! Thanks Boys.
Beautiful weekend in British Central Bucks this weekend with 3 more points for the real BBQ afficionados. Thoroughly enjoyable saturday lunch real BBQ for 40 at a clay pigeon shoot, followed by a nice evening at home with a Mini Weber BBQ for 2 washed down with a couple of bottles of Spitfire for me and some pink fizzy New Zealand stuff for Mrs P, including a nice unexpected flypast from a lovely looking and sounding Spitfire (I'm guessing en route to and from the Battle Prom at Blenheim) and finally a great Sunday evening Weber One Touch BBQ for 4! I do so love the Azores High; I hope you stay for a while. 
Join Date: Jan 2008
Location: Cotswolds
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For the first time this weekend, I was forced to resort to briquettes rather than my usual fuel of choice lumpwood charcoal. My bad as I thought I had enough charcoal in reserve and, discovering I had not, had to dash out to the local supermarket to replenish. No quality charcoal left only bags of briquettes.
Despite a longer ignition period than I was used to, I was pleasantly surprised at the effectiveness of the briquettes. I found that they gave me a much extended cooking time over lumpwood.
Gas is still a no for me but I could easily be converted to the future use of briquettes. BBQ'd duck (with a piri piri dry rub) for the first time this weekend - very tasty and probably as a direct result of the amount of smoke generated by the huge amount of fat that dripped onto the coals.
Have to start to prep the menu for another extravaganza this coming weekend (in between popping out to see what is happening at RIAT).
Despite a longer ignition period than I was used to, I was pleasantly surprised at the effectiveness of the briquettes. I found that they gave me a much extended cooking time over lumpwood.
Gas is still a no for me but I could easily be converted to the future use of briquettes. BBQ'd duck (with a piri piri dry rub) for the first time this weekend - very tasty and probably as a direct result of the amount of smoke generated by the huge amount of fat that dripped onto the coals.
Have to start to prep the menu for another extravaganza this coming weekend (in between popping out to see what is happening at RIAT).
Join Date: Feb 2008
Location: East Sussex UK
Age: 66
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Just a quick shout to those interested ...
I have just purchased a Cast Iron BBQ Griddle (50x20x1.5 cm) from Homebase at a very reasonable £12.49 (Half Price - Jamie Oliver branded).
Here it is ...
Have wanted one for some time but wasn't prepared to part with upwards of £70
So Mr & Mrs Coff will be dining this evening on a feast of seared fresh Scallops (with a touch of Black Pudding) along with Garlic Prawns and a warm salad
Best ...
Coff.
PS. Note this Griddle has been designed for Gas BBQ'ing ... so I have no technical data on whether it could be used with a Charcoal BBQ (i.e. reach required Temps).
Some time later ...
Perfect
I have just purchased a Cast Iron BBQ Griddle (50x20x1.5 cm) from Homebase at a very reasonable £12.49 (Half Price - Jamie Oliver branded).
Here it is ...
Have wanted one for some time but wasn't prepared to part with upwards of £70
So Mr & Mrs Coff will be dining this evening on a feast of seared fresh Scallops (with a touch of Black Pudding) along with Garlic Prawns and a warm salad
Best ...
Coff.
PS. Note this Griddle has been designed for Gas BBQ'ing ... so I have no technical data on whether it could be used with a Charcoal BBQ (i.e. reach required Temps).
Some time later ...
Perfect
Last edited by CoffmanStarter; 16th Jul 2013 at 18:14.
Join Date: Feb 2008
Location: East Sussex UK
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RP ... Only used the smallest drop of walnut oil to impart a little flavour (so not frying) ... but mainly to give some colour during the searing process. Then with the "hood down" for a few seconds a lovely smokey flavour is achieved
Yep ... very tasty indeed
Yep ... very tasty indeed
Join Date: Feb 2008
Location: East Sussex UK
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Perfect for Halloumi Cheese too
Returning to conventional gas mode tomorrow evening ... a little River Trout is in order I think
No BEagle we don't get seagulls this far inland ... just pheasant and partridge during the shoot'n season ...
Best ...
Coff.
Returning to conventional gas mode tomorrow evening ... a little River Trout is in order I think
No BEagle we don't get seagulls this far inland ... just pheasant and partridge during the shoot'n season ...
Best ...
Coff.
Join Date: Sep 2006
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we need more Bambi recipes
Mind you, its the way ahead for a real Yorkshireman's Christmas. Serve venison stew instead of turkey and tell the kids that there has been a serious accident and Santa couldn't get there this year.....saves loads of cash. Pop in a glace cherry for authenticity and claim it is Rudolf's nose!!
Laughter - the best medicine! Anything which brings a smile to others in this day and age is worth doing!
Quick Bratwurst mit Bratkartoffeln auf's Weber, Senf and a bottle of Paulaner Hefe-Weißbier at BEagle Towers this evening - have to get my Deutsche BTRs in date for another quick working trip to Bavaria shortly!
Now for a toot of Asbach, ich denke!!
Quick Bratwurst mit Bratkartoffeln auf's Weber, Senf and a bottle of Paulaner Hefe-Weißbier at BEagle Towers this evening - have to get my Deutsche BTRs in date for another quick working trip to Bavaria shortly!
Now for a toot of Asbach, ich denke!!
Last edited by BEagle; 17th Jul 2013 at 20:37.
Join Date: Jun 2007
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Gas Gays Anonymous
Hello everyone. My name's orgASMic and I'm a recovering gas gay. It's been 2 months since my last gas BBQ.
I used to use charcoal. Loved the stuff. Then, about 11 years ago we got a gas BBQ as a wedding present. Well, I had to use it, didn't I? I thought it was ok, nice and easy, even though i ended up with 3 different regulators for FloGas, Calor, whatever. It got so I was taking whatever gas I could get. I kidded myself that it was just a phase and I could give up and go back to charcoal anytime I wanted. Bloody thing lasted 10 years.
But this month I have turned a corner. My new quarter in the British Eastern Mediterranean has a traditional fourno in the garden, though someone has turned it into a flower bed. Today I dug out the soil from the brick grill surround, bought some charcoal and made some sheftalia. I even have a chap lined up to repair or rebuild the wood-fired fourno so that I can get some proper slow-cooked kleftiko on the go. I'm in a better place now and I think I'm getting well at last.
Thanks for listening.
I used to use charcoal. Loved the stuff. Then, about 11 years ago we got a gas BBQ as a wedding present. Well, I had to use it, didn't I? I thought it was ok, nice and easy, even though i ended up with 3 different regulators for FloGas, Calor, whatever. It got so I was taking whatever gas I could get. I kidded myself that it was just a phase and I could give up and go back to charcoal anytime I wanted. Bloody thing lasted 10 years.
But this month I have turned a corner. My new quarter in the British Eastern Mediterranean has a traditional fourno in the garden, though someone has turned it into a flower bed. Today I dug out the soil from the brick grill surround, bought some charcoal and made some sheftalia. I even have a chap lined up to repair or rebuild the wood-fired fourno so that I can get some proper slow-cooked kleftiko on the go. I'm in a better place now and I think I'm getting well at last.
Thanks for listening.
Last edited by orgASMic; 20th Jul 2013 at 15:41.
Join Date: Feb 2008
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Org Mate ... welcome first of all
Know your orifice aperture and diaphragm science ... then gas is good ... you've just slipped off the wagon ... not to worry get some propane and the correct reg and you'll be good to go again
Now ... I suspect that a certain PPRuNer will try to encourage you to stay with charcoal but don't be tempted by the Dark Side ...
I also expect some banter about Aperture Science
OC Gas Flight ....
Know your orifice aperture and diaphragm science ... then gas is good ... you've just slipped off the wagon ... not to worry get some propane and the correct reg and you'll be good to go again
Now ... I suspect that a certain PPRuNer will try to encourage you to stay with charcoal but don't be tempted by the Dark Side ...
I also expect some banter about Aperture Science
OC Gas Flight ....
Last edited by CoffmanStarter; 20th Jul 2013 at 18:19.
Know your orifice aperture and diaphragm science...
orgASMic, congratulations on becoming aware of the unfortunate error of your ways - and for forsaking the vile, unnatural practices to which you fell foul throughout the past 11 years.....
Now that you've cleansed yourself of such abominations, you will once again feel able to enjoy normal life properly.
Without the need to study anal dilation or whatever other dubious nonsense of gas-faggotry 'science' CoffmanStarter might propose....
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Coff, thanks for the welcome.
It all appears to be LPG out here so yet another regulator required. It's fine for the kitchen (no mains gas) but lacks the authenticity of my inherited garden home-built fourno/foukou combo. The foukou ran very nicely this evening on a diet of lumpwood and some dry carob twigs for extra ambience. Lighting up time was one large bottle of Keo. The sheftalia took another and went down very well. The pitta toasted up lovely on the indirect side of the grill. I fear they would have stunk of LPG in other circumstances. Plenty of heat left for some fresh sardines for Ma and I and a couple of frankfurters for the nippers.
Next steps are to refurb the fourno and to fit the foukou with the local spit-roasting gubbins once I've measured up and got to the local hardware emporium.
It all appears to be LPG out here so yet another regulator required. It's fine for the kitchen (no mains gas) but lacks the authenticity of my inherited garden home-built fourno/foukou combo. The foukou ran very nicely this evening on a diet of lumpwood and some dry carob twigs for extra ambience. Lighting up time was one large bottle of Keo. The sheftalia took another and went down very well. The pitta toasted up lovely on the indirect side of the grill. I fear they would have stunk of LPG in other circumstances. Plenty of heat left for some fresh sardines for Ma and I and a couple of frankfurters for the nippers.
Next steps are to refurb the fourno and to fit the foukou with the local spit-roasting gubbins once I've measured up and got to the local hardware emporium.