My beautiful Weber!
Turkey on a Weber?
That was fairly common in Portadown Way, JHQ for many years, because the gas pressure for the crappy little MQ ovens was sadly reduced on Christmas Day.
My Big Red One from 1990 is still going strong, but our meal on The Day was an away game this year.
That was fairly common in Portadown Way, JHQ for many years, because the gas pressure for the crappy little MQ ovens was sadly reduced on Christmas Day.
My Big Red One from 1990 is still going strong, but our meal on The Day was an away game this year.
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Turkey on a Weber?
That was fairly common in Portadown Way, JHQ for many years, because the gas pressure for the crappy little MQ ovens was sadly reduced on Christmas Day.
My Big Red One from 1990 is still going strong, but our meal on The Day was an away game this year.
That was fairly common in Portadown Way, JHQ for many years, because the gas pressure for the crappy little MQ ovens was sadly reduced on Christmas Day.
My Big Red One from 1990 is still going strong, but our meal on The Day was an away game this year.
Slow-smoked turkey always tastes better to me than plain roasted, so the Big Green Egg's been preferred for many years now. Weber kettles are OK, but the Egg is streets ahead.
DirtyProp
As I understand it, the 'art' of proper BBQ - slow smoking meat for several hours (and definitely NOT to be confused with grilling over high heat which is all to often mistakenly referred to as BBQ) - originated in the American south. The black slaves discovered that they could take the lousy cuts of meat their white masters didn't want and make them not just eatable but quite tasty by slowly smoking the meat for many hours. Even today, many if not most, of the best BBQ places in the USA have old black guys as the 'head cook'
It's only been fairly recently that large parts of the middle and upper class have discovered just how good proper BBQ really is, and applied it to better cuts of meat, making it just that much better.
BTW, having travelled over much of the world, the only place where I struggled to find a good meal was the UK (until I was told to avoid the domestic stuff and head for the Indian restaurants).
As I understand it, the 'art' of proper BBQ - slow smoking meat for several hours (and definitely NOT to be confused with grilling over high heat which is all to often mistakenly referred to as BBQ) - originated in the American south. The black slaves discovered that they could take the lousy cuts of meat their white masters didn't want and make them not just eatable but quite tasty by slowly smoking the meat for many hours. Even today, many if not most, of the best BBQ places in the USA have old black guys as the 'head cook'
It's only been fairly recently that large parts of the middle and upper class have discovered just how good proper BBQ really is, and applied it to better cuts of meat, making it just that much better.
BTW, having travelled over much of the world, the only place where I struggled to find a good meal was the UK (until I was told to avoid the domestic stuff and head for the Indian restaurants).
Perhaps the portions were not big enough?
"culinary-wise?"
The simple food is good.
The simple food is good.
Regarding the origin of slow-cooked smoked meat in America, would this have been as a result of knowledge the slaves brought with them from their homelands? Given the African climate, surely a way of extending the life of raw meat would have been developed by the native population?
When on detachment to Barksdale AFB in 1979, I certainly recall a meal in a 'Louisiana smoke house' just outside the base. Rather a rough and ready place, lacking much in the way of fancy furniture and fittings, but the ancient black woman who ran the place produced some very tasty food.
On the topic of old black guys, can any of our US PPRuNers confirm whether old Charles Baker is still with us? A few years ago he celebrated his 60th year as barman at the Barksdale O Club. Pilots who first knew him when they were lieutenants would later come down to chat with him as multi-starred generals!
British food? Often dull, bland and unimaginative. In 't North they still eat the unmentionable parts of animals which civilised folk scorn. And as was once said, to eat well in Britain one needs to eat breakfast three times per day!
British Railways dining cars served appalling food back in the 1950s and 60s - Brown Windsor soup, turbot, boiled silverside and bread-and-butter pudding. The buffet car sandwiches - two slices of thin white bread, cheap margarine and a few scraps of ham - gradually developed a dihedral angle proportional to their staleness as the train slowly chuffed its way to destination.
Thank heavens for the Chinese and Indian restaurants which appeared in increasing numbers during the 1970s!
Portion sizes? Try finding a 'light lunch' in a pub these days....
When on detachment to Barksdale AFB in 1979, I certainly recall a meal in a 'Louisiana smoke house' just outside the base. Rather a rough and ready place, lacking much in the way of fancy furniture and fittings, but the ancient black woman who ran the place produced some very tasty food.
On the topic of old black guys, can any of our US PPRuNers confirm whether old Charles Baker is still with us? A few years ago he celebrated his 60th year as barman at the Barksdale O Club. Pilots who first knew him when they were lieutenants would later come down to chat with him as multi-starred generals!
British food? Often dull, bland and unimaginative. In 't North they still eat the unmentionable parts of animals which civilised folk scorn. And as was once said, to eat well in Britain one needs to eat breakfast three times per day!
British Railways dining cars served appalling food back in the 1950s and 60s - Brown Windsor soup, turbot, boiled silverside and bread-and-butter pudding. The buffet car sandwiches - two slices of thin white bread, cheap margarine and a few scraps of ham - gradually developed a dihedral angle proportional to their staleness as the train slowly chuffed its way to destination.
Thank heavens for the Chinese and Indian restaurants which appeared in increasing numbers during the 1970s!
Portion sizes? Try finding a 'light lunch' in a pub these days....
British food
Beagle
I well remember Charles from GV 80 - a real gent, who looked after us royally. I suspect that previous posters have not been in Britain recently as the food has, to me an occasional visitor, improved enormously. I visit the US about once a year and have to say that the three breakfasts a day rule applies there too.
I well remember Charles from GV 80 - a real gent, who looked after us royally. I suspect that previous posters have not been in Britain recently as the food has, to me an occasional visitor, improved enormously. I visit the US about once a year and have to say that the three breakfasts a day rule applies there too.
I visit the US about once a year and have to say that the three breakfasts a day rule applies there too.
One of the interesting aspects of BBQ in the US is there is something of an inverse relationship between the restaurant appearances and the quality of the food - most of the best BBQ is sold in hole-in-the-wall joints (similar thing applies to Mexican/Tex-Mex, and to a lesser extent to Chinese/Asian places).
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In the beginning was the and it was good...
I've enjoyed this thread, as a non-combatant observer for years. This from MSN today:
Complete with dodgy American spelling.
Rgds SOS
For George Stephen, there was no joy in grilling. Every time he fired up his open-top backyard brazier pit, de rigueur in 1951, he "was smoking up the neighborhood and burning up half of what I cooked." A welder at the Weber Brothers Metal Works, Stephen built a solution by adapting materials typically used to make steel buoys for Chicago's harbor. A year later, the Weber kettle was born.
Rgds SOS
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Railway food
Hi Beags.
I travel regularly by train and now that British Railways is a faint memory, on most journeys you are fed plastic food in plastic wrapping from a small industrial trolley. How I long for -
.
Rgds SOS
I travel regularly by train and now that British Railways is a faint memory, on most journeys you are fed plastic food in plastic wrapping from a small industrial trolley. How I long for -
Brown Windsor soup, turbot, boiled silverside and bread-and-butter pudding
Rgds SOS
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Train catering ...
When I was a very young boy (early 60's) my Dad took me to see the Golden Arrow when it called at Dover Marine Station to meet the Cross Channel Ferry ... I vividly remember the sight and smell of the Driver and his Fireman preparing their breakfast that morning ... wonderful !
Image Credit : Unknown
Not the Golden Arrow ... But you get the picture
Image Credit : Unknown
Not the Golden Arrow ... But you get the picture
Our two versions: big red Weber and Big black Satans backsidebreath, are about to be relocated ............ when I have relaid 40 paving slabs. Looking at the weather [and indeed the forecast] for these parts, I need not hurry the re-laying of slabs.
The freezer is fully stocked with all the favourites, and we would like to celebrate May Day in traditional Portadown Way JHQ style, but I am NOT REPEAT NOT going to light the bugger until the mercury crawls north of 20C.
So there!
The freezer is fully stocked with all the favourites, and we would like to celebrate May Day in traditional Portadown Way JHQ style, but I am NOT REPEAT NOT going to light the bugger until the mercury crawls north of 20C.
So there!
I fired up my trusty blackfellow a couple of weeks ago before the traditional Easter monsoon, but it's been back in hiding at the back of the garage since then....
But tomorrow looks reasonably promising, if the weather-guessers are to be believed.
But tomorrow looks reasonably promising, if the weather-guessers are to be believed.
We are not to be believed, believe me.
We have a GO, seemingly.
Now, where did the fuel go? And why did I not clean it after the Christmas parrot?
Now, where did the fuel go? And why did I not clean it after the Christmas parrot?
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Langley ...
I take it you've been consulting those mystical charts of yours to declare a GO status
MET Office synoptic chart animation 3 May to 7 May 2016
I hope BEagle has mowed his lawn with his Flymo device ready for action ?
Looks like the WX might also be good for both Wander and Courtney down in France ...
Let's hope your forecast is right
I take it you've been consulting those mystical charts of yours to declare a GO status
MET Office synoptic chart animation 3 May to 7 May 2016
I hope BEagle has mowed his lawn with his Flymo device ready for action ?
Looks like the WX might also be good for both Wander and Courtney down in France ...
Let's hope your forecast is right
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I'm an 'Outback' person myself - a trusted steed since purchased when at Episkopi back in 06, and still going strong. Could not help but notice on the last episode of Amateur 'Masterchef' that these professional kitchens are utilsing bbqs at the rear of the kitchen to 'smoke effect' their food - its taken these so called professionals years to work out what we already know and have been doing for donkeys.