Oh No! BEags now has me worried, for I have been doing vegetables, well a particular vegetable, on my stout black fellow for years. :O

Mine was an East African favourite in that you take corn on the cob, or maize in African parlance, with all the green leafy bits on. Throw on BBQ alongside some gently searing flesh of beasts. When green leafy bits have nicely charred on the outside, a couple of minutes per "side", take off BBQ peel back charcoaled outer leaves along with still green inner leaves and twist to form a handle. Smother steamed and slightly smoked yellow corn with butter and freshly milled black pepper and hey presto meat and 1 veg. Goes well with an ice cold beer!

Only problem nowadays is finding a (super)market that stocks corn with the leaves still on!!

Prefer it slightly more processed, ie, sadza.

Can't have a braai without a lump of sadza and a good chili, tomato and onion gravy to dip it in. Use the hand to grab a lump, mould into a ball, make depression in ball with thumb and use it to scoop up the gravy and meat juices. Ambrosia.....:ok:

Howabout, I did rather wonder about Kluge and whether he'd got a copy of 'Dr Ian Paisley's Primer of Religious Rhetoric - Godbothering for the Gullible', particularly with his entreaty for me to consume that horrible 'Hello Dolly' thing.... But I'll let him off, as he also suggested no less than 5 Bloody Marys!

The 'Hello Dolly' sounds rather like eating the by-products of a teenager's face....:yuk: Perhaps understandable if you're a teenager of the opposite sex, with more hormones than discretion, 'dancing' in a dark room whilst indulging in somewhat optimistic fumbling and groping, but not for those of more mature years.

Roly, trying to find the vegetable you describe up in the land of the DFMB must surely be a problem? But as your recipe undoubtedly stems from the days when most of the map of Africa was still coloured Empire Red, I think you might be forgiven for your vegetablist lapse!

As for SRT's rather third-worldly ethnic pap, thumb and gravy thing......:hmm:

.....ok back down to earth now chaps after that quasi religious sojourn - have been BBQ'ing whole sardines recently (must have something to do with the alchemy of loaves and fishes - recession proof eating etc). But it's all ok now. The twitch is subsiding slowly and I shaved my beard ;)


In the Sterns' Encyclopedia of Bad Taste, Surf 'n' Turf epitomizes culinary kitsch: "the point...is to maximize hedonistic extravagance" by ordering the two most expensive things on the menu; that is, the menu is guided not by aesthetic concerns, but for the sake of vulgar display.

Which of you are guilty of "vulgar display" on a Weber ?

It is time to confess.....


......for you shall burn in the fires of ...........sh!t the twitch has come back - down boy

Oi! Woss wrong wiff us effnics then...?:}

I'm sure your ethnic mielie pap, sheba and mopani worms are probably quite lekker, bru....:eek:

However, I shall leave you to it, thanks!

Tonight will see some pig (if it ever stops sneezing) being sacrificed to the Lord Weber, I think.....:ok:

You betcha, bwana...:ok:

Try snoek on the braai as well. Paint the flaked open fish with a mixture of butter and apricot jam and place on the grill skin side down for a few minutes with a layer of foil over it. Use the fingers to pull chunks off and devour with fresh mielie bread.

750 ml (3 cups) fresh sweetcorn, cut from the cob
45 ml (3 tablespoons) cake flour
7,5 ml (1/2 tablespoon) baking powder
30 ml (2 tablespoons) butter
15 ml (1 tablespoon) sugar
5 ml (1 teespoon) salt


1. Mince the corn in a meat mincer or food processor. Mix all the ingredients thoroughly.

2. Sprinkle extra cake flour lightly on a damp cloth and spoon the mixture onto it. Fasten, allowing room for the bread to rise. Or turn the mixture into a greased pudding mould or tin with an airtight lid.

3. Steam for 2 hours in boiling water

4. Cut into slices, butter while still hot and serve.

SRT, some of your last post was dangerously close to...........gas
http://i14.photobucket.com/albums/a3...rnet/zxzxz.jpg

I mean, a recipe? Blokes do TLAR*, not recipes! And as for something which has to be boiled for 2 hours? Surely one's servant does that??

Snoek. Snoek?? As far as I'm aware, that creature hasn't been sold here in the crucible of Empire since the end of rationing.... Or so my late parents told me.

Anyway, tonight's pig bits (medallions annointed with copious chilli and teriyaki) were brilliant!

Hope you're still digging pits to cook enough food to keep your township well fed?











*That Looks About Right

One has been told biting cows in the face before setting fire to them for dinner is tres infra dig. Apparently SNAGs (sensitive new age guys) get more tottie than us Neanderthals so one is holding the pose in order to con a nubile young ntombezaan with big mazumbies within range.

The snoek will have been caught bare handed and snatched from the jaws of a shark by the chef of course. None of this frozen stuff if you please.

The mielie bread makes a good lining for more beer while the ntombezaan does the dishes.:E

Prophets, Kluge and SRT
 

BEagle,

Brilliant. While I didn't exactly have the analogy right in my head, the 'eating the by-products' comment sort of nails it for me. I agree: I'll give 'Hello' a miss and progress straight to the Bloody Marys. It won't be the first time I've fasted to satisfy Kluge's prophets in pursuit of absolute purification.

Also, as a dedicated afficianado of the longer form of the game, I could never, ever countenance a Weber being used for something as base as 'grilling.' I think you are right Moriarty (BEagle), regarding heresy on the part of SRT. I, too, suspect that the abomination, known unto the Lord as gas, may have gripped his soul.

And the fires of damnation will descend upon thee, SRT, if thou does not mend thy ways and, yeah, surrender this vile and base pusuit of instant (and short form of the game) gratification........ Jeez, Sorry, I didn't realise that Kluge's affliction was contagious and could be transmitted via the net. And I was worried about a 'flu pandemic.

As for Ian Paisley, I always thought that Dave Allen was a much more believable Ian Paisley.

Gas? One is pure, being of the ascetic persuasion and using only that ordained by the fire gods to perform the ritual of tanning a chop or three. Only the most pure are able to use the half oil drum and strip of expanded steel with any success, unlike you bunch of gaylords and your Weber abominations.

I fear a schism is imminent....

I guess I'll have to throw my hat in with the Gas brigade.

I recieved a large Outback BBQ for my birthday (after having asked for it) Cost in early January: £99.00. Now on sale for £229.00.

Sprinkle on some Oak chips for that smoked taste but none of the prehistoric problems of charcoal.

I still use charcoal now and then on holiday, it just reminds me how good a decent gas set up is.

I guess that'll be a brown hat then?

Don't knock it until you've tried it :)

Back on page 5:

Food is what goes on the Barbie. Salad is what food eats.

Charcoal from a packet, lighter fluid, gas - all on the gay side IMHO.

Pile of bricks stacked up, or objects made of steel reconfigured (especially with welding equipment) and wood, lit with wood (and perhaps a bit of paper.).

BEagle,

Vegetables? Instruction manual?

My sources inform me you are now the owner of a diesel fuelled vehicle. Care to confirm or deny?

Checkboard

You're not my long lost twin, are you?

Diesel..... DIESEL?? Hell, no. Diesel might be OK for tractors and farm machinery, but it is simply NOT an Officer's fuel!

My motor has a 354bhp supercharged engine, which runs on petrol - for which it has a thirst of Oliver Reed level!

SRT and Checkerboard, the Ethinc Twins, whilst making fire (other than with 2 sticks) might well have only been a recent discovery in your parts of the world, using left overs from old building sites for your 'braai' might be rather eco-freako-recyclo, bordering on the 'green'.... Besides, who needs to fire up such a furnace just to cook a few snags?

Diesel indeed..... Still recovering from that insult!

At least he didn't accuse you of owning a Hybrid.


I imagine that you would be both choosing your pistols from a felt lined, oak case at dawn tomorrow if he did.

Very true!

Actually, a fellow PPRuNer has a car which runs on either petrol or bottled fart - but the latter is a ruse to avoid paying more tax to Incapability Brown and Idiot Darling, so I'll let him off.

But would any PPRuNer admit to owning a Totyota Penis or whatever that half-milk float thing is called.....:eek:

http://img154.imageshack.us/img154/3922/att4068892.jpg

Just picked up the new grill! :ok:

Always knew you soft Air Force types were a bit suspect. This Weber thing just proves it. :E


Who said anything about snags? They're for girls and English cricketers. Two yards of pofadder wors and a 4kg Blue Bull steak flung onto the braai while clutching a cold beer in the other claw should just about do the job.

Essential, how else would you measure cooking times except in elapsed tinnies?:)

I run my boring week-day car on used chip oil - so Broon and Darling get no duty at all on it. I reckon I do them out of £750 a year, quite legally :ok:

The Gas Fairies
 

I am not a total abolitionist; only when it comes to the Webber. If the Gas Fairies had read my previous posts, they would realise that my comments were directed, strictly, to the use of that orb of Godliness. My rules, handed down from the Old Testament - Barbeques 7:16 - are immutable. As follows:

• Never, ever, cook anything other than a joint, roast spuds and crackling.
• Never, ever, desecrate a Webber with steaks or chops - it just doesn't work.
• Never, ever, put the heat-beads in other than the sides of the Webber.
• Never, ever, stick said beads in the centre - see unsuitability for steaks/chops.
• Never, ever, use gas to do number uno above - you've just wasted your money.

Finally, Yaweh does smile on sinners. I do steak, chops, bacon and eggs and mushrooms on the gas bbq (hotplate and grill) that sits next to the Webber.

Bank holiday and its raining: quelle surprise. At least there was the bonus of Battle of Britain on channel 4 and a certain Section Officer Maggie Harvey to warm things up. Not great for barbecuing though even if you were a gas man :}.

Where does the standards committee stand on instant lighting charcoal? A little bit gas :\, or a sensible choice for a man in a hurry. I have to say that as an amateur but enthusiastic pyromaniac it doesn't really do it for me but I have succumbed on the odd occasion. I will have a pre-emptive Bloody Mary just in case.

Sorry about the rain - 'tis my fault for I did both cut the grass and fire up the blackfellow yesterday. Which is 2 incitements to precipitation; had I washed the car as well that would have made the hat-trick.

Still, that was a good excuse to have a gander at a certain Section Officer today!

Howabout, I'm afraid your rules don't count as you clearly swing both ways....:ooh:

I wondered why the gas barbecue took my eye at the recent trip to the Burford Garden Centre. I thought that I was just doing rather well avoiding escorting Mrs LE around the various flora, and that the attraction to the Outback was just a size thing. The monster was big enough to scare my mere 22.5 inches:ok: (or 57 cm as many insist on describing the Weber today:() and would have terrified the Smoky Joe. Even though I came quickly to my senses and avoided the foul temptress I have still just lit a log fire and poured a pint of Spitfire so that I might feel a bit better.

Oh, the joy of gas!

A miserable day, village fete a disaster, but back for the barb. Whole chicken on the (electric) rotisserie, sausages and bits of sirloin underneath - close the lid, brollies up, and light the GAS. Out with the VBs (just to remind me of gas times in Oz). Ticks all round.

Unashamedly,

JB

Llanddewi Brefi?

't interweb describes VB as a full flavoured brew, less malty in character and slightly darker than Carlton and United Breweries' traditional lagers. A gentle fruitiness in the aroma complements the sweet malt on the mid-palate balancing perfectly with a robust, hop bitterness.

I'm sure that most Ozmates would have a rather less gay description of what sounds like rather a nice beer....

Bloody weather, typical of UK bank holidays!

Oh beagle give it a rest. This has bugger all to do with military aviation and the rest of pprune think you are theeee most boring person here. Get a life and stop writing about a damn barbecue. It's tedious and they don't want to read about your hilarious, and I write that very loosely, exploits with your barbecue.

YOU ARE BORING MAN. GIVE IT UP.:ok:

Another one bites the dust........

BEagle,

I'll let your comment slide. Mainly because I can't think of a decent retort.

On the subject of VB, it's the beer equivalent of using gas on a Webber. After a South Australian abomination, or is that an atrocity, that goes by the name of Southwark, it is the worst tasting p155 you could come across. As regards it's odour, think back to your callow youth when you woke up in that gutter after barfing all over yourself following a good night out with the boys.

If I am forced to 'party' with the wife's relatives I make a point of taking a carton of the dreaded stuff for them and Bundy for me.:E

Just returned from the 'Stan, and the Weber was fired for the first time this year with the full fillet of Beef (Relatively Cheap here in Nevada) for Mrs LJR and the little ones... Perrrfect Weather this time of year in Vegas.

The VB was cold as well.......


Bundy with Coke fantastic.

Pool was 'nice'

Not a Gas Bottle in sight!


For those who don't like it like that, feel free to do it yourself when you visit (I am after all the Sqn BBQ Officer....)

Thought I would treat the Memsahib to some Roast Chuck with all the trimmings, cooked of course on the mighty and trusted Weber. The beer can trick seemed a pretty cool idea so I thought I would give it whirl. Took a couple of cans to get it just right - but hey the waste not, want not principle ensured that I had a few warmers in the bank. Flashed up the machine, shoved the Chuck on (Indirect method) and sat back to wait with a few tinnies and a good Shiraz - when disaster struck. My trusty Weber, which has given me over 15 years loyal service, had a serious malfunction. The front leg failed at the joint. Leg fell off. Barbie fell over (Definitely a CAT 5 disaster). Chuck fell into hot coals, beer can exploded and beer and snot flew everwhere. Laughed until I fell over – but chaps the question is where is the best place to find a new and trusty friend?

The Damned Conspiracy
 

Wibbler - given this has gone to 20 pages, I think you're outvoted old chap. If it has annoyed you to the point of going through the effort to register a new addy just to post that, then at least it hasn't been wasted! :D

New barbie - you could try a different solution to the Weber:

Barbecook website - dealers page.



Have to say, I like engineering solutions to improve things - and note NO GAS, NO Fire lighter fluid. :ok:

Yes I know you'll hate the music, and the fact the company is Belgian, and not having a hood for smoking the food (in the USA this would technically make it "grilling", not "Barbecuing") ... hmmm perhaps I shouldn't have bothered ... :8

'twas Jinda's suggestion, Howabout. Now I know that he swings with the ways of the fuel of Satan's bottom, but as an ex-Hunter* and ex-Bucc* chap, I did actually trust him regarding beer!

miles magistrate, sorry to hear of your loss - but what a way to go. Style!! A new memsahib shouldn't be too hard to come by; however, a replacement front leg for the old and trusted friend can be sought, provided it is only the leg which has failed, not the joint. Typically, a new front leg (part no. 76205) can be obtaned from a web-based Weber parts supplier for a mere £4.88!!

Otherwise, on-line prices vary from £80.99-ish for the basic 18 1/2 inch 'one-touch silver' up to a staggering £314.99-ish for the 26 inch 'one-touch gold'......

Weber only give a 2-year warranty for the legs - mine have lasted for 20!

The only beer to which I have an aversion is that black Pope's pi$$ called Guinness. The reason being that I first tried it at the end of a memorable University Air Squadron* dining-in night some 36 years ago, or thereabouts. The fact that it had been preceded by copious gin and tonic, white wine, red wine, port and post-prandial beer was probably quite coincidental. It lasted 29 seconds - the precise time it took from first sip to gazing at my knees in trap two at ULAS* THQ....:yuk:

Although it does make a very fine base for a hearty autumn beef casserole - shall have a go at doing that on the blackfellow later this year, I think. NOT from any recipe or instruction manual, of course.




* tenuous links to military aviation for the terminally dull!

Hmm. Clean out the barbie bowl, chuck ingredients into bowl, light fire under bowl= barbie casserole.:)

Sins forgiven BEagle
 

Ah, BEagle, if thou were a practicioner of two of the most beautiful aircraft that ever flew, then I am willing to accept your comment on 'swings both ways.' It's an insult, but I cannot take offence from one that has been there and done that - particularly on the Bucc.

As regards legs on the Webber, mine have lasted 23 yrs. The plastic tips have gone, but the legs themselves have proven to be hardy little buggers. Particularly since the orb sits out in the weather unsheltered for the whole year.

As for the perfect brew to accompany the perfect product from a non-GAS Webber, I disagree. I first sampled the black brew many moons ago in the west of Ireland. I did not mix it with anything else, but I drank 12 pints on a particular New Year's Eve. I walked to the pub (15 mins) and crawled home (4hrs), but I was a convert.

I have a permanent cache in the fridge, (outside in the garage) that is dedicated to booze, and I've always got a pack of those ingenious cans.

That's the thing about non-GAS Webber users; there's some appreciation for what grog is appropriate for what dish. Guinness goes with everything! Give it another try.

In comparison, the Gassers 'drink for effect,' given their short attention spans and their devotion to the short form of the game. I'd guess that most of the Gassers would be consumers of some form of bulk wine out of a cask; possibly a disgusting French sauterne that couldn't be unloaded on the Belgians.

In conclusion, this thread continues to make an important contribution to a global exchange of ideas on an issue that is paramount in the minds of all aviation professionals - what cooks it best?