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-   -   My beautiful Weber! (https://www.pprune.org/military-aviation/223303-my-beautiful-weber.html)

Ascend Charlie 26th Dec 2020 07:01

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.

KiloB 26th Dec 2020 17:02

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!

[email protected] 28th Dec 2020 10:51

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:ok:

langleybaston 28th Dec 2020 14:44


Originally Posted by Imagegear (Post 10954568)
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

You forgot to add "modest"

Imagegear 28th Dec 2020 15:18


Originally Posted by langleybaston (Post 10956015)
You forgot to add "modest"

Well - I suppose that's true - I'm not one to blow my own trumpet.:ok:

IG

BEagle 28th Dec 2020 16:36

Although there is some 'man...fire...meat' mystique about the fine form of cooking known as the barbi', an essential criterion is, of course, the taste one's culinary effort imbues to whichever creature is being sacrificed to the God of Weber.

As crab so rightly states, charcoal is indeed the way forward for taste - rather than the bottled breath of Satan's bottom, which undoubtedly adds its own rather distinctive flavour...

Roll on spring, when my trusty black orb will once again come out of hibernation!


langleybaston 28th Dec 2020 17:57

Possibly for the first time since JHQ 1990, we have not used either Weber or the standby for Christmas. The simple reason was that we had only a total of three for lunch, and I was arsed if I could be bothered.

O tempora. O mores.

tartare 28th Dec 2020 22:26

O tempora indeed.
Latest is Mrs T wants me to try and fix the thing.
Aside from the philosophical impropriety of doing so - I am a little reluctant to attempt it - if I get it wrong - fearing the likelihood of replicating an RAAF F-111 dump and burn type incident on the back porch.
Charcoal it is.

BEagle 28th Dec 2020 22:56

Mate, it'd be extremely risky trying to fix the thing as you rightly fear.

Maybe Sir should look at the Weber Original Kettle Premium Charcoal Barbecue 57 cm? For those who persist with olde Englishe units, that's 22.5" diameter. The cleaning device with which it is fitted is excellent; unfortunately Weber no longer supplies it for smaller barbi sizes. Costs around A$ 429.00 from what I've found on the interweb..

tartare 29th Dec 2020 00:36

Thank you sir - I shall investigate.

ex-fast-jets 29th Dec 2020 18:14

Think carefully, tartare - and before you spend your hard-earned money, don't get confused by the banter..........

I have had two charcoal Webers, and three Gas Webers........

The charcoal ones are fine and produce good food - but I find the convenience of the gas ones so much better. Propane in the UK for all year use.

I use a wood chip box with a variety of wood chips to produce smokey flavour on the gas variant.

Last night, I cooked a bone-in rib of beef - easily switching from full afterburner to sear the joint initially, and then switching to indirect heat to slow cook, followed by another burst of afterburner to get the desired outside.

When rested, it was a beautiful medium-rare, verging on rare, with great flavour. Charcoal could do the same, but I know it would be much more labour intensive and take a whole lot longer from lighting the BBQ to shutting it down. OK - more beer drinking time, but how much do you need, realistically??

My current gas Weber has three burners - left, centre and right - which I find great. When I buy another, I will buy the same.

Whatever you decide - best wishes and enjoy!!

tdracer 29th Dec 2020 22:00


Originally Posted by ex-fast-jets (Post 10956650)
The charcoal ones are fine and produce good food - but I find the convenience of the gas ones so much better. Propane in the UK for all year use.

I use a wood chip box with a variety of wood chips to produce smokey flavour on the gas variant.

The convenience is what has kept me sold on gas. Quite simply, I cook on the grill far more often with gas than I ever would with charcoal. Ten minutes from ignition to cooking, regardless of the weather means I can do it on the spur of the moment. Charcoal may have a small advantage for smokey flavor, but I'll nearly always take meat cooked over a gas grill over something done on the stove or oven.
Besides, if the goal is a good smokey flavor, I don't grill it - it goes in the smoker for a few hours (sometimes finished by a few minutes over a hot flame on the grill).

ex-fast-jets 22nd Jan 2021 20:37

tartare.........

It has been too long - put us out of our misery.

We are in lockdown, and I am bored stupid.

I am having sleepless nights wondering if you made the right decision..........

Please tell us what you have bought - even if it was the wrong decision..................

BEagle 17th Jul 2021 12:19

Well, the weather-guessers have got it right for once!

So after the F1 sprint, time to fire up the charcoal in the faithful black orb again. Practising the ignition, tinder, kindling, fuel, ventilation sequence we were taught during survival training all those years ago!

For those who complain about the lack of military aviation in this long-established thread, I guess RAFAT will be at Silverstone tomorrow? Does anyone have any idea of the time they'll be displaying?

VMD+12 18th Jul 2021 08:03

To answer BEagle's query:
Red Arrows display 1415 - 1437
Red Arrows flypast 1446 - 1448

BEagle 18th Jul 2021 08:14

Thanks for that. I se that they're using Fairford rather than Brize today - I wonder why?

Weber magic again last night!!

langleybaston 18th Jul 2021 10:22

Weber at daughter's in Kent yesterday. Halibut! Who'd have thought Halibut?
Delicious ................ but then I had no part in preparation or cooking.
Just a consumer.

One spitfire c. 1800.

MrBernoulli 19th Jul 2021 08:57


Originally Posted by BEagle (Post 11080199)
Well, the weather-guessers have got it right for once!

So after the F1 sprint, time to fire up the charcoal in the faithful black orb again. Practising the ignition, tinder, kindling, fuel, ventilation sequence we were taught during survival training all those years ago!

We all enjoy a BBQ in the good weather, but when it is scorchio I prefer not to stand outside next to a hot "black orb". 😉

I am crewing a flight to to a sweaty equatorial destination in the Far East tomorrow - my one and only trip for July - where I shall be subject to the joys of being treated like a leper, and locked into a hotel room for 50+ hours. Consequently, at least there should be no need for me to be concerned about heat and humidity ...... as long as the hotel aircon remains serviceable. 😳

tdracer 19th Jul 2021 18:19

Did a rack of pork back ribs and a pork loin in the smoker over the weekend (4 hours at ~200 deg F, then I sliced up the rack into individual ribs and gave them a quick char on the grill before serving).
The ribs came out excellent, sadly the pork loin not so much. The local market had 'pre-marinated' pork loins on sale, so I figured I'd give it a shot. Never again - I'll do my own seasoning from now on...

BEagle 19th Jul 2021 18:52

Howzit, MrB? That trip sounds....less than fun? Hope all goes well, make sure you've got enough gin and tonics to survive room incarceration.

Better than yet another Zoom / Webex / Teams session though. I'm getting SO Zoomed-out these days!

Let's hope September sees us enjoying TBs again! I don't believe a word the blustering bastard-breeding buffoon of No.10 utters, so heaven knows how things will be by then......


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