A bloody big driftwood campfire on a beach to stay warm more like! I've been thinking about sailing - but it's still too cold!


It will soon be warm enough for the inaugural meeting of the PPRuNe South China Sea beach bbq club. I suggest a lunch on a beach on a deserted island (Sunshine Island?) and a small race afterwards. We can try out the merits of the various cooking methods (i.e. driftwood/Weber Smokey Joe/Cobb etc) and the best beverage to accompany.

Where are you moored Kluge?

Yes a tad chilly but nice to see clear skies for once.

Vessel is moored in the place with the Scottish name.

Chau Kung To is apparently a good place to see something called Bogadek's legless lizard. I surmise that they probably don't run very fast therefore might be good BBQ nosh. At the very least it sounds like we could be in good company.

If racing against your slick multi hull you might need to give me a handicap. A day should do it if we go upwind.

Unless I use the Avon RIB :E

I'm west of you at DB. I also have a small yacht which is a bit more useful for carry lunch supplies. And I also have the use of a powerboat if there's no wind.

Ah the Truman Show !

Gas upgrade needed
 

My colonial Fire breather as been consigned to the dump after 6 yrs the bloody thing tried to torch me after a bit of pork fat ignited leaking pipe. Old wobbly leg was straight on the job although my nuts did not require the extra warmth.
Beags I believe sir you have gone all Nu Labour PC and soft if you are packing up for the winter. A bit of a chill wind and you retreat, it has been a bit chilly here too, down to 25c the other day:(.
Charlie sends

A leaking pipe? Presumably that means you were using the fuel of Satan's bottom? Well, we did try to warn you that gas-faggotry is to be avoided!

Yes, the blackfellow is indeed hibernating at the back of the garage keeping the grass mower company until this damn snow goes and the evenings get lighter again. It must be so hard for your chaps in the colonies with overnight temperatures of 38 deg C........

You can roast in the black orb. Nice winter leg of lamb with garlic and rosemary - great for people coming round for dinner wondering why the bbq is smoking away in the garden when it's snowing!

Use the charcoal rack thingys to hold the coal at the sides, put the roast in a tin tray wrapped lightly in tinfoil, put it on the coal platform on a brick and cook until you are too hungry to wait any longer.

Alternatively, buy a Cobb and use it in oven mode. The fat dripping off the lamb collects in the lower ring where you have put potatoes. So you get very nice lamb and the best roast pots you have ever tasted.


(Can't believe I'm posting recipies on PPRuNe!)

Then doing the fastest U-turn in your drive that you've ever seen...:)

A whole hour of winter sun today, so time to replenish the beer stock courtesy of Mr Majestic...

A case of Paulaner Hefe-Weißbier which is 5.5% ABV and comes in handy 500ml bottles, plus a case of VB....but, horror of horrors, even here in the UK imported VB is now rather a weak 4.6% ABV....:eek:

Another few weeks and I'll be checking the faithful old blackfellow to see how he's survived the winter and whether his wobbly front leg has got any worse.

Military aviation link - nice to see a Harrier flying about this afternoon. First RAF fast jet I've seen this year.....:hmm:

BEagle,

I was in DFW just last Friday and was barbecuing Texas steaks with 'D'rectly E', by his pool, in the evening, with the bleedin' snow falling! Barely-ferkin'-believable, but true! It snowed for 24 hours but we were not to be out-done ...... later on the electricity went out for 18 and a half hours in his neighbourhood. Shee-ite Mr Sherrif!

PS: I have to admit that his barbecue gizmo was of the "gas-faggotry"variety (bought in Doha?) that you don't like, I know, but the steak was pretty decent. :ok:

Here is a you tube video I made a few months back on how to do roast lamb on the Weber. Is the Weber the planets most significant innovation?

YouTube - roast lamb2 mpeg4

JST - that lamb looks great! Good to see that you don't resort to gas-faggotry either! But what sort of a barbi' driver doesn't have a tinny or a stubby in one hand whilst Weber-ing???

MrB - I hope that the genial old rogue D'rekly was in good form! Hope he's keeping well; do give him my regards next time you're in Foat Wurth.

Beagle, you are a dead-set champ, but your taste in beer sucks. My eldest just got married and has declared his house a VB-free zone. If you turn up with Vomit Beer, you'll drink it warm because it ain't going in the fridge.

I bought him a Weber. There's a heap of stuff young newly-weds can't afford, so I thought I'd get him an orb as an extra. I hinted beforehand that I might do that. His response was along the lines that gas is for the terminally demented and ballet dancers with tights and crotch pieces.

His intimation to me, when I asked if he'd like a Weber, was 'Provided it's not GAS and provided it's black.' Thank you very much.

It's Friday evening, the temperature is still hovering around 29C, the pool is glistening and the orb is chugging with a lovely slab of lamb. The aroma keeps coming into the house. The gassers just have no idea.

Everyone has some degree of weakness BEagle, and so do you. Quit drinking Sh2t beer and you'd be close to perfect - like me.

VB is the best Beer Full Stop......Don't listen to them...!


..apologies for the free advertising. (and no I don't have Shares in Carlton United Breweries)

Coopers Sparkling any day if out of range of a pint of warmish, flattish real ale bought in a non gastro pub in the old UK! And agree with lamb, also Christmas turkey, chooks, roast pork (with crackling ) on our non gas Weber. But it is red, not black, in spite of which it seems to work OK providing the driver is sufficiently lubricated with Mr Coopers best.

I just couldn't resist.

This ones for Beagle.

That rib measured 30" across.

http://files.me.com/birrddog/13giet

Magnificent - where's the basting fluid?

This week, have new fencing, shed and other tarty garden bits. An early ignition of gas is looming - maybe a slow roasted lamb, courtesy of that electric rotational thingy.

But beware of UK 'Outback' product. On the surface, it appears similar to its Oz brother in appearance: it isn't. Cr*p wood, burners, metal, and grill too close to 'coals' - ie UK tat.

Ahhh, the first day of spring lived up to its name:


75 degrees (F), CAVU, rum drink dispensing person in gear, grilled fowl, asparagus, cauliflower, onion.

Thank you, deity.

The primordial cooking device (well, certainly invented many years BG (before Gas!)) is looking a little tired on close inspection today :( and though a refurb is possible I am inclined to commit retail. I will keep the old girl for the odd indirect-cooking moment and for bigger gatherings that require the extra space, but I think that she deserves a rest from everyday use. The problem is which model to buy. Is the "Gold" model worth the extra moolah, or is the improvement over the "Silver" (which is the model I have had for the last 20 years) so marginal that it is not worth the extra beer chits? The painful bit is that I will probably have to buy in the UK or online!

Any advice gratefully received,

LE

Funny you should bring this up today - I've literally just been checking over my trusty blackfellow and the area of corrosion around the front leg mount is giving cause for concern....the front leg is now getting rather too wobbly for comfort.

The 'One-Touch Silver' looks fine, but the 'One-Touch Gold' also has that neat ash-collector jobber. 18.5" (47 eurocentimeters) Silver seems to be about £100 (around 3 times what I paid in the USofA about 21 years ago), but I've found a good price for the Gold - must check whether it includes delivery though. What is the 'hinged cooking grate' like - is it any good or is it a solution to a non-existent question.