Well, Roly, if it wasn't for the fact that I'm on my way to ARSAG, I'd be getting the trusty blackfellow out of hibernation today.....

....and might even have got around to cutting the grass..:bored:

Since the quantity of sharkhole needed increases (I think) with the cube of the radius, I opted for an 18.5" as it's fine for one or two people. Put the lid on and shut off all the vents after use and you can use some of the coals the next time!

Hope you'll be getting a new job somewhere soon?

100900Z 24010KT 9999 FEW025 27/18 Q1015 NOSIG

Doesn't get much nicer than that here. The Cobb's fired up and ready to start cooking, but not for the first time this year. Have even got some ''squeeky cheese'' to put on it.

Ah - those were the days! "Who halloumi, who liver??"

I wonder what the Akrotiri kebab houses are making of SDSR....:uhoh:

With 200+ extra people from Waddington alone working their way through the extensive 'full kebab or half kebab' menu the kebab houses are responding to the 'post-SDSR universe' rather quicker than the British government.

Not sure if it's a confession or a gloat...
 

I recently gave away my Weber Performer, which was a bit of a wrench, but I needed the floor space on my deck for...

...two Big Green Eggs. There are far and away the best grill I've ever used. No gas, no briquettes, just plain old lump charcoal. They use sod all fuel, and produce wonderfully juicy meats, nicely cooked. Certainly not cheap, but then when has quality ever been?

Slowly smoked roast beef for dinner!

Two trees that didnt make it through the long winter felled, logged, shredded and or mulched and spread over forest vista of Northern patio.
Webber fired up for 2nd time this weekend and wine/guiness served as appropriate.
Due to the coolness of Dusk, previous logs used for chimnea.
Good end to a productive weekend, but...

...only 40 trees left for next winter!

'10,000 years and no one's improved on the idea of meat on a stick!' :ok:

This appears (to me) to be an excellent article on cooking the perfect steak. My mouth is watering all ready.

How to Grill Great Steakhouse Steaks - KitchenDaily

I hate to say this, especially to BEagle, but I've just flogged my Outback and purchased a 47cm one-touch Weber - avec coals lighter. Very nervous - have I done the right thing I ask myself? :confused:

Jindabyne

100% yes! A pain in the ass to clean, takes longer to light and go, but the flavour is just worth it every time.

Glad to hear that you've realised the errors of your previous ways, Jinda'; welcome back to the straight world!

Hopefully the weather will be good enough for the ritual burn-in and sacrificial offering of a few pieces of slaughtered animal soon!

Still quaffing VB?

Roadster

You've had your 'Big Green Eggs' for a month now, are they really as good as I am reading? What size and how much are they. There is no price information on the BGE website.

Henry
"A pain in the ass to clean"
Real men don't clean you just go thermonuclear to sterilise, unless your boyfriend cleans it thus the pain:sad::=:E.
I'll get me coat:D
Roast Beef for lunch on the beast washed down with a Coonawarra Cab Sav.
Charlie sends
from a chilly colony

Henry09

I've had a BGE for over a decade, no better grill, period. Company is also good to deal with as a customer. About $550 US for the large--18 1/2 inches.

GF

BEagle & Henry,

Haven't had any of the Victoria nectar for a year or so, but I'll be washing down my inaugaral Weber feast with the stuff, along with some sort of Oz Merlot or Cab Sav - hopefully this next weekend :ok:

Unfortunately VB is now 4.6% ABV, rather than 4.9%.....

But it's still great on a hot day with whatever you've cremated on the coals!

DCO last Saturday! Decision to give away my crappy Outback for ten quid well-vindicated. The results of my neat little one-touch 47cm kettle, along with that coal igniting thingy, were excellent - and my Canadian device for hanging drumsticks, roasting sausages and vegetables fitted a treat. Previous Ways very happily forsaken.

Not overly impressed with the VB this time though - have to admit to reverting to Boddies, followed up with. Lindeman Cab Sav. This weekend promises a roast sheep.

Henry, my apologies, I didn't see the request for BGE feedback until just now.

However, to concur with Galaxy Flyer, they're outstanding. I have two "larges", which is actually the same size as the "smaller" Weber kettle at 18".

I worried it would be too small, hence I bought two. I needn't have bothered on that score, it's big enough. However, it is useful to have two of them so one can be smoking ribs all day long, the other for hotter temps.

Having been a BBQ fan for the last 25 years or so, I didn't worry too much about the cost, I knew what I wanted. I paid quite a bit more than Galaxy Flyer, about $750 each. Worth every penny.

My family now slathers at the mouth when I come home with a rack of ribs ready to cook the next day.

Beer-brined and butted chicken is rather excellent too.

The amazing thing is that it uses sod all fuel, and leaves very little ash.

The one thing I've struggled to master yet is steak, that either gets too charred outside or is under done inside. I'll keep persevering to get the right temp.

The family's eaten like royalty since I got these things!

Propane proposition
 

Weber related but anticipating accusations over the questionable virility of this propane proposition.......

Has anyone ever imported a gas grill from the U.S?
I'm wondering if the gas attachment for the propane tank is the same in the UK, or possibly easily modified? (What could go wrong with that?!)

I'm liking those very expensive Weber grills, like this:

Summit® E-470

We brought back our gas grill from my USAF tour; had to chop the hose off and use a UK Calor cylinder and regulator. But that was over 20 years ago! Now the proud owner of a Weber Q300 - best grill we've ever had.
PC