wheres the Weber boys??
 

Come on, i look forward to the Weber thread every year, the weather is good so lets hear the banter.:D

The thread is alive and well here.

I no longer have the Weber. I've changed over to fuel injection.

Too hot I guess.

We are too busy outside, catching a panic-tan and porking out.
Nice to be missed though.

That's odd, I had never heard of anyone complaining about the smell of lamb cooking until a couple of weeks ago, and now there's a second reference to it. The smell of lamb roasting (in an oven in our case) gets me drooling in anticipation of the succulent meat to come.

Oh look - a twin Chook Weber!

SHY TORQUE
 

They look like headless frogs !

Regrettably the only place where one can buy Bratwurst in this neck of the woods is a certain LoCo German owned supermarket....

Where I briefly went today, to buy more bratties for tonight's Feast of the Black Orb.

But I'm sure I spotted some lard-ar$ed Untermensch females waddling around the store with little Kylie and little Chlamydia in tow and another fairly imminent for both, who were the spitten image of those 40 DCOE creatures perched on the barbi'!

Those bratties any good? Local German fete guy won't touch them and insists his are imported from the fatherland....

I don't think there is anything to replace a brattie eaten standing at a schnelly, but the L*dl versions are acceptable.

The Morrisons ones would be disgusting if they tasted of anything at all. Never tried the competition though.

As a digression, German packet soups are in a class of their own. When we come back into UK after a Germany excursion, we import substantial numbers of bottles of sekt, and of Asbach. In addition to their superb taste, German soups make excellent packing to cut down the death-rattle of several dozen bottles ...............

Even here in the Fatherland, Bratties from that certain LoCo chain are popular with the locals. The choice from other purveyors of Wurst are varied and one is doing ones best to sample the lot. However, Weisswurst and Sweet mustard is a taste experience that has so for defeated me :yuk:

Regular Bratties do need assistance from echte Mittlescharfer Senf for that genuine Schnelie experience though.

On the subject of varieties of wurst, there is [used to be?] a wicked variety which included cheese. An incautious prod with a fork could project a jet of molten cheese all over the victim. Never offer one to the boss, or the boss's wifey.

That'd be Käsewurst. A danger to anything it comes into contact with. A local supermarket (southern Germany) also offers the things as pigs in blankets, and my daughter can't get enough of 'em.

Fellow Weber afficionados I have some sad news and I am in one hell of a quandary. Read my plight and please offer advice;

I have been planning my upcoming retirement (4.5 years hence) and made the decision to sell everything, buy a whacking great motor home and re-invade Europe. I intend to spend at least 18 months touring before returning to Blighty. I have picked my steed of choice (Burstner Elegance i910) and I am well into the research of the legalities of insurance, residence etc. All this is unimportant because I have noticed a perplexing option on the vehicle which is causing me extreme doubts about continuing the process.

I can have installed an "external gas point" which the salesperson explained was to facilitate the easy and regular BBQing which will inevitably take place. A gas powered BBQ? Laughingly I dropped him with a flurry of blows and left his establishment. However on returning to the house I did some reading and it became increasingly clear that a lot of camp sites are not too keen on proper BBQ'ers using the correct fuel. The correct fuel can be hard to find and is difficult to transport back to the vehicle on a bicycle. Ye Gods!

My options are now:

1. Purchase the option and a suitable BBQ thus accepting I am a turncoat and will probably need to wear a dress and attend a gender reassignment clinic in Thailand. Additionally the public use of said BBQ will admit to Europeans that I am one of them.

2. Ignore the option and maintain my natural English masculine superiority yet exclude myself from many sites.

Please help.

PS The option also includes a set of scatter cushions and 2Kg of pot pourri.

This is indeed a tricky situation for someone intent on becoming a new age gypsy...

First, make sure that the vehicle is kushti and not some cast off from the Third Reich when the external gas point was used in the opposite direction. Perhaps placarded "Achtung! Nur für Zyklon B!". Use of an orifice in other than the maker's intended direction would seem to be common amongst gas users though...:suspect:

The aversion to the only true fuel in some parts of Europe is probably because, as the summer progresses, the sites can become more inflammable than a London tower block as the trees and general bondhu become tinder dry.

There must be some website which lists those sites which allow you to use the only true fuel provided that you also take a couple of red boys, stored pressure water, for use in case of emergency? But if not, then I'm afraid that you'll be stuck with recycled bottled ar$e exhaust and getting in touch with your gay side? Or just say that you're temporarily using your kitchen cooker in the open air?

But you'll probably meet some 'interesting' friends who will admire your scatter cushions, pot pourri and chintz curtains....

I should bite the bullet, concentrate on the product, not the production process.

Find a way to disguise the gas thingy: I suggest a strap-on replica of a big Weber to place between the onlookers and the thingy. Or, the cheapo option is a placard, saying in several relevant languages:

"This may look like a gas BBQ but it is an authentic charcoal-burning Weber in drag".

As a footnote, some 20 years ago [as a long-time Weber afficionado] I went to stay with friends in Australia. Not only did they have an ELECTRIC BBQ, just about all of their neighbours had lecky or gas ......... I never saw a proper BBQ either then or in 4 subsequent holidays.

Have you tried Kaisersenf? Whole grain mustard and best top strength horseradish in proprtions about 4 to 1? We mix our own, being cut off from Monschau where we used to purchase.

Grilling on a Weber heated by that evil substance is still better than most kitchen prepared food - just don't call it BBQ (BBQ is slowly smoked over low heat for several hours - not what you do on a grill).
I'd suggest you get something like a Weber Smokey Joe:
Weber Smokey Joe Portable Charcoal Grill-10020 - The Home Depot
When you're somewhere that they allow proper charcoal grilled food, break it out. Otherwise make do with that propane powered thing - it's still better than frying...

BTW, best brats I ever tasted was when I raced at Road America, Wisconsin many years ago. After we were done racing for the day, they had a brat feast. I was late - I had to address some mechanical issues in preparation for the next day's racing - and they were closing up but I still managed to get one brat. Brat, bun, a touch of good mustard - fantastic! Sadly I have no idea where they sourced their brats so I don't know where to get more.

Now that sounds tasty! One shall have a furkle in the various emporia in the region.

Depending on available space, you could always opt for one of the bi-fuel machines that are available..........................curious?

sittingstress
 

Definitely get the external gas connection - plus a lengthy gas pipe so you can position your BBQ downwind such that the smoke drifts onto your neighbour's pitch, rather than detracting from the smell of your pot pourri.

Bit worried about this bicycle thing though - if it's a proper sized motorhome, you really should be towing a Smart.

Put a "Sittin Chicken" (aka beer butt chicken) in the smoker about an hour ago, along with some chicken/bacon sausage I picked up at Costco. The sausage is strategically placed such that any drippings will fall on the Sittin Chicken :ok:.
Planning for a four hour smoke at ~100 deg. C - it should be tasty!

Sitting,

Similar problem while being stationed in Japan and living out in town. Wood was not allowed due to fire hazards (plus hard to obtain).

My solution was a three burner gas grill with both regular gas burners and IR burners. Add wood smoker boxes with wood chips of choice. Mostly steak, beer butt chicken, and pork ribs.

Set up one side with gas burner and smoker boxes. Put meat on far side over IR burner.
Use only the gas burner underneath the smoker boxes for majority of cooking.

Beer butt chicken and rice I take out burner underneath the chicken and collect the drippings in a pan to reduce and add to the rice. When the chicken is done take it off to let rest. Re-install IR burner and heat up drippings for sauce of choice, let’s you burn excess off the grate, reduce/finish the drippings, and rest the meat.

Steak and ribs similar. Just use the IR grill for final sear.

Enjoy the experimentation.

S/F, FOG

ss

As a regular charcoal using Weber owner (two actually) my last two caravans have had one of the plug-in gadgets. In a weak moment I purchased a Safari Chef and I am ashamed to say it is very good. Webers are all very well but where do you put it in a motorhome/caravan? If you have a Go Outdoors handy they are not very expensive and are very convenient to use. Recent trip to Normandy it was used every night excluding the one with a Mother of All Thunderstorms.

ACW

Local grocer put pork roasts on special, so I picked up a pork loin (actually two - one's in the freezer for later).
An overnight soak in salt water, a dry rub with Louisiana Cajun Spice and "Dillow Dust" seasonings, then 4 1/2 hours in the smoker at ~220 deg. F with 'fresh' apple wood smoke (I'd just trimmed the apple tree in the back yard so I had a good supply). It was so tender I literally cut it with a fork and the taste was, well...
http://1.darkroom.shortlist.com/980/.../excellent.jpg

Oh Oh! Nostalgia already, but the red peril is under its cover until 9th December, when the belated extended family St Nicholas Day get -together will surely provoke me. Its quite happy to be trundled into the garage [door open] if its master is feeling his age.

BBC Headline and article:

Can you cook your entire Christmas dinner on a BBQ?
British BBQ champion Scott Lane from Leicestershire has cooked Christmas dinner on a barbecue for the past nine years.

It includes Brussels sprouts, roast potatoes and glazed parsnips on the grill.

SO ?

Just reminding everybody of the proper procedure before firing up the grill:


http://i67.tinypic.com/2duht9v.jpg

Over the one true fuel too, not that unnatural breath of Satan's bottom!

Sadly my trusty blackfellow is keeping the mower and strimmer company at the back of the garage till spring be upon us! In about 4 months :sad:...

That is perilously close to a weather forecast and exposes you to obloquy and mockery .............. I do know a lot about that.

About the only element of weather-guessing of which one can be certain for next spring is the time of sunrise and sunset.

Here the sun will rise at 06:07 GMT and set at 18:20 on the vernal equinox - whereas in gloomy December, today it struggled to rise at 08:07 and collapsed with the effort at 15:57....

Anything else requires beetles, fir cones, mumbling, staring at tephigrams and blaming 'waves', 'occlusions' or 'complex areas of low pressure' - all of which guesses will still be wrong!

'A moist unstable westerly air mass will affect the central area....' = 'Yes, it's England!'

What's the sauce that bloke's basting the sausages with?

Holy Mesquite-infused water? ;)

This morning I rolled my veteran, all-original, Weber 22.5-inch* One-Touch kettle barbecue out of the shed, for the first time this year, in preparation for some sunshine cooking - yay!

[*For the metricated amongst you, 22.5 inches is 57 cm.]

I purchased this barbecue in the BX at Lajes AFB in 1991, them being the days when the Weber kettle barbecues were relatively rare, and a lot more expensive, in the UK. Given that it will be 27 years old this year, it has done damn well!! I have a very vague recollection that I paid the equivalent of £90, or was it US$90? Today they go for £169.99 direct from Weber UK.

Anyway, I have again been admiring it's classic lines, with wooden side and lid handles (thankfully not the grey plastic variety that Weber replaced them with ...) and 'aluminium hubcap' ash catcher. I am pretty sure the posher, enclosed ash catcher as seen on the more recent Master-Touch series didn't exist at the time.

Does anyone else ever line the interior of the kettle with kitchen foil, to reduce cleaning effort? I place 3 or 4 strips of foil from the charcoal grate upwards to the rim of the kettle (folded over the rim), just to save time and effort on the cleaning of the interior - works well. Of course, you still need to clean below the charcoal grate, including the One-Touch ash sweeping vanes.

Roll on lunch time! :ok:

Hi, MrB! Great minds think alike - my trusty blackfellow was woken up fromLhibernation on Monday, which was also the occasion of the first Flymo walking session of 2018.

Mine is smaller than yours :ooh: at only 47cm (or for brex****ters, 0.0023364 of your Little Englander furlongs). But it has the clever ash catching thing, a vast improvement over that blasted hubcap on spring clips of my original version - which was also bought in a BX and lasted around 24 years before succumbing to wobbly front leg syndrome and daylight around the leg supports about 6 years ago.

First light-up will be this evening and will be accompanied by a litre stein of Hefe-Weißbier, I think!

For some odd reason, Weber seems to have stopped selling the 47cm One-Touch Premium model with the ash-catcher though :confused:... Bearing in mind that the volume of a Weber is proportional to the cube of the diameter, the 57cm model needs much more charcoal than the 47cm model!

Hi, Beags! My Weber is in remarkably good nick for it's age, still competely steady on it's aluminium legs. There are a handful of tiny spots on the lid exterior where the black porcelain coating has been chipped, and the chrome base triangle between the legs has a somewhat rusty surface. But the base of the kettle is absolutely solid, no holes, and the One-Touch cleaner handle and vanes are sound. It certainly doesn't owe me anything!

I note that, in the UK, the 57cm Master-Touch, which has the enclosed ash catcher and a thermometer in the lid, at £269, is £100 more expensive than the current equivalent to mine, the 'Original' kettle series version! Blimey, thats an expensive ash catcher and/or thermometer! :ooh: And if you want the Special Edition, which is merely a red paint job (otherwise it is available in black and 4 other colours ...), you pay £299. Holy whats-its - another £30 for the red, why?

Have just returned from a trip to Houston (we departed IAH on the very day, 48 years ago, that Apollo 13 splashed down!) where I met another pilot who is this week expecting delivery of a new, leviathan, gas-powered £1000 monster Weber. :yuk: He was very excited about getting to grips with the Weber iGrill app on his phone, which will tell him the temperature of his steaks whilst he sits and supps his beer. Ho hum, horses for courses, LOL!

Anyway, a great lunch has been consumed, accompanied by 8/8 blue skies and several glasses of fizzy, so I really have no need to be anything but chilled!

Admiration to you Weber Stalwarts/diehards.
My last Adana BX-bought Weber (thrown in as a deal with the trampoline that adorned all Truckie gardens) did not recover from the last house move - it has been reduced to surviving as a mere patio heater for those long evenings spent talking rubbish after the sun has vanished.
I succumbed to the built-in gas-fired monstrosity just to keep Missus Eesdl happy - she thought it was ‘progress’ but I think we all know how wrong she got it.

BWeberbugger!

First one of the season midday today and I then made the mistake of bragging on Wotsit to middle daughter.

"We are having our second one this evening!"

We kicked off with truly excellent Bocks from Lidl [actually more tasty on the BBQ than Bratties IMHO.]

The fantastic gas griller was about to surface this weekend, until the good 'ole met office got it wrong, again. As with the pattern of the past five years, will probably have to wait another few weeks!

Go Gas:ok:

But jindabyne, old blue noter, surely by now tha' knaws that 'tis grim oop Nawth? Hence barb'i opportunities are inevitably somewhat few and far between.

Anyway, my first spark up of 2018 went well, as did the Paulaner Hefe-Weißbier. Memo to self - more from Mr. Magestic needed!

I've also found a source for 47cm Weber One-Touch Premium grills - amazon des Deutschen Reiches still has one - but for €299.97 :eek:!!