Yes, I have some advice.

Don't.

If you're going to buy a grill for convenience, then why bother buying an expensive gas one?

If you're going to buy a good one, then that rules out gas from the outset. High end restaurants use charcoal. Even the ones that use gas have commercial systems with high heat output. There's also the cleaning of the gas ones to consider. They don't get hot enough to destroy the grease, so they become grease pits. Some have removable parts to help; the dirty bits of my Weber Q120 will go in the dishwasher, but it's no use for a full-on cook-out. Charcoal grills make a bit of ash. Brush it out and you're good to go.

I had a big shiny silver 5-burner, rotisserie equipped gas turd a couple of years ago. I ended up giving it away. It was pants.

There you have it, a completely unbiassed view :)

So many wasted heartbeats!!

Go gas.

It's been the future for years.

Ignore the luddites who cherish the past which was charcoal.

It's no different from rejecting jet fighters in favour of the Sopwith Camel.

Be brave - go gas!!

You'll love it!!

A splendidly warm evening here, we have just enjoyed a steak dinner; filet mignon for Mrs R280, a T-bone for me. Grill-roasted garlic red potatoes and half a 6" Portabello mushroom each, with a dish of Chimichurri on the table. Most excellent!

As a side note, I can't buy Cornish Pasties in the US, so I make them myself. I've made the filling tonight, and will be baking them tomorrow. I may well use the grill to do that, I'll report back how they did.

Well sir you will be making pasties.
to be cornish you have to be west of the tamar in God's Greatest land.

I might power up the oil drum today, steaks and taters for tea then......

Check the temperature of your pasties carefully or the VAT man will come knocking.

I am most definitely west of the Tamar. By about 80 degrees!

"God's greatest land"? Hmm.

Pasties they will be then.

Who ate all the pies :)
 

I'm feeling quite pleased with myself, here are the fruits of my labour:

http://i78.photobucket.com/albums/j9...0/IMG_0513.jpg

http://i78.photobucket.com/albums/j9...0/IMG_0512.jpg

It's a shame a couple of them split. I should have let the filling cool a little more, and used bigger discs of pastry. I'll have another bash tomorrow after the filling's been in the fridge overnight.

Good effort Roadster - I believe you have succeeded in making Georgian Pasties!

Maybe take em to Savannand find another brit to flog em to.
Oh and if you are ever that far east - try the Tybee Island crab shack!
om nom nom nom

Theym oggies look proper job!

Although the crimping needs a little practise, if you're going to be truly authentic. But your oggies look a darn sight better than I could ever manage!

Hope you didn't include carrot in the filling though....:eek:

Outback HUNTER SS Time-to-Grill trials.
 

Initial burn-in test conducted last week: Sausages – Mexican Chili, dodgy BBQ (pork/beef/lamb mix) :suspect:

Config (F6): 3xgrills centerline and left/right inboard. Grill plate discarded

Meat Type: (1) Boerewars
(2) 600gram Aussie grass fed Rib Eye with bone 1.5” inch thick (USDA corn fed not available)

WX (approx): METAR WSSL 180300Z 17010KT 9999 FEW018 BKN300 32/23 Q1011 RMK 0230Z Q1011

Test Pilot Condition:
Test 1: 2xWorsteiner Premium before test. 1 during
Test 2: 2xglasses Talisman NZ Cab Sauv. 1 during.
Time of tests: approx half past Harry Tate

Test (1): coiled Mamba
BBQ preheat: MAX burners (3) x 15mins
Burners to idle Boerewars applied.
7-9 Mins turning occasionally hood down.
Memsahib Side Dish: variety of dressed green leaves (name of dish not known)
Result: slightly overcooked but tasty. :D
Time to Eat: 24mins

Test (2): Côte de Boeuf
BBQ preheat: MAX burners (3) x 15mins
Searing: MAX burners 3.5mins per side
Cooking: Burners to idle Bovine in suspended cradle thing, hood down: 5mins
Standing: 10mins
Memsahib Side Dish: Port wine reduction, garlic mash spuds, some green thing, Colmans hot English
Result: The Maillard reaction at its best. Outstanding. :ok:
Other: Pooch got the bone. Post test clean up by Filipino Amah ground crew assisted by porcelain coated grills.
Time to Eat: 37mins

Further tests scheduled for coming weekend. :8


Aviation references embedded.

I have been a very satisfied user of Weber kettle barbecues since 1980. However, last Sunday I noticed that it was unsteady whilst cleaning the grill with a wire brush (whilst the firebed still contained burning briquettes). The following morning I cleaned out the ash and turned the kettle over to investigate. The attached photograph shows the advanced state of corrosion around the leg attachment sockets. I was lucky that the leg had not collapsed when the charcoal was burning. That BBQ has been used regularly since I bought it in 1995 and spent all that time outdoors and so is well past its guarantee period.

The point of this post is not to denigrate the quality of Weber BBQs - I have just bought a replacement. However, anyone who has one several years old would be well advised to inspect the security of the leg attachment socket welds from underneath. The failing welds were not easily noticeable from the inside of the kettle.

https://dl.dropbox.com/u/86388099/weber%20corrosion.jpg

Yes, the corrosion looks similar to that which finally caused me to replace my trusty old 1988 blackfellow as it had become rather a rusty old blackfellow.....

The new model with the ash catcher is excellent - such a shame that our glorious summer has meant that it hasn't had as much use as I'd intended.

But on the plus side, VB is now available in the town - Majestic Wine has just opened a branch where Kernahan's used to be!

May I remind you that the use of briquettes in a Weber is not really the done thing, though I see that they are sold by Weber. Lumpwood charcoal is the fuel of choice.

I often do use lumpwood charcoal when grilling steaks hamburgers and sausages. Last Sunday was roast rib using briquettes stacked each side in the Weber indirect method.

+1 for real charcoal. Very much hotter, much less ash. Better flavour. Winner!

If you still resist the sensible option of going for gas...................

Then it clearly demonstrates why cleaning things is bad for your wealth!!

So, go gas, and stop the cleaning!!

Makes for better taste too!

Just don't tell Brussels!

Charcoal
 

Currently have Oz guests who, as they do, pronounced themselves olympic champions in the art of the barbeque. The ensueing (heated?) debate revealed that they really meant cooking outdoors on a gas - heated metal plate. In true olympian spirit we brought on the trusty black orb - properly barbequed leg of lamb. Another medal for team GB.

(Possibly not for the purist, but the Weber "aluminum tube" fire starting device is a marvel, and deemed to be within IOC rules hereabouts)

Once gas, never back ...(mine is a Weber Q200)

THE PPRUNE WEBER CONSPIRACY
 

What the hell happened? Yesterday I posted an entirely accurate condemnation of BEagle for being a tragic gasser, a wearer of pink lingerie, and a consumer of Vomit Beer.

My post did not register and I ask 'what is going on here MODS'?

I'll tell you what: there is a conspiracy that has been orchestrated by those that worship gas and wear girls' undies, and BEagle is the ringleader.

Well BEagle - ha, ha. As you slide into winter and your freezing cold, miserable climate, which is also an accurate description of your countrymen, the glorious orb will be chugging.

Think blue skies, 35 deg heat, beer on ice (VB is banned), a Weber gas-free roast lunch, and a pool that sparkles.

The downside is that when the sons bring the bikini-babes back for a swim I must avert my eyes.

Kluge, thanks for the WX from WSSL - fond memories. We are taking the granddaughter for breakfast with the orangutans at the zoo in SIN after we do a cricket gig in PEN (7-9 Sep).

Look, you can joke about pink lingerie and even about my penchant for VB:


However, your slanderous assertion that I cook with the bottled breath of Satan's backside is simply going too far! My trusty blackfellow uses charcoal and always will! Although I do admit to lighting the charcoal with a gas lighter - presumably you chaps in the colonies simply ask a local to rub a couple of sticks together?

Yes, well the UK has just had its wettest, dullest summer for 100 years...:( . But today it's bright and sunny and the temperature will soon be into double figures - it was only +2°C at RAF Benson last night.

Enjoy your Weber roast lunch - and I hope that you won't get too sunburnt....:cool:

Standing by for more stupid comments from that idiot Jack Russell which insists on following me about with his pointless yapping ....