Beags, I'm with you on the charcoal/vapour debate. BTW is that somewhere near Weymouth I could see on the SATNAV?

Gone are the days when Navs attracted rations and wasted fuel!

R280, nice work with the pasties, I wonder if Samosas would work on a BBQ.

IIRC I have 3 sisters and 2 brothers and before my last b'day I tactfully let it slip that I needed a new BBQ. I now have three (BBQs that is) but I live in a two bedroomed cottage with a P stamp for a garden. I can only use them one at a time :ugh:.

However that is enough to broil some fabulous, fresh, fat, chalk stream trout from Stockbridge, served with new potatoes, local farmhouse butter, and Hampshire watercress salad, accompanied by a dangerously chilled Chablis. Then enjoy the moment with some old friends.

Happy days.

Rgds SOS

P.S. I can't think why I didn't retire years ago...oh, hang on.....mmm

I have checked my legs three, and legs two.

All seem well attached, but the pair seem a little wobbly .... must be something in the water.

About to light up, snags from local butcher for starters.

Not Weymouth, it's actually Langenargen on the northern shore of Lake Constance. Almost my second home a few years ago, thanks to all the working trips I had there....


But I didn't take the VB photo there - who would drink Australian lager with so many excellent regional German beers available!

Succesful barbi' last night, despite the odd spot of rain (weather-guessers got it wrong again...:p). Pork steak and some roasted veg. I might even fire up the trusty black orb again this evening, I think!

That sounds utterly heavenly! I remember a good few delicious Test trout with Jersey Royals from days visiting friends at Broadlands many years ago.

Pork belly on the Webber tonight. Photos to Phollow.

Royals!! Broadlands!!

Beagle, you name dropper you!

:)

Luddites!!
 

Popped out this evening to my GAS Weber (CM - please note only one "b" in Weber!) - Lit it 30 mins before the Memsahib required offering to be ready - threw a couple of Mesquite chunks into the smoke box - had a glass of wonderful Chilean Merlot - carefully placed the fish onto the hot grill - had another glass of Merlot - took the beautifully cooked and gently smoked fish to the table - switched off the GAS Weber - sat down and enjoyed the meal - accepted the accolades of the amazed diners - had another glass of Merlot...............................

And some of you are still spending hours trying to set fire to Carbon!!

Amazing!!

Merlot with fish??

Almost as inappropriate as a gas Weber....:=

Pink rabbit, Courtney?

Courtney
 

Looking phorward to seeing them!

Rgds SOS

Sorry. I buggered up the photography. Tonight's photos failed, but tomorrows with the venison will be worth waiting for. There is only one way to cook dead Bambi. It's a serious process. Stand by...

Standing by - out

Rgds SOS

Well, my barbi' was a reasonably accurate recreation of a mini-kebab, with racing chicken, nose warmers, salad, tzatziki and tahini, plus wine.....

So accurate was it that it even included a bout of the infamous 'Akrotiri two step' in the early hours......:(

Which reminds me of the eternal question: http://www.pprune.org/military-aircr...ens-stool.html

I hope those VBs in the drink holder on the dash didn't get warm there.

Hi Beags. Recently I had the honour of taking a waz in the gents in the fire section at Boscombe Down. There was chart on the wall, above the tall porcelain things, which was headed "Level of Dehydration".

It was essentially a graded colur chart ranging from pale straw coloured to mahogany.

The idea was when you had a waz you could check the colour and refer to the chart to see how dehydrated you were.

For most of us it doesn't matter, if we are a bit dehydrated we just lie down and take an aspirin, or one of those big fizzy tablet things.

But for firemen whose office is often a burning inferno at a high temperature it seems it's a good idea to know how dehydrated you are before you go into the office. (Not stools but the other things).

Then I had a delightful Sunday lunch BBQ with a slightly strange Clergyman and his family (Think Adams Family with Archbishop of Canterbury blessing). It wasn't a Weber but it was tasty.

Happy days.

Rgds SOS

How to do Venison
 

Here we go.

This is how to do venison on a Weber.

First assemble the ingredients for the meat.

http://www.projectoceanvision.com/te...r/IMGP6201.JPG

The venison needs to be marinaded in red wine, a half way decent port, soy and the other things you see here.

http://www.projectoceanvision.com/te...r/IMGP6202.JPG

The Weber is brought up to a low heat to warm the venison in its marinade.


http://www.projectoceanvision.com/te...r/IMGP6204.JPG


And then some cleaning.

http://www.projectoceanvision.com/te...r/IMGP6206.JPG

Whilst it's reheating, prepare the ingredients for the rice dish...

http://www.projectoceanvision.com/te...r/IMGP6210.JPG


Carol and Courtney repair to the summer house to look for their new property in Brittany while everything gets ready.

http://www.projectoceanvision.com/te...r/IMGP6211.JPG

The venison goes on the Weber in its marinade in the chicken roaster my Mum gave me. All wrapped up in aluminium foil...


http://www.projectoceanvision.com/te...r/IMGP6212.JPG


After 12 minutes, the venison has taken up the colour and the flavour of the port and the red wine. The herbs are infused into the sauce.


http://www.projectoceanvision.com/te...r/IMGP6213.JPG

Now the venison goes onto the grill and I add a little flour and seasoning to the sauce. The sauce reduces on the Weber.

http://www.projectoceanvision.com/te...r/IMGP6214.JPG

Now for the rice whilst the sauce reduces. The organic basmati rice has been boiled for 10 minutes. Now I add the chilli and onions.


http://www.projectoceanvision.com/te...r/IMGP6215.JPG

Fry it on the Weber for 5 minutes and then add the rest of the ingredients

http://www.projectoceanvision.com/te...r/IMGP6216.JPG

Slice the venison once it has had 5 minutes to set.

http://www.projectoceanvision.com/te...r/IMGP6218.JPG

And there we go. Perfect. Dark on the outside, pink in the middle.

Courtney, old chap, your photos aren't showing using either IE8 or Firefox...

Lightly tanned on the outside, pink and moist in the centre - but with no blood..... Holds good for more than just broiled Bambi....:E !!

Edit - you've unbuggered them now, I see!! Or at least, some of them...

I'm getting there Beags. A few minutes...

There, Sorted. Venison a le Courtney au Weber.

That does look good, Courtney me old!

Errm, but that looks suspiciously like a Weber 'Q' barbi'? Which uses the fuel of Satan rather than real charcoal, does it not?

No idea about the technical stuff, Beags. But I light it with a charcoal lighter. :p

How nice - a Courtney / BEagle love in ---

What is your problem, Mate? Why so hostile?