Almost tempted to return my trusty blackfellow to operational service with the recent spell of nice weather - but the evenings aren't quite light enough, just yet.

Using the breath of Satan's arse for cooking is bad enough, but electricity for outdoor cooking? Why not just wheel the cooker out of the kitchen?

Poncing about with 'dry rubs' :ooh: and cooking half a dinosaur for a week seems to be something of a colonial thing - for a smoky taste I just bung some wood chips on the one true fuel and that works just fine.

Some years ago on a States Trainer, we flew back with a goodly number of Webers in the back. But there was also something which looked like a nuclear missile silo - it was some route-steal meat smoking device. I can just picture the rapturous welcome the owner's spouse would have given the wretched thing when she clapped eyes on 6ft of aluminium tube...

Point of order, I was unaware spouses were allowed to make comment on any BBQ related topic. Please correct me if I am wrong, or if you are too scared to agree :)

I am pondering the notion a Brit can inform either Americans, Australians, or South Africans about how to do outdoor cooking.

In the past two months....I have attended the preparation of such meals beginning with the meat being on the Hoof to include both domestic and feral Hogs, Black Bear, Mule Deer, Elk, Clams, Oysters, Trout, Flounder, and Crabs.

I have seen them boiled, fried, smoked, grilled, stewed, roasted, and done using wood, propane, and electricity....even micro-waved but no charcoal.

So Beags.....tell us again how it is to be done!

The one thing my countrymen need educating upon is Beer!

I am trying to pass some of that along based upon my first hand study while living in the UK.

How very ethnic and third-worldly!

Over here we have 'butchers' and 'supermarkets' who will readily supply whatever is to be sacrificed on the Black Orb. No need to go out with a club to despatch a passing dinosaur....

There is a very personal reason Beags endorses the protection of Dinosaurs I am thinking!

Agreed, one has staff to go and kill the food.

SASless you make mention of the term Brit. In this context it might worth pointing out I am English and therefore better in all respects then any of the damned skirt wearing log chuckers, daffodil snaffling sheep botherers or sunlight bereft funny hockey players. As for Americans, Australians and South Africans, when they can win a good game of conkers or cheese rolling they might be allowed an opinion.

BEagle, there is a very fundamental difference between 'grilling' with some wood smoke, and proper BBQ - done at very low temperature for several hours with smoke from various wood types. The results simply are not comparable.
While grilling can produce very tasty meat when properly done (and in general is quicker and more practical than actual BBQ), proper and well done BBQ is simply another level of delicious and has the extra advantage of being able to turn sub-par cuts of meat into mouthwatering meals.
Proper BBQ has enjoyed massive growth in popularity here in the colonies - a couple decades ago you needed to look long and hard to find good BBQ outside of the southeastern US (and if you walked in, and there wasn't a grisly old black guy doing or at least supervision the cooking, you probably wanted to go elsewhere). But today good BBQ is readily available in nearly everywhere in the US (for the best stuff you probably want to avoid the chains, although some of the chains such as 'Famous Dave's' do a decent job and have the advantage of consistency).
Next time you're on this side of the pond, you should check it out. As the old saying goes, don't knock it until you've tried it...

As far as I am concerned, a BBQ [the process, not the kit] is to provide good food in an attractive social context.
For some it borders on an obsession or a cult or a religious practice.

The ENGLISH weather being such, a BBQ is often a last minute decision, and squeezed in between monsoons. Thus we tend to be simple processors and consumers, rather than devotees, supplicants, acolytes and fanatics.

Relax with a beer, not a dead bear.

Not forgetting the Zimbabweans, they can do a good barbeque (when the wuckfits now running the country allow any food to be in the stores ......). And just for clarity, South Africa and Zimbabwe (the former Rhodesia) are not the same country, though I am still encountering folk who think one is a province of the other. :rolleyes:

I agree. Though in terms of variety, things certainly have improved in North America in the last 20 or so years. But why, oh why, do the micro brewery outlets insist on making the vast majority of their beers so damn alcoholically strong? I still travel regularly to cities all over North America and it annoys that often the more interesting flavoured beverages come with ABV (alcohol by volume) content that closely approaches that of wine, for Heaven's sake! How can anyone enjoy a couple of pints of 'wine' without falling over, and then having to give serious thought to whether one could end up unfit to operate the aircraft home the next day? :ooh:

Got something against the English, have we? Because the weather in Northern Ireland, Scotland and Wales is always just so peachy? ;)

Got something against the English, have we? Because the weather in Northern Ireland, Scotland and Wales is always just so peachy?

Not so: I am English [don't claim to be British, both sides of family back to 1700 AD English solid] so would not dare to be rude about the weather of the outlying tribes.

On my way back home from bell ringing this Sunday morning, sun shining, birds singing, all the signs of spring were present: bees, ladybirds, butterflies, unseemly flesh on fat persons, the ice cream wagon.
I think I detected a strange stirring and rustling under the cover of Big Red One.
Better check the stocks.
Standing by.

Flew back from Munich a couple of weeks ago; whilst in the airport I found some proper bratties - 10 of which have been in the freezer ever since, pending the next firing up of the trusty blackfellow. Using the only true fuel, of course!

Was working today , so BBQ not poss . Between sorties , fuelled behind an RV with a young couple .
Me '' Are you staying for a CA lunch ? 'cos queue is out the door into the carpark '' .
'' No , we've got to get back quickly . We've an hangar BBQ at our strip '' !

Best of all worlds ; taildragger RV , grass A/D , blue sky , sunshine and a BBQ to go back to .... Oh brain fade ....

Forgot to mention 'bootiful co-pilot .

rgds condor .

Well, the recent spell of great weather has caused my trusty blackfellow to emerge from hibernation again, at last!

Nothing too adventurous though, but the Munich bratties have proved to be very good indeed!

Might manage another session on Tuesday, but the weather-guessers with their beetles and fir cones seem to think that the usual UK spring weather will be back later in the week.... :(

Totally missed out. Major family gathering in what resembled a commune/kibbutz ........ oldies and 3 branches of family and their children and children's partners and a total of three dogs. Great fun in Cambridgeshire but no BBQ.
Always another day.

At last!
Latest in a year ever since buying the first little smoky joe.
Disgraceful.

Fart Gas v BBQ... there can only be one.. ONE !
 

As we all knew,


Gas has a great place in our kitchens...... :)

sandozer

I cannot believe you have had the audacity to openly post a film showing 3 Dutchmen indulging in a meat feast! I have not seen such acts of disgracefulness since 2 x Sqn tours in RAFG in the 80's and 2 x FI tours (in the 80's). I must admit the quality is better than the VHS and then DVD items I was forced to watch, repeatedly.

Ye Gods I am outraged that such a heathen perversion as cooking with gas is now socially acceptable to view in public and is no longer consigned to secret gatherings of like minded individuals in back gardens, sheltered from view and with an abundance of car keys and pampas grass within easy reach.

I would write a letter to the PM however I cannot be bothered typing 11 copies.

Was pleased to see that they used charcoal and not the compressed-garbage briquettes. No nasty starting fluid either. Good deal!

Even Which? agrees!
 

From this week's Which?: See: https://www.which.co.uk/news/2019/06/charcoal-barbecues-beat-gas-for-taste/?utm_medium=Email&utm_source=ExactTarget&utm_campaign=379577 3-C_WS_EM_290619_WK5

To those unfortunates still cooking over the bottled breath from Satan's backside, I say "Read it and weep!".

Firing up the true black orb again tonight!

Webers......junk!

These are "grills"!

We know "grills" in this part of World!

https://grillmangrills.net/index.html



https://grillmangrills.net/images/EastWake1.jpg

Good grief, not only do those things have arse-breath bottles attached, but also what I understand is a 'towing hitch'?

More likely to be found in travellers' camps than in civilised areas....

Gross! It looks like a communal planet polluting gathering, with yet another trundling in.

And what idyllic surroundings for a barbie!

Spare me.

My 30 year old Weber 22" has finally croaked but I noticed that Hilliers Garden centre has 20% off them at the moment. Offer until tomorrow. Bought one yesterday for £151.

Weber + LOX, what could possibly go wrong

BEagle, big (and I mean big - usually used for commercial purpose) grills and smokers often have a propane burner to get the charcoal (or other wood) fire started quickly so they can get cooking quickly. Once the fire is going properly, they remove the propane burner. Having a towing hitch means they can move the thing to where the customers are.

BTW, I've never claimed propane tasted better, just that it's so much more convenient that I grill far more often than I would using charcoal - even grilling when it's cold and rainy outside. And grilled - even over dragon's farts - tastes better than cooking it on the stove...

The Grill that sets on my Porch....the Grill Beags and Baston denigrate so.....has a Charcoal Tray Insert for those occasions I entertain those who insist upon their Steak being "seared".

It also has a "Chip" tray for smoking roasts, poultry, fish, and other selections.

I can even bake on the grill....breads, pies, cobblers, whole fish, poultry.

Try that in your wonderful Webber....ever try to regulate the heat in one to provide a constant pre-determined heat and have any success?

We must remember...the British adopting anything American does not mean they get it right or do so without crafting their own idea of how it should be used.

For crying out loud....they even stock red canned Budweiser in Pubs and call it Beer!

There is no explaining some folks thinking on matters!

Budweiser of the American variety is like making love in a canoe - f**k**g close to water.

Whereas the real Budweiser from České Budějovice which I once tried in the Czech Republic is excellent!

Despite the "glorious" weather, the red orb produced 2 magnificent slow cooked pork loins this weekend gone. Brined overnight in spiced molasses brine and then 2 hours indirect with whisky chips added for the first hour.
Discovery of the year, a meat thermometer, get the loins to 65C and then rest for 15 mins in tinfoil.

As duty driver when hosting overseas colleagues one evening, ordering at the bar I requested an alcohol-free beer - the barman replied "sorry Sir, we have run out - pause - but we do have Budweiser..."

Budweiser. Having had a very few in various places non Czech, I bought half a dozen of the real thing in the home country, and slowly drank them on the hotel balcony. My wife put me to bed. There was a bottle or two not consumed.

As for BBQs, my sum total this calendar year is TWO. I seem to be always away from home when the weather is good, and planning a BBQ for when it turns out schlecht.

Perhaps the pine cones, seaweed and crystal ball should not have been returned to stores when I retired.

P1ssing down again as I write.

Spring is sprung, the birds are a-tweeting and the purr of Flymos fills the air, about the only thing flying these days hereabouts!

But bugger Johnson, Brexit and Chinkypox, for 'tis time to liberate the trusty black orb from hibernation, spark up and celebrate the return of the barbi' season once more!

Waitrose have started selling bratties again - so Bratwurst mit Bratkartoffeln und Senf-Mayo it shall be! Mit ein Flasche Hefe-Weissbier!

Just don’t invite anyone to join your family!


https://cimg7.ibsrv.net/gimg/pprune....5f7e76ed8.jpeg

I am aware of the government's restrictions, thank you.....:rolleyes:

'tis but a barbi' for one.

Beagle: good oh! but what kept you about 10 days ago? To be fair, we cooked al fresco a very similar menu and scoffed in the conservatory ....... with the heater on.

Our restricted movements have forced me to rub down a sirloin steak, and prepare the Weber for grilling: dinner for two, and we still have some red wine on the rack.
Life could be worse.

Here we go again - the emergence of antiquated charcoal orbs from the depth of garages/sheds/cellars.

My "trusty" Black Weber Gas BBQ has been in use throughout the winter months producing many delicious meals for all of those months when the charcoal aficionados are hiding inside their cosy kitchens dreaming of suitable weather to get their thingys out.

To further their irritation - hopefully - I bought a two-bone rib of beef at Aldi, the day after Boxing Day - at 50% discount - and it was one of the best BBQ'd beef meals I have ever had.

And I used to cook on charcoal before I got wise!!

So Stay Calm, Avoid Covid 19, and Use Gas.

Ah - hopefully not the infamous Rabatt Pferdefleisch with the breath of Satan's bottom to disguise the taste?

The horse meat scandal was about 6-7 years ago now and affected several supermarket chains - it was down to unscrupulous suppliers. No doubt they're behind bars now?

Since then, very great care has been taken by Aldi and all other supermarkets to ensure that beef is indeed beef and nothing else!

The worst part of the scandal wasn't just that time-expired Dobbin had been burgered, it was that certain veterinary drugs had entered the food chain.

Like Bomber, my propane Weber was busy all winter long, grilling various beef steaks, burgers, hot dogs, and chicken thighs. The places we stay in Breckenridge, Colorado on my annual ski vacation have communal gas Weber grills which I used to prepare chicken thighs on several occasions (I like grilling chicken thighs rather than breasts - the higher fat content makes them tasty and more tolerant of overcooking - which can come in handy when using unfamiliar grills and it's well below freezing so you don't want to stand there constantly monitoring the progress of the cook).
We fortunately returned home from Breck shortly before the Covid hit the fan and they closed down the ski area (and pretty much everything else).
I did a large pork loin for four hours in the smoker last weekend which was a big hit with the wife.
I won't argue about the relative taste of charcoal vs. gas/propane, but the convenience of Satin's breath means it gets used far, far more often.