Shy:

Yeah... Far too much use of the "G" word in this thread... Methinks they do protest _too_ much...

So you use a GAS lighter to light your BBQ. GAS? that's a GAS lighter.

So that's a BUTANE GAS lighter then.

Enough
 

Right that's it this Sunday roast is going on the old Charcoal girl keep an eye to the world service BBC while chewing on your bacon buttie to watch out for "madman sets fire to most of the big dusty island".:rolleyes:
Charlie sends

Logs, petrol, miniflare, Whoomph!:uhoh:
Bit more Op Fresco than al fresco.

Weber? Bah!! You probably have little pink umbrellas in your beer too....


The only way to do it if you're a technologicallly astute type is to use a 44 gal oil drum cut in half, or just build the fire on the ground and support the expanded steel grill on a few bricks/rocks stacked up around it.

The gentlemen will stand around the grill passing comments on the chef's technique, sniping for tasters and sipping beer while the ladies will be in the kitchen discussing washing powder and making salads which they will eat later.

Lighting the fire is simple with a litre or two of avgas or some fuel drained from the neighbour's lawnmower.

Try not to set fire to the swimming pool...

Our first cookery book had a BBQ recipe.

First, dig a pit about 15 feet x 8 feet. Fill with wood and charcoal. Light and retire. When flames died down and surface whitish grey cover with large stones and place Ox or cow on the embers. Cover with earth.

Three days later . . .

<<To "lay a hāngi" or "put down a hāngi" involves digging a pit in the ground, heating stones in the pit with a large fire, placing wire baskets of food on top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hāngi. There are many variations and details that can be altered, but a hāngi produces rich, succulent food with a flavour quite unlike anything else.>>

So, who didn't fire up their Beautiful Webers this weekend.....??

Bratwurst mit Bratkartoffeln on mine - it would have taken too long to cook a cow!

Just sitting down and watching the black beast calming down after it has converted approximately 2.5 kg of dead things into my dinner.

My wife had some coloured objects on her plate called "Fresh Leaf" and offered me some. She is currently in the kitchen applying a plaster to her slight facial injury.

Regards

ss

PS Though entering late into the fray I must add that gas is definitely GAY

I trust you told your woman to bring you another beer whilst she's in the kitchen....

If I have to tell her then she will be applying another plaster.

Regards

ss

Mine didn't get fired up but I was at my mate's house when his did. The chicken legs were decidedly 'fresh' after he put them on the table after 15 mins cooking, but hell, more for me if no-one else fancied them. I think a good vet would've got them going again! After a gut full of Stella, honking chilli sauce and drinking port from the bottle all of a sudden it was Sunday - result!

All of my old joints are still hurting but I don't remember being in any fights ....

The only time meat is too raw is if it fights back.

Ancillary systems fail?
 

Wife and kids are off to MIL's, some several hundred miles away.

I'm sure my pastor will understand why I wasn't at services this morning. Being a compassionate man, I gave my razor the day off to rest and this evening, I decided to log some weber time.

Start up went well:
Preflight inspection - dead beast, check. Cold beverages, check.
Primed liberally with lighter fluid, checked all around, called 'clear!' and it "whooompfed" on the first match.

It was then that I started noticing some odd variations in a normal grill
First, I had to replenish my own cold beverage. Normally, at such a time, a cold one appears just as the last one is consumed. Thinking I could compensate, I grilled on.

Then, after grilling the beast to perfection, I brought it inside where I was met with......silence. It's not often that I get a standing ovation, but a hearty round of applause is always forthcoming. Not today.

Concerned at the mounting chain of failures, I checked further. No side dish, no green leafy push to the side pile, why not even the table was set!

So I landed the platter at the first suitable area and enjoyed just the beast with another beverage, but still can't figure out the root cause of the problem.

But I've never been very mechanical, so perhaps ones with more experience or technical knowledge can help trouble shoot the Weber's ancillary systems?

Brick - may I suggest that upon inspection, you'll see "No Fault Found", since the primary systems worked just fine.

1. Food was grilled.
2. Beer was drunk.

I don't see any failure here at all....

Use of Secondary Mode may result in serious injury if the Primary System reverts to Normal Mode whilst the Secondary Mode is in use!

You brought the grilled beast indoors and expected to eat it off a plate with green stuff chucked on the side? Sounds a bit like you'd cook with gas given half a chance. Very *ahem* progressive of you...:rolleyes:

The trick is to get your mates around with their 18 year old blonde cheerleaders and a spare for yourself then stand around the barbie with a can of beer in hand, hacking off bits with a biltong knife and eating straight from the grill while discussing sport. Blondes will be frolicking in pool getting nekkid.....

Just hearing the word barbecue transports me back 20 years to the glory days of the UAS Summer Camp - half an oil drum topped by a metal footscraper pinched from the mess, more beer and food than you could shake a stick at - and the entire membership of the local nurses home in rapturous attendance - those were the days!

fin1012 wrote:Copycat!
I even have a frame (of sorts) to rest mine on! I feel it lends a certain air of "rustic charm" to the back garden during the summer month, although my aesthetic taste is hotly contested by SWM(sometimes)BO :ouch:

All this talk of charcoal is a bit Islington for my tastes. Wood goes very well on a braai or you do a hangi as suggested above.

Hangi
 

AA
So lets get this right - get up early on a Saturday:*, be ethnically exploited to dig large hole in ground:hmm:, very moist ground "it will be fine says Chief Kiwi:8, have big fire and copious Speights around new fire in pit:ok:, fill hole with meat and some veggie(?) stuff:yuk:, more Speights:ok:, have afternoon Nap:zzz:, return to grand reveal of half cooked slightly steamed meat:D:D, more Speights whilst mess kitchen broken into to light ovens :ugh::ugh:, finished on gas:}
Charlie sends

It was all sounding quite reasonable until those last few words!!

UAS barbecues were quite fun - except that the variety of things cooked was usually quite basic. God-awful NAAFI horseburgers, cheapest snorkers in the shop and something shaped to look like spare ribs but actually made from 'mechanically recovered meat' (i.e. steam hosed off the carcass, then stuffed into a mould...:yuk:); it looked like the sole of a flip-flop but tasted worse!

Safety warning for those who tend the coals - if you faff about bending forward in a flying suit, the zip will hang forward and get much hotter than the rest of the suit. You will probably notice this when you stand upright again, particularly if your choice of underwear isn't particularly insulating..:eek:!

The beast was cranked up tonight..........Half Chicken & Bratties......... Mmmm
Homer would be proud......

End of summer salute
 

Charcoal, fluid, matches and glorious flames to watch while enjoying a cold beverage or two to celebrate the end of summer

Grilled chicken and grilled corn on the cob.


Here's to those who couldn't enjoy today due to their duties in not so pleasant places.


And here's to those who are prepping the heavenly Weber for the next party.

I bought a discounted, ex-display Weber kettle for about $25 at Kirtland AFB, Alburqueque in about 1987, gave it to my dad and he knackered it in no time.

However, a much better bargain was $5 hibachi one bought at a Walmart in 1988 and which was in regular use until 2003 when the bottom finally dropped out of it.

God bless 10 Sqn!

Started reading this thread and had to fire up the weber myself.
Weber has a web site with many good ideas for the adventurous.
But most of us all have our own.
http://www.weberbbq.com/bbq/pub/recipe/menu.aspx
Gas grills: might as well cook it inside.

How dissapointing, I thought we were going to have 10 pages on how to set up one's carbs. :{

The Weber instruction book
 

When I had my first one - loooooong ago I decided to exploit its capabilities to the full. Christmas Turkey? - nae bother. On three charcoal briquettes as well! what more could a Scotsman ask for? Only later did I discover in the v. small print at the bottom of the back page "All cooking times are based on an ambient temperature of 70F and nil wind conditions" At Kinloss?? In December?? Amazingly it worked and took only slightly longer than advertised. It lasted for 31 years too. Took it to the dump only when we moved earlier this year.
The Ancient Mariner

Surely even a Jockistani doesn't keep a cooked turkey for 31 years?

My black beast hasn't had a lot of use this year thanks to the Midlands Monsoons, but it had a new lease of life after spare bits were acquired not long ago.

Front leg is a bit wobbly, but that's about the only green line entry in the beast's F700 after 18 years!

31 year old turkey!!!! Shock horror!!
 

Even managed to get a good pan of stock from the bones - I'd forgotten that.
The Ancient Mariner

Down here in British West Oxfordshire, 'tis almost spring-like today.

Not long now until the faithful black servant comes out of hibernation once more!

Emptied out some forgotten sausages a couple of weeks ago.
Still looked good enough to eat, sealed in with the flavoursome grease of 7 years use.:ok:

One puts one's faithful black servant into hibernation!! Mine did the Christmas Turkey and has already done one sunday roast this year!! Hibernation....Bah!!! If the weather stays like this I feel it may be out again this weekend....







Although that has probably just guaranteed a change in the weather for this W/E. Sorry :O

Forgive me, fellow Weberites, for I have sinned.

In my eagerness to continue grilling through these winter months, and finding that the charcoal wasn't cutting the mustard, with the weather 70 deg F below summer, I committed a mortal sin.

In my foolishness, the Emperor Mong (see ARRSE thread) commanded me to purchase one of those GAY gas things. Needless to say, it was much inferior. Blinded by the shallow beauty of the shiny stainless steel, I was weak.

Having learned the error of my ways, and committed many dollars into Wal-Mart's coffers, I seek forgiveness. I promise next winter to simply put more coals on to defeat the ambient temperature drop. Why didn't I listen to my red blooded instincts, and just give it more welly?

I promise to leave the gas fag-chariot to my wife, for she does not know the ways of fire, and return to the fold of my beautiful (charcoal) Weber. And all will be well in life.

Ooer, missus!

Beags, are you allowed to say that? :p

All other unmissable route steals!
 

My trusty old Weber has survived about 14 Summers 'Chez Flymee' and is still going strong.

But, pray tell, did anyone else succomb to the Bruggen NAAFI Le Creuset 5 pan set, or various pieces of wooden loft insulation in Central/South America or Central Africa? My collection includes Colin the Secret Egret from Belize as well as one of those games where you move some sugared almonds (or petrified olives!) from one end to the other. I bought it in Dakar with French instructions that I have never taken the time or had the inclination to translate.
Obviously the petrol mower is still going strong but I have had to replace BX bicycles (generally Huffy) every so often.

:ok:

Long overdue clean revealed..Two halves of red pepper and a cremated snag still faithfully attached. Glad I'm not alone in my slothfulness.

Which raises the question should one actually clean the grill.....:bored:

Just a quick rub down with a wire brush will do......whilst the sharkhole is getting up to V1.














...then do the same to the Weber grilles!

...sounds like a Mancala Board. This might be of use ....

Fantastic instructions to the 'Sugared Almond game' but I'm still no further forward.:ugh: The game has been adorning Mrs Flymee's dressing table and she has eaten all the sugared almonds while decorating her face with overpriced bits of grease. In fact, come to think of it, they also looked like some sort of antelope droppings:ooh:

Well, the little black bugger has had some exercise at long last!

More fire and dead beast tonight, if the weather remains obliging!