I'm grateful....

The autopsy revealed that, despite the aforementioned clear area, there was still far too much direct heat applied given the considerable fat content of the bird. This weekend, we have decided a Capon will be the fowl of choice and I shall follow your learned advice accordingly...

Edited to add that Beagle's term "a hint of duck" (une touche de canard) will suffice admirably as a new metaphor when we go to yet another oenophilic extravaganza next week.

Ooooooo, I'm looking to indirect a nice leg of lamb this weekend, whatever the weather. Family have all been re invited to celebrate the return of Weberfood. I hope you all have a great time. Beags, although I was a lowly Herk GE, I always reckoned I could smell roast duck at Incirlick.

Smudge

I can well believe that!

As Det Cdr, I had the room next to the Day Room with the cooker within which the duck sacrifice had taken place - and most of my clothes had a 'hint of duck' about them for a fair while afterwards....:\

The incoming crew mentioned the strange smell and greasy deposits, but we denied all knowledge......

Well it looks favourable for the Bank Holiday weekend ... nice little High over central England :ok:

But you might be a bit unlucky in Northern Ireland and along the the west coast of Scotland :(

Check fuel states (Gas and Charcoal !) ... Beers ... take decision on menu ... provision accordingly.

Have a good one :ok:

http://i1004.photobucket.com/albums/...psc5c3640d.jpg

Best ...

Coff.

Beer/wine - tick
Meat - from my local butchers tomorrow morning - tick
Grass cut - tick
Weber ready - tick
Charcoal.................... :eek: all used up last weekend.

At risk of re-igniting the debate................

Beer/wine - tick
Meat - from my local butchers tomorrow morning - tick
Grass cut - tick
BBQ ready - tick
Charcoal - ran out last summer
Gas - :ok:

Nice forecast chart: pity the 546 Thickness line is down towards Gib. We might see the sun but IT IS NOT GOING TO BE WARM. Best eat in the conservatory!

Longjohns and BBQs do not go well together except, for example,the old Portadown Way JHQ Christmas Eve street thrashes in the 1970s to late 1990s which ended with the survivors crawling into Midnight Mass at St Boniface "looking forward to Christmas" and an AlkaSeltzer or three.

The isopleth and the northerly wind!

Won't be a problem, though, as long as it's sunny and the breeze not too strong. I favour a lamb shank in port and red wine sauce a la Weber this weekend. Might see if I can smuggle a bottle of Châteauneuf-du-Pape into the shopping trolly tomorrow morning as a special treat.

Well, despite the reasonable looking forecast, my trusty blackfellow is temporarily languishing behind the Teutonic Tourer in the garage, whilst I nurse the world's vilest bout of man-flu....:(

Rather than decipher the runic symbols of langleybaston's beetle and fircone charts these days, I find the Irish met info from RTé pretty accurate - they're centred on Ireland, so you see a little more of what's likely to come in off the Atlantic:


Website is RTÉ Weather , to be sure.....

Châteauneuf-du-Pape, eh Courtney? And there was I thinking that the average fast-jet mate's idea of a good red wine was something which, unlike kokkinelli, doesn't need to be cut with Sprite....:\

Well, yes. I'll be back to the meths on Tuesday.

In addition to obtaining an accurate pre BBQ Met Forecast ... I'd also like to recommend a FLIP that is an invaluable BBQ planning aid ... it's FREE (all 295 pages) ... but I don't think it's yet on the No 1 AIDU Distribution List :E

http://i1004.photobucket.com/albums/...ps373272f1.jpg

The Summer Autumn revision will be out soon ... so don't BBQ with an out of date FLIP :}

Best ...

Coff.

PS. BEagle sorry no VB ...

But how about £10.99 6 x 375ml ?

Sanza VB

I'll stick to Wychcraft Blonde :ok:

You haven't lived until you light the Weber regularly in below zero temperatures surrounded by snow. The steaks and sausages taste just great although the wine needs some help to reach room temperature.

Not quite snowing here in SW France (le 46) but dank and miserable. So desperate were we for a barbeque that I ended up cooking in thick fog the other evening - was consoled by the fact that someone could make a film about it, called "Grillers in the Mist".

...chapeau, manteau etc

Well, it won't be any consolation for you then, that here, in FOB 17, we've just had gales and a hailstorm...
Still, should blow away the mist.

Merde alors, Ali - quelle pisseure......:uhoh:

more like a pissoir here today.

Comme vache....???




.

Hey hey ........... going for it tomorrow Sunday, even invited guests ..........

but I have tidied and dusted the conservatory as the ladies may well chicken out of al fresco.

BUT THEY ARE NOT GOING TO BE FED UNLESS THEY STAND AROUND DRINKING WHILE I COOK.

I think its the big fat red Weber's turn. JHQ 1989 and going strong apart from the leg that drops off when I trundle. The Weber's leg, that is.

I cook to Boddington's, I am a soul of simple tastes.

Langley, what a wicked met man you must have been, Boddingtons ? I'm very lucky to have a reasonably steady supply of Keo beer. Having a fully trained SWMBO in raw cabbage (a la Cyprus) and the other little tweaks my intention is for a proper Cyprus style Barbie tomorrow. I wish I could still get hold of a demijohn or so of the 5 year old brandy and a drop or two of kokkinelli. Oh youth where have thou gone ?????:)

Kokkinelli available in some Waitrose stores. Cyprus brandy can be found in Wadsworth's in St.Ives. As for having a ready supply of Keo, I think I'd rather drink my own piss!

S-D