Bought Barbque's
 

I would like to add my tuppenceworth to Mr Gainesy (yes, him) all you who bought barberque's are a bunch of poof's. Fair enough if you are trade group "Stinking Growbag" but any engineers should be ashamed and sacked.

I have built several oil drummers, my latest has a hinged cooking tray and a flat steel griddle plate for doing eggs with your steaks, I have two temp settings "Max" and "Combat" and if I flip the datum switch I get even more heat.

It puts out more radial warmth than a stove, draws air in like a blast furnace and gives awesome steaks and swordfishes. It does shark, ribs, and jacket taters and secret banananananas for puddings.

The chef runs on Guinness and malt whisky.

Anyone who would like to be taught how to build one...............

Buy Power tools.

I envy you. The weather here, normally so wonderful at this time of the year, has continued wet, cold, overcast (What global warming?!).


My (store-bought) fire altar slumbers on.

Whilst I understand the need for abundant lateral warmth in the typical 'supersonic stratus' of a North Kernow summer evening, creating a localised firestorm to cook a mere brace of bratties or some duck tits would be rather OTT. Fun though.....

Even if the chef is 'Powered by Pope's Piss and Malt'!

Brick - I hope you've removed the gas-faggotry fiddly bits from your device?

Affirmative; as soon as I saw the cross-dressing upon my return from a TDY.


And a stern 'never again' to the salad-making machine........

Stormrider - I'm not sure powertools are needed. A few used bricks and some weldmesh do me fine. Some twigs and sticks from the garden/woods make a good kindling, and then I chuck on some bought charcoal.

Got decent sized bit of meat? - do it in a Hangi

You're not a Saffer are you, Mr Artist...?:confused::ok:

She's out! And not so much as a screw needs tightning :ok:

Is the subject still Webers?!

Seventeen years old and still going strong. She has lived outdoors from new with the exception of 2-years in storage and she has only needed a bit of BDR on a handle and a new one-touch hardware kit and she still goes like new.

Brick - I AM talking about my Weber.

You had me worried there - I thought you might be Austrian....

No, I'm a Pom. Learned the art of cooking meat in the open air from some real characters - eg Lofty.

Lofty must be at least part Saffer or Zimbo then. The brick and grid thing is SOP. Many pissed off wives in SA have discovered the wire grille in the oven has been nicked to go under the car seat for use as an impromptu braai when fishing, travelling or out in the bush. Works like a charm:E

My one and only faithful Weber arrived in the UK via a Vulcan recuperator bay(as did many other things) in 1980. Hmmm nuff said. It finally gave up the ghost last year and was laid to rest in the local scrap yard. My brand new 47cm Weber, with an ash can, had it's first outing this evening, some lamb chops,chicken wings and a sausage or two, all washed down with a bottle of Tesco's finest. Mind you, I had to take out a mortgage to buy it, still never mind. My eldest son has now got his eye on it, if he thinks I'm going to leave it to him he can think again. It's going with me. So there!!!!

Tesco's finest :bored:?

Riiiiiiiggggggggghhhhhhhhhhhhht.......

But better than kokkinelli, no doubt? Or 1977 vintage home brewed 'three week wine' :yuk:, which is all we could afford back then!

Weber have gone METRIC?!?! Surely not.:eek:

Ahhh, contentment!

Steaks sizzled, mojitos drunk.............

Second major reheat of the season here on the dear old Isle of Man today. Scorchio!

Nice piece of pork tenderloin.

How about a recipie thread. Bit gay, but what the hell:)

Recipe 1 (Universal):

Meat
Fire
Beer

She who must be obeyed insisted we had the healthy option today:

Tuna steaks
Fire
White Wine.

Delicious - but it didn't stop me muttering that meat would have been better. Matter of principle!
The order remains in force until further notice, 'for my own good.' :uhoh:
I think I may have negotiated the occasional Beer Can Chicken. White meat, and the beer is only for flavour etc :)

Surely 1 and 3 are transposed ;)

Ahhhh,

Fire tonight,

beast,

be....um, ok, lemon martinis.................




Look, it's what the salad maker was dispensing.................

We did a leg of lamb on ours last Sunday. It was absolutely fantastic but there were one or two wrinkles.......

It takes about an hour longer than the oven to heat up.
It doesn't beep when it's hot enough for the meat to go in.

Both of the above have a connection with beer consumption which the wife clearly understands and I don't.

:ooh:

Fired up my blackfellow tonight. Lamb steak and baked potato = great!

None of that salady stuff either!

Brick - the lemon martini is a bit....., well, let's just say it's probably a favourite of gas users :eek:!!

But what the heck is a 'lemon' martini?

Yes, well, I did admit to it, but it was what was given to me. I certainly wouldn't (couldn't) complain...........

vodka
drambuie
lemon juice

Good for scurvy prevention - important here in the suburbs.......

lets get off the gay (can we say that here) cocktails and recipes. The better question is which is the best accessory?

My vote goes for the wireless meat thermometer. Stick the probe in, tell what it is and how well you want it done, sit back with a beer. For the big joints it is the business.

Mine goes to a Chimney Charcoal Starter.

Step 1: Fill full of charcoal, stuff 3 sheets of newspaper in the bottom.
Step 2: Apply flame, produce fire.
Wait 20 minutes, whilst consuming beers as required.
Step 3: Pour onto grate, followed by flesh onto grill.

Works every time. :ok:

Ah yes. The best Weber accessory my father-in-law ever gave me as a present:ok:

Surely the automatic beer replenishment system he provided you with was the best barbi' accessory he ever gave you, Roly?

Best accessory I have is simply a combined wire brush and scraping jobber for getting rid of dead beast residue from the grill slats.

Did once buy some 'route steal' barbi' tools, including a fearsome looking knife with a long handle. Like something out of Braveheart! Was damn all use though - neither was the curved thing with hooks on it upon which one is supposed to hang one's tongs, fork etc.

Now that would be some gadget:E

Some of those auto beer replenishers don't work as well as advertised. It is possible to reach some sort of limit, whereafter a request for a refill is met by "not another one" or "you'll have to get it yourself, i'm making the salad" (Why???)

The chimney starter on the other hand is always reliable.

A nice website to get some smoking tips and recipes:

http://www.bluesmoke-bbq.com/

on one of the pages it describes how to convert your Weber to efficient indirect smoking

http://www.bluesmoke-bbq.nl/images/d...r3-453x124.JPG

"Chimney Charcoal Starter" the other best buy ever.

Nice one IFTB - website looks interesting! Got my Son's wedding coming up and I am organising pre and post BBQs and a nice smokey recipe will I'm sure go down well.:ok:

We both have Webbers - mine is newish, his is my original one bought in '74 across the pond, still going strong and BOTH classic - NO GAS:rolleyes:

This can be solved by changing it for a Cordless Dish Washer, then simply adjust the first few lines of software.:E

Too true. Sadly far too true.

On a much lighter note, I saw in the paper this morning that next week is "National BBQ Week" :ok: Time to fire up those Webers. :cool:

Mind you have you seen the weather forecast for BH in the south of England? Danny, any chance we could have a smilie with an umbrella?

Weber Newbie
 

Just bought my first Weber today. A nice shiny black 22.5 incher. I've had the "unmentionable fuel" for the last 2 years and felt the need to ditch the Brokeback Mountain DVD boxset and get myself a set of cahooners. Feels so good, so manly, so complete!:ok:

Bring on the sun, in fact I don't care it's being lit Monday regardless!

h:cool:

Weber? You've merely graduated from "screaming" to "raving" Mr Helidriver.:E

Real braai fundis use the grid on four rocks method or a half oil drum with hardwood or charcoal. Charcoal briquettes are right out.

http://www.chirundu.com/zim-food.cfm

Ignore the poovey Weber in the pic. It's only good for those poor buggers living in a flat on the 27th floor of some tower block.

Yes, yes, SRT. I suppose if you want to feed half the township or host Nelson Mandela's coming out party, then your ethnic device would be fine.

Here at the head of the Empire, the need is rather less. So the 22.5 blackfellow is ideal, as long as it doesn't use the unmentionable fuel.

There's an authentic Seth Efrikan shop not far from here which sells boerewors, biltong, stokkies, droewors etc - might give the boerwors a go on the Weber.

Do you normally cut it into suitable lengths before cooking - or cook first, then cut?

Shop also sells kudu, ostrich and springbok steaks, as well as Botswanan rump steak...

Any recommendations?

Just put the boerie on the grid in a coil. Turn over using tongs once it's cooked for a few minutes and do the other side then serve immediately. Don't overcook or it gets dry. Take along a pen knife to cut off the end to "test" if it's done. Chefs prerogative... A slightly juicy sausage goes well on a roll with fried onion and tomato gravy. If the fire's too hot the sausage casing will split so a medium heat over the embers is best. You should be able to hold your hand in the heat just over the grid for around 5 seconds.

Ostrich steak is great and has very little fat. Sear for a minute or so on either side over a very hot fire then serve immediately. Kudu and springbok may be a bit gamier and tougher than you're used to but are good in a casserole. The seasoning I use for ostrich is a little tabasco and fresh lemon/lime juice and salt.

Ah here we go just about to spark up the webber:) Beer & Wine chilled table set neighbours on the way & the domestic godess hard at work in the kitchen 'do you wan't another Beer love' she asks:):) This is looking like a good night. Cheers:ok:

Bloody Wx
 

Due to the first rains in the best part of a year and a bit of localised flooding the winter BBqs are back on again. A fine hunk of cow currently soaking up a cheap Shiraz in the fridge with some rooty things for the long hair. Coopers pale will have to do as the spotty cock is a bit pricey and I cannot get Gales in the colonies:rolleyes:.
Charlie sends
from a winterey 21c