Well Willich was halfway between Krefeld and JHQ, where I spent my BAOR/BFG years. Both now closed :(

You've described pretty much everyone's experience in der Vaterland, although as you say, Willich was a bit of a drag for lunch. On the plus side, there were only a few qtrs in Willich, so we got to interact with the Erichs quite a bit.

To whomever resurrected this thread thank you, as it's coming into summer now. The old girl, who's now just past 27 and cooks a joint as well as the day she was born, looked at me quizzically today when I stoked her up on our first decent warm weekend. I couldn't resist the sweetheart as the pool was sparkling, the beer was cold, the butcher had cut me a great roast, and we were kicking the crap out of the Poms at the cricket.

She looked at me, because it's been a long romance, and said 'promise me you'll never leave me and will never, ever be a gasser; you know that would break my heart. Please tell me that you are not going to trade me in on a younger model; a trophy BBQ?'

It's been a clandestine romance: my wife suspects, but doesn't really know; although Miss Red has been with us for so many postings - she's done two overseas.

I looked at her and said 'do you honestly think that I'm like BEagle, who doesn't just entertain the thought of drinking VB, he actually does it?'

When you see a VB in my hand, which is never going to happen, then start worrying about me being a gasser and you getting traded in.'

The warm summer, sea breezes, christmas lights, late sun-sets and drinks. The BBQ season is upon us, and the smell of out-door cooking spreads over the suburbs!.... The Weber is working well, as are the heat beads within it. It is Christmas time, and what a fine way to enjoy with a BBQ and Beer.....:ok:

As I posted in October....

Looks all systems go for tomorrow, the weather will be reasonably kind in the shires ......... allegedly.

Only one Teeterette and the newest grand-Teeter - he's only 6 weeks old, surviving purely on draught! The S-i-L is a Weber man too, and is looking forward to acting as Sous-Chef and Merlot sharer.

Only 4 grown-ups tomorrow, so a small turk - about 8 or 9 lbs in old money.

If not a culinary and/or weather disaster, I may post piccies!

Teeteringhead,

Felicitations of the Webering season, and, like you, I'm preparing to feed our crew form the rotund one. In our case a large leg of salt marsh Lamb from a local butcher. All the trimmings will also accompany the lamb on the Barbie. smujsmith Junior is looking forward to assisting and an early start should ensure a very, merry, meal. Best of luck for yours, and a very merry Christmas dinner to all.

Smudge:ok:

And with 30C forecast today, the turkey is now basting on the BBQ to keep the heat outside and the kitchen (relatively) cool :cool:

Merry Christmas to you all :ok:

Success!! or just about anyway....

...... the younger generation(s) were late arriving from The Smoke, so meal was a little later than planned. No problem, apart from my entertaining the spectators by wearing my headtorch in the latter stages ......:)

About two-and-a-half hours cooking, then a final "smoking" with a handful or two of woodchips and herbs to finish off. Despite the size of the bird, we fed well and at least as much again left for a cold supper tonight!

Smoke on, smoke on, GO!

http://i334.photobucket.com/albums/m...g?t=1388064154

The Finished Bird ......

http://i334.photobucket.com/albums/m...g?t=1388064293

..... which tasted as good as it looked!!

http://i334.photobucket.com/albums/m...g?t=1388064366

This might just become a Teetering Towers tradition.......:ok:

This year was my third go at cooking the Christmas turkey on the trusty charcoal-fired orb. For those wondering if they should give it a go next year, I wholeheartedly recommend it. I find it much easier than oven-cooking the blighter; it takes half the time (2.5hrs for our 14lb bird vs 4.5-5 in the oven) and needs far less attention during that time (only 1 basting given, and judging by how moist it always turns out I think I might even risk none next time). 25 briquettes each side keeps it going long enough to finish the job without a refuel. Oven can be run nice and hot to get the potatoes done without the shelf-juggling dance.

The only downside to BBQing the turkey seems to be the gravy; the pan juices come out excessively smoky and even this Weber aficionado has had to abandon attempts to use them. I have been using a drip pan between the coals on the lower grate with the bird sitting directly on the grill above; does sitting it in a tray instead make the juices more palatable, anyone?

I've done large chickens this way for several years. I don't baste them as they seem perfect without it.

The hardest thing in the world is to walk away and leave it to do what it does best.

You won't be disappointed.

Agreed - in fact I didn't use the cooking juices for the gravy.

I made a slow-cooked onion gravy - complementing the sage & onion stuffing - using stock made from the turkey giblets and neck.

Good cold turkey (of the literal rather than metaphorical sort) yesterday, will finish off the remains later today with a Turkey Chaat - not quite the same as a turkey curry .......

Boxing Day family feast.

Just a quick report, the 3kg leg of salt marsh lanb, done to perfection, along with all vegetables and accompaniments. Further to that Mrs Smudge popped the two year old Christmas pud in and that too was spot on. She bailed out on the brandy sauce, but came up with a "reasonable" substitute from the house cooker. All in all, after 20 plus years service, the Weber is still by far the best cooking device at Smudgedormitary, and hopefully will see the memsaab and myself out. Wishing all of the Weber persuasion, happy eating, and particularly accompaniments.

Smudge :ok:

Smudge

regards -and respect - to you and yours too!!

best wishes

Teeters

Teeters,

Likewise, sounds like you and yours had a good time too. All the best for the New Year, and "Lang May your Weber reek" as our Pictin pals often say !!

Smudge:ok:

Question for those of you who grilled/smoked a turkey:
What did you do for the stuffing/dressing?


I got a new smoker for Christmas. With my old smoker I couldn't hold temperature well enough to make smoking something big like a turkey realistic (it would always get too hot and cook the food too fast for good smoking). This one makes it a breeze to hold a temp +/- 5 deg. of target and has already turned out some wonderful ribs and pulled pork.
So, now a turkey is realistic but I worry about what several hours in a smoker would do to the stuffing? I've got a great recipe for stuff - it might be the best part when I roast a turkey - but will it work if I'm smoking the turkey?http://images.ibsrv.net/ibsrv/res/sr...s/confused.gif

Ok, I dammit it, I admit it, I have an xbox one and 360, on COD Ghosts there are several Webers in the game :)

I was browsing eBay and noticed this... thinking of the Turkey's I have seen on here, I thought I'd show you, basically it's cooking a Chicken with a can of lager..

Beer Bird | eBay


Btw, I am not involved with this, I just thought what a cool idea.

At Stress Towers that is known as an Up the Bum Chicken. A coke can half filled with fluid of choice (red wine/lager/water) and left to cook as normal. Very moist result as well as the chicken tasting great too ;)

Quote:
I was browsing eBay and noticed this... thinking of the Turkey's I have seen on here, I thought I'd show you, basically it's cooking a Chicken with a can of lager..

Nutters,

Pay attention at the back! Lots of discussion about this in August last year... see posts 1269 - 1278... including mine about the merits of the technique for duck http://images.ibsrv.net/ibsrv/res/sr...ies/thumbs.gif

Gentlemen ... The season is nearly upon us ... So for those that need to polish their "orbs" ... or adjust their "regulators" ... best get the pre-flight checks out the way early :ok:

Pre-flight checks? Three AF/BFs have been required already!