I've heard good things about Primo grills too.

One thing you should be aware of - the purchase price is just the start of it :)

Then there are different grates (the cast iron one is a must to take advantage of the BGE, as is a "plate setter"). You'll need a stand/table thing. I made one, but you can buy them too. Then there's the fuel. You should not use briquettes, just lump wood charcoal.

At the end of it, you'll have spent a fortune. And enjoy fantastic meals for many years. Ribs that have been smoked for 5 hours are absolutely delicious!

Teeters, message "Checkboard" - he did all the research on the two. :ok:

Thanks reddo - wilco (as we aviators say!) ;)

PM finally sent - late shift last night!

Smokey Joe
 

Two weeks ago the Smokey Joe emerged from the shed and would you believe it there is a rust hole where the leg rivet enters the BBQ body.


The BBQ still functions but is wobbly.


I purchased said BBQ at the BX in Rheindahlen in 1988 so I would have expected it to last more than 26 years even though it has been in VERY frequent use. Should I report this failure to Weber?


Your suggestions would be appreciated.


P.S. I do think the wooden handle on the lid is much better than the new ones. Health and Safety should be informed.

First Outing Of The Season.
 

Just getting fired up.

http://i57.tinypic.com/21mdwkx.jpg

Tools of the trade. 1. Chimney. 2. Wire brush for getting rid of last season's mould. 3. 3mm plywood wafter. 4. Radiator roller, for distributing hot coals. 5. Tumbler of "plonk." (Wine glass too fragile for manly pursuits).

http://i62.tinypic.com/2rdkmiq.jpg

Weber baster w/homemade BBQ sauce.

http://i58.tinypic.com/2lu80le.jpg

Merguez snorkers and yesterday's sirloin doing fine.

http://i59.tinypic.com/outtp0.jpg

Isn't she lovely? NB. No Gas in sight.

http://i57.tinypic.com/21ou976.jpg

Thank you.

Sunday is forecast to be a tad moist: I can see me setting light to 16" of quivering pork loin in sou'wester and wellies, with a cast of a dozen rat-arsed hearties watching from indoors ..............

SNAFU

[me in the wellies, not the pig]

langleybaston wrote: Well, with that 3 day forecast from an ex-weather guesser, Sunday will very probably be 'scorchio'.....

Fired up the trusty blackfellow for a quick dinner of skewered lamb meatballs, red and green peppers with salad in pitta bread this evening, with a little yoghourt/mint/onion/shredded lettuce on the side . As good as ever, with a little red wine to quaff whilst the kebabs were cooking....

Now for some strong black coffee and Grand Marnier for that 'almost Cyprus' authenticity!

That's the spirit Beagle, and certainly your fare of last evening awakes memories of Halils in St Andrews Street, Limassol in the early 70s. Get em out chaps, and ignore the weathermen, its time for the weber.

Smudge:ok:

Given Sunday's forecast (not v difficult Metmen), I'll be Webbering a couple of ribeyes and some WW2 sausages (as spoken of on Radio) from my local butcher in Walmer Bridge.


I've got the kit BEagle, but after years of trying, I'm still unable to brew that continental coffee that is found in all German and French caffs - seems as tho' that is something that can't cross the channel. Brought loads of brands back, but it's never the same. Help

Cuefaye ... I also appreciate strong black coffee of the "continental" type ... having experienced the same trials and tribulations as your good self ... I have found the best solution, at reasonable cost, to be the (sounds like Espresso but with an additional N) system and coffee from their Intenso "Grand Crus" Range (a No: 10, 11 or 12).

Just saying ... :ok:

Good to see that members of the PPRuNe BBQ Squadron Charcoal Flight are making a few tentative sorties :ok:

Thought I'd give the Beer Can Chicken "method" an air test (see previous posts). Unfortunately I was unable to source BEagle's Antipodean Tipple as recommended by Mr Torode ... but a couple of random American Kidney Wash Buds worked just fine. Sumac is available in the UK and can be sourced from any supermarket beginning with a W, S or even a T!

Excellent results ... good smokey lemon taste with the breast meat moist and tender :ok:

Oz Recipe/Method ...

https://www.youtube.com/watch?v=e5b72eOKNNQ

Here are two I prepared earlier (last Wednesday evening) ...

http://i1004.photobucket.com/albums/...ps5c5e5c91.jpg

http://i1004.photobucket.com/albums/...ps3dd76b1f.jpg

I intend to experiment further ... possibly using some decanted Brakspear Oxford Gold :)

All we need now is for Courtney to unpack his Tongs and fire up his new French Behemoth and share a few pics :ok:

Best ...

Coff.

I was introduced to the "can up the chicken's arse" method by a son-in-law.

I couldn't help wondering if it hurt [I'd had a few Bods by then].

"Its past caring" quoth he.

But it does seem a gross indignity to inflict on the poor parrot.

Coff - what on earth is that thing you've shown in the pictures with the food on it? I can't see any charcoal.

I'm not biting Roadster old chap ... embrace "diversity" I say :}

Roadster, his kitchen doesn't have a roof.....


:rolleyes:

Well, it does look veeery similar to one I bought about 8 years ago. It met a rather spectacular death, bursting into flames alles über. I didn't intentionally torch it, it just took an early bath of its own volition, giving me that most welcome opportunity to say "sod that, I'm never having one of those again".

A week later, I was very poor, but very happy coming out of the Big Green Egg shop.

Coff,

A WOK!!! A shagging WOK!

That is all

A wok that has....veggies in it....:eek:

Akkers,

The man is nothing short of a disgrace. He posts on here pedalling his "alternative" lifestyle using thinly veiled threats of embrace diversity or suffer the pc tongue lashing.

I am happy to stand up to this, this person who lives so far south he is nearly a Frenchie.

Coff, I expect you are the sort of person who nobs the cheese thinking he is being avant garde and then comments on wine using phrases such as "hint of nutmeg" or "bouquet of roasted salmon gills".

Gas = cult of like minded whiffers who really wish they had been in the first XV at school.

Oh,for heavens sake guys!! "Niazi, more kokkinelli, please!!"