Aanabatic Pork :}

Go figure ...

...at least twenty people are on Google about that, right now! :ok:

chicken with a shot of Grand Marnier up its castellanus perhaps?

PS Kaisersenf: 3 or 4 parts whole-grain mustard, one part max strength horseradish cream.

Very quiet on the BBQ front hope this changes with the better weather as I do enjoy this thread.

So presumably, if the wx gets worse and fog descends then this thread will have to be renamed "Grillers in the Mist".

Hat, coat etc.....

no C A T on the menu, thankfully.

And no icing on the bratty either.

AQ - damn you, I spilt my coffee, fortunately not on the keyboard!

Arse!

Weber themselves sell the "Smokey (sic) Mountain" smoker. It runs on charcoal and is an indirect cooker rather than a direct one. The whole point of such things is to inflect a smoky flavor into the meat. The bog-standard Weber kettle that this thread was founded on is capable (but not very good at it) of the same thing.

Direct cooking, I agree that the heat source is not as much of an issue as the actual heat. But in the higher-end Weber gas models (i.e. not the Q series), they have "flavorizer bars", the point of which is to burn up the fat which drops onto it.

For a couple of bratties, it's a bit ridiculous to fire up a charcoal BBQ, especially a reasonably-sized one, and the Genesis on my back deck does a great job of those. But I wouldn't dream of putting ribs, a pork loin, or whole bird on it.

This weekends ops were standard:
Chicken with a bit of chili powder and mesquite smoke.
Hand made burgers with my own spice mixture.
Seared tuna steaks.
Variety of veg and peppers and mushrooms.

Something about soaking the mesquite and smoking it all is just tasty.

Meteorological Weberring
 

One for Langley,

Dry Adiabatic Chicken, slightly overdone (hence dry) that cools at a constant rate dependent on its distance from the barbecue. Hope all is well on the cooking front.

Smudge:ok:

Cor ... The application of the 'Inverse Square Law' while BBQ'ing ;)

The weekend here was such as to make saturated adiabatic chicken more likely but it was dreary, cold as well as moist so we settled for an old-fashioned indoors roast and a sleep in the afternoon.

The gravy was seriously naughty, substantial amounts of red wine therein, and a viscosity to make it feasible for the chicken to walk across it.

Roadster280 wrote: Rather a risky call on this thread - the lurking gas gays might take that as an offer...:ooh:

Now that the weather-guessers have conjured up some reasonable weather, the black orb has been busy again this week. Hopefully it won't need to go back into the garage for a while yet.....:ok:

This weekend I have been mostly cooking kebabs, pork chops and a roast chicken. Five barbies in one weekend. Lost count of many people catered for. I love barbies!

I had no idea, sorry. Here you go:

https://fashionprovocateur.files.wor...eumhistory.jpg

Second from left, for me.

Beer can chicken at the weekend, beef kebabs tonight!

Barbie? I'll raise you a Susannah with twangers.

Second from left? Are you blind? Eyes too close together and does not look like a girl that would clear up whilst the master chef "cleans" the Weber and finishes off the bottle that was accidentally opened just before the guests departed.

you have those bottles too?

One for the road and one for the ditch.

Appalled
 

I am posting this as I tend the black orb. I am trying to enjoy man time with a beer as I cook. Two doors down there is something called a Hen Party taking place in their garden.

There is a cornucopia of ladies dressed as nuns with their lingerie and decolletages exposed.

Stress Towers is three stories high and affords a good view from which to record and report any untoward behaviour. I may be some time.

Coordinates ? :}