Webers......junk!

These are "grills"!

We know "grills" in this part of World!

https://grillmangrills.net/index.html



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Good grief, not only do those things have arse-breath bottles attached, but also what I understand is a 'towing hitch'?

More likely to be found in travellers' camps than in civilised areas....

Gross! It looks like a communal planet polluting gathering, with yet another trundling in.

And what idyllic surroundings for a barbie!

Spare me.

My 30 year old Weber 22" has finally croaked but I noticed that Hilliers Garden centre has 20% off them at the moment. Offer until tomorrow. Bought one yesterday for £151.

Weber + LOX, what could possibly go wrong

BEagle, big (and I mean big - usually used for commercial purpose) grills and smokers often have a propane burner to get the charcoal (or other wood) fire started quickly so they can get cooking quickly. Once the fire is going properly, they remove the propane burner. Having a towing hitch means they can move the thing to where the customers are.

BTW, I've never claimed propane tasted better, just that it's so much more convenient that I grill far more often than I would using charcoal - even grilling when it's cold and rainy outside. And grilled - even over dragon's farts - tastes better than cooking it on the stove...

The Grill that sets on my Porch....the Grill Beags and Baston denigrate so.....has a Charcoal Tray Insert for those occasions I entertain those who insist upon their Steak being "seared".

It also has a "Chip" tray for smoking roasts, poultry, fish, and other selections.

I can even bake on the grill....breads, pies, cobblers, whole fish, poultry.

Try that in your wonderful Webber....ever try to regulate the heat in one to provide a constant pre-determined heat and have any success?

We must remember...the British adopting anything American does not mean they get it right or do so without crafting their own idea of how it should be used.

For crying out loud....they even stock red canned Budweiser in Pubs and call it Beer!

There is no explaining some folks thinking on matters!

Budweiser of the American variety is like making love in a canoe - f**k**g close to water.

Whereas the real Budweiser from České Budějovice which I once tried in the Czech Republic is excellent!

Despite the "glorious" weather, the red orb produced 2 magnificent slow cooked pork loins this weekend gone. Brined overnight in spiced molasses brine and then 2 hours indirect with whisky chips added for the first hour.
Discovery of the year, a meat thermometer, get the loins to 65C and then rest for 15 mins in tinfoil.

As duty driver when hosting overseas colleagues one evening, ordering at the bar I requested an alcohol-free beer - the barman replied "sorry Sir, we have run out - pause - but we do have Budweiser..."

Budweiser. Having had a very few in various places non Czech, I bought half a dozen of the real thing in the home country, and slowly drank them on the hotel balcony. My wife put me to bed. There was a bottle or two not consumed.

As for BBQs, my sum total this calendar year is TWO. I seem to be always away from home when the weather is good, and planning a BBQ for when it turns out schlecht.

Perhaps the pine cones, seaweed and crystal ball should not have been returned to stores when I retired.

P1ssing down again as I write.

Spring is sprung, the birds are a-tweeting and the purr of Flymos fills the air, about the only thing flying these days hereabouts!

But bugger Johnson, Brexit and Chinkypox, for 'tis time to liberate the trusty black orb from hibernation, spark up and celebrate the return of the barbi' season once more!

Waitrose have started selling bratties again - so Bratwurst mit Bratkartoffeln und Senf-Mayo it shall be! Mit ein Flasche Hefe-Weissbier!

Just don’t invite anyone to join your family!


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I am aware of the government's restrictions, thank you.....:rolleyes:

'tis but a barbi' for one.

Beagle: good oh! but what kept you about 10 days ago? To be fair, we cooked al fresco a very similar menu and scoffed in the conservatory ....... with the heater on.

Our restricted movements have forced me to rub down a sirloin steak, and prepare the Weber for grilling: dinner for two, and we still have some red wine on the rack.
Life could be worse.

Here we go again - the emergence of antiquated charcoal orbs from the depth of garages/sheds/cellars.

My "trusty" Black Weber Gas BBQ has been in use throughout the winter months producing many delicious meals for all of those months when the charcoal aficionados are hiding inside their cosy kitchens dreaming of suitable weather to get their thingys out.

To further their irritation - hopefully - I bought a two-bone rib of beef at Aldi, the day after Boxing Day - at 50% discount - and it was one of the best BBQ'd beef meals I have ever had.

And I used to cook on charcoal before I got wise!!

So Stay Calm, Avoid Covid 19, and Use Gas.

Ah - hopefully not the infamous Rabatt Pferdefleisch with the breath of Satan's bottom to disguise the taste?

The horse meat scandal was about 6-7 years ago now and affected several supermarket chains - it was down to unscrupulous suppliers. No doubt they're behind bars now?

Since then, very great care has been taken by Aldi and all other supermarkets to ensure that beef is indeed beef and nothing else!

The worst part of the scandal wasn't just that time-expired Dobbin had been burgered, it was that certain veterinary drugs had entered the food chain.

Like Bomber, my propane Weber was busy all winter long, grilling various beef steaks, burgers, hot dogs, and chicken thighs. The places we stay in Breckenridge, Colorado on my annual ski vacation have communal gas Weber grills which I used to prepare chicken thighs on several occasions (I like grilling chicken thighs rather than breasts - the higher fat content makes them tasty and more tolerant of overcooking - which can come in handy when using unfamiliar grills and it's well below freezing so you don't want to stand there constantly monitoring the progress of the cook).
We fortunately returned home from Breck shortly before the Covid hit the fan and they closed down the ski area (and pretty much everything else).
I did a large pork loin for four hours in the smoker last weekend which was a big hit with the wife.
I won't argue about the relative taste of charcoal vs. gas/propane, but the convenience of Satin's breath means it gets used far, far more often.