Another pointless thread

The Weber was duly fired up and tested. It cooks much slower than I am used to with open BBQs. The corn on the cob took nearly an hour, but all very tasty.

[IMG]http://i217.photobucket.com/albums/cc222/Oggy3323/Dinner.jpg[/IMG]

You need to boil the corn first - stick it in some cold water, bring it to the boil and simmer for 15 minutes, then put it on the BBQ.
We find it pretty fast normally. Do you have the starter chimney? If so it is ready to go in 20 minutes and really hot! the trick is to leave the lid on and resist looking too often.
Is that BBQ'd parsnip??

Backs getting there, should be OK for work on Monday.

Yes I did say work on Monday, it's overtime so...

When summer finally comes and we don't use the new wood burning stove (that's what the wood's for!) I'll have to start cooking in the kitchen again.

The gas bill could go up over the last £4.00 odd one .

Still...

the drunkards are out in force. Urgh. Hauskaa Vappua!

(for those that don't know.. http://www.hs.fi/english/article/VAPPUMAY+DAY+MAY+DAY/1135256500610)

Bret

What do you mean by that. I'll have you know I've only had 2 bottles of Old Peculier. Mind I do intend to have more.

Potato wedges, parsnip in honey and mustard, tomatoes, corn and pork fillets with celery salt. It was very much an experiment. I do not normally barbecue the vegetables. I like my veg basically hot but raw so boiling the corn for fifteen minutes would be overcooked for me.

The only time I took the lid off was to put the meat in.

What I did find was that the charcoal was slowly going out even with all the vents open. When I took the lid off, I could see the charcoal glowing brighter.

Very much a learning experience.

Never mind the charcoal, what was the food like:

For a first attempt it was very tasty, but I think I can do better when I get my head around how it works. It' a bit like a new lens.

I have a running argument with the other half. She says BBQ's are operated by men. I say cooking is done by women regardless of heat source. Consequently we've had a BBQ in the garden shed for 4 years unopened.

I prepare all the food, he bungs it on the barbie, and then claims he's done all the hard work .

Oggy did you use briquettes or chunks? We use only briquettes on it now.

Boil the corn for less time and just finish on the BBQ. My husband will only eat veg that is cooked to a mush .

Never tried parsnips - will have to give them a go if I can find any in the shops now.

Very good for roasting chicken or big chunks of meat too (indirect heat then!).

Let's hope we get lots of good weather so you can perfect your technique.


Fireworks going off here now. The drunks will be along later. Nothing to do with May 1st though.

I do not want to get into a battle of the sexes. but it does seem to me that barbecues are mostly done by men. I have been using them for about thirty years now. It started when I used to go touring on my motorbike and did not like the the idea of carrying a gas canister on the bike so I bought a tiny hibachi and used it for all our cooking. Since then I have barbecued most weeks during British Summer Time. My biggest cook up is twice a year at the model aircraft club where I do burgers and sausages for 200 modellers and their families.

Mrs Oggy has had one attempt at a barbecue when we were in Saudi together. We used to go down to the Red Sea at weekends and go diving and BBQ was the best way of cooking. Normally I would do the cooking but on one occasion, I was going on a night dive with a couple of others in a couple of rigid inflatables and it was going to take two to three hours to get to our chosen site, dive ant get back again. I lit the fire for her before I went, and gave her instructions.

When I got back (two hours late and with the fuel tanks barely wet inside, having missed our site) I was met by a series of Irish oaths and mutterings.

The next day I saw her attempt. The steak was incinerated on one side and raw on the other.

I cannot remember seeing a woman barbecuing.

Briquettes.

There are only two of us so I bought the little one. I don't think a chicken would fit.

Up until now, The only time I have used a barbecue with a lid on is for hot smoked food. My next try will be with the lid off.

I can barbecue. In addition to preparing it all for him I can cook it too.

When he was working away during the week I would fire up the BBQ and enjoy it with the kids - all boys but then too young to be let near hot coals.
He just enjoys the caveman bit I think .

On the whole though men do a better job of it, it's true.

When my brother-in-law hit 60 he had a big barbecue in the garden. We were of course invited, along with 50 others, - and spent the entire time first hulling several trays of strawberries and then cooking sausages ribs and veggie burgers over hot coals.
When he reached 65 we got another invite, and yes, we cooked again.
When our niece (his step-daughter)said she was having a barbecue at her wedding reception we said hire someone in to cook .

Never had a barbecue - himself always said

" You've a perfectly good cooker in the kitchen [ and when we were away - in the caravan ] why try and cook and create smoke and not very well cooked food outside , inviting all the insects to join us "

Sooooooo we never got one

A chicken'll fit in that! My son has one and he cooks chicken on it - and the son with a Cobb cooks chicken on that too. http://cobb-bbq.co.uk/

The hairy Bikers use a Cobb on their programme quite a lot.

We have the one-touch, and usually there is only the two of us - though somehow my sons and their families seem to sense when we are planning one. We usually get a text message saying BBQ? the afternoon we are planning one. Sixth sense. Luckily we have a big freezer.