I know not strictly gardening but loosely relevant.
Just want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is expecting
to at least try some steaks!! Hopefully living in Aylesbury she'll not
expect too much by the time we get one and arrange some sort of al
fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats
--
Janet Tweedy
Dalmatian Telegraph
http://www.lancedal.demon.co.uk

On May 22, 1:05 pm, Janet Tweedy wrote:
I know not strictly gardening but loosely relevant.
t want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is expecting
to at least try some steaks!! Hopefully living in Aylesbury she'll not
expect too much by the time we get one and arrange some sort of al
fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats
--
Janet Tweedy
Dalmatian Telegraphhttp://www.lancedal.demon.co.uk

We have a large gas one with volcanic rock in it and two separate
burners so that it can be used for saucepans etc. attached to the
side , there is also an area to put food on and a rack above the
flames to put the cooked food on. We use that when people are here,
when we are alone we use a Weber kettle, they use charcoal and are
absolutely great as you can control the air intake, if a sausage
catches fire, put the lid on and/or adjust the air vent and
immediately it will douse the fire, it's my favourite and will cook
food easily for about 4-5 people but not for a big crowd.

Judith

On 2008-05-22 13:05:54 +0100, Janet Tweedy said:

I know not strictly gardening but loosely relevant.
Just want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is
expecting to at least try some steaks!! Hopefully living in Aylesbury
she'll not expect too much by the time we get one and arrange some sort
of al fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats

You won't find anything better than a Weber kettle type barbecue
(technically it's a grill however, as barbecue is actually a style of
slow cooking)

Anyway - my recommendation would be the larger size Weber "one touch
Gold" charcoal grill ( I think it's 23" diameter) with the built in
ashpan underneath.

Why a Weber?

Lifetime guarantee, very solid construction, excellent airflow control,
very solid grates that will last for years and can be easily replaced
if required and CRUCIALLY the abilities to cook indirectly and to cook
with the lid down. Effectively, this allows you to direct grill over
charcoal, offset cook (i.e. not directly over the coals when you want
things to cook a bit slower) and broil/roast fast or slow with the lid
down.

This flexibility is the key to getting foor cooked properly as opposed
to the typical UK "carbonised on the outside and raw on the inside"
results, which are neither big nor clever!

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

Always, always use lumpwood (from hardwood) charcoal, never use
briquettes (even though the Weber literatures say to use them) and
never use lighter fluid. The best way to start the coal is with a
chimney type starter and a couple of sheets of newspaper - you should
only even need one match!

Make sure to buy a real Weber though - not just a grill that looks like
one. They are not the same!

Enjoy your grilling. If you want to know about REAL barbecue, go he

http://www.bbq-porch.org/faq/

On 2008-05-22 13:26:27 +0100, Judith in France
said:

On May 22, 1:05 pm, Janet Tweedy wrote:
I know not strictly gardening but loosely relevant.
t want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is expecting
to at least try some steaks!! Hopefully living in Aylesbury she'll not
expect too much by the time we get one and arrange some sort of al
fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats
--
Janet Tweedy
Dalmatian Telegraphhttp://www.lancedal.demon.co.uk

We have a large gas one with volcanic rock in it and two separate
burners so that it can be used for saucepans etc. attached to the
side , there is also an area to put food on and a rack above the
flames to put the cooked food on. We use that when people are here,
when we are alone we use a Weber kettle, they use charcoal and are
absolutely great as you can control the air intake, if a sausage
catches fire, put the lid on and/or adjust the air vent and
immediately it will douse the fire, it's my favourite and will cook
food easily for about 4-5 people but not for a big crowd.

I can cook for up to 8 big eaters on one 23" Weber kettle......and have
a secret weapon in cae I need to feed more.....it's a second Weber!
(The second one is a Weber Smokey mountain bullet smoker, but can be
used as a regular kettle grill if required)

"adm" wrote in message
news:2008052213530016807-adm1@fastmailfm...

....

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

I've done all of those and a lot more on our gas barbecue.

But I prefer cookiing over charcoal :-)

The gas one is used when we stay in our tiny caravan on our daughter's farm,
we use charcoal when we're camping.

Charcoal takes longer to get hot and the heat can be regulated but not as
swiftly as the gas one.

Depends how much of a hurry you're in :-)

Mary

On May 22, 1:56 pm, Martin wrote:
On Thu, 22 May 2008 05:26:27 -0700 (PDT), Judith in France



wrote:
On May 22, 1:05 pm, Janet Tweedy wrote:
I know not strictly gardening but loosely relevant.
t want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is expecting
to at least try some steaks!! Hopefully living in Aylesbury she'll not
expect too much by the time we get one and arrange some sort of al
fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats
--
Janet Tweedy
Dalmatian Telegraphhttp://www.lancedal.demon.co.uk

We have a large gas one with volcanic rock in it and two separate
burners so that it can be used for saucepans etc. attached to the
side , there is also an area to put food on and a rack above the
flames to put the cooked food on. We use that when people are here,
when we are alone we use a Weber kettle, they use charcoal and are
absolutely great as you can control the air intake, if a sausage
catches fire,

You are supposed to do the cooking with the lid on!

put the lid on and/or adjust the air vent and
immediately it will douse the fire, it's my favourite and will cook
food easily for about 4-5 people but not for a big crowd.

Weber charcoal BBQs are the best thing since the invention of fire.
The next best thing is the gadget they make for lighting the charcoal.

Beer can chicken next?
--

Martin

I don't keep the lid on only for large things like a leg of lamb in
fpoil to be done slow and long. What gadget?

Judith

On May 22, 3:12 pm, Martin wrote:
On Thu, 22 May 2008 06:52:01 -0700 (PDT), Judith in France



wrote:
On May 22, 1:56 pm, Martin wrote:
On Thu, 22 May 2008 05:26:27 -0700 (PDT), Judith in France

wrote:
On May 22, 1:05 pm, Janet Tweedy wrote:
I know not strictly gardening but loosely relevant.
t want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is expecting
to at least try some steaks!! Hopefully living in Aylesbury she'll not
expect too much by the time we get one and arrange some sort of al
fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats
--
Janet Tweedy
Dalmatian Telegraphhttp://www.lancedal.demon.co.uk

We have a large gas one with volcanic rock in it and two separate
burners so that it can be used for saucepans etc. attached to the
side , there is also an area to put food on and a rack above the
flames to put the cooked food on. We use that when people are here,
when we are alone we use a Weber kettle, they use charcoal and are
absolutely great as you can control the air intake, if a sausage
catches fire,

You are supposed to do the cooking with the lid on!

put the lid on and/or adjust the air vent and
immediately it will douse the fire, it's my favourite and will cook
food easily for about 4-5 people but not for a big crowd.

Weber charcoal BBQs are the best thing since the invention of fire.
The next best thing is the gadget they make for lighting the charcoal.

Beer can chicken next?
--

Martin

I don't keep the lid on only for large things like a leg of lamb in
fpoil to be done slow and long. What gadget?

We keep the lid on for everything we BBQ. RTFM?

See the other BBQ post for the charcoal igniting gadget.
--

Martin

What's RTFM?

Judith

On 2008-05-22 14:20:49 +0100, "Mary Fisher" said:


"adm" wrote in message
news:2008052213530016807-adm1@fastmailfm...

...

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

I've done all of those and a lot more on our gas barbecue.

Oh come on.....I don't believe you! I thought I was the only person
crazy enough to try baked Alaska on a barbecue.

But I prefer cookiing over charcoal :-)

Definitely the best.


The gas one is used when we stay in our tiny caravan on our daughter's farm,
we use charcoal when we're camping.

Charcoal takes longer to get hot and the heat can be regulated but not as
swiftly as the gas one.

Depends how much of a hurry you're in :-)

I try to make sure that cooking on the Weber is at least a three beer
affair. There's no point hurrying these things!

"adm" wrote in message
news:2008052215312650073-adm1@fastmailfm...
On 2008-05-22 14:20:49 +0100, "Mary Fisher"
said:


"adm" wrote in message
news:2008052213530016807-adm1@fastmailfm...

...

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

I've done all of those and a lot more on our gas barbecue.

Oh come on.....I don't believe you! I thought I was the only person crazy
enough to try baked Alaska on a barbecue.

Nope. I've also made apple meringue pie (didn't have lemons), light sponge
cakes, rich fruit cakes, wonderful huge game pies, lots of bread ... I only
made Baked Alaska because I was challenged. I don't like commercial
ice-cream :-) I've never made it in a domestic oven though!

....

Charcoal takes longer to get hot and the heat can be regulated but not as
swiftly as the gas one.

Depends how much of a hurry you're in :-)

I try to make sure that cooking on the Weber is at least a three beer
affair. There's no point hurrying these things!

Yebbut we drink wine, not beer. Some wag (a son) called it fall-down grape
juice last time we cooked over charcoal for him.

He favours a chimonea(sp?) and fuels it with sticks he picks up - or rather
he gets his girls to pick up from the garden. While he drinks beer. And
wine. And vodka. And he has the cheek to joke about our consumption!

Mary

On May 22, 3:46 pm, Martin wrote:
On Thu, 22 May 2008 07:16:20 -0700 (PDT), Judith in France

wrote:
I don't keep the lid on only for large things like a leg of lamb in
fpoil to be done slow and long. What gadget?

We keep the lid on for everything we BBQ. RTFM?

See the other BBQ post for the charcoal igniting gadget.
--

Martin

What's RTFM?

Read The Manual. Where did that F came from.
--

Martin

You tell me!!!

Judith

On May 22, 4:02 pm, "Mary Fisher" wrote:
"adm" wrote in message

news:2008052215312650073-adm1@fastmailfm...



On 2008-05-22 14:20:49 +0100, "Mary Fisher"
said:

"adm" wrote in message
news:2008052213530016807-adm1@fastmailfm...

...

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

I've done all of those and a lot more on our gas barbecue.

Oh come on.....I don't believe you! I thought I was the only person crazy
enough to try baked Alaska on a barbecue.

Nope. I've also made apple meringue pie (didn't have lemons), light sponge
cakes, rich fruit cakes, wonderful huge game pies, lots of bread ... I only
made Baked Alaska because I was challenged. I don't like commercial
ice-cream :-) I've never made it in a domestic oven though!

...

Charcoal takes longer to get hot and the heat can be regulated but not as
swiftly as the gas one.

Depends how much of a hurry you're in :-)

I try to make sure that cooking on the Weber is at least a three beer
affair. There's no point hurrying these things!

Yebbut we drink wine, not beer. Some wag (a son) called it fall-down grape
juice last time we cooked over charcoal for him.

He favours a chimonea(sp?) and fuels it with sticks he picks up - or rather
he gets his girls to pick up from the garden. While he drinks beer. And
wine. And vodka. And he has the cheek to joke about our consumption!

Mary

LOL My girls have told me that I have got to be very careful in Dubai
next week as women showing even a little sign of being a little
inebriated will be arrested. They said a glass a night would be o.k.
I told them I'm not going to eat dinner with just one glass of wine.
They are muttering together about "taking care of Mummy" - I'll give
them take care indeed :-

Judith

On 2008-05-22 16:02:21 +0100, "Mary Fisher" said:


"adm" wrote in message
news:2008052215312650073-adm1@fastmailfm...
On 2008-05-22 14:20:49 +0100, "Mary Fisher"
said:


"adm" wrote in message
news:2008052213530016807-adm1@fastmailfm...

...

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

I've done all of those and a lot more on our gas barbecue.

Oh come on.....I don't believe you! I thought I was the only person crazy
enough to try baked Alaska on a barbecue.

Nope. I've also made apple meringue pie (didn't have lemons), light sponge
cakes, rich fruit cakes, wonderful huge game pies, lots of bread ... I only
made Baked Alaska because I was challenged. I don't like commercial
ice-cream :-) I've never made it in a domestic oven though!


Superb! I only did the baked alaska for a challenge myself (although it
was me challenging me!). what's more, I've never made it in a domestic
oven either. I've never tried cakes in the bbq though and I take my hat
off to you for that!

One of my favourites is overnight cooked pork shoulder with apple wood
to flavour the smoke. Low and slow....put it on in the evening, keep
the vents mostly shut and take it off for lunch the next day. Needs to
be a big piece of pork, but when it's done it just falls apart....makes
me hungry just thinking about it.



...

Charcoal takes longer to get hot and the heat can be regulated but not as
swiftly as the gas one.

Depends how much of a hurry you're in :-)

I try to make sure that cooking on the Weber is at least a three beer
affair. There's no point hurrying these things!

Yebbut we drink wine, not beer. Some wag (a son) called it fall-down grape
juice last time we cooked over charcoal for him.

He favours a chimonea(sp?) and fuels it with sticks he picks up - or rather
he gets his girls to pick up from the garden.

I like to add seasoned fruit wood, and having a small orchard at the
end of my garden, have a lovely supply of apple, cherry, pear and
quince wood easily at hand.


While he drinks beer. And
wine. And vodka. And he has the cheek to joke about our consumption!

Mmmmm......I agree with beer (obviously) and the wine (of course), but
I prefer a nice long, cold g'n't over the vodka though.


Mary

On 2008-05-22 15:49:44 +0100, Martin said:

On Thu, 22 May 2008 15:31:26 +0100, adm wrote:

On 2008-05-22 14:20:49 +0100, "Mary Fisher" said:


"adm" wrote in message
news:2008052213530016807-adm1@fastmailfm...

...

I have turned out recipes on a Weber that you find almost impossible on
most other types - including bread, pizza, smoked roast turkey,
multi-award winning ribs and..........baked alaska.

I've done all of those and a lot more on our gas barbecue.

Oh come on.....I don't believe you! I thought I was the only person
crazy enough to try baked Alaska on a barbecue.

But I prefer cookiing over charcoal :-)

Definitely the best.

Yes!

Beer can chicken and sardines in vine leaves, too?

Beer can chicken is OK - but I think it's over-hyped. I like the
sardines in vine leaves idea - will definitely try that.

How about roasted pineapple quarters with brown sugar, rum and sultanas
for dessert?


Others recommend the South African origin Cobb BBQ, as used by the BBC Hairy
Bikers cookery/biking programmes.

I really like the look of those - was thinking about getting one to
complement the two Webers!

On 2008-05-22 13:05:54 +0100, Janet Tweedy said:

I know not strictly gardening but loosely relevant.
Just want to know recommendations for gas or charcoal (British charcoal
of course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt
be suffering this year. New daughter in law is Texan so she is
expecting to at least try some steaks!! Hopefully living in Aylesbury
she'll not expect too much by the time we get one and arrange some sort
of al fresco meal.
It usually involves me cooking but spotting weeds etc and wandering
around tidying up whilst everyone else eats

It looks like a charcoal Weber is the runaway favourite, with a
possible side bet on the Cobb!

By the way, my tip for steaks is inch+ thick rib-eyes from a good
butcher, salt, pepper and a smidge of EVOO both sides, Weber grill with
the charcoal at one side as hot, hot, hot as possible, give the steaks
one to one and a half minutes each side over the hot coals to sear,
then move the steaks to the side with no charcoal and put the lid on
(all vents wide open). Leave for three minutes, then plate and leave to
rest for about five minutes before eating.

"Janet Tweedy" wrote in message
...
I know not strictly gardening but loosely relevant.
Just want to know recommendations for gas or charcoal (British charcoal of
course) and any features as a must have/
Family want a medium sized one to enjoy the hot weather we'll no doubt be
suffering this year. New daughter in law is Texan so she is expecting to
at least try some steaks!! Hopefully living in Aylesbury she'll not expect
too much by the time we get one and arrange some sort of al fresco meal.
It usually involves me cooking but spotting weeds etc and wandering around
tidying up whilst everyone else eats
--
Janet Tweedy
Dalmatian Telegraph
http://www.lancedal.demon.co.uk


have a look at:

http://www.outdoorchef.com/index.php?nav=3,18,21,24

More of a multi function cooking device than simple BBQ.

Paella, pizza, griddled, stir fry, lo and slo American 'Q, roast, baking and
last bus not least plain old BBQ!

I wore my first one out over 10 years and am now 5 years into version 2.

pk