Hi from BBQ Heaven, Nottingham
4 posters
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Hi from BBQ Heaven, Nottingham
Yes,
Yet again the English weather tries to dampen down the bbq, but I am one step ahead with my Brinkmann Pitmaster. 7 bbq's in the last 4 weeks, all a wash-out. Only the brave joined me outside.
Last Thursday my beer was filling faster than I could drink it.
The joys of the British summer.
Roll on Saturday, Venison and Buffalo steaks, mmmmmmm
Yet again the English weather tries to dampen down the bbq, but I am one step ahead with my Brinkmann Pitmaster. 7 bbq's in the last 4 weeks, all a wash-out. Only the brave joined me outside.
Last Thursday my beer was filling faster than I could drink it.
The joys of the British summer.
Roll on Saturday, Venison and Buffalo steaks, mmmmmmm
Re: Hi from BBQ Heaven, Nottingham
I hear ya ... I'm sharing the same weather ... thinking about putting the Gazebo up to keep the smoker dry
Jonesey73- Charcoal Starter
- Number of posts : 54
Age : 50
Location : Oxfordshire
Registration date : 2009-06-03
Re: Hi from BBQ Heaven, Nottingham
The weather turned from nice to nasty the day I ordered my Frontier.
I've been on holiday in Devon for the past week. The weather's been mostly good, but the Frontier is 200 miles away and brother-in-law insists that he is the world's greatest barbecue chef, so most nights we've been eating burnt sausages and grilled pork cooked on something nasty from B&Q. For some reason, he believes that the way to get the authentic barbecue flavour is to grill it fast over really hot charcoal with plenty of flare-ups. I'm told that his grill might have come with a hood, but he never saw the point in putting it on. Meanwhile, I managed to offend his sense of barbecue propriety by suggesting that burgers go nicely in buns. Lord, in asking for a bun you'd have thought I'd just suggested popping his first born on the grill with an apple in its mouth.
I've been on holiday in Devon for the past week. The weather's been mostly good, but the Frontier is 200 miles away and brother-in-law insists that he is the world's greatest barbecue chef, so most nights we've been eating burnt sausages and grilled pork cooked on something nasty from B&Q. For some reason, he believes that the way to get the authentic barbecue flavour is to grill it fast over really hot charcoal with plenty of flare-ups. I'm told that his grill might have come with a hood, but he never saw the point in putting it on. Meanwhile, I managed to offend his sense of barbecue propriety by suggesting that burgers go nicely in buns. Lord, in asking for a bun you'd have thought I'd just suggested popping his first born on the grill with an apple in its mouth.
RichardD- Charcoal Starter
- Number of posts : 35
Location : Birmingham, UK
Registration date : 2009-06-28
Re: Hi from BBQ Heaven, Nottingham
Yep, I know someone who subscribes to that theory of everything must be cooked on full heat quickly - flare ups are good etc.
I cooked once for them at their house and did it low and slow on their grill ... they were popping out every 5 mins to ask why it wasn't ready yet - people were waiting etc.
When it was ready (not rushed and burnt) they did say it was nice which I suppose is a result of sorts, but the next BBQ that they cooked it was back to the old ways.
I cooked once for them at their house and did it low and slow on their grill ... they were popping out every 5 mins to ask why it wasn't ready yet - people were waiting etc.
When it was ready (not rushed and burnt) they did say it was nice which I suppose is a result of sorts, but the next BBQ that they cooked it was back to the old ways.
Jonesey73- Charcoal Starter
- Number of posts : 54
Age : 50
Location : Oxfordshire
Registration date : 2009-06-03
Re: Hi from BBQ Heaven, Nottingham
I use a fishing brolly to keep my wsm safe and warm.
Might get the rod and line out also and try to catch some fish on the lawn while I'm at it!!!!
Might get the rod and line out also and try to catch some fish on the lawn while I'm at it!!!!
Gazfoz- Sausage Burner
- Number of posts : 17
Location : Loughborough UK
Registration date : 2009-08-12
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