green lurchers 16,367 Posted May 23, 2018 Author Report Share Posted May 23, 2018 9 minutes ago, Arry said: Whats that a sole with a bass on top? what ever its looks very nice. At the BBQ the other night had a ice cold Crabbie's Ginger beer for a change very refreshing bought a few more now. Cheers Arry Think it might be a plaice and a Dover sole done a lamb rack on the bbq other wk good gear with beer didn’t take long maybe 15 min cooking and ten wrapped in foil Quote Link to post Share on other sites
Meece 1,957 Posted May 23, 2018 Report Share Posted May 23, 2018 21 hours ago, green lurchers said: " I don't suppose that there might be a sausage going spare is there dad ? I've been a good dog. 21 hours ago, green lurchers said: 1 Quote Link to post Share on other sites
mattyg 1,862 Posted May 23, 2018 Report Share Posted May 23, 2018 No need for this!!!!!! I’m f***ing starving!!!!!!! Can someone ban him from adding pics of food until he sends me chillis? 2 Quote Link to post Share on other sites
green lurchers 16,367 Posted May 23, 2018 Author Report Share Posted May 23, 2018 21 minutes ago, mattyg said: No need for this!!!!!! I’m f***ing starving!!!!!!! Can someone ban him from adding pics of food until he sends me chillis? Haha Matt got some serious chillis this year can’t wait for harvest , the Borg 9 chilli will be on its way to you 1 Quote Link to post Share on other sites
robertb123 372 Posted May 23, 2018 Report Share Posted May 23, 2018 Good to see a charcoal barbecue , can't understand why people use gas ones, you might s well use a stove! 2 Quote Link to post Share on other sites
Mister Gain 1,759 Posted May 24, 2018 Report Share Posted May 24, 2018 4 hours ago, robertb123 said: Good to see a charcoal barbecue , can't understand why people use gas ones, you might s well use a stove! We've been using gas BBQ's for about 15 years now, got p1ssed off with the clean up of the charcoal ones. Ours gets used about 4-5 times per week, even in the winter as it's under cover. You still get the BBQ taste with the gas as the fats drip onto the heat diffuser and instantly combusts, thus imparting the flavour to whatever is cooking. It's situated about 12 feet from the oven in the kitchen, but again, there's the clean up of the oven etc. Much easier to to fire up the BBQ, cleaning consists of just a couple of strokes of the wire brush. You don't have to wait 45 minutes or so for the coals to grey down, it's instant. My old girl loves using it. The only drawback I can see is that you can't throw wood-chips onto the gas, but then again, I have a homemade smoker right next to the BBQ (gas powered), which I can smoke white oak planings with, adding any herbs or flavourings to the oak. Had a cheapo gas one initially just to see if I got on with it, burners rusted out after 2 years though. Went to Aussie and saw how clean and easy my son's 4 burner gas one was and that's the type I got when we returned home. After 12 years the cast iron burners rusted and started to de-laminate and cause inconsistencies with the flame so I have recently replaced the burners with stainless steel ones. 3 Quote Link to post Share on other sites
ChrisJones 7,973 Posted May 24, 2018 Report Share Posted May 24, 2018 When it hits triple digits here it's too hot to use the oven inside. The heat warms the house and its a constant fight between that and the air conditioning. When it hits harsh negatives in the winter it's nice to stand around the fire. We'll grill at least 4 days a week. Cast iron will rust if you don't season it. After every grill, I'll season. I have a can of bacon grease in the fridge and I'll slather it on the grill plates while it's cooling down. Even here where the climate is desert any moisture will get at the iron. Anywhere like Blighty or Aus, the problem gets more urgent the closer you get to the sea. My grill uses only lump wood charcoal. I don't mind the clean up because of its versatility and when you've done it a few times it takes minutes. I prefer the charcoal but if you're out grilling it doesn't really matter. It's like the .177 - .22 debate. Just get out and cook! 3 Quote Link to post Share on other sites
WILF 44,176 Posted May 24, 2018 Report Share Posted May 24, 2018 48 minutes ago, ChrisJones said: When it hits triple digits here it's too hot to use the oven inside. The heat warms the house and its a constant fight between that and the air conditioning. When it hits harsh negatives in the winter it's nice to stand around the fire. We'll grill at least 4 days a week. Cast iron will rust if you don't season it. After every grill, I'll season. I have a can of bacon grease in the fridge and I'll slather it on the grill plates while it's cooling down. Even here where the climate is desert any moisture will get at the iron. Anywhere like Blighty or Aus, the problem gets more urgent the closer you get to the sea. My grill uses only lump wood charcoal. I don't mind the clean up because of its versatility and when you've done it a few times it takes minutes. I prefer the charcoal but if you're out grilling it doesn't really matter. It's like the .177 - .22 debate. Just get out and cook! But are you not shitting it now in case the smoke from the grill that has 15lb of ribs on it kills you mate? 2 Quote Link to post Share on other sites
forest of dean redneck 11,183 Posted May 24, 2018 Report Share Posted May 24, 2018 I found the charcoal one we had easier to clean than the gas one I got now,. 1 Quote Link to post Share on other sites
mattyg 1,862 Posted May 24, 2018 Report Share Posted May 24, 2018 19 hours ago, green lurchers said: Haha Matt got some serious chillis this year can’t wait for harvest , the Borg 9 chilli will be on its way to you I’ll be sure to do a filmed review!!!!! 1 Quote Link to post Share on other sites
green lurchers 16,367 Posted May 24, 2018 Author Report Share Posted May 24, 2018 The added bonus of charcoal is it takes 4 beers from the the lighting to the whiting of coals it’s a yardstick that goes with the flow 4 Quote Link to post Share on other sites
green lurchers 16,367 Posted May 24, 2018 Author Report Share Posted May 24, 2018 4 hours ago, mattyg said: I’ll be sure to do a filmed review!!!!! Oh matt I got equadorian devils breth and the Borg 9 it’s the lava factor 1 Quote Link to post Share on other sites
si brown 8,486 Posted May 25, 2018 Report Share Posted May 25, 2018 ffs...gl you've done it again! now ive got a right dilemma me old bbq is rusty as feck so I need a new one! ive always used charcoal as im a bloke and love setting stuff on fire but when I go see my old man I use his which is gas and a pice of pi55 to control like you said you can get in the beer zone waiting for the coals to hit the right temp..aghhh looks like ill have to flip a coin in the shop!! went out and shot a few pigeons after seeing your posts a few weeks back cos I fancied some proper tasty snap ill have to go out Sunday morning now and see if I can get a few rabbits for a get the mates round and get w@nkerd in the garden session! keep you exploits coming 1 Quote Link to post Share on other sites
green lurchers 16,367 Posted May 25, 2018 Author Report Share Posted May 25, 2018 11 hours ago, si brown said: ffs...gl you've done it again! now ive got a right dilemma me old bbq is rusty as feck so I need a new one! ive always used charcoal as im a bloke and love setting stuff on fire but when I go see my old man I use his which is gas and a pice of pi55 to control like you said you can get in the beer zone waiting for the coals to hit the right temp..aghhh looks like ill have to flip a coin in the shop!! went out and shot a few pigeons after seeing your posts a few weeks back cos I fancied some proper tasty snap ill have to go out Sunday morning now and see if I can get a few rabbits for a get the mates round and get w@nkerd in the garden session! keep you exploits coming Cheers Looks nice bit of fodder ther bud I love pidge Breast but I not the best at cooking it tbh , just done a pollack n tater curry with salmon soy chilli skewers 2 beers and s bottle of wine start to finish lol 1 1 Quote Link to post Share on other sites
si brown 8,486 Posted May 25, 2018 Report Share Posted May 25, 2018 57 minutes ago, green lurchers said: Cheers Looks nice bit of fodder ther bud I love pidge Breast but I not the best at cooking it tbh , just done a pollack n tater curry with salmon soy chilli skewers 2 beers and s bottle of wine start to finish lol haha... your a fcuker for torcherin us!! pollock is a seriously underrated fish, the cod fishing on my bit of the coast is crap now but the kelp holds some nice deep red pollock thinking about going down the fish pier in the morning and getting some cab and lobster, just had a call form a bloke saying hes over run with rabbits and wood pidgin so I'll relive him of a few of each and do a Yorkshire bbq surf n turf on Sunday.. it wont be so heavy on the chillys though!! 1 1 Quote Link to post Share on other sites
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