What a culinary disappointment

[stevelup]

It looks fantastic. Wish I'd had the bottle to try this...

I feel an experiment coming on for the next Sunday roast.

Any tips?

[Jwscud]

Far canal............!

You think that's bad in any way?

I once attended a Thanksgiving dinner (in this country) where our Louisianan host had DEEP FRIED the turkey

[Ridders]

These webbers look rather good. I did have a small square portable webber back in the 90's and it worked very well, but these circular ones do seem to get a lot of positive reports.
The last BBQ I attempted to build in the garden resulted in me chopping the end of my finger off with my trowel.
Im quite tempted by the circular webber...

[Rob P]

Any tips?

http://www.foodnetwork.com/recipes/cook ... index.html

The key is you simply MUST have a meat thermometer. It's the absolute, sure-fire way to make certain it comes out perfectly. Timing alone will always be hit and miss.

Rob P

[Keef]

This is all a bit techie. The kitchen belongs to M, she operates it, and I am stunningly well fed. In exchange, I own the study and do all the financial and leccy techie stuff. Symbiosis as it should be.

I did try barbecuing on the brick built one up in Norfolk. After I'd done the burnt offering of some sausages, Linds took over and did the cooking. Tick the box, been there, done that.

[Flintstone]

Any tips?

The last BBQ I attempted to build in the garden resulted in me chopping the end of my finger off with my trowel.

Sorry

[David Williams]

These webbers look rather good.

They are - I can't recommend them highly enough! The key to their success is the lid: it keeps humidity and flavours in. And the key to using them is to set it up correctly for the type of cooking you want to do, then leave it alone and let it cook, resisting the temptation to keep lifting the lid to have a look.

The way Aerotech has done it is classic "indirect" cooking technique, which is what you use to roast meats. The fire is divided into two separate halves on each side of the barbecue, with the meat placed on the grill directly above the gap in the middle (i.e. not directly above the fire). The heat from the fire bounces off the lid and wraps itself around the meat, rather than cooking the meat by direct heat from below.

As I hinted earlier, I tend to put a metal container of water (or wine, if I'm feeling pretentious), with some optional herbs in it, in the gap between the two halves of the fire. This serves multiple purposes: it humidifies the barbecue; it catches juices from the meat; and the water prevents the fat from burning and filling the barbecue with bitter-tasting smoke. At the end of cooking, the juices in the container can be added to the gravy while the meat rests (except lamb fat, which is fairly useless).

The other essential accessory for charcoal barbecuing is a chimney fire-starter: essentially a cylinder of metal with a handle and holes around the sides, with a grid near the bottom to hold the charcoal. You fill it with charcoal, put a single firelighter underneath and walk away. Twenty minutes later you have perfect coals ready for cooking, which you then tip out onto the fire grate of the barbecue.

[Charles Hunt]

I turn on the Aga in September, and turn it off again in July.

[Monocock]

Turkey Dhansak tonight, with pakoras, freshly baked naan, Bombay potatoes and onion bhajis.

Can't wait.

[Colonel Panic]

I turn on the Aga in September, and turn it off again in July.

With no other cooker we leave ours on all year. Shell must love us!

[Paultheparaglider]

Turkey Dhansak tonight, with pakoras, freshly baked naan, Bombay potatoes and onion bhajis.

Can't wait.

Wasn't there enough goose left overs?

[Ridders]

Turkey Dhansak tonight, with pakoras, freshly baked naan, Bombay potatoes and onion bhajis.

Can't wait.

Wasn't there enough goose left overs?

So Goose fat Potatoes, Goose fat Pakoras, Goose fat Nan, Goose fat Bombay Potatoes and Goose fat Bhajis

[Monocock]

Turkey Dhansak tonight, with pakoras, freshly baked naan, Bombay potatoes and onion bhajis.

Can't wait.

Wasn't there enough goose left overs?

So Goose fat Potatoes, Goose fat Pakoras, Goose fat Nan, Goose fat Bombay Potatoes and Goose fat Bhajis

There's enough flippin' goose fat here to power the National Grid for a month!

[Hitoro]

Deep fried turkey in California on Christmas day was excellent. The oil just gets on the skin and surface, and the turkey tastes excellent. Certainly a first for me. Dangerous to cook though. Looks of houses burnt down while cooking turkey ths way.