What a culinary disappointment

[Dave W]

Excellent. I've got one:

Why have Porton Down started to experiment on lawyers instead of lab rats?

Because they're flippin' everywhere, the lab staff don't get so attached to them, and there are some things even rats just won't do.

[Rob P]

Non-disappointment of Christmas Day - BBQ beef.

The Weber triumphs!

Rob P

[David Williams]

Yay! Glad to hear you barbecued, Rob. I always do the Christmas roast that way; it shares the workload better and means that Emma can do the roasties in a hot, dry oven - the wrong conditions for the meat. I usually put a metal container of water in between the two halves of the fire to increase the humidity under the barbecue's lid.

[Rob P]

I can't imagine doing it any other way now (Though twin ovens mean the spud thing wasn't an issue)

Didn't add water in the tray as I wanted to catch the juices for the thick gravy.

Yum, yum

Rob P

[Keef]

Well! We had a fabulous Christmas lunch, courtesy of Hans and Hilda (Hans being the original Swedish chef). We had savoury appetisers, followed by a techie fish starter (gravlax with dill sauce, various salmon specialities, prawns, and some Swedish delicacies that I can't pronounce or spell). That came with home-made rye bread. Then a turkey main, with the usual umpteen veg and sauces etc followed by a long break before dessert. I couldn't manage the cheese.

I asked Hans about goose. Yes, he's cooked it when the customer insisted, but he would never offer it to his guests otherwise. 'Nuff said for me.
He buys goose fat for roasting potatoes, though.

[Flintstone]

Well having had goose this year I don't think I'll bother again. Much ado about nothing.

[Paul_Sengupta]

Sounds like your goose is cooked.

My cousin did some rather splendid beef today. I might have to pop in there again for a sandwich soon...

She also did far too much veg again...there was about a tonne left over! Don't suppose broccoli makes very good sandwiches.

[Aerotech Flyer]

We had our usual turkey on the Weber yesterday, it came out lovely as always. Been doing a bbq at Christmas for over 20 years now. First got the idea when I was in the Air Force and we were invited back to a local's flat when out at Gander in winter. There he was, outside in minus god knows, with his parker jacket on, barbecuing our dinner in the snow on his balcony. I was just so impressed, been a Weber addict ever since! We did goose one year, but the amount of fat that came off, overflowed the drip tray and left a huge mess, not much meat either, so never since! However, pork and venison are always popular and excellent alternatives to turkey during the year.
Seasons Greetings to all BTW.
I will probably take the bbq down to Lee-on-Solent and knock up a nice Turkey if you guys ever decide to do a fly out down there, makes a change from a burger!
Cheers
AF

[Charles Hunt]

Just noticed Mono's new signoff!!!!

[Flintstone]

If anyone's contemplating a Channel swim I've a shi.......shed load of goose fat going free. For the laydeez I'll throw in free application

Mono, take the wig off. You're fooling nobody.

[AerBabe]

I'm not a great swimmer... and this isn't encouraging me to get any better.

[Flintstone]

Another knock back

[Pete S]

Please tell me that turkey wasn't barbequed directly on the grid..............

[Aerotech Flyer]

Please tell me that turkey wasn't barbequed directly on the grid..............

What do you mean, Pete? It's a Weber bbq, you just pop the turkey directly on the grill, put the lid on and return three hours or a few beers later, which ever comes first and hey presto, it's beautifully done delicious!

[Pete S]

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