First Barbeque of the Season
Thread Starter
Join Date: Sep 2000
Location: ISLE OF MAN
Posts: 780
Likes: 0
Received 0 Likes
on
0 Posts
First Barbeque of the Season
Well, despite appalling rain this morning, and a stiff south-westerly this afternoon, the trust Weber was dragged out of the shed and fired up. A nice bit of sirloin, a few chicken legs washed down with a drop or two. However, May seems a bit of a p*ss poor effort if I am honest!
Question is, though, what is the record for the earliest squadron barbie in the British Isles? detachments don't count I am afraid, and there are some simple rules:
The cooking must have been carried out exposed to the elements, tended for the full cooking period by a 'Barbiemaster'
beverages served must have been cold. Events fortified by hot chocolate and coffee are declared void.
Guests must have spent at least thirty minutes outside.
Any takers??
Question is, though, what is the record for the earliest squadron barbie in the British Isles? detachments don't count I am afraid, and there are some simple rules:
The cooking must have been carried out exposed to the elements, tended for the full cooking period by a 'Barbiemaster'
beverages served must have been cold. Events fortified by hot chocolate and coffee are declared void.
Guests must have spent at least thirty minutes outside.
Any takers??
Had my first barbi' of this year just before the clocks went forward... And a few years ago had a barbi' at a chum's place on Boxing Day.
Our UAS had the odd barbi' during Winter Camp (January) - and I can assure you that the studes did NOT drink coffee or hot chocolate!
Our UAS had the odd barbi' during Winter Camp (January) - and I can assure you that the studes did NOT drink coffee or hot chocolate!
Join Date: Nov 2003
Location: Planet Tharg
Posts: 2,472
Likes: 0
Received 0 Likes
on
0 Posts
Damned fool South African team used to braai on the ice down South, regardless of the cold. Beer was placed around the edge of the grill (fire in split 200 litre oil drum.) to keep it at a drinkable temperature and only bite sized pieces of meat were cut off the chunk on the grill, to be consumed immediately to avoid freezing it solid in -25 deg C temperatures. Military angle was use of SAAF Pumas to ferry folks and supplies around when the SA Babbelas was in town once a year.
The sort of person who uses gas also wears a flying suit to a bar having not flown there. He will own a pair of flying gloves that he claims he only uses for driving. He will own a pair of flying boots because he has "problems with my feet". He will own a pair of Ray-Banns or such llike and a leather jacket. He will wear all of these items whilst at the computer terminal on Airbus or Longbow. He is actually capable of flying as much as he is barbequieing (sp?).
He is a bluffer, don't trust him.
He is a bluffer, don't trust him.
Thread Starter
Join Date: Sep 2000
Location: ISLE OF MAN
Posts: 780
Likes: 0
Received 0 Likes
on
0 Posts
It was an ex-pat naval aviator who lives near my mum in the med that introduced me to the joys of charcoal. I had been a gas fan up till then. Whilst my old man was ill, he invited my wife, the kids and I round for a few cold ones and some food, cooked on a Weber. It was so good I bought one straight away when I went home. The oddest thing is just putting the lid on and leaving it to cook. No flames, no drama, just superbly cooked succulent food.
The high point was when my little lad dropped his nintendo gameboy in the pool. In went our host, who fished it out, and a quick dismantle and two hours in the sun dried it out completely. Still going strong to this day!
Charcoal every time. Makes you plan ahead and apply a bit of patience to the whole thing.
Just as well I went for it yesterday. Raining again now
The high point was when my little lad dropped his nintendo gameboy in the pool. In went our host, who fished it out, and a quick dismantle and two hours in the sun dried it out completely. Still going strong to this day!
Charcoal every time. Makes you plan ahead and apply a bit of patience to the whole thing.
Just as well I went for it yesterday. Raining again now
Join Date: Oct 2004
Location: UK
Posts: 107
Likes: 0
Received 0 Likes
on
0 Posts
Just as well I went for it yesterday. Raining again now
Join Date: Apr 2004
Location: Norwich, UK
Posts: 496
Likes: 0
Received 0 Likes
on
0 Posts
We did a BBQ in Aviemore (sp?) on Christmas day after a skiing trip one year while it snowed.
Eatings ribs off a barbeque while dressed in coats, hats, gloves etc was certainly novel.
Eatings ribs off a barbeque while dressed in coats, hats, gloves etc was certainly novel.
Join Date: Mar 2002
Location: Mid-central South of England
Posts: 201
Likes: 0
Received 0 Likes
on
0 Posts
!st of Jan ...Obviously
Without trying to get into a "Black Cat" event, we did a Barbie on New Years eve 1998 into 1999, in Scotland, wearing kilts and drinking frozen Margarita's then lay down on the grass to A.....stop the sky spinning round, and B...to point out the constelations to girls at said bash.....Top event and no need to chew yer arm off when the chicks you invite are all gorgeous to start with.
New Year's Day (in IIRC 1997). Kinloss village. Temp scraped up to +1 C. We had just handed over SAR to one of the lesser Sqns. Dress - Hawaiian - Obviously. The hosts kept fighting over the BBQ, it was the warmest spot in the house!
I don't own this space under my name. I should have leased it while I still could
And how many of you Jamie Olivers cook real meat?
Did a 14lb Turkey breast stuffed with sausage meat and the skin under laid with bacon. Wrapped in foil and sat on a foil baking tray. Took just 5 hours, done to a turn.
Cold but had 'em queuing for a slice.
Did a 14lb Turkey breast stuffed with sausage meat and the skin under laid with bacon. Wrapped in foil and sat on a foil baking tray. Took just 5 hours, done to a turn.
Cold but had 'em queuing for a slice.
Join Date: Jan 2004
Location: UK
Posts: 102
Likes: 0
Received 0 Likes
on
0 Posts
I remember a 'black'flag' day at Linton, when the freezing fog had set in late January. The studes trooped out of met brief discussing a run in to York.
The Sqn boss was away and Flt Cdr ordered every stude to stay at work. He dispached 2 studes to Tescos for muchos meat and beer (all out of the Sqn Fund!!) The BBQ was up and running by 11, and we all stood outside eating burgers with our flying gloves on. Most of us didn't leave until late afternoon.........leathered!!!! Hope that kind of stuff still goes on.
Happy Days
The Sqn boss was away and Flt Cdr ordered every stude to stay at work. He dispached 2 studes to Tescos for muchos meat and beer (all out of the Sqn Fund!!) The BBQ was up and running by 11, and we all stood outside eating burgers with our flying gloves on. Most of us didn't leave until late afternoon.........leathered!!!! Hope that kind of stuff still goes on.
Happy Days
Join Date: Nov 2003
Location: Planet Tharg
Posts: 2,472
Likes: 0
Received 0 Likes
on
0 Posts
Real meat?
In this neck of the woods, one is fortunate to have access to Blue Bull steaks. Around seven pounds of prime beef cut 2 inches thick.
They come off the grill pink in the middle and dissolve like butter.
Alternatively, just dangle a lamb over the embers for around 3 hours. Got a spit that runs on the newfangled beer timer (patent pending). Give the beast a quarter turn after each beer and it cooks perfectly crisp on the outside and slightly pink and tender on the thicker bits. Inject with a marinade of red wine, malt vinegar, brown sugar, salt and lemon juice before going on the spit and continue basting with same with the addition of fresh chopped rosemary and sage after each beer.
In this neck of the woods, one is fortunate to have access to Blue Bull steaks. Around seven pounds of prime beef cut 2 inches thick.
They come off the grill pink in the middle and dissolve like butter.
Alternatively, just dangle a lamb over the embers for around 3 hours. Got a spit that runs on the newfangled beer timer (patent pending). Give the beast a quarter turn after each beer and it cooks perfectly crisp on the outside and slightly pink and tender on the thicker bits. Inject with a marinade of red wine, malt vinegar, brown sugar, salt and lemon juice before going on the spit and continue basting with same with the addition of fresh chopped rosemary and sage after each beer.
