British BBQ Society Forums

...AARGH! WHERE IS IT?

I'm not someone who demands heat. I'm not someone who will only barbecue if it's blazing sun/getting a tan weather. Just give me 17 or 18 degrees upwards, no wind, no rain, that'd be a start.

I actually don't mind Autumnal barbecues. I think the whole burgers, hot dogs, toasting marshmallows on a stick, get yer jumper and gloves on thing is great. In the Autumn. As long as it's dry.

I'd just like to be able to stand outside in a short sleaved shirt and a pair of jeans at 6 or 7 O'clock at night, and grill a steak without freezing or getting wet.

Anyone else said "Sod the weather!" and started barbecuing yet?

Steve W

Anyone else said "Sod the weather!" and started barbecuing yet?

Yep. Sometime back in January...

The only weather that gives me pause for thought on whether I will cook outside or not is strong winds - and that's only because it makes temp control a bit of a bugger. Last night I was cooking chicken under a parasol in the rain. I cook outside all year round now

Agree with Robin, strong winds are the only form of element that will stop me from firing up.
Always do part of Christmas dinner on the q too. Not enough room in my oven for a huge rib of beef a duck and a joint of pork (don't do turkey ....)

Did the pork for New Year on the rotisserie.
According to "some Met Office forecasters" we may be showing off the pride of UK athletics along with the traditional British Summer. Let's hope the concession stands stocked up on ponchos

There is not a bad time for a BBQ as you say hi winds is the only problem otherwise i have cooked in all temps and weather conditions. I think the best one was in South Africa outside in the pouring rain with an open top BBQ and just standing there holding a opened out cardboard box over the bbq and getting soaked through. But the BBQ was good and well worth the required change of cloths. In the UK though i will even be out there Christmas day in -3.

Gav

Gav,

whereabouts in SA?

John

Pouring rain, snow, gales - I bbq in pretty much any & all weather conditions. But the rain is what annoys me which is why we're looking at some form of outdoor kitchen to provide a little protection. Would be nice to be doing it with some summer sun though. Oh wait, I've had that - 10 days in France....

It sounds like there's a lot of cook on the barbecue/eat indoors going on.

I do that occasionally, but only if I've something to cook whichI need to would prefer to barbecue, or if I'm freeing up oven space.

Me and Me Julie used to have a steak every Friday night, before the advent of two kids and abject poverty. If we have a steak on a Friday night now I'll only cook it on the barbecue if we're eating outside.

For me, the joy of al fresco dining in conjunction with barbecued food is a real joy. Cooking the pork outside (on my own while everyone else was watching the never-successful Andy Murray), then bringing it inside to eat, was almost like teasing myself. It does strange things to your taste buds, too. If I eat steak inside I have it with dijon mustard. If I have steak outside it has to be with Chimmichuri sauce.

As I've said, I don't mind a cold(ish) Autumnal barbecue, but it's just unpleasant when it's raining. I also think the temperature of the grill is too variable if you can't keep the rain off the barbecue.

Oh, and absolutely agree with everyone's comments on wind.

One thing we can all agree on. I wish it would stop bloody raining.

Steve W

I think if you live in this country & you want to cook lots on a BBQ, then you have to accept a lot of 'cooking outside, eating inside'.

Agree with you that eating outside does 'something' to the food - or rather, my mind does something to my taste buds when eating outside.... Got to finish our garden before we'll do lots of eating outside though - currently have a mud bank / slide as a garden!

I like both the process of cooking as well as the end results - which means I cook a lot on the Kamado as I am trying to master cooking on it. Tonight is roast beef - could have cooked it in the oven, but I can cook it just as well on the Kamado, even better actually as you get the slight smokey-ness from cooking over lumpwood charcoal.