The Weber BBQ

Stuff that!...sounds as dangerous as this Pressure Fryer I was tried to slap together to make Southern Fried (KFC) chicken. Not a Pressure Cooker using steam, a Pressure Fryer using Oil, ummm! the release valve on the one I made didn't work and yep, it blew up. Yes Cliff the Windy Oven did have a less than auspicious start at the 'Tross Main Galley, they persevered with it and it was being used regularly when I left the 'Tross in 1990. It was a good oven but it took some getting used to and was an absolute bastard of a thing to clean.and it got grubby pretty quickly.I for one liked the the evenness of the cooking process and being fan forced the whole oven was the same temp unlike the bank of gas ovens and the bakers oven in the duff section. Initially the Windy was installed wrongly and it was a bastard to use and once that was fixed it worked great but if you cooked the tray of bacon it was so quick and i was not the only one that burnt a tray of bacon to a black mess. If you set the settings to cremate then thats what happened. I Didnt think it was a gas one it was electric but a lot of water has passed under the bow since then and i might be wrong.

You are most likely right with the description Quinny, but I always thought it was gas with an electric igniter, hence the explosions. eg. A gas build up, hit the igniter and kaboom!!! My recollection is a lot more dated than yours (when I left the 'Tross) Glad they got it working properly - it must have took some brave cooks to do it. gun

Now come to think of it the first one they put in was gas i just remembered that igniter and the subsequent scare the bejesuas out of ya bang. Well no one used it so they replaced it with an electric one this happened when i was at sea .When i drafted back in they had the brand new Windy working and it was a beaut. I paid off in 91 and went back to my sons wedding in '96 and mate it's all changed the civvies had taken over the Galley or were in the process of. They had upgraded the Galley and I did'nt know the joint. It's a different set up there now, my son was a civvie working security on the gate and it was alltogether different, fair dinkum you would'nt know the joint now Cliff all new and up to date, but all said and done I had a ball when I was at the 'Tross, gee i miss the rabbits .

Yes seeing as we have a few boys and girls from Adelaide looks like i will put on a Barby in the near future to touch base with a lot of you. Seashells good to read your posts looks like your a bit of a whizz on the computer, I'm still on my L's and I'm a slow learner and I do like your signature. I will put a Barby invite up on the site shortly, got to run it by she who must be obeyed first. Should be a goer, just got to organise a date.

That Beef Olives was FABULOUS thanks Quinny....bit hot, but great stuff hahaa!!! Had a lot more hot spicey stuff in it than I expected. Had another bolar roast weber here late last week, poured out a whole container of chicken salt on the 2 pieces. 1 hour into cooking the neighbours were droolin'!!!

That Beef Olives was FABULOUS thanks Quinny....bit hot, but great stuff hahaa!!! Had a lot more hot spicey stuff in it than I expected. Had another Bolar Roast Weber here late last week, poured out a whole container of chicken salt on the 2 pieces. 1 hour into cooking the neighbours were droolin'!!! No worries mate, yes I tend to make things a little more spicey these days. Quite often in Pussers we were limited in the Spice Dept as we just did'nt get a great range things. I have changed these days and I make a lot of dishes with the proper ingredients. I, as did alot of us cooks, made the recipe as to what was available on hand. That's all changed now plenty of shops around so no excuses these days .

Do cooks out there still use pressure cookers? I've always found them invaluable when slow cooking large lumps of beef, pork etc, great for wild duck or turkey. Commence cooking meat as for pot-roast then secure lid leaving vent open for two hours then switch off heat, close vent as temp gauge goes down, leave sealed overnight. Leftover sliced meat can be brought to life by reheating and re-sealing, can be left for as long as you like. I've re-opened my old cooker after three weeks with great results, I never use a barby, not that I do much cooking these days. Just make sure that the gas/hotplate is off and pressure is dropping before closing the vent. Regards. Irish.

Mum swore by hers and used it nearly every day she steamed her veges in it and cooked all manner of things in it. Alas I did'nt like it so i did'nt use it much, but when I did I only braised my meat in it for stews. Talking about things we dont use any more put ya hands up those that still use a vertical grill they were all the go in the 70's but I dont know of too many that have them these days, oh you might have them but be in the back of a cupboard.

Haven't used one for ages Quinny but used to use it a great deal. Do they still make them? Think most people now use those George Foreman type ones. My Mum used her pressure cooker a great deal. Sometimes thought the whistle thing would go flying off it.

There was a young chef on the front of the paper the other day who used metho to light a wood fired pizza oven. Never heard of lighting it that way before and guess what she was rushed to hospital with serious burns to her face. I used a gas wood fired over down on the Gold Coast and it was a dream and all we did was flick the switch and it was on.

I used Shellite once, the stuff I put in my Zippo when I was a smoker. Waited for no less than 5 minutes to let it soak in the beads, then lit a bit of newspaper and threw it in. Voosh!....still got a clean shave out of it.

Can go one better than that Paul , a few on here will remember the time . Decided to clean out the shed one day , collected all sorts of left over crap and tossed it in the concrete pipe incinerator I had . Then scouted around the backyard and picked up a lot of burnable rubbish. Crunched it all into the incinerator , and dropped in a match , after a couple of minutes , nothing was happenning , so I had a squiz......BOOM!!!!!.. the bloody thing went of like a huge shotgun with my head at the end of the barrel . Wife was sure I was dead .....spent six weeks at home , bald and beardless , my eyes bandaged and for all intents blind . Certainly taught me a lesson .!!! (Yeah , I know I'm off subject , guess whose finger rules !! )

You should've been a gunnery jack there Deano hahaa! Pyrotechnics expert, except for the part where ya looked down the frickin barrel mate. Don't think it's really off subject one little bit actually, thinking of all the stoopid things I did to get a bbq fire going, especially in winter when the wood lying around was wet and soggy, scrounging around for heaps of old newspaper, kero, PETROL, whatever??? Occ Health and Safety never applied in the bloody backyard did it?

OH&S in the back yard
I could'nt disagree with you more. I've found the paper that the OH&S is written on is normally that shiny stuff and it's hard to light therefore a bit assistance is required. There, thats how you apply OH&S at the back yard BBQ. (don't try this at home kids, unless your with a responsible adult)

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