October 28th 2008
Filed under: The BBQ Diary by The Co-founders
As the leaves turn from green to brown and begin to fall from the trees, temperatures plummet and the AWBC co-founders decide to take this as a sign; though almost a month earlier than the previous year, it is time for their traditional 1st Winter BBQ. Taking their cue from last year’s celebrations, Scott and Dawson strive to move the lighting of BBQ and firework ever closer with spectacular results…
With the BBQ lit and warming up nicely, Dawson lays out the newest piece of AWBC hardware; a digital thermometer with external sensor. Placing the sensor far away from the BBQ itself, Scott and Dawson hope to gather accurate temperature data over the course of this and other winter BBQs to find out how tough conditions really can get for the AWBC. Minutes after setting the equipment up, the figures dive into negative…
To counteract the punishing cold which the co-founders are adjusting to for the first time, they decide to fall back on a well-known winter warmer easily adapted for the BBQ thanks to their trusty cast iron pan. With an amazing swiftness that belies the dropping temperatures, it is not long before they are both tucking into hot Ready Brek, seasoned - if one is inclined to do so - with Cadbury’s Chocolate Buttons.
As they finish off their deliciously warming breakfast-come-barbecue temperatures tumble to a shocking -2.8°c, later rebounding slightly to be captured for posterity at -2.4°.
As they pack up for the evening, Scott and Dawson are unsurprised to feel the grass crunchy under their feet and frozen droplets of water dangling from a washing line. it was definitely “a cold one”.
October 9th 2008
Filed under: The BBQ Diary by The Co-founders
After their annual break from the rigour of the AWBC schedule, the co-founders cook up a storm for their returning BBQ. Getting back into the saddle for the winter months, Scott and Dawson set up a simple, easy-to-cook entree of Covent Garden Chicken Soup and part-cooked rolls. Though a tasty start to the night’s BBQing, it is soon to become a sideshow as their plans for “something special” unfold into one of the most technically impressive and downright delicious BBQs in the Committee’s history.
With a second dedicated BBQ primed and ready for the challenge, it is clear that the co-founders are taking this BBQ very seriously. Utilising their trusty cast iron saucepan once again, they begin the first crucial phase; the heating of oil to over 150°c. The barrel BBQ does not let them down.
As the first chips are pulled from the oil, Scott and Dawson are speechless. What began as a far fetched, almost ludicrous idea to cook chips on a BBQ now sits in a bowl, sprinkled with salt and with a dab of tomato ketchup. With the barrel BBQ producing so much heat that they must now insert the grille to stop the oil getting too hot, the co-founders begin to refine their frying technique, producing some of the crispest, fluffiest, homemade chips they have ever tasted.
Hailing the BBQ as one of the most technologically challenging and successful in the AWBC’s history, Scott decides to share his elation with a special Word from Our Co-Founder…
August 7th 2008
Filed under: The BBQ Diary by The Co-founders
Another BBQ. Another Quick-start.
July 28th 2008
Filed under: The BBQ Diary by The Co-founders
Continuing the theme of traditional BBQ foodstuffs but with their ever-present eagerness to claim new AWBC firsts, Scott and Dawson decide to try and better one of their most famous creations, The Ultimate AWBC Burger. Undaunted by such a challenge, the co-founders immediately step up a notch by shunning ready prepared BBQ food stuffs and instead creating their own handmade burger patties.
Despite their appearance these are no ordinary burgers however, and it is not long into the cooking process when the secret ingredients hidden during their formation begin to bubble to the surface…
It is not long before the burgers are done and Scott and Dawson can sample the fruits of their latest AWBC endeavour. Wrapping the burgers in freshly toasted buns and slicing them open for a cutaway view of their handiwork, they proclaim the AWBC Bar-Bar-Bar, Bar-BabyBurger one of the AWBC’s finest works, both to look at…
and to eat…
July 15th 2008
Filed under: The BBQ Diary by The Co-founders
After the busy period of recent BBQ purchases and of the introduction of griddle BBQing, today Scott and Dawson return to tradition with a bench and barrel BBQ of good, honest, AWBC food.
The menu is simple yet delicious; BBQ-cooked sausage in a BBQ bean sauce, complimented with a garnish of cheese. On a rather autumnal-feeling July day it goes down perfectly…
July 4th 2008
Filed under: The BBQ Diary by The Co-founders
Their latest induction complete, Scott and Dawson evaluate the bucket’s performance and decide to make a few choice modifications before pushing forward with their new ideas. Although operating well under normal conditions there is concern that lack of air could be an issue during the next few tests and the bucket’s venting is enlarged appropriately. It is paramount that the coals stay extremely hot for the co-founders plans to succeed..
A few days later on a rare balmy summer evening, the coals are white with readiness and the stage is set for the latest AWBC innovation. Looking to the future but reaching back into the past, Scott and Dawson approach the pinnacle of the BBQ Iron Age with the introduction of an heirloom griddle…
After receiving a true blessing in the form of a Millenium Falcon-shaped pancake…
… and experimenting with vanilla sugar and maple syrup toppings, the co-founders celebrate a highly successful “day at the office” with some griddle-cooked eggs and bacon washed down with celebratory speciality beers.
June 30th 2008
Filed under: The BBQ Diary by The Co-founders
After searching and searching for the Next Great BBQ… two come along at once!
Only days after inducting their newest BBQ into AWBC use the co-founders feel a sense of deja vu; a chance visit to Tesco culminates in the purchase of “The Bucket”, a BBQ that both Scott and Dawson agree will take the AWBC into new territory.
With the grill of the previous BBQ still warm the AWBC organise another induction to test the capabilities of this second BBQ purchase…
June 25th 2008
Filed under: The BBQ Diary by The Co-founders
A simple yet important induction BBQ takes place with both Co-founders eager to test out the latest AWBC purchase. The new BBQ is most impressive and both Scott and Dawson are happy that they have dodged the bullet of BBQ uncertainty - an uncertainly they know only too well of - and have found a more-than worthy replacement for the legendary barrel BBQ of 2007…
May & June 2008
Filed under: The BBQ Diary by The Co-founders
The BBQ: 2008
The AWBC decide to take the versatile and hard-wearing barrel BBQ out of action for the coming month as it becomes apparent that after over a year of AWBC use keeping such an important BBQ in working condition is a high priority. Indeed, as they begin to decommission the barrel for the short term they decide that in it’s newly refurbished form “Old Faithful” should take on a more relaxed role as secondary BBQ or log burner for the colder months. With this decided on, the AWBC begin their search for The BBQ: 2008.
Luck eventually shines down on the Co-founders and after a long and arduous search, with much rumination and discussions over mugs of tea, Scott stumbles upon what he believes to be a worthy successor to the barrel BBQ. Hotfooting it to the location of this newly found BBQ with a hope of confirming Scott’s suspicions and retrieving an example for AWBC use, Dawson is shocked to first be offered substandard BBQ goods, apparently masquerading under the same product code. Finding a true example of the BBQ Scott first mentioned however Dawson is, like his fellow AWBC founder, immediately impressed with it’s specification, build quality and style; before long he is back at AWBC HQ constructing the new BBQ for 2008…
May 6th 2008
Filed under: The BBQ Diary by The Co-founders
After the celebrations of One Year of BBQing, for the Co-founders it’s back down to business - and business is better than ever. In a tea-drinking evening brainstorm, Scott lays down the next challenge for himself, Dawson and the AWBC; it’s time to break the mould and push forward with new styles, techiniques and end products. It’s time to FonduBQ.
After some quick research into fondu the two co-founders settle on a mixture of Emmental and Lancashire cheeses for the fondu, with steak pieces, meatballs and ciabatta for skewering. Their emphasis on BBQ, the fondu skewers - steak, cheese and ciabatta or meatballs, cheese and ciabatta - represent staple BBQ foodstuffs with a new twist; mini steak and cheese sandwiches and cheeseburgers to be enjoyed in small portions over and over again.
It is a phenomenal success with the small portions, beautiful meats and delicious cheese fondu coming together to form a BBQ which does not overawe but instead invites you to eat little and often,stretching the enjoyment of the FonduBQ even further into the evening. The meatballs especially are an instant hit and both Scott and Dawson agree that they warrant further investigation as a possible AWBC recommended product.
All content © AWBC 2007.
Design by Political Monster / Kerplunc.