Alternative roast

[2gins]

Its too hot for a conventional roast joint, I'm looking for some ideas for some acceptable forms of sacrilege.

e.g. out goes the oven, in comes the lidded charcoal bbq; I can do beef on that no problem;

Out go the roast potatoes and veg. in comes....

Not sure. I'm making a pearl barley risotto tonight with green beans and asparagus,I had the leftovers earmarked as a side.

Other ideas? Not salad. Not with a roast.

Over to you.

[tribalsurfer]

Leg of Lamb, pierce in a few places and insert garlic and rosemary. indirect cooking on bbq for about 2 hours and it will be lovely. Baby potatoes on the hob and then place in foil pouch with butter over the coals (or in if you can) for 10 mins and get a roasted tinge but still summery. Corn on the cob over coals rotated regularly to prevent scorching and you're set.

[AshBurrows]

Slow cooked beef rib works well I find for a change

[Shaw Tarse]

tribalsurfer said:

Leg of Lamb, pierce in a few places and insert garlic and rosemary. indirect cooking on bbq for about 2 hours and it will be lovely. Baby potatoes on the hob and then place in foil pouch with butter over the coals (or in if you can) for 10 mins and get a roasted tinge but still summery. Corn on the cob over coals rotated regularly to prevent scorching and you're set.

Add anchovies to the proddings

[tedmus]

I've made this before in the oven but you could do this on the BBQ, it's very tasty.

Serve that with tabbouleh, hummous and some flatbreads maybe.

http://www.cooksister.com/2007/11/slow-roast-lamb....

[opieoilman]

I did a roast chicken in the charcoal oven. Covered it in Ras-el-hanout, oil, salt and pepper, and stuffed a lemon in it. I put it in a roasting pan on a rack, with some onions in the base with chicken stock. In the higher rack of the oven, I put a tray of peppers and onions and cauliflower pieces.

When cooked, made a gravy with the roasting juices, pureed the cauliflower and then put it all in flatbreads. That went down well.

[Melman Giraffe]

Shaw Tarse said:

tribalsurfer said:

Leg of Lamb, pierce in a few places and insert garlic and rosemary. indirect cooking on bbq for about 2 hours and it will be lovely. Baby potatoes on the hob and then place in foil pouch with butter over the coals (or in if you can) for 10 mins and get a roasted tinge but still summery. Corn on the cob over coals rotated regularly to prevent scorching and you're set.

Add anchovies to the proddings

Agreed flavour town right there

[Rutter]

Spatchcock chicken on the BBQ is easy enough to do.

[SilverSixer]

I knock this up all the time over the summer to go with bbq meats of all kinds. Especially spit roast chicken (I have a gas bbq/outdoor grill with battery spit):

http://www.onceuponachef.com/recipes/bulgur-salad-...

[Tickle]

As said, using the spit is good when the weather allows. Lamb with a good herb paste and a simple salad.

[vladcjelli]

Caught this recipe one afternoon on tv, and gave it a go last summer.

Can definitely vouch for it.

https://youtu.be/evvoeqVyu_4

And Sunday just gone, we had guests over, couldn't face trad. roast, so slow cooked a heap of pulled pork, served with hasselback spuds, Mac n cheese, sweetcorn, coleslaw and salad.

Went down a treat.

Edited by vladcjelli on Tuesday 20th June 05:25

[2gins]

Good stuff, loving the butterfly lamb leg idea, ta all.

Had a bash at a tabbouleh last night, went down well... its about the sides from here really.

[Melman Giraffe]

Sides you say.....

Houmous

http://allrecipes.co.uk/recipe/1448/extra-easy-hou...

Flat Bread

http://allrecipes.co.uk/recipe/11244/fantastic-fla...

[Mr Gearchange]

Cook some steaks on the BBQ and make a Thai Beef Salad - super fresh, tasty and refreshing when the weather is like it is.

http://www.taste.com.au/recipes/thai-beef-salad-2/...

\

[Europa1]

Rutter said:

Spatchcock chicken on the BBQ is easy enough to do.

Yep; I'd actually go for some poussin and spatchcock them. Then mix some butter, finely chopped chilli and lime juice (and some zest), and push the mixture between the skin and the flesh.

[Europa1]

Shaw Tarse said:

tribalsurfer said:

Leg of Lamb, pierce in a few places and insert garlic and rosemary. indirect cooking on bbq for about 2 hours and it will be lovely. Baby potatoes on the hob and then place in foil pouch with butter over the coals (or in if you can) for 10 mins and get a roasted tinge but still summery. Corn on the cob over coals rotated regularly to prevent scorching and you're set.

Add anchovies to the proddings

Always good to see another fan of anchovy with roast lamb

[tedmus]

Europa1 said:

Shaw Tarse said:

tribalsurfer said:

Leg of Lamb, pierce in a few places and insert garlic and rosemary. indirect cooking on bbq for about 2 hours and it will be lovely. Baby potatoes on the hob and then place in foil pouch with butter over the coals (or in if you can) for 10 mins and get a roasted tinge but still summery. Corn on the cob over coals rotated regularly to prevent scorching and you're set.

Add anchovies to the proddings

Always good to see another fan of anchovy with roast lamb

Never roast a leg without them here. Garlic, rosemary and anchovies, sometimes poked into holes but usually make a paste then smother the leg in it. 20 mins at max temp in the oven then turned down for an hour or so until nice and pink, lovely.

[Whoozit]

6 hour shoulder of lamb. Sprinkle generously with salt and cinnamon, place in a lidded deep saucepan or wok on a lowish heat. Enough to simmer, not burn. Dont add any water or anything else. Turn once an hour. After 3 hours it'll start producing liquid. Let it cook at a slow simmer for another three hours or until falling off the bone. Have lots of nice bread for the juices.