The bbq photo & recipe thread
Discussion
First time cooking a whole chicken today. Spatchcocked it, marinaded it in some garlic, thyme, oregano and olive oil and cooked it indirect for an hour and crisped it up direct after that. I'd chucked a hand full of soaked hickory chips on the coals when it first went in and I was amazed how much colour the smoking gave the bird after about half an hour.
We've just demolished it, absolutely delicious, nice moist meat and crispy skin. Had with some salad and being the BBQ still had bags of heat we decided to grill some halloumi up.
Stick a fork in me, I'm done! I need a better meat thermometer/probe though. I used a Lakeland one that gets used at Christmas and it was a bit of a pain having to keep poking it in.
giblet said:
Have you got a link for the rotisserie you bought?
I’ve got one of these https://www.riversidegardencentre.co.uk/weber-kett...
and one of these
https://www.riversidegardencentre.co.uk/weber-spir...
Expensive for what they are and charcoal one gets most use
Edited by craig1912 on Friday 17th May 21:39
Bill said:
How easy was it to do?? When I spatchcock I cut through the breast bone, then turn it over and squash flat before putting the skewers in.
Really easy, I cut both sides of the spine and just kind of squashed it flat and it seemed to work OK. It took just over an hour of indirect cooking before I crisped it up a bit over the coals.
The Mrs wasn't too keen on the smokey taste, I quite liked it but I may have used a few too many wood chips. I think I'll just make a nice dry rub for it next time and use less chips and see how it goes.
matt666 said:
I’m very new to this, got a Kamado today and a pork shoulder. What do I do with it? Got the basics of the Kamado, I’m thinking a slow cook on a low heat, maybe rub some bits and bobs in?
https://www.buttrub.com/https://amazingribs.com/tested-recipes/pork-recipe...
Bill said:
AIUI hickory is quite harsh and suits red meat better.
I use a lemon, garlic and rosemary marinade, and Chuck the lemons and rosemary stalks on the coals with some apple wood.
It looks ace, just the legs are the wrong way round compared to how I do it.
I'm going to get some apple wood and do it again, the hickory was strong but still pretty scoffable. I'll try some beef brisket with the hickory I think. I use a lemon, garlic and rosemary marinade, and Chuck the lemons and rosemary stalks on the coals with some apple wood.
It looks ace, just the legs are the wrong way round compared to how I do it.
I'm planning a boned and rolled leg of lamb for tomorrow Sunday lunch. I've got a huge rosemary bush in the garden and a shed load of home grown garlic from my folks to get through.
Bill said:
Butterflied leg of lamb is my favourite.
Greendubber said:
Bill said:
AIUI hickory is quite harsh and suits red meat better.
I use a lemon, garlic and rosemary marinade, and Chuck the lemons and rosemary stalks on the coals with some apple wood.
It looks ace, just the legs are the wrong way round compared to how I do it.
I'm going to get some apple wood and do it again, the hickory was strong but still pretty scoffable. I'll try some beef brisket with the hickory I think. I use a lemon, garlic and rosemary marinade, and Chuck the lemons and rosemary stalks on the coals with some apple wood.
It looks ace, just the legs are the wrong way round compared to how I do it.
I'm planning a boned and rolled leg of lamb for tomorrow Sunday lunch. I've got a huge rosemary bush in the garden and a shed load of home grown garlic from my folks to get through.
Personally I'm a fan of apple or cherry woods for smoking chicken/pork.
bristolbaron said:
Is there a method to your madness? I’ve not heard of doing it your way!
No idea, I've never tried the other way. But one cut along the breast bone seems simpler than two either side of the spine.ETA and presumably it'll sit more stably breast side up while you cut it.
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