The bbq photo & recipe thread

[cavey76]

bomb said:

cavey76 said:

Also, motivated by others rotisserieing i have just "invested" in this. Having an SNS is a nice alternative to a Weber with a few handy modifications from the factory but the inconvenience is accessories like rotisseries are just a little less available in the UK. Never mind $60 of taxes and shipping later its on its way to me within the next few days.

I'm looking at that photograph, and wondering how you lift the two birds off the hot bbq, with that arrangement ? The end of the spindle seems to be captive at both ends and no handle attached. Am I missing something here ??

Good question. Will come back and update in a week or when it arrives.

[bomb]

cavey76 said:

Good question. Will come back and update in a week or when it arrives.

I'd appreciate that.

[tedmus]

From looking at the picture I would assume that you would put one end of the skewer through the hole before inserting the other end into the motor, then the reverse to take it off?

[Turn7]

My Onlyfire roti has a hole the opposite end to the handle, so you just lift up the spindle and pull away.......

[Harry Flashman]

Sold on rotisserie (Onlyfire as above!) as the method for pork. Most even and uniformly crunchy crackling I've ever managed. Rolled belly stuffed with fennel, paprika and herbs.





Roasted spuds for extra heart attack factor!

Edited by Harry Flashman on Sunday 5th June 21:01

[Turn7]

Harry, I ALWAYS rub cracked Fennel seeds into Pork skin, its a marriage made in heaven.

[bomb]

Nice one Flashers.

I've previously done a similar porchetta thing and it turned out really well.

porcetta 6 by Andy B., on Flickr

porcetta 10 by Andy B., on Flickr


porcetta 11 by Andy B., on Flickr

[bomb]

Turn7 said:

My Onlyfire roti has a hole the opposite end to the handle, so you just lift up the spindle and pull away.......

Thats exactly what I have on my weber and it works a treat. Allows you to lift away the spit with meat attached, without fear of hot coals getting in the way.

[mattyn1]

Simple smash burgers tonight. Home made burger sauce, onions. No health!

[illmonkey]

Aren't smash burgers meant to be thin?

Anyone lend me their chicken rub/sauce recipe for a bbq I have on Friday, getting bored of my usual?

[mattyn1]

illmonkey said:

Aren't smash burgers meant to be thin?

Anyone lend me their chicken rub/sauce recipe for a bbq I have on Friday, getting bored of my usual?

First time I have done them - yes mine needed to be thinner. Just means I need to do them again.

[hotchy]

I love smash burgers. Mines are a couple mm thick and layered up on the bun. Don't know why but they become more juicy and taste better than any ordinary burger. Mmmm

[tedmus]

illmonkey said:

Aren't smash burgers meant to be thin?

Anyone lend me their chicken rub/sauce recipe for a bbq I have on Friday, getting bored of my usual?

This is one of my favourites, super easy but very tasty.

https://memoriediangelina.com/2010/05/17/pollo-all...

[Harry Flashman]

Birthday present to myself for rotisserie cooks!

[mattyn1]

Rotisserie basket today for chicken drumsticks and wings.

Mighty good!



And after

Edited by mattyn1 on Thursday 16th June 19:11

[illmonkey]

tedmus said:

illmonkey said:

Aren't smash burgers meant to be thin?

Anyone lend me their chicken rub/sauce recipe for a bbq I have on Friday, getting bored of my usual?

This is one of my favourites, super easy but very tasty.

https://memoriediangelina.com/2010/05/17/pollo-all...

Hardly anything to it, does it have flavour?!

[tedmus]

illmonkey said:

Hardly anything to it, does it have flavour?!

It does indeed, sometimes less is more.

I tend to put a good whack of cracked black pepper on as well as the chilli flake and marinate it in the fridge for a good couple of hours.

I use the grilling basket to cook it in and flip regularly, giving it a baste with the residual marinade as it cooks.

As with most recipes there are plenty of variations of this which use, herbs, garlic etc.

[Harry Flashman]

Rotisserie pork belly V2 preparations.

Scored, skin scalded with boiling water then salted and put in the fridge yesterday for skin to dry for crackling.



This morning, brine made from salt, crushed star anise, fennel seeds, paprika and bay leaves. Skin wiped and re-salted, and now 24 hours in brine with the skin still drying.

[Tickle]

Harry Flashman said:

Rotisserie pork belly V2 preparations.

Scored, skin scalded with boiling water then salted and put in the fridge yesterday for skin to dry for crackling.



This morning, brine made from salt, crushed star anise, fennel seeds, paprika and bay leaves. Skin wiped and re-salted, and now 24 hours in brine with the skin still drying.

Watching this with interest

[illmonkey]

tedmus said:

illmonkey said:

Hardly anything to it, does it have flavour?!

It does indeed, sometimes less is more.

I tend to put a good whack of cracked black pepper on as well as the chilli flake and marinate it in the fridge for a good couple of hours.

I use the grilling basket to cook it in and flip regularly, giving it a baste with the residual marinade as it cooks.

As with most recipes there are plenty of variations of this which use, herbs, garlic etc.

Maybe next time then. I done 2 for tonight, just cajun as it's always a winner then some greek one with olive oil.




Bought a shoulder of pork to slow cook for a bbq tonight. fat cap on or off? I can't see any harm in it being on, in fact, you'd assume it's be better...

Rub on last night, in the fridge awaiting it's destiny.

Thoughts?