Bumping this for a couple of thoughts re Potato BBQ, check one or two other recipes as they have potatoes included. Hmmmm
Also the time for BBQ, so any more ideas.
Cheers.
wron,
Nov 1, 8:44am
Good on you Valentino - the cover's still on mine, but not for long! Come on folks - get posting!
245sam,
Nov 8, 11:14am
LEMON-LIME CHICKEN 12 skinless, boneless chicken breast fillets 2 cups lemon-lime flavoured carbonated beveragee.g.Bundaberg Lemon, Lime & Bitters 1 cup each ofsoy sauceandvegetable oil 1½ tsp garlic powder
In a medium bowl combine the lemon-lime beverage, soy sauce, oil and garlic powder.Stir thoroughly, then put the marinade mixture and the chicken together in a plastic container and marinate in the refrigerator for 6-9 hours. Barbecue slowly - don't overcook.Turn frequently, basting with the marinade with at each turn.Cook until the meat is no longer pink in the centre and the juices run clear.Discard any remaining marinade after use. Serves 6. Note:We have always used chicken breast fillets, either whole or cut into strips and threaded on to skewers, but any chicken parts can be used andthe marinating time simply increased to 12-18 hours for bone-in pieces.:-))
valentino,
Nov 8, 9:03pm
Bumping for Irish 15 to peruse.
irish15,
Nov 8, 9:43pm
What I dont understand is the cooking methods. I get the grill one with hood up. Indirect - now am i right saying you put the meat in a pan and sit it on the grill! you do not have the heat directly under meat but on the outside! rotissery - you take out the hot plate and grill! do you put a tray under the meat to catch drips! what does this sit on then! do you have the gas turned off under meat like indirect!
valentino,
Nov 8, 10:02pm
"What it means when one notes “Indirect Cooking”.
It is to do with a Hooded BBQ, cold air is sucked through the bottom of the unit, heated in the main chamber and passed out through the vents in the top of the hood. The end result is like something cooked in an oven but with the BBQ flavour.
The trick to indirect cooking is to keep the bottom vents open so air circulates evenly, and to minimise the number of times one opens the lid (the more often you peek inside, the more heat escapes and longer things will take to cook).
Always “Preheat” BBQ before indirect cooking, just as you would with an oven. Most Hooded BBQ’s have Temperature Gauges to indicate right heat required level. Always check the Manufacturer’s instructions for your BBQ. Generally, the food is placed in the middle section with the outside burners set at medium to high, the inside ones are turned off after initial heating, on some brands - the burners 2 and 5 are on and the rest turned off. If one has a digital Thermometer with a metal probe placed through the vent hole or any of the other holes preferably through the side in the middle ones in the rear and not directly over the burning heat source, one can get an accurate reading of temperatures. Take special notes on settings if one does this and please ensure the heat is steady preferably say after about 30 minutes at least, gives personal confidence of cooking heat available.
“Direct Cooking” Is referred when one is using the BBQ in normal fashion like grilling, frying etc etc without the hood closed.
Just a wee Personal note re Indirect Heat, and generally nice to know especially if one cooks by using Temperatures.
One recently checked temperatures on a 6 burner hooded BBQ, and using the upper rack hole and lower middle hole towards the botton of hood, using burners numbers 2 and 5, came up with the following reults; Knobs turned to Hi, digital temp was 194c upper half and 183c lower half. Knobs about one quarter down from Hi, was 190c upper and 180c lower. Knobs at halfway from Hi to Lo, was 155c upper and 150c lower, quite a difference. Also checked through the back vents and temps were about 1-3c slightly higher temp difference.
Hence on Knobs on Hi for roasting on the grill level and knobs for rotisserie and upper rack cooking between Hi and quarter way down from Hi depending on personal desire. However, one should use a steak or meat Thermometer always to check the doneness of meats."
The above was noted in that TMC link.
To continue in next posting.
valentino,
Nov 8, 10:15pm
Generally one should have what are called "Diffusers", these are designed to fit immediately above the Gas Elements, one then removes the hotplate or hotplates but leave the grill plate in BBQ (these are great as they allow great flow of heat plus a platform to add other items whilst rotisserring.
As noted when rotissering to have drip trays under the meats but not too big to hinder that heat flow.
Best practise is to have two items on the rod evenly spaced apart like from end to first piece then similar space to next item then similar space to the end section, pay special note not have the meats immediately above a naked flame hence why the diffusers are excellent as they distribute the heat more evenly. Oh one can do a one only piece but placed in the middle.
The drip trays if using are best placed on the BBQ grilplate, must be elevate as far as possible from the flames without hindering the rotisserring process.
You can also cook meats (pieces or a chunk) preferably in a tray on a hotplate or grillplate without using the rotisserrie method, just ensure that the right heat is circulating via hood being closed hence "Indirect" cooking and (this is a must) to use a proper meat thermometer, one can even use foil to cover meats to cut down on excess browning.
Hopes this helps and I do know others here can also note their respective import.
Oh, to add re use of Diffusers, great for smoking items, just place on top of them a tray of pre-soaked wood chips like Manuka, cherry etc but must be non-treated non-toxic woods with herbs and tea leaves covered in foil punched with holes in top to allow the ensuing smoke to do its work.
Cheers and all the best.
irish15,
Nov 8, 10:31pm
thankyou very much. Now to cook a chook on rotissery. Do you pre heat. if so to what temp, if not do as you have mentioned above put chook in switch on burners 2 & 5 to what! medium! and cook for 1.5 hours! Im want to purchase a meat thermometer is there any I should look for. How do I find out what the temp of a cooked chicken is!
irish15,
Nov 9, 12:26am
ok, on reading my book what there is of it, for spit roasting Im assurming thats rotissery it says to move the flame tamers all into the middle but if you do indirect have outside ones going only. Have you done rostissery like that, thats where I think Im getting confused.
valentino,
Nov 9, 1:22am
Are you flame tamers like slightly bent metal sheets with holes or slots in them, if so then move towards the outer burners only to cover the burners so whatever is placed directly above them will not get that direct heat as these pieces will help to distribute the heat flow, it helps to spread sufficient heat more evenly and protect the burners from hot dripping fats that causes unnecessary little explosions or flare-ups. These are actually called diffusers.
Oh, I have done heaps of Rotisserring and normal BBQing in my time. You will get the hang of it after 2 or 3 times then you will be a pro like the rest of us, just do it and take notes each time.
Cheers.
irish15,
Nov 9, 1:47am
yes they are metal bent sheets with holes in them and one covers each of the burners. would I need to take some out! we have a 6 burner. so the middle burns dont get turned on! only the outside ones. move the grill into the middle and sit a dish ontop to catch the fat dripping from the rotissery chook right!
valentino,
Nov 9, 1:51am
And to the above post re Diffusers, have them so they are directly below the meats.
If you only have one piece of meat and is in the middle, place a diffuser above each burner plus one directly below the meat. Reason;- protect meat from the direct flame below it as the diffuser will rediect heat flow upwards which means coming from the outside edges of diffusers and if these are quite flamey (so to speak) could give unwanted or undesirable direct flame to the meat which one does not want hence possibly another diffuser below meat to stop this from happening.
The ideal end result is a nicely balanced evenly heat flow right across the whole BBQ, remembering that heat rises directly upwards, never downwards.
Hopes this also helps.
valentino,
Nov 9, 1:54am
Only turn on the burners 2 and 5 or 2nd ones in from each end, turn knobs to high to preheat, then just turn it a fraction down once cooking starts.
A dish below the meat is like having another diffuser but be wary that any fats into tray will burn of, sometimes good idea to put some water into the tray as this gives good moisture content within.
And you keep all the diffusers in, the heat flow will still be good.
Cheers.
irish15,
Nov 9, 1:56am
im so confused hahah.
valentino,
Nov 9, 1:57am
No you not, just me going overboard but just go and do it. You will be right.
Cheers.
irish15,
Nov 9, 2:09am
so lets start at begining. I want to do a chooky rotissery style.Take hotplate out. put grill plate in middle, make sure the flame tamer is under the chook.Put pan on grill plate with a little water in. Preheat with hood down to high. once temperature reached turn down a tad. Keep number 2 & 5 going and turn rest off. put chook in and turn on rotissery and cook for 1.5-2hours. Is that it. If I want to cook a chook in a pan do I do the same as above but remove the rotissery!
valentino,
Nov 9, 2:48am
In a nutshell, yes.
Flame tamers over turned on elements also at least.
Even in a pan but better rotisserried, in the pan can get burnt a little on the bottom if over a flame, if not then will take longer than rotisserried. Rotisserrie gives a better cook, better skin colour and is more controlled, even keeps juices more as it is rotated both within and on the outside. Not to confuse you any further but one can get "Chicken stands" that allow a chicken be placed over and add a beer can with some beer in it directly onto a hotplate but cooked via "Indirect method".
irish15,
Nov 9, 3:20am
not sure what you mean flame tamers over turned on elements. another thing how do you put the rotissary thru say a rolled roast
valentino,
Nov 9, 3:46am
Sorry, should read "Turned on Burners" not elements.
With a very long sharp narrow Knife poke through middle of meat from one end to the other then whilst the knife is in, turn or twist the knife to form the hole. With the Rotisserried rod push against end of knife - gently guide the rod through the meat pushing or pulling the knife out at the same time. One can take the knife out first but then the rod needs to go through where the knife has been.
A thought to add, buy some cotton string (pak'n'save have this), great to secure any loose pieces of meat onto the main portion of meat.
Once the rod is in place secure the prongs into the ends of meats and away you go.
Another thought, if using Stuffed meats, best to wrap meats in foil first then onto rod, secure with prongs and string then with about an 1/2 hour or so to go, take off the foil but leave the string intact, just a wee tip.
Cheers
irish15,
Nov 9, 4:03am
what would I do with out you. baked spuds can these cook while doing meat/chicken and how do you do them I like skins to be crispy is this acheivable!
valentino,
Nov 9, 4:17am
Yes, and Yes. Read page one and 2 on veges.
Cheers
valentino,
Nov 15, 11:39pm
Did this last night and it was devine.
Used a piece of Scotch Pork fillet( in this case about 3.4 kilo , 1 and half pieces but made equal 2 sections to go over burners 2 and 5 ) from the butcher in the village shops in Mt Albert near the BP. Priced at $12.99 kilo, very nice 95% fat free too.
I used cotton string to secure the piece in a circular shape on the rod.
Plus a tray of veges in herbs on the middle hotplate and no burners on this.
Honey Glazed Pork
Serves 4-6 700g boneless pork sirloin. Marinade: 1/4 cup honey, 2 teaspoons white vinegar, 1 teaspoon fish sauce, 1/4 teaspoon salt, 1 teaspoon Chinese five spice powder, 1/2 teaspoon ground cloves and 1 teaspoon chopped fresh ginger. Combine all marinade ingredients. Add pork and marinate for 30 minutes prior to cooking. Set up rotisserie according to instructions. Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6 burner) or 1 and 4 (4 burner). Using a knife, make a tunnel through meat to allow the rotisserie rod to go through. ( In my case of the fillet, cut across the length of fillet to middle then wrapped around rod and cotton tied it). Thread meat onto rod and secure with prongs if required. Close hood and begin cooking. Baste regularly with marinade and check after 45 minutes. Continue cooking for a further 15 minutes and remove when juices run clear.
valentino,
Nov 15, 11:44pm
Oh, one also made up some fresh basic Apple sauce to go with the above as one loves apple sauce a lot so great excuse to do some on this ocassion and did this on the side burner.
Then later did some baby peas to go with above dish.
Cheers.
valentino,
Nov 16, 12:55am
This is the vege one that one did. added a little fresh fennel from my garden as well, lightly sprinkled on top.
Garlic and Rosemary Vegetables
About 1.2 kg pumpkin cut into serving portion sizes, 1.5 kg baby potatoes washed, 800g spring onions trimmed, 8 peeled cloves garlic, 1/3 c olive oil and ¼ c fresh rosemary leaves.
Combine pumpkin, potatoes, onion, garlic, oil and half of rosemary in baking dish. Cook in covered BBQ using indirect heat for about 1 ½ hours or until veges are browned and tender, stirring occasionally during cooking. Serve veges sprinkled with remaining rosemary.
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