And please, don't worry about any errors... . we all do these, it is quite easily done. Davidt4, I think will be having a littlr giggle. Cheers.
wron,
Oct 4, 10:48pm
Hi Valentino I've just assembled my Broil KIng BBQ which comes with a battery rotisserie but with a plug hole for a mains adapter which they don't sell but they say can be bought from Harvey Norman. The firm, 4 Seasons, say the batteries (didn't come with any so I presume alkaline would be best - 2D size) last for quite a while. What are your experiences please? These bbq's are designed to self clean like those pyro electric ones - I'll be very interested to see how that feature works!
valentino,
Oct 4, 11:15pm
Hi Wron, Hmmm batteries are not my best thing... Anything with batteries preferred rechargeables and size 2d are quite big... and batteries do change as they are in use re power. . that is say after a wee period of time, their charge is decreased hence their power could be noticeably weaker as time goes by... perhaps to have a couple ready to replace just in case. If you can find yourself a power adapter then you will in the long term be better off. Interesting with that self cleaning part, be keen to know how it does work out, all the best in this area. Dick smiths also sell a variety of adapters, perhaps take the unit into their store and find out. Let us know how you get on. Cheers.
valentino,
Oct 4, 11:17pm
Oh, great that you have assembled it... . Did a quick look into their website to see what they are like and have... . Looks very good.
valentino,
Oct 4, 11:19pm
Now my mind has just clicked in a little further. . Try a direct approach to broilking.com website and see if one can buy an adapter direct from them. Cheers.
deus701,
Oct 4, 11:20pm
hi valentino, thanks for your advice. I've decided to scrap the sauce idea since Im unable to find the supplier. What do you think if I just reduce red wine, shallots, garlic in a pan, and simmer with beefstock... and towards the end, jus drop a knob of butter in it?
valentino,
Oct 4, 11:33pm
Shallots and garlic could cancel each other out... best to use shallots with ginger or garlic with ginger unless one is planning to have the shallots quite dominant then a little garlic should be okay. Why add butter at the end, normally it is used in the first instance like an oil... be better in the overall, also wine should be added after the shallots and whatever else have cooked a little, then add wine and simmer to reduce then any seasoning to suit taste. Oh, BTW, wine actually breaks down the oil or butter taste and gives a nice touch overall. Hopes this helps. Cheers.
valentino,
Oct 4, 11:38pm
Sorry, forgot about the beef stock... ... . Beef stock and wine goes great together and added at similar times... and when simmered to reduce for sauce to thicken is ideal, but please don't add butter at the end, butter will take away that nice finished sauce. Others may have different opinion on this but I do like a nice fresh tasting finish. That's just me perhaps.
deus701,
Oct 4, 11:45pm
wow, thanks alot valentino i didnt know garlic and shallots will cancel each other out. I thought shallots would add abit of sweetness, garlic for a little zing. Yes, I will leave the butter out. . and save it for the potato puree. I thought the butter would give it a better 'mouthfeel'. What do you think if I added 1/4 tsp of cayenne pepper to the sauce?
valentino,
Oct 5, 12:09am
Cayenne Pepper sounds okay... It is a matter of taste as one cooks. . Try it, we all learn by doing certain things or trying out ideas. Best way of knowledge. Cheers.
deus701,
Oct 5, 7:26am
thanks for that valentino after marinating the meat, is it better to brush some oil on the meat before throwing them on the bbq, or is it ok to put them straight on without any oil?
valentino,
Oct 5, 2:45pm
If the meat is marinated, no need to add any oil. . to the meat. Straight onto the BBQ. If doing small pieces, can be quite messy though on the grill or plate, a BBQ liner are great to counter this. With larger pieces, like a roast size, I normally do it on the rotisserie with a drip pan under it and then as it rotates, to brush or rebrush the marinade at various intervals. One thing that will be great to have though is a meat thermometer, one can get these from most hardware stores, about $4. 00 upwards, very good. Mine is a $5 one that sits in my pocket, worth their weight in gold at times especially bigger chunks of meats. Cheers.
valentino,
Oct 5, 2:50pm
Oh, if no BBQ liner, then... use those disposable foil dishes... and better still, in woolworths for example, they sell baking trays with racks for just over twice the price of a foil tray, to me is far better buy as these are used all the time regardless how dirty it gets and the bonous are the rack or racks in them. One can do heaps of small pieces of meats, chicken that are marinated in these trays sitting on the grill only sections saving your cleaning of grill and hotplates. Cheers.
valentino,
Oct 5, 3:29pm
Hmmmm deus701, just noted, a Charcoal BBQ. If it is one of those circular types and you only have the wire circular grill rack to match then just do it straight up on the wire grill. The charcoal is great especially when the cooking process is underway and the juices keeps the coals spitting adding extra natural flavours, so with this, just straight on it and go for it. The wire rack cleans up nicely when washed like a normal baking dish when still warm but not hot. Cheers.
deus701,
Oct 6, 9:51pm
thanks alot for your tips and marinade recipe i. . roasted the lamb instead but bbqed the beef. I did had a slight hiccup though. . the 3kg charcoal briquettes I got from warehouse could not even start! ! After trying for 3 hours. . with my friend even drizzling petrol on them and setting it on fire. We did heat them up in a gas flame before. . but still nothing. Thank god my other friends brought charcoal (wood type).
valentino,
Oct 6, 10:16pm
deus701, Please don't use petrol again, ever. ! ! ! ! It gives off the most foul odour and taste... just like the ole hangi, some used petrol and went through the food, total disaster. Best to get the right lighting fluid that is recommended by a number of BBq accessories resellers. That is a lot safer and mostlt ideal results. In the ole days, I use to create a big fire then when about halfway burnt, put some charcoal on, always turned out great. Cheers.
valentino,
Oct 6, 10:18pm
Oh, should had noted the right fire starters... . some are solid as well as liquid.
deus701,
Oct 6, 11:28pm
I used petrol as a last resort I oringinally layered the charcoal and paper like a lasagne, then lighting the 4 corners. . no help. Tried zippo fluid, no help. Tried using that gel (from little cans the food industry used for their bain maries). . no help. What do you recommend for starting a charcoal bbq? Those white cube fire lights? And how should one dispose of the ashes? is it alright to chuck it at the back of my garden?
valentino,
Oct 6, 11:55pm
Best way to start a charcoal BBQ... . . Have a good amount of very dry kindling wood. Srumch up some single half pages of newspaper into loose but nice balls, put these on a layer or 2 of dry newspaper, build a nice pyramid or tepee style above this with kindling wood, a few slightly bigger pieces on top is good as well, light the bottom newspaper and have a nice decent fire fully controlled, once the middle starts to cave in withthe burning and heat will start to kick in, add some charcoal, wait until this starts burning very good then start in portions of topping with more caharcoal, now the secret is once the first portion of charcoal is burning good, one then carefully mix it with the newer part and away one starts cooking.
valentino,
Oct 6, 11:56pm
Ashes as long as it has no real coal or coke in it can be great for the garden. Just make sure one does not burn any coal as coal really is. Cheers.
valentino,
Oct 7, 3:06pm
Oh, more onthat dry kindling wood... . It needs to be firstly "untreated", and native or fruit woods are great, e. g. Manuka, ti-tree, pohutukawa, cheery, plum, etc etc, using the smaller branches - twigs are best for a nice hint of natural wood flavours, otherwise just a good basic dry untreated woods. Treated woods have poison ot toxims in them, do not use these, not nice. Cheers.
valentino,
Oct 7, 3:08pm
And re ashes again... . need to include this bit. Sift through the cold ashes after the BBQ for good size not completely burnt pieces, these can be used for the next BBQ. Cheers.
valentino,
Oct 7, 5:51pm
Testing quote. . Hmmmmm, Tried it but came up in next post, then edit works okay and so does delete... . . But don't know how quote works with referring to other posts though... Cheers BTW, this has been edited.
valentino,
Oct 7, 7:34pm
Recipe to try in the next month or so, looks great to try. Cheers.
Gremolata-Crumbed Roast Leg of Lamb
1. 7kg leg of lamb, ¼ c lemon juice, 4 cloves garlic crushed, 5 large potatoes, 1 medium onion finely chopped, 2 celery stems finely chopped, 2 tbsp flour, ½ c dry red wine, 2 c beef stock, 2 sprigs fresh rosemary and 1 tbsp fresh flat-leaf parsley finely chopped.
For the gremolata; ½ c finely chopped fresh flat-leaf parsley finely chopped, 1 tbsp finely grated lemon rind, 2 cloves garlic crushed, ½ c stale breadcrumbs and 1 tbsp olive oil.
Combine lamb with juice and half of garlic in large bowl, cover and refrigerate 3 hours or overnight. Cut each potato into 8 wedges. Place undrained lamb in baking dish. Cook lamb in covered BBQ using indirect heat for 1 hour. Press gremolata (how to make follows) into lamb, cook covered for a further 30 minutes or until lamb is cooked as desired. Remove lamb and potato from baking dish, cover, keep warm. Cook onion, celery and remaining garlic in baking dish in covered BBQ, stirring until veges are soft. Stir in flour, cook stirring about 1 minute or until bubbling. Gradually stir in wine and stock, add rosemary, cook, stirring until gravy thickens. Strain gravy into medium jug. Serve lamb and wedges with gravy, sprinkle with parsley.
To make gremolata; combine ingredients in small bowl.
valentino,
Oct 7, 7:37pm
That last recipe, wanted to try this new layout thing of TM hence the addition of this recipe at this moment.
Very interesting especially number of letters etc now that one can put in plus pargraphing as such, yet still have it all to recheck if one missed something whilst writing this. Hmmm Cheers
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