When having meats cooked at 80 %. is normally the best time to baste with any extra marinade whilst cooking. Gives the best finish. Hence if one to do as you noted, I would still baste the meat then keep it warm via other means. It will not kill the BBQ taste but enhance it as long it does not get that direct oven heat so wrapping in foil is a good thought. Go for it. Cheers.
valentino,
Oct 5, 2:20am
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 5, 3:48am
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 5, 4:15am
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 5, 4:17am
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 5, 4:19am
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 5, 4:20am
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 5, 4:33am
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 5, 4:38am
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 5, 4:45am
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, 5:09am
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, 12:26pm
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, 7:45pm
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, 7:50pm
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.
deus701,
Oct 7, 2:51am
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 7, 3:16am
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 7, 3:18am
Oh, should had noted the right fire starters. some are solid as well as liquid.
deus701,
Oct 7, 4:28am
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 7, 4:55am
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 7, 8:06pm
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, 8:08pm
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, 10:51pm
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 10, 7:27am
Another must soon to try BBQ recipe.
Spinach and Fetta Damper ( a BBQ pull-apart-bread/scone like )
3 ½ cups self raising flour, 1 tsp salt, 2 tsp cracked black pepper, 1 tbsp sugar, 40g butter, 200g fetta cheese crumbled, 200g spinach leaves chopped finely, ½ c buttermilk, 1 c water approx.
Combine flour, salt, pepper and sugar in large bowl, rub in butter. Stir in cheese, spinach, buttermilk and enough water to make a soft sticky dough. Turn dough onto floured surface, knead until just smooth. Divide dough in half. Press each half into a 10cm round, cut a cross in dough about 1cm deep. Place in greased disposable baking dish or an ovenproof dish. Brush with a little extra buttermilk, then sift a little extra flour over dough. Cook in covered BBQ using indirect heat following manufacturer’s instructions for about 40 minutes or until cooked.
Hmmm, sounds nice to try or if someone else like to, then great and please let us know.
Cheers.
wron,
Oct 10, 8:58am
Yes, almost time to take the cover off, check the gas, get rid of any hibernating insects .
valentino,
Oct 13, 10:08pm
Last evening had another gathering, this time to farewell an International Student and also that it was her birthday in 2 days time.
End up doing 24 hamburgers that each one did their own filling with items given.
Firstly, the patties.
1.5 kg prime beef mince, 500 grams sausage meat, 400 grams middle bacon chopped medium to fine, 400 ham pieces chopped as per bacon, 2 large onions finely chopped, 1 1/2 tbsp mixed herbs, 3 eggs, Salt & black pepper.
Mixed all together, I have a large Tupperware cake cover-lid that used to mix (this is about 30 years old but still used a lot).
On a serving table, had the following;
Bowl of finely cut lettuce, Whole tomatoes for each to cut themselves, Another tupperware container specifically used for and included fresh sliced beetroot, Cheese slices, salt & pepper, tomato sauce, Mayonaise, Dijon Mustard in a squeezy bottle.
Also had some eggs next to the side burner.
Now using a patty maker, made 24 patties of various sizes from 3/8 inch to 5/8 - 3/4 thick, using a plunger inside an outer and pushing patties through then giving an extra spreading twist to slightly enlarge further ( allows good space for filling ). Did them in batches to suit as one cooking on BBQ, then when the first batch were done, placed in a dish to keep warm on the upper rack. Continued doing the next lot of patties.
When ready for guests to start, put a non stick pan on side burner, started cooking eggs.
Now we always start with the kiddies then older ones then adults.
Each one did their own filling and this alone was very interesting.
In the end all was demolished except that one still had quite a bit of patty mixture left.
Placed this into a baking dish and cooked in BBQ, cover closed for about an hour.
Love this cold the next evening like tonight.
Oh, BTW, some had two burgers.
Cheers.
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