iBooz2 Posted January 9, 2023 Author Share Posted January 9, 2023 Thought I would give my 9 Kg gas bottle BBQ a test run with the Rotisserie attachment. Cooked a 2 Kg chicken over charcoal for two hours. Chicken was rubbed with EVOO, Garlic powder, Cajun seasoning, salt and Italian herb mix. Unfortunately I did not have time to brine this one but it was still very nice. Better than you get from a charcoal chicken shop anyway. It was served with air fried chips and some pasta / garden salads. 9 Link to comment Share on other sites More sharing options...
kmar92 Posted January 9, 2023 Share Posted January 9, 2023 5 minutes ago, iBooz2 said: Thought I would give my 9 Kg gas bottle BBQ a test run with the Rotisserie attachment. Cooked a 2 Kg chicken over charcoal for two hours. Chicken was rubbed with EVOO, Garlic powder, Cajun seasoning, salt and Italian herb mix. Unfortunately I did not have time to brine this one but it was still very nice. Better than you get from a charcoal chicken shop anyway. It was served with air fried chips and some pasta / garden salads. It looks the business @iBooz2 Boozer. Did it stay juicy and not dry out too much? 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 9, 2023 Author Share Posted January 9, 2023 Yes it was quite nice K, not as nice as the brined one I did a few weeks back on gas in the family Weber Q. The brine makes a huge difference, silky smooth moist chicken. In hindsight I need to modify the rotisserie brackets to get the meat lower so I don't have to use as much fuel and it cooks a little quicker. Plus when I add smoke chips such as apple wood it will have more effect. It should have been 1 and 1/2 hours for a 2 kg chook but it took 2 hours to get to 71 C before resting. The brine recipe last used was from the Charcuterie Book, recommended by BL & Pez and it works a treat. Previously my brines did not include sugar like this one does and I think it does make a difference. Give a brined chook a go in your BBQ. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 9, 2023 Share Posted January 9, 2023 BBQ steak last night on the retro cast iron sizzle plates, anybody still got any of these. Photo is a bit dodgy; I must have bought alcoholic wine by mistake. 6 3 Link to comment Share on other sites More sharing options...
Red devil 44 Posted January 9, 2023 Share Posted January 9, 2023 1 hour ago, Classic Brewing Co said: BBQ steak last night on the retro cast iron sizzle plates, anybody still got any of these. Photo is a bit dodgy; I must have bought alcoholic wine by mistake. @Classic Brewing CoYeah I still have a few sizzle plates, they are great. 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 9, 2023 Share Posted January 9, 2023 13 hours ago, iBooz2 said: Thought I would give my 9 Kg gas bottle BBQ a test run with the Rotisserie attachment. Cooked a 2 Kg chicken over charcoal for two hours. Chicken was rubbed with EVOO, Garlic powder, Cajun seasoning, salt and Italian herb mix. Unfortunately I did not have time to brine this one but it was still very nice. Better than you get from a charcoal chicken shop anyway. It was served with air fried chips and some pasta / garden salads. Looks just incredible Boozer, That's the Biz! 2 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 9, 2023 Share Posted January 9, 2023 1 hour ago, Classic Brewing Co said: BBQ steak last night on the retro cast iron sizzle plates, anybody still got any of these. Photo is a bit dodgy; I must have bought alcoholic wine by mistake. Steaks look great mate. Love the cast iron sizzle plates too. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 9, 2023 Share Posted January 9, 2023 14 minutes ago, Red devil 44 said: @Classic Brewing CoYeah I still have a few sizzle plates, they are great. Yeah, I have quite a few of them even the little bowls with lids with wooden base, great for garlic prawns etc. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 9, 2023 Share Posted January 9, 2023 6 minutes ago, Mickep said: Steaks look great mate. Love the cast iron sizzle plates too. Circa 1970 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 10, 2023 Share Posted January 10, 2023 4 hours ago, Classic Brewing Co said: Yeah, I have quite a few of them even the little bowls with lids with wooden base, great for garlic prawns etc. 5 Link to comment Share on other sites More sharing options...
Pezzza Posted January 10, 2023 Share Posted January 10, 2023 With thanks to festive Michael @Mickep for inspiration to get back to the fresh fish Ceviche or Nummus or sorry Mick you will have to remind me what the Thai version is called.... there are many versions... but if one can get hands on fresh not-frozen-and-thawed fish or catch yerself... this is such a tasty thing: And thanks Mick and your wonderful in-house expert Chef for inspiration And phaaarque - quite scary - It goes so well with a lovely HT-Mit Wey Pilly Dubbya Larger ; ) 7 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 10, 2023 Share Posted January 10, 2023 Beef Kottu Roti, Sri Lankan fast food and better than a kebab/ yiros thing. 7 Link to comment Share on other sites More sharing options...
ben 10 Posted January 10, 2023 Share Posted January 10, 2023 2 minutes ago, Pezzza said: fresh fish Ceviche Looks luuuverly 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 11, 2023 Share Posted January 11, 2023 On 1/9/2023 at 11:24 AM, iBooz2 said: Thought I would give my 9 Kg gas bottle BBQ a test run with the Rotisserie attachment. Cooked a 2 Kg chicken over charcoal for two hours. Chicken was rubbed with EVOO, Garlic powder, Cajun seasoning, salt and Italian herb mix. Unfortunately I did not have time to brine this one but it was still very nice. Better than you get from a charcoal chicken shop anyway. It was served with air fried chips and some pasta / garden salads. Beautiful mate Looks awesome, nice smoky flavour I bet 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 11, 2023 Share Posted January 11, 2023 On 1/9/2023 at 10:47 PM, Classic Brewing Co said: BBQ steak last night on the retro cast iron sizzle plates, anybody still got any of these. Photo is a bit dodgy; I must have bought alcoholic wine by mistake. I bought one of those last year in Italy. The cast iron bit also works on the induction plates. Got the wooden plate underneath too, great stuff! I also got some of the small pots too, but once the novelty wore off they got stuck in the cupboard along with the special tongs for snails, and the garlic mincer. And the avocado musher. What the f*@k was I thinking about buying that? 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 11, 2023 Share Posted January 11, 2023 On 1/10/2023 at 7:29 AM, beach_life said: Beef Kottu Roti, Sri Lankan fast food and better than a kebab/ yiros thing. Lovely stuff there Get any hoppas whilst you’re with the Sri Lankan grub? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 11, 2023 Share Posted January 11, 2023 26 minutes ago, stquinto said: I bought one of those last year in Italy. The cast iron bit also works on the induction plates. Got the wooden plate underneath too, great stuff! I also got some of the small pots too, but once the novelty wore off they got stuck in the cupboard along with the special tongs for snails, and the garlic mincer. And the avocado musher. What the f*@k was I thinking about buying that? I use the Sizzle Plates a lot at BBQ's, summer nights & I can use them on my glass top stove too. The mini cast iron pots I use on the BBQ as well, they are great for individual served potatoes in their jackets, you can stuff them with garlic, shallots, butter - anything you like. Garlic prawns are great too. 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 11, 2023 Share Posted January 11, 2023 A bit of veggie pasta tonight (I reckon there’ll be a big bad steak brewing this Friday, I’ve had three veggie meals on the trot) Torn up lasagne sheets with sliced artichoke, onion, capers and tomatoes. The other one is a tomato sauce with mozzarella melted in, with orrechiette. Nice enough, but I’ll be ready for the steak 5 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 11, 2023 Share Posted January 11, 2023 37 minutes ago, stquinto said: Get any hoppas whilst you’re with the Sri Lankan grub? I did when I was there, this is home made. 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 12, 2023 Share Posted January 12, 2023 On 1/10/2023 at 7:27 AM, Pezzza said: With thanks to festive Michael @Mickep for inspiration to get back to the fresh fish Ceviche or Nummus or sorry Mick you will have to remind me what the Thai version is called.... there are many versions... but if one can get hands on fresh not-frozen-and-thawed fish or catch yerself... this is such a tasty thing: And thanks Mick and your wonderful in-house expert Chef for inspiration And phaaarque - quite scary - It goes so well with a lovely HT-Mit Wey Pilly Dubbya Larger ; ) Lovely stuff Pezzza ! Quite fancy ceviche, haven't had any for a while 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 12, 2023 Share Posted January 12, 2023 (edited) Seafood & veg Stir-fry tonight in 3 stages, I think I used every ingredient known to man & I still forgot some. Edited January 12, 2023 by Classic Brewing Co 7 2 Link to comment Share on other sites More sharing options...
stquinto Posted January 12, 2023 Share Posted January 12, 2023 Back to the regulars, veal chop, chip cubes and gypsy sauce 5 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 13, 2023 Share Posted January 13, 2023 14 hours ago, Classic Brewing Co said: Seafood & veg Stir-fry tonight in 3 stages, I think I used every ingredient known to man & I still forgot some. Can't beat a good seafood stir fry Phil, you know your own drill - no need to say anymore. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 13, 2023 Share Posted January 13, 2023 2 minutes ago, Mickep said: Can't beat a good seafood stir fry Phil, you know your own drill - no need to say anymore. Yes & after getting it all sorted for the photos, I didn't wipe the plate properly. I was going to do rice but last night noodles were easier. 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 13, 2023 Share Posted January 13, 2023 2 hours ago, stquinto said: Back to the regulars, veal chop, chip cubes and gypsy sauce Looks the Biz Sainter @stquinto mate, haven't had veal in a long while. I should give it a try me thinks. Not sure whether the chip cubes gets you over the line for the arvo off though. They look good an' all - cooked to perfection - but I'm waxing and waning on the shape of the cube cut chip idea.... 1 2 Link to comment Share on other sites More sharing options...
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