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@U can do that again Don't you mean "rotisserie chicken WILL be done Sunday"? 😉😅😅

Hopefully get the rotisserie chicken done Sunday

@AdamG they certainly where, took on the oak smoke really well

@pittmab all looks good, never done pizza as have a Roman who does woodfired pizzas at the local brewery on a Friday night............

Those sausages look juicy @U can do that again🍻

Looks great Pittmab, my pulled pork is a definite go tomorrow😁

Bit late to this thread! But obviously took advantage of the weather myself!!! Did some pulled pork, which was incredible and pizzas, pizzas, pizzas, after treating myself to an Arc XL Steaks, burgers and some chicken kebabs over the last couple of weeks too.

Can't say balance has been a problem withe the Broil King gasser as has a counter balance which seems to work well, hoping to do first rotisserie chicken on the Napoleon kettle this weekend.....hopefully remember to post photos.....

Unexpectedly had this afternoon free so have cleaned the kettle & now trying to get a bit of oak smoke on some tuscan sausage before used in tonight's meal...sort of risotto, mgmt likes it so it a winner for me

I have done a few chicken rotisserie's and balancing is certainly the hardest part. My usual routine is to get the bbq setup and ready to go but I balance the chicken before lighting. I also bank the coals to one side (on the same side as the chicken rotates upwards) so then most of the drippings can land in a driptray. Then I let it do 10 or so spins to make sure its balanced ok and not slipping round the spit bar. I ended up purchasing a couple of counter weights aswell, they dont fully solve the trickyness but they make it more forgiving. Hopefully this may help in future. Main thing is it turned out delicious though😁😜

Pro Q Frontier. I have the Rodeo kettle too, but there's a 'lip' running around the top of that one so the rotissierie attachments don't fit (unless I'm mistaken). I did try a drip tray, but I wanted to move the charcoal underneath to get things going – the fact you can't use this particular rotisserie with the lid on meant it took a very long time to get some colour. I'll try it again and use more charcoal next time.

In fact, I may have to do that for myself and the wife😎

That looks delicious👍

Served as an accompaniment to asparagus tart

@sub333 was this the pro q kettle? Hoping to rotisserie on Napoleon kettle this weekend, will put a drip tray under the chicken to minimise flare ups, Sam as when using the gasser

Tried roasting a chicken on my Pro Q with the rotisserie attachment. Was a slightly frustrating experience, trying to get the chicken central/balanced so that the spit didn't keep falling out of the motor (this happened 3-4 times, gradually). Getting enough heat without too many flare-ups was tricky, too! Had to finish off in the oven in the end, but flavour was good.

Yeah I managed to get the chilli con carne cooked and some cornbread to go with it....and I managed to dodge the rain😜

Predictive text KILNER not killer jar obs

Receipe is a bit strong but this is what I do: Clean killer style jar, prep carrots using a mandolin, currently in the round, don't think batons will be as versatile, might do strips like peeling, (no doubt others will advise correct terminologies) pack carrots in jar about half way add a quarter of a supermarket dill packet , repeat until about 3-5 mm from top of jar. In suitable pan "eyeball" 50/50 ish mix of white vinegar & apple cider vinegar to fill the void, pinch of salt, about 100-150gms of sugar, splash of water, heat gently until sugar dissolved, taste test, adjust as you per your taste, pour into jar till carrots covered & just below full, allow to cool, seal put in the fridge, can be tried after an hour or two. @ADAMG let me know what you think

Always have bbq cook plans for the weekend but as of late life & life admin have prevailed .... Did you get a cook in?

What is your recipe for these? I may have to try them😎

Has anyone got any bbq plans for the weekend or next weekend? Weather is looking not too bad (overcast and some wind) so Im planning on getting a chilli con carne done while I tidy up the garden this Saturday or Sunday. Weekend after is looking more promising though...pulled pork or ribs might be the goto cook for me.

Assume until the flavour profile changes or loses intensity. Sure the food police will advise on the errors of my ways but so far no ill effects. Will probably do a fresh pickle solution for the next batch.....

Nice! How many times can you keep topping it up?

Quick up date for AdamG, have already topped up twice in the same pickle juice, will probably change for the next lot....