Scozzy

I’ve read about that and also the potential for disaster if left too long and the muscle fibre loses all its integrity and you end up with a bit of a mush if you leave it too long or are a bit generous with the pineapple? Besides that I’m struggling to think of something I want pineapple in besides a cocktail on a hot day🤔

It’s like anything,first time wasn’t sure but then you wonder what all the fuss was about! I strongly recommended you get it out of the box and give it a go 😎

Hey guys very enjoyable learning curve! Link below(I think!) can vouch for it being a good sturdy piece of kit.You can go small and inject a single fillet/breast/leg or large with a thickish marinade/sauce with the big needle into a joint or bird etc although herbs and garlic can definitely do with a whizz in food processor/mortar&pestle so as not to block the flow.My sons favourite is peri peri sauce straight into chicken while I’ve has success with a leg of lamb flooded with butter,olive oil,garlic,rosemary and stock that I bough to the boil ,let simmer and then cool before injection of the leg that had been marinating in the same overnight in traditional way. Generally speaking from my own research the bonus comes from the sodium in salt or stock you inject helping to break down the proteins in the muscles so a tougher/leaner cut can be tender and juicy as you like and then of course it’s only your imagination as to what flavour combinations you like.That and because you are going straight in,just an hr or two before cooking is enough to benefit from this.So far so good and regular guests now asking for it an advance 😀😀 Thinking lamb shanks next and getting a spicy Moroccan thing going on the weekend,will try and load pix Cheers https://rover.ebay.co.uk/rover/0/0/99?loc=https%3A%2F%2Fwww.ebay.co.uk%2Fp%2F9030738206%3Fiid%3D333126754584

Hi all First post so hopefully not treading over a well worn path.... Couple of months ago I invested in a proper chefs food syringe to inject marinade straight into my meat prior to sticking in/on/over the Science behind it based on traditional marinading not actually getting that deep into the meat and you can get some salt in there nice and deep via stock etc as well to help tenderise tougher cuts.Lots more to it of course but that's the v short version.. Early signs very encouraging and just trying to get my rthym with just how much you can pump in while keeping balance of flavours right.Great success with chicken, encouraging with lamb but both on the spit attachment for 2ish hrs max.Im yet to go low and slow for a long cook using this method..so... anyone else doing this? Cheers

Yeah it's a great spot.Butcher is good and Anderson's in East Linton also v good.If not there I usually buy bulk and stock the mancave fridge from Costco.

Hey Allyby58 I'm in Dunbar 👍

Cheers, yeah big fan of lamb,I'm planning a 3-4 cook using injection marinade to keep things nice and juicy,If I can work out how to post pix I will!

Cheers guys looking forward to enjoying the site,my Aussie twist may we’ll just be bad fashion and a beer in every photo! Plenty of lamb too,next on our list is lamb shanks with garlic herb injection.....

Hi All staring at 50,been a keen bbq’er all my life growing up in Australia.Remember one of my uncles building a massive spit rotisserie we’d use for family gatherings,that thing could fit a whole pig and plenty more besides,happy days! Anyway I’ve been using a 57cm Weber kettle I got myself for my 30th birthday,it turns 20 next year and still serves me well! My two sons are keen carnivores just like me and recently after a few reds I bought myself a rotisserie attachment for my Weber to add to the repertoire,we are loving the extra options it gives us for our feasts...Is it ok now to confess to owning 2 other bbqs...? Even if they are gas? Apologies in advance!! Anyway looking forward to enjoying the sight and learning a few tricks,I’m looking to improve my low and slow skills and seeing where it takes me Cheers Luke