AdamG Posted April 12 Share Posted April 12 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. Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 15 Share Posted April 15 Always have bbq cook plans for the weekend but as of late life & life admin have prevailed .... Did you get a cook in? Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 15 Author Share Posted April 15 Yeah I managed to get the chilli con carne cooked and some cornbread to go with it....and I managed to dodge the rain😜 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted April 16 Share Posted April 16 (edited) 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. Edited April 16 by sub333 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 16 Share Posted April 16 @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 Quote Link to comment Share on other sites More sharing options...
sub333 Posted April 16 Share Posted April 16 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. Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 16 Author Share Posted April 16 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😁😜 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 17 Share Posted April 17 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 2 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 17 Share Posted April 17 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..... Quote Link to comment Share on other sites More sharing options...
pittmab Posted April 19 Share Posted April 19 (edited) 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. Edited April 19 by pittmab Add pics 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 19 Author Share Posted April 19 Looks great Pittmab, my pulled pork is a definite go tomorrow😁 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 19 Author Share Posted April 19 Those sausages look juicy @U can do that again🍻 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 19 Share Posted April 19 @pittmab all looks good, never done pizza as have a Roman who does woodfired pizzas at the local brewery on a Friday night............ 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 19 Share Posted April 19 @AdamG they certainly where, took on the oak smoke really well Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 19 Share Posted April 19 Hopefully get the rotisserie chicken done Sunday Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 19 Author Share Posted April 19 @U can do that again Don't you mean "rotisserie chicken WILL be done Sunday"? 😉😅😅 Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 20 Author Share Posted April 20 Pork shoulder in 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 20 Share Posted April 20 @AdamG get using a meter or similar but what is the white thing in line with right hand hinge?? Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 20 Author Share Posted April 20 Thats the other thermometer (im using a twin tempspike). Not really needed but I wanted to keep an eye on that thinner side of the pork shoulder. Its the first time using them so its curiosity having them both in, more than anything else lol Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 20 Author Share Posted April 20 Pulled pork finished and turned out great (the little tip was a little overdone though). Went with an east Carolina style pepper sauce for the mop and a basic black pepper and paprika rub. Flavour was really good 2 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 21 Share Posted April 21 Who's delivering the left overs to me? 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 21 Share Posted April 21 @AdamG first rotisserie chicken on Napoleon kettle is on, rub based on grillstock bbq from memory, mix of briquettes, coconut & lump, smoke wood is hickory as mgmt & I both have colds & things don't really taste at present, so have gone a bit strong on the smoke 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 21 Share Posted April 21 So far no wobble on the rotisserie...... Quote Link to comment Share on other sites More sharing options...
AdamG Posted April 21 Author Share Posted April 21 Lookin good @U can do that again🍻 Leftovers for leftovers? Speaking of leftovers...where are our pizza's @pittmab😜 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted April 21 Share Posted April 21 About to come off in the next 30mins or so ... 2 Quote Link to comment Share on other sites More sharing options...
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