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.

valentino - 2009-10-05 15:20:00

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!

wron - 2009-10-05 16:48:00

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 - 2009-10-05 17:15:00

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 - 2009-10-05 17:17:00

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.

valentino - 2009-10-05 17:19:00

This message was deleted.

deus701 - 2009-10-05 17:20:00

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 - 2009-10-05 17:33:00

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.

valentino - 2009-10-05 17:38:00

This message was deleted.

deus701 - 2009-10-05 17:45:00

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.

valentino - 2009-10-05 18:09:00

This message was deleted.

deus701 - 2009-10-06 01:26:00

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 - 2009-10-06 08:45:00

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.

valentino - 2009-10-06 08:50:00

Hmmmm deus701, just noted, a Charcoal BBQ. If it is one of those circular types and you only have the wire circular grill rack to match then just do it straight up on the wire grill. The charcoal is great especially when the cooking process is underway and the juices keeps the coals spitting adding extra natural flavours, so with this, just straight on it and go for it. The wire rack cleans up nicely when washed like a normal baking dish when still warm but not hot. Cheers.

valentino - 2009-10-06 09:29:00

This message was deleted.

deus701 - 2009-10-07 15:51:00

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 - 2009-10-07 16:16:00

Oh, should had noted the right fire starters.... some are solid as well as liquid.

valentino - 2009-10-07 16:18:00

This message was deleted.

deus701 - 2009-10-07 17:28:00

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 with the 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 - 2009-10-07 17:55:00

Ashes as long as it has no real coal or coke in it can be great for the garden. Just make sure one does not burn any coal as coal really is. Cheers.

valentino - 2009-10-07 17:56:00

Oh, more on that 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 - 2009-10-08 09:06:00

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 - 2009-10-08 09:08:00

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.

Edited by valentino at 11:57 am, Thu 8 Oct

valentino - 2009-10-08 11:51:00

The member deleted this message.

valentino - 2009-10-08 11:51:00

Recipe to try in the next month or so, looks great to try. Cheers.

Gremolata-Crumbed Roast Leg of Lamb

1.7kg leg of lamb,
¼ c lemon juice,
4 cloves garlic crushed,
5 large potatoes,
1 medium onion finely chopped,
2 celery stems finely chopped,
2 tbsp flour,
½ c dry red wine,
2 c beef stock,
2 sprigs fresh rosemary and
1 tbsp fresh flat-leaf parsley finely chopped.

For the gremolata;
½ c finely chopped fresh flat-leaf parsley finely chopped,
1 tbsp finely grated lemon rind,
2 cloves garlic crushed,
½ c stale breadcrumbs and
1 tbsp olive oil.

Combine lamb with juice and half of garlic in large bowl, cover and refrigerate 3 hours or overnight.
Cut each potato into 8 wedges.
Place undrained lamb in baking dish.
Cook lamb in covered BBQ using indirect heat for 1 hour.
Press gremolata (how to make follows) into lamb, cook covered for a further 30 minutes or until lamb is cooked as desired.
Remove lamb and potato from baking dish, cover, keep warm.
Cook onion, celery and remaining garlic in baking dish in covered BBQ, stirring until veges are soft.
Stir in flour, cook stirring about 1 minute or until bubbling.
Gradually stir in wine and stock, add rosemary, cook, stirring until gravy thickens.
Strain gravy into medium jug.
Serve lamb and wedges with gravy, sprinkle with parsley.

To make gremolata; combine ingredients in small bowl.

valentino - 2009-10-08 13:34:00

That last recipe, wanted to try this new layout thing of TM hence the addition of this recipe at this moment.

Very interesting especially number of letters etc now that one can put in plus pargraphing as such, yet still have it all to recheck if one missed something whilst writing this. Hmmm Cheers

valentino - 2009-10-08 13:37:00

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.

Edited by valentino at 8:30 pm, Sat 10 Oct

valentino - 2009-10-10 20:27:00

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.

Edited by valentino at 11:13 am, Wed 14 Oct

valentino - 2009-10-14 11:08:00

Just to note that the one that was cooked in the dish was lovely.

Did not bother heating it up.

Sliced nicely cold and thoroughly enjoyed.

Cheers.

valentino - 2009-10-15 10:15:00

Bumping for kiwigoldie to peruse...

Cheers.

valentino - 2009-10-28 15:59:00

Did this last night and it was devine...

Used a piece of Scotch Pork fillet ( in this case about 3.4 kilo , 1 and half pieces but made equal 2 sections to go over burners 2 and 5 ) from the butcher in the village shops in Mt Albert near the BP...... Priced at $12.99 kilo, very nice 95% fat free too.

I used cotton string to secure the piece in a circular shape on the rod.

Plus a tray of veges in herbs on the middle hotplate and no burners on this.

Honey Glazed Pork

Serves 4-6
700g boneless pork sirloin.
Marinade:
1/4 cup honey,
2 teaspoons white vinegar,
1 teaspoon fish sauce,
1/4 teaspoon salt,
1 teaspoon Chinese five spice powder,
1/2 teaspoon ground cloves and
1 teaspoon chopped fresh ginger.
Combine all marinade ingredients.
Add pork and marinate for 30 minutes prior to cooking.
Set up rotisserie according to instructions.
Pre-heat barbecue to 200 degrees celsius using burners 2 and 5 (6 burner) or 1 and 4 (4 burner).
Using a knife, make a tunnel through meat to allow the rotisserie rod to go through. ( In my case of the fillet, cut across the length of fillet to middle then wrapped around rod and cotton tied it).
Thread meat onto rod and secure with prongs if required.
Close hood and begin cooking.
Baste regularly with marinade and check after 45 minutes.
Continue cooking for a further 15 minutes and remove when juices run clear.

Edited by valentino at 12:42 pm, Sun 15 Nov

valentino - 2009-11-15 12:39:00

Oh, one also made up some fresh basic Apple sauce to go with the above as one loves apple sauce a lot so great excuse to do some on this ocassion and did this on the side burner....

Then later did some baby peas to go with above dish.

Cheers.

valentino - 2009-11-15 12:44:00

This is the vege one that one did.... added a little fresh fennel from my garden as well, lightly sprinkled on top.

Garlic and Rosemary Vegetables

About 1.2 kg pumpkin cut into serving portion sizes,
1.5 kg baby potatoes washed,
800g spring onions trimmed,
8 peeled cloves garlic,
1/3 c olive oil and
¼ c fresh rosemary leaves.

Combine pumpkin, potatoes, onion, garlic, oil and half of rosemary in baking dish.
Cook in covered BBQ using indirect heat for about 1 ½ hours or until veges are browned and tender, stirring occasionally during cooking.
Serve veges sprinkled with remaining rosemary.

valentino - 2009-11-15 13:55:00

Wondering if anyone has done anything special on their BBQ recently or have tried another rotisserried item...

Cheers.

valentino - 2009-12-02 15:43:00

Popping this up so it is close to the BBQ pizza thread.

wron - 2010-01-03 12:52:00

Gosh, have been a little lax lately on this but since my last posting, have repeated the Topside BBq, the hamburger BBQ and a view basic others....

That Pork one was a humdinger, really went lovely, quite a supremo dish.

At Christmas along with the ham, one did 4 size 9 chickens with a mixture of fresh from the garden, lemon thyme-dill-oregano-rosemary and a couple of slices of lemon inside them, then some butter rubbed under the skin throughout, tied the legs and wings with cotton string and rotisserried over 2 and 5 burners on at medium heat for a little over an hour but prior to placing the rotisserie chickens had in a metal tray-dish on the hot plate in the middle some veges, potatoes, pumpkin with skin on, kumara, and the odd whole carrot (mainly to see how the carrot went).

But firstly into the tray was 1 cup of water then the veges, drizzled oil over veges, sprinkled with some salt and a few pieces of fresh fennel. This was cooking in BBQ about 30 minutes before the rotisserie.

All came out lovely. The chicken fell apart, very moist (water in dish did this), no use of knife, and the veges were supreme.

I did this again the other day with the Topside one again, my daughter of 35 years plus had never like pumpkin, she grows it at home for her family, told her to sample it as everyone else was applauding it, she took a bite, had some more, commented that this is the first time she liked pumpkin, requested how one did it and will do it at home in the oven (fingers crossed), she wanted a little bit more and Me plus one other willingly gave her some of our portion.... Yep, tears came to our eyes with joy, she has had so much problems mainly with the right nutrition all through her life.

Just felt needed to share this as there may be others of similar.

Cheers.

Edited by valentino at 4:09 pm, Thu 21 Jan

valentino - 2010-01-21 16:04:00

Oh, a very timely ***WARNING***

When using a Hooded BBQ, please ensure that it is at least some distance away from the house or buildings or even vehicles.

Last week, someone cracked the glass on the window section of their Ranch slider, a full length one about 1800 high by about 1100 wide.

Apparently, the bbq was a little too close.

Good news is that it is covered by insurance but all the same, is very dangerous especially if it crashes onto children, animals etc etc.....

Cheers.

Oh, by the way, one also has done the smoked fish a couple of more times, getting better each time and now is spot on.

valentino - 2010-01-21 16:23:00

Try these they are amazing. I have made a batch up and popped a couple in the freezer. (will see how they work after being frozen this weekend)
Gozleme spinach & feta,
8g sachet instant dried yeast
pinch of salt
1 teaspoon caster sugar
3 cups plain flour
1/3 cup olive oil (see tip)
100g baby spinach
200g feta cheese, crumbled
lemon wedges, to serve
Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.
Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.

ruby19 - 2010-01-21 16:25:00

ruby19,

Looks something definately worthy to try..... esp with yeast type of recipe given.

Thank you.

valentino - 2010-01-21 16:57:00

Forgot to mention I jazz my spinach up a bit by adding sauted onion and garlic, a little cumin & coriander plus salt & pepper. I suppose you could fill them with anything.

ruby19 - 2010-01-21 17:02:00

That's interesting to know, especially what one does in a variation....

Often wondered about other veges as well...

Cheers.

valentino - 2010-01-21 18:04:00

Bumping for towers66 to peruse.

Noted rolled beef, Recipe of Topside with it's glaze would be something one could do but using rolled beef.

Perhaps unravel the roll and put in some nice fresh sprigs of herbs then re-roll and tie with some cotton string onto the rotisserie rod along with the prongs on the end. Preferably in 2 pieces with each piece at each end of the BBQ allowing room for something else to be cooked in the middle on the hotplate or grill like a butterflied lamb or chickens or a tray of veges as noted above.

Cheers.

valentino - 2010-01-25 14:45:00

Bumping for ani4abuy to peruse.

valentino - 2010-08-10 16:33:00

BBQ time again, wondering if anyone has any new recipes or ideas.

Cheers.

valentino - 2010-10-10 19:46:00

Yes, almost time to take the cover off, check the gas, get rid of any hibernating insects ....

wron - 2010-10-10 21:58:00

Bumping this for a couple of thoughts re Potato BBQ, check one or two other recipes as they have potatoes included.... Hmmmm

Also the time for BBQ, so any more ideas.

Cheers.

valentino - 2010-11-01 18:57:00

Good on you Valentino - the cover's still on mine, but not for long! Come on folks - get posting!

wron - 2010-11-01 21:44:00

Bumping this for the time of year ....

valentino - 2010-12-10 09:19:00

Bumping for Irish 15 to peruse....

valentino - 2011-11-09 10:03:00

What I dont understand is the cooking methods. I get the grill one with hood up. Indirect - now am i right saying you put the meat in a pan and sit it on the grill? you do not have the heat directly under meat but on the outside? rotissery - you take out the hot plate and grill? do you put a tray under the meat to catch drips? what does this sit on then? do you have the gas turned off under meat like indirect?

irish15 - 2011-11-09 10:43:00