Grill grill grill grill grill grill grill MEAT BBQ

[old.user4556]

Calling a bird 'a bird' is pretentious and cunty? It literally is a whole bird, which is why I called it so. I've only ever been adventurous enough to do cuts of meat (breasts, thighs and drumsticks) but a whole bird takes a long time and decent skill with temperature.

Just so I know, is 'drumstick' OK? I wouldn't want to offend again.

 

[leggy]

Calling a bird 'a bird' is pretentious and cunty? It literally is a whole bird, which is why I called it so. I've only ever been adventurous enough to do cuts of meat (breasts, thighs and drumsticks) but a whole bird takes a long time and decent skill with temperature.

Just so I know, is 'drumstick' OK? I wouldn't want to offend again.

You think you offended me? You'll have to try a lot harder than simply being pretentious

I couldn't care if you called it Gallus gallus domesticus but when you refer to a chicken as a 'bird' in the cooking sense, you sound like John Torode. Next, you'll be referring to a meal as a 'good, clean plate of food'.

 

[old.user4556]

Yeah, fuck me right?

 

[leggy]

And on the 'decent skill' ... it requires observation, a lot of it. Not so much skill.

 

[leggy]

Yeah, fuck me right?

Only if you stick me and call me a bird.

 

[old.user4556]

Can we get back to cooking tips for whole birds instead of this gay pillow talk.

 

[leggy]

Anyway you seem to have taken this very personally.. I was telling CorNokZ he was pretentious and cunty too. Doesn't mean I don't love you both equally.

 

[leggy]

Can we get back to cooking tips for whole birds instead of this gay pillow talk.

Sure thing.. sorry. I guess I'm just missing Toht. Carry on chaps.

 

[old.user4556]

Toht would use this thread to debate that gas barbecues are better than charcoal barbecues.

 

[Raven]

The only thing gas BBQs are good for is an 1am burger when you get back from the pub.

 

[JBP|]

@CorNokZ @JBP|

How long did your birds take to do? I was considering doing a slow cook whole chicken, but from what I can see it's a good 2+ hours? I need to get myself the coal holders to keep my coals to the side.

Also, salt straight onto the meat? Can't that take away the moisture? Or did you salt halfway through?

Tips please! I'm going to bird it up at least once before the winter bites.

Took about an hour for my medium sized chicken on the rotisserie. Rubbed the skin with olive oil and a sprinkle of salt and pepper and shoved a lemon up its ass. My bbq temp was around 200 degrees. If you don't have one I reccommend investing in a thermometer. I took my chicken off when it reached 72 degrees C which I tend to do with all meats to ensure it's not under done. If you're going to slow cook and want extra moistness check out doing beer can chicken.

 

[Raven]

Took about an hour for my medium sized bird on the rotisserie. Rubbed the skin with olive oil and a sprinkle of salt and pepper and shoved a lemon up its ass. My bbq temp was around 200 degrees. If you don't have one I reccommend investing in a thermometer. I took my bird off when it reached 72 degrees C which I tend to do with all meats to ensure it's not under done. If you're going to slow cook and want extra moistness check out doing beer can bird.

fixed

 

[JBP|]

And on the 'decent skill' ... it requires observation, a lot of it. Not so much skill.

Not so much observation, just a rough idea on cooking times then just slap your meat in (pun intended) put the lid on and leave it alone. When you cook in the home oven you wouldnt keep poking it every five minutes would you?

 

[leggy]

Not so much observation, just a rough idea on cooking times then just slap your meat in (pun intended) put the lid on and leave it alone. When you cook in the home oven you wouldnt keep poking it every five minutes would you?

Agreed on the cooking times but I do monitor my bird's temperature quite often. With my thermometer. Must stop. Can't... gnnnnnnnnnnnnnnnnnn

 

[old.user4556]

Took about an hour for my medium sized chicken on the rotisserie. Rubbed the skin with olive oil and a sprinkle of salt and pepper and shoved a lemon up its ass. My bbq temp was around 200 degrees. If you don't have one I reccommend investing in a thermometer. I took my chicken off when it reached 72 degrees C which I tend to do with all meats to ensure it's not under done. If you're going to slow cook and want extra moistness check out doing beer can chicken.

Did you get the Weber rotisserie? Is it battery or mains?

 

[JBP|]

Did you get the Weber rotisserie? Is it battery or mains?

Yes and it runs on the mains. Apparently they are in short supply, I ended up with the one that was on display where I went as they had no others and wouldn't be getting any more until October and even then they would only get 3 in.

 

[sayward]

A friend cooks a chicken standing it vertically with an empty beer can stuffed where you would stuff the stuffing!! so it stands balanced on the can.

 

[Lethul]

A friend cooks a chicken standing it vertically with an empty beer can stuffed where you would stuff the stuffing!! so it stands balanced on the can.

If its empty he has missed the point of beer can chicken

 

[JBP|]

A friend cooks a chicken standing it vertically with an empty beer can stuffed where you would stuff the stuffing!! so it stands balanced on the can.

A can of cherry tango works well

 

[CorNokZ]

The whole point in doing a chicken on the bbq (or oven) is getting a big organic free range one. There's more meat and it is more forgiving in the sense that it is harder to fuck up. Get one of the little vacuum packed nasty ones and you'll end up with a dry chicken with hardly any meat on it. Yes an organic free range costs three or four times as much, but it is so worth it. Same goes for any meat you want to bbq. Get the proper stuff

As for my bird, it took an hour and 15 minutes. I did it without a thermometer, but a good indicator is that the meat on the legs come off real easy; then it is done. And with a lemon up the bum it can't really dry up.

I didn't have any string so tried to clamp the legs together with meat pins but failed as soon as the skin crisped up. On the Weber rotisserie(which is le sex btw) I saw, afterwards, that you can stick the legs in underneath the holder, so you dont actually need string to tie them up

 

[Raven]

As for my bird, up the bum you dont actually need string to tie them up

Good tip.

 

[JBP|]

Used the pizza paddle last night for the first time, it was quite good fun making our guests create their own pizza and scooping it up to place on the stone. Although one or two did end up in a mess all over the grill.
Tonight I am trying out char siu on the rotisserie.

 

[Job]

On holiday where I grew up in Salcombe...full of Rangys and Audi Q8s, a group turned up in 500k of cars and set up a mini hogroast, about 50 champagne bottles on ice, started handing out food and champers to everyone...not that bad these investment bankers.

 

[Jupitus]

Used the pizza paddle last night for the first time, it was quite good fun making our guests create their own pizza and scooping it up to place on the stone. Although one or two did end up in a mess all over the grill.
Tonight I am trying out char siu on the rotisserie.

Your guests ended up in a mess all over the grill??? Sounds like a parrrteh!!!

 

[Lamp]

If it bleeds we can grill it

 

[Lethul]

Friday, flank steak and smashed potatoes. Flank is quickly becoming one of my favorite cuts, quick and easy and only salt and pepper needed!



Today 2.5kg ribs bbqed for 4.5 hours. Served with oven roasted potatoes and sweet potatoes.

 

[TdC]

I'm coming to live with you @Lethul

 

[Moriath]

I'm coming to live with you @Lethul

You couldnt eat the potatos tho. Lol. Feeling any better?

 

[TdC]

 

[Moriath]