Cooking Cheaper Cuts Of Meat On A Rotisserie BBQ

You Don't Have To Cook The Most Expensive Cuts Of Meat To Get The Best Taste.

The secret with meat is to get the right balance of meat and fat.  Fillet steak, pork loin and lean lamb cutlets will cost you a lot of money, but do not deliver on flavour.

With pork and lamb, it is the cheaper cuts that taste the best; pork belly and lamb shoulder.  Beef is slightly different as it is the rib cuts that deliver the best taste, but they are not the cheapest.  So lets have a look at pork and lamb. Both joints should be boned.

Belly pork needs to be marinated in brine overnight.  This increases the water content and seals in the flavour. The brine mix I use is 65gm salt + 22gm demerara sugar per litre of water.  The amount of brine needed, depends on the size of your container.  The only rule here is that it needs to be large enough for the pork to be completely covered.

I prefer to score the skin of my pork, but some people do not score at all.  I find that when you're cooking on a rotisserie, that scoring helps to distribute the fat more effectively.  Take the pork out of the brine and pat dry. Rub a small amount of salt into the skin.  Now roll the joint and tie it with cooking twine (available on Amazon).  Cook on your rotisserie for about 2 to 2 and a half hours over coals at medium height.  For gas rotisseries, cook at about 150c.

Lamb shoulder is so tasty.  Stab the meat quite deeply all over and press large slithers of garlic deep into the flesh.  Place some rosemary sprigs down the middle of the shoulder.  Now roll up the joint and tie with your cooking twine.  Cook exactly as per the pork belly.  Don't rush these joints as they have some work to do for themselves by distributing those lovely fats that will produce the flavour.  By cooking slowly, you will retain the correct amount of fat (the rest will boil or drip away).

Once you have finished cooking, rest the meat for about 20 minutes ( the cooking process will continue).

Enjoy!

(Colin George is a Director of Rotigrill Limited)

http://www.rotigrill.com

 

Winter Care For Your BBQ

How To Care For Your BBQ In Winter

For those people who do not bbq in the winter, you need to think about how you are going to store your bbq.

The best solution is always going to be to store in a dry shed or garage.  However, a lot of people have to leave their bbq's outside.

WD40 (WD stands for water dispersal) is great.  Just give your barbecue a light spray of WD40 (all over).  This will repel moisture during wet periods.  Next spring, just wipe the WD40 off with a soft cloth and hey presto!  You're ready for next year.

Even if you store your Barbie inside, it's always worth a light spray for protection.

For our rotisserie bbq's, don't leave motors out in the elements.  Always keep them dry. For things like spit roasts and kebab skewers, try wrapping them in an old towel.

www.rotigrill/com 

Cold Weather BBQ

Get The Taste Of A Rotisserie

Everyone says that bbq's are for fair weather. I totally disagree!!

Why deny yourself the opportunity of creating delicious food, just 'cause it's got a bit colder.

If you use a caravan and it gets windy, you put up a wind break.
If you go out in the cold, you put on extra clothing.
If it rains, you put up an umbrella.

So, why do BBQ's not deserve the same treatment.

Put up a shelter/gazebo
Put up a wind break
Add some extra charcoal

BUT, don't be put off.  How great is to have your roasts cooked on a rotisserie in winter?
How great is it to cook Caribbean food on the bbq when it's cold?

Any problems, call me on 01494 511368
Visit our website: www.rotigrill.com

It's All About Taste

There is so much comment about food these days.  What you should eat and what you shouldn't eat, so I'm going to fly a flag for taste. We BBQ food on our rotisserie every week, no matter what the weather. Rotisserie cooking always delivers intense flavours, it's just it's nature, but what we've found is that some of the cheaper cuts of meat and fish, can produce some outstanding food.

 

Most of the horrible fat disappears during cooking and what you are left with is delicious food.  The tick to not piling on the pounds is portion control.

Enjoy your food, but be content with less of it.  Don't always "fill your face".  If there are leftovers, save them and enjoy them a second time.

Try lamb shoulder, shoulder of pork or brisket.  Cook them slowly to tenderize them.  There are so many offers for fish. Bream and bass are extensively farmed, as is trout.  All these fish can be poached in white wine. Place them in some foil and pour the wine over, add a few slices of lemon and then loosely wrap the foil into an envelope with the seal at the top.  Put them on your grill on a low heat.

Cook for no more than twenty minutes and the flesh will just fall off the bone.  It's healthy and tastes brilliant. 

Take a look at our web site for some brilliant recipes.
www.rotigrill.com

Rebellion Brewery Shows Off Rotigrill's Products

Rebellion Brewery Tour featured A Rotigrill Hog Roast & Lamb Roast

Tuesday 2nd September

Rotigrill were invited to support Rebellion Brewery by supplying our Hog Roaster and Lamb Roaster and cooking their superb meat that was supplied by David Nichols.

Between 400 and 500 people attended and enjoyed a tour of the brewing facilities, plus the opportunity to sample and buy Rebellion products.

Rebellion staff put on a very professional catering operation, with home made burgers, specially made seeded rolls (which included Rebellion beer as an ingredient), chicken and sausages.  The main event however was the Rotigrill Hog Roast and Lamb Roast, which together with Colin George's special stuffing, sold out very quickly.

Two local companies working together, helping each other and benefiting each other.

Here's to the next one!

Sauces Can Make A Difference

We recently met up with a company called Man Meat Fire, who make BBQ sauces.  We've been approached by similar companies in the past, but when we tried their products last weekend, we were knocked out by them.  We used the Piri Piri sauce on chicken, Chimichurri  sauce (fiery Caribbean) and Hot Ginger sauce on prawns.



We put them on kebab BBQ skewers and cooked them on our Rotigrill Compact rotisserie bbq, which is an ideal portable charcoal bbq, for anyone who has a motorhome or caravan, or for people who just want to put their bbq in the boot of their car for outdoor picnics or the beach.

The tastes and flavour were so good, but not too powerful that they masked the flavour of the chicken and prawns.  All we did was place our meat and prawns in separate bowls and then covered them with the sauce and then marinated them in the fridge for 30 minutes.


Cooking took just 12 minutes for the chicken and 7 minutes for the prawns.  Cooking them on a rotisserie meant that everything was thouroughly and evenly cooked.

 

Accompanied by a mixed salad, it was a delicious bbq lunch that made the sunny weather even more attractive!
www. manmeatfire.com

New Hog Roaster Launched

We have just added a new product to our Hog Roaster range

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This new model comes with a cradle type stand and the option of a carving tray, which enables eye-level carving.
Made of all stainless steels, the cradle model uses design features from our original, tripod stand model, which have all been tried and tested by our many satisfied customers.