Any bbq-ers out there?

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  • becksxxx70
    becksxxx70 Posts: 234 Member
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    Thanks for the advice!
    And the chicken and ribs above looks amazing! Hubby can do that. :drinker:
  • Slamdunkpro
    Slamdunkpro Posts: 88 Member
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    Leg of Lamb is a hot and fast meat. If you have a grill with a rotisserie debone, season with lots of garlic and other spices, tie it up, hit the outside with heavy salt & pepper and spit roast it.
  • acpgee
    acpgee Posts: 7,704 Member
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    Classic Italian for me. Prick all over with the tip of a knife and insert slices of garlic. Roast 10 minutes at 220C in the oven and then turn down the heat to 125C for an hour or so. While meat is resting before carving add a glass of milk to the roasting pan and scrape cooking juices from the pan while heating it on the stove top. Makes a caramel coloured gravy. Recipe from the River Cafe Cookbook Simple.
  • CoderGal
    CoderGal Posts: 6,800 Member
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    Thanks for the advice!
    And the chicken and ribs above looks amazing! Hubby can do that. :drinker:
    Thanks! And while I agree with the others (I love smoked stuff and tend to not smoke my lamb), the Indonesian skewers are apparently delicious on the bbq (but wouldn't turn out extra smokey or anything, I don't use liquid smoke).

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