u/Mission-Topic8988

I had a go at some video editing to show all of yesterday's cook compressed to under 2 minutes.

I bought a couple of poussin, which is french for small chickens that cost and taste the same as normal chickens and some Bramley apple and cider sausages. Potatoes are wrapped in foil with rosemary, sesame oil and sea salt then set in the coals. Mushrooms are filled with mature cheddar and minced garlic with a bit of rosemary. There's a medium sized chicken on the rotisserie too with a bit of sea salt sprinkled on.

Wood used is kiln dried birch that goes up real easy. No firelighters needed just 3 sheets of newspaper underneath the kindling. 🥔🌿

I made a mish mash of my cooking videos consisting mostly of hot rotisserie action.

It's fully bricklined for excellent heat retention and has adjustable height settings for even more control.

I build these myself on the Isle Of Man and can guarantee a quality product that promises longevity.

For more information check out my website https://grandeembergrills.com/

Any questions on recipes used or build info please feel free to ask 🍗

I did a couple of chickens and a pork loin over some hardwood coals. The rotisserie chicken was covered in rock salt only, as was the pork loin. The butterflied chicken was marinaded in smoked paprika, garlic and onion powder, cayenne pepper, tumeric, black pepper, oregano, salt and a few tablespoons of Greek yoghurt.

Total cooking time 70 minutes and the wood used was birch 🐔

A rotisserie chicken, a butterflied chicken and a pork loin. The butterflied chicken was marinaded in smoked paprika, onion and garlic powder, white vinegar, salt, black pepper, cayenne pepper, oregano and mixed with a couple table spoons of Greek yogurt. The whole chicken and pork loin was covered in corse rock salt and drizzled with oil.

Great results with a nice chared, woodfired taste 🐔🔥

Some colourful vegetables frying on a hot plancha dressed in salt and sesame oil

Grilling an almost full spread on my Argentinian-style BBQ grill. It's a bit breezy but I was covered in sun and cooled with cider.

Chicken is coated in sesame oil and salt. Vegetables are the same. Firewood used is kiln dried birch. 🐔🍻

Trying to not let my neighbours feel left out by making sure they're drying clothes smell like lovely wood smoke.

Chicken was marinated in sesame oil and had course sea salt thrown all over it, as did the vegetables. Firewood used was kiln dried birch. 🍻

The chicken was covered with sesame oil and sprinkled with really course salt. It was good but I reckon it would have a smokier, chared taste if it was done on a regular grill grate. The griddled vegetables were excellent and took on a lot of smoke flavour maybe because they were cooked closer to the back? Sesame oil on them too.

The sausages and burgers were cider infused but by the time i got around to eating them I'd already finished a 2ltr bottle of cider. They were great, especially the sausages. Wood burned was kiln dried birch. 🐔🔥

Three salt covered chickens roasted over hardwood coals. Not trussed very well but the rotisserie forks solved that problem. Whole cook was about an hour and was delicious as always

Wood used was kiln dried birch 🐔🔥

Just salt on these big birds 🐔🔥

Three beautiful juicy birds spinning over some hot hardwood coals. Seasoned with salt and sesame oil. Cooking time approximately 1hr 🐔🔥

Big shrimps to go with my chicken, Cumberland sausages and cider. I made a sesame oil, cumin, vinegar and diced garlic marinade to drizzle on and use as a dipping sauce.

It was a fun day 🍻

I cover the chicken in salt before throwing it on the grill and then I spoon on my marinade of chopped garlic, vinegar, sesame oil, cumin powder and oregano. I use the same marinade for the shrimp and also as a dipping sauce after I've peeled the shells off.

This is my preferred way of grilling chicken other than using the rotisserie. 🐔🔥

A quick switchover of my rotisserie spits to get the skins that perfect colour. Sesame oil and salt is all I put on these big birds. 🍗

Here's 6 chickens spinning over hardwood coals. I was supposed to do 8 but the shop only had large birds. I'll try again in a month or so.

Total cooking time about 70 minutes. Seasoned with sesame oil and salt 🐔🔥

Here's my grill spinning six big birds. All over woodfire coals, prepared and cooked in less than 2hrs.

I coat them with sesame oil and add salt as they spin, pulled off and wrapped once the temps were between 65-70⁰c. Total cooking time around 65 minutes.

I switch the spits over when the skin reaches a nice colour. I do that by raising the grate and resting one spit whilst swapping over the other. I have a video of that too but it won't let me upload atm.

Woodfired sausage chops and vegetables on my Argentinian style BBQ grill.

Frying some Cumberland sausages on the plancha next to a juicy spinning chook. I gradually poured the garlic and honey marinade the shrimps sat in over the chicken, giving her a nice coloured skin by the end. 🐔🦐🦐🔥

Spinning a bird in the dark on my Argentinian grill. Left the chicken on a bit too long just to get a darker colour. Pulled it off at close to 70c⁰ and wrapped straight away, could have been more succulent but still tasted good and smokey. The prawns get a squeeze of lemon and I just pick at as I go🦐🐔🦐🦐🦐🔥🍻

I cooked a big fat duck on here the other week and I was not expecting it to taste so gamey. I've been told wet brining it is a good way to get some of that taste out so I'll have another attempt one day soon. At £9 for this big bird I'll keep going till I get it right. The colour of it at the end after I added the glaze was really nice so I'll repeat that step again. 🦆🔥