u/Significant_End_362

Weber kettle with ring and diffuser plate

Angus and Oink - Pigasus rub
Blues Hog BBq sauce
Honey
Butter

Smoked at 250-275f with a mix of briquettes and left over lump wood from a previous cook.

1 1/2 hours cook before the sauce
1 1/2 hours cook with the sauce, butter and honey
20 mins rest

Realised I hadn’t trimmed the hard fat off the top half way through so did that before I mixed the sauce in.

Banging, and the 2 people that don’t like belly pork, now like belly pork.

Picked up a bag of Holy Smoke Oak and Maple lump wood. First impressions, very small and light chunks. Had to top up fuel during the cook which I’ve never had to do before, however the maple taste on the chicken and the colour was amazing.

Just a shame the skin tore on the bird.

Probably would not recommend this fuel for long cooks low and slow

Did the whole meal on the BBQ (except 20 mins to finish the spuds and carrots in the oven).

Cooked to 85c

Went down well with the family.

Ordered a Picanha from Grid Iron Meats. Cut into 3 across the grain, dry brined with SPG.

Around 30-35 min on the spit, served with a Coriander Chimmi Churri.

Those that saw my chicken skin butter post and my Rotisserie chicken post a couple of weeks back will know that I made a smoked stock and a chicken skin butter.

Potatoes were cut and fried in the chicken skin butter and then placed in a dish and I added the Smoked chicken stock so that only the very top was clear of liquid, baked for 40 mins with garlic and thyme at 200c, perfect BBQ fondant potatoes.

Spare ribs were covered in Angus and Oink Pigasus, baked in the oven for 2 1/2 hours at 110c and the finished on the grill with JD BBQ sauce.

Chicken Thighs were covered in Kelly’s Kitchen Kebab rub and cooked direct and indirect on the Weber.

Sausages were from my local butchers, pork and Jalapeño… if you get a chance to try something like this you won’t regret it!

All cooked at the same time on a Weber Kettle, and served with the roasted veg cooked underneath the Picanha spit.

Coal used- Mix of lump wood and Bincho (left from last cook) and Whiskey Barrel Oak chunks and chips.

Equipment - Weber Mastertouch with Rotisserie attachment.

Following on from my Kasai Cook.

I don’t like waste and try to utilise everything. This time it was chicken skin recycling.

4 chicken skins scraped and spread out in between silicone mats and the other batch was in between baking paper, sandwiched in 2 sheet pans and cooked at 140c for 50 minutes, flipping half way.

Last ten minutes I put them on the tray and cooked uncovered to finish them off.

The recipe

180g unsalted butter (it’s what I had in the fridge)
4 chicken thigh skins
Pinch of sea salt
fat from cooking (2 tablespoons)

Whizz down the skins in a blender, add everything else and blitz until mixed, butter was a bit cold so I ended up putting it all in a bowl and mixing together by hand.

Et voila! Chicken skin butter to spread on bread or use for sandwiches!

Tastes very good!

This is the second time I’ve attempted a cook on this grill, as the first time it took that long to try and get it to light, I sacked it off and used the kettle.

This time I used Kindling underneath the chimney with the fire lighter and placed the coal in vertically with kindling dotted around inbetween (See photos).

This was much better, it lit but then I effectively had rocket ship fuel burning, it was so hot, I need to figure out temps because it flared up with the Lamb Koftas on and I had to pull them off the grill and finish in the oven.

This chicken thighs would not hold on the skewers and everytime I flipped them they spun round, so I had to cut the next lot of thighs into 1/4’s and thread them on, once the lamb had been removed, the chicken cooked a lot better, no flames 🔥 and a nice grill that cooked them fully.

So what would I do different?? I wouldn’t glaze the lamb and I would probably start in the oven and finish off on the grill, and do them after the chicken. I probably wouldn’t use the skewers for the thigh and just do them on the rack.

If anyone has a Kasai grill, how much coal would you use? And what lessons have you learnt??

All the photos along with the seasonings used for the chicken is attached!

End of the day the chicken was very good, a great char and very juicy, the lamb was a bit crusty on the outside but inside was still juicy and tasty.

So although to me it was an unsuccessful cook, everyone ate it all and loved it, but you now how it is, perfection or nothing! I’ll try again next week.

This was a long cook, 8 hours on the Weber Kettle and then finished off in the oven for another 2 1/2 hours, tasted amazing and the smoke really flavoured the meat.

Weber temp kept around 120c/250f but I did have problems keeping it down as it kept creeping up, however had no effect on the finished product.

Cooked until it reached 95 degrees and pulled.

This was a long cook, 8 hours on the Weber Kettle and then finished off in the oven for another 2 1/2 hours, tasted amazing and the smoke really flavoured the meat.

Weber temp kept around 120c/250f but I did have problems keeping it down as it kept creeping up, however had no effect on the finished product.

Cooked until it reached 95 degrees and pulled.

Rotisserie chicken on the Weber Kettle Rotisserie attachment, lump wood charcoal with oak whiskey barrel chunks.

Carrots thrown in just to see if they tasted better, didn’t put them in early enough but after putting them in the oven to roast whilst the chicken rested, came out perfect!

Chicken was amazing and now I have a stock made out of the bones that smells like it’s been smoked as well!

Success!

Rotisserie chicken on the Weber Kettle Rotisserie attachment, lump wood charcoal with oak whiskey barrel chunks.

Carrots thrown in just to see if they tasted better, didn’t put them in early enough but after putting them in the oven to roast whilst the chicken rested, came out perfect!

Chicken was amazing and now I have a stock made out of the bones that smells like it’s been smoked as well!

Success!