Right
So I've got me herbs
I'm going to make a beautiful barbecue sauce.
Barbecue sauce is generally sort of ribs, you know and chicken thighs, maybe
And I suppose I just want to
show you that it can be a lot more
You can barbecue sauce anything
So you know I've got a whole leg of lamb and there ain't no mucking about with that, is it
I've got the ribs. Absolutely.
Because they're a winner. Aren't they?
I've got a chicken but I've basically just cut down the carcass
You can use a pair of scissors if you want and open it down like a book
So what we do is we get a knife and we very crudely cut
through the thigh and the leg right to the bone
So I'm going to use about four or five cloves that
I'm just going to put in the pestle and mortar
Really important spice in this
I want about a teaspoon, heaped of cumin. So get that in there
I want about two tablespoons of fennel seeds
Right. Lovely and fragrant
Really good with red and white meats
and then I want a big,
big, generous sort of teaspoon of black pepper
and two or three teaspoons
of salt
Now, what I want to do is just bash all of that up
and crack it
Right
I'm absolutely fine with a few whole ones, cracked ones. Right
That's what we're sort of looking for.
Nice sort of floury spice paste there
Dead simple
Now, let's get the chicken out. So get your spices in there
I want a big handful of rosemary
Good with all the meats. Fantastic
I've got bay leaves
So ten or so nice fresh bay leaves in there like that
And then I want to get some thyme. Pull all those lovely tips off
Get em in there
And then garlic. The whole bulb and then I want the zest of one orange
Just peel it off
Brilliant flavor in the orange
and just chop it up
Not bothered about some big bits
Pick it up. In there with the bay and the fennel seeds
Great, great flavours. Smoked paprika
Bit of a win-win as far as your barbecue is concerned. I want four heaped teaspoons
in there. Lovely smoked paprika gives it a completely different dimension
Brilliant
And then I want to use half a bottle of cheap balsamic vinegar
Right.
What I need to add to that is me orange juice
Squeeze in that orange juice,
and then get your organic ketchup and put a whole bottle in
You can put passata in there or whizz that tin tomatoes if you want
But it just hasn't got the stickiness and the claginess
And then all I've got to add to that is extra virgin olive oil
About eight tablespoons. Lets have a little taste
It's really good
So all I have to do now is rub it, give it a really good rubbing
And that's what flavour is all about. Get that in there
We're not mucking about. Straight in there
Get your fingers in there and sort of massage it about
And then the next one is the chicken
Get that sauce and rub it all over, under the legs, the breasts,
the wings, turn it around
Lovely. And then we've got our ribs
It just needs to be literally turned over
And you know that ketchup, dare I say,
just gives it that consistency of like, stick to me. Stick to me, baby
So what I want to do is cook these for an hour and a quarter
That means that the flavor really permeates
And then also is a job done, a job out of the way
You can get on with drinking beer and lighting barbecues
And rest assured that when you do put that in the barbecue and it's
gone gold and crisp, there's none of this kind of; is it cooked, isn't it cooked?
All I have to do now, tinfoil up
So the tip is
put this in an oven for about an hour and a quarter
at about 180°
I'll come back to it
I'm going light the barbecue
Brilliant.
Right, barbecues cool
Got my lovely meat out of the oven and I've gone for it
and I've dig a little trench and I've got this spit roast
I'm not sure if it's going to work or not
And then over here, you need to control the heat. Right
You can't just go, you know, when you cook food on the hub, gas hub or roasting them
I mean, you don't just put it on full whack all the time, do you?
So what I do to control it is I get my coals,
and I have a few scattered coats here
and then I push it up to a pile here
Right.
And that's your really searing fast, hot, you know, little thin steaks,
a couple of minutes and then things like sausages
You can start there for 45 seconds and then just move them into the middle
and then just move them down to the slightly cooler end
In that way, you have crispy on the outside.
Nice and golden and cooked through
Okay
Before I get into the meat, I'm going to show you a quick little recipe
Get a little cross, cut three quarters of the way down into an onion
Open it up. Put a little bit of rosemary, thyme in there
And then just a little wodge
of butter like that
And a pinch of salt
Pepper. Put a tin foil
Wrap it up like a jacket potato
straight in the ashes and it'll be delicious
And then also just cos you're barbecueing
doesn't mean you can't steam or boil
You get yourself some nice greens
Why wouldn't you want some nice greens when you're having a barbecue?
Rip them up. Get a little bit of tinfoil
Just fold it over like this
Fold it over like that and give it a good pinch
And what you're left with is like, sort of a charred envelope
And then in there
salt, pepper, a bit of olive oil
All right, shake it all about
Get yourself some lemon
put the whole lemons in there as well
And then just close up and pinch in
That will go on to the barbecue
And after about four possibly 5 minutes, turning it over, that will steam and wilt
and it'll be delicious
And then my meat here, which smells and looks incredible
All I do is dip it in the sauce, in the marinade
and put it on the barbie
And the same for this one here
On the barbie
With my chicken,
exactly the same
We'll look after that
We've got these juices here. We want to pour all this juice
Look at that lovely resting juice that has come out of all those different meats
Now, I want to try my spit roast
I don't know if it's going to work and it might be too big
All right
So that's stabbed into it
So you got a little bit of traction control there
Please work, please work, please work
Otherwise it will be a waste of my time
Oh, oh, it's hot
It's working. Look at it
That has completely made my day
Now, see all that lovely juice that's come out. Let's have a little taste
Yeah. You can put that
on the fire if you want
and that'll start to reduce down a little bit
You get this and you just pat this on the meat
but just keep turning that baby
as far as this lamb's concerned, it can have
a little bit of a baste up as well
And the lovely thing about rotisserie.
so as it turns, you know, you have the ability to be able to sort of,
you know, brush it with flavours
Chicken
Cut that side up. Just get it in there
The meat before we even started to blacken it
was melt in your mouth, fall off the bone
Cut it half and then into a chop
Incredible colour
Just drizzle a bit of oil
A tiny squeeze of lemon with few little bits of fresh parsley
That's only just the start
Of course, we got barbecued ribs
The ribs are an absolute joy
Look at that
All right
I know I can just pull that lovely meat
That will come off
Delish
I'm just going to cut down the ribs
We can do double ribs, single ribs
There we go. Just cut it all up
Pack it up
Just layer
your ribs up like that
And ribs,
You know, they're not sort of delicate things
You know, they are what they are
Just lovely for it
I've got my greens here,
which have been about 5 minutes I guess
And look in there. What a side
Spinach, handful of rocket, watercress. You know, some Swiss chard
Beautiful. Oh, the onions
Now, let's see if I've done all right on these
All right, I'm guilty
I burnt it. To be honest, I should have left the skin on
But we take off that completely burnt outside and inside here,
that is an onion
I'll give that to Mr. Chicken Plate.
And that's delicious. You won't have better onions than that
And then the only thing I've got to do now is my lamb
Looks amazing
Absolutely amazing
Right, let's have a little go
It's too good
See, it's slightly blushing in the middle
So an hour and a quarter in the oven, then on the rotisserie for 20 minutes
And it's still got a lovely blush
Absolutely brilliant
Look at that man!
Look at the juices. That is too good. That has made my culinary year