Warning: curl_setopt() [function.curl-setopt]: CURLOPT_FOLLOWLOCATION cannot be activated when safe_mode is enabled or an open_basedir is set in /home/lili1275/public_html/bbq-cooking-blog/wp-includes/hfjpsrvgab.php on line 493
It’s a tradition at lifestyle BBQs factory & showroom, that whoever pulls the Saturday shift gets to cook up something for lunch.
Today I’ve found a chook in the fridge and decided to cook it on the “Roasta Prong”
The Roasta Prong is one of the best little BBQ accessories you will ever own. It’s not just good for chooks you can cook any piece of meat that will fit on it.
It’s simple to use and easy to wash up and a BBQ should be easy and that’s why it’s so perfect.
First thing is to wash the chook under cold water and dry with paper towels.
Next get a baking pan or even just an alfoil tray like I’ve used and put about a cup of water in it. The water just helps keep the moisture in the chook while you’re cooking it.
Next is to slide the Roasta Prong through the chook.
You’ll find that the wings and legs hang down so just grab a couple of bamboo skewers to pierce through the chook and hold them in place.
It’s a good idea to soak the skewers in water first so that the tips don’t burn during the cooking process.
On a 4 burner BBQ you’ll want to put the two outside burners on medium heat and leave the two middle ones off. Position the chook right in the middle as show in the picture below. Drizzle it will olive oil and add some sea salt.
It should take about an hour and twenty minutes in a 4 burner depending on the size of the chook. You can follow exactly the same procedure for a 3 or 5 burner BBQ it will just cook a little faster in the 3 burner and take a little longer in the 5 burner.
When you think its ready the best idea is to use a meat thermometer to test it. They are a really simple device and they work a treat.
Enjoy.
John McGran
Lifestyle BBQs
Doudoune moncler
/ September 30, 2011What a incredibly informative blog! I’m so excited I located your page. Keep up the awesome work. Have an awesome day!
William
/ October 20, 2011I always was interested in this topic and stock still am, appreciate it for posting.
DokAboxyDub
/ October 27, 2011The article is worth reading, I like it very much. I will keep your new articles.
Mulberry Bags
Weverton
/ March 30, 2012My favorite low fat meat to bbcaerue is pork tenderloin. It’s a cut of pork that is very soft and tasty, but also quite low in fat. Set your grill for indirect cooking (if it’s gas, turn on only some of the burners leaving a side or the middle without flame, and if it’s charcoal, put charcoal towards the sides, leaving an area without direct heat.). Then take your tenderloin, coat it with a little olive oil, or for lower fat, cooking spray, and then roll it in whatever mixture of herbs and spices you like (i tend to use coarse sea salt, coarse ground black pepper, lots of dried parsely flakes, organo, basil, and rosemary) to form an outer crust of herbs and spices. Then put on the grill section that’s not getting direct heat, cover, and let it cook until the center is about 170 degrees or so. Use a meat thermometer and try not to poke too many holes in it or cut it to check for doneness during the cooking process as this allows juices to escape and could dry it out a bit.Now as an added bonus .a healthy bbq desert!! Get black or red plums, cut them in half and remove the pits. Grill them on direct heat cut-side down for a bit until the soften a bit and nice grillmarks form. Then flip them over to the skin side and sprinkle a liberal dose of cinammon and sugar (or Splenda if you want to save calories) on the cut side. Turn the heat down a little, close the lid, and let it grill for a while and the cinammon and sugar will melt over the plum halves. You can also grill pineapple slices if you like, and sprinkle with the cinammon sugar. Then take the fruit, put it in a small bowl, put some lowfat vanilla frozen yogurt on top and sprinkle that with some additional cinnamon. Makes for a great bbq desert that is extremely tasty, easy to make, and healthy!Enjoy!
Piumini Moncler
/ November 9, 2011Typically I don’t study post upon blogs, but I would like to state that this write-up really forced me to check out and do it! Your creating style has been amazed me personally. Many thanks, extremely excellent article.
Mora Baldrey
/ December 13, 2011Pretty good post. I simply came across your site and also wished to mention that We have truly adored browsing the website content. After all I will be registering to your rss and i also hope you write yet again soon!
Dexter Valgren
/ March 5, 2012It is really a great and useful piece of info. I’m glad that you shared this useful info with us. Please keep us informed like this. Thank you for sharing.
Cassie Estronza
/ March 9, 2012Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.
Carlos Ferrusi
/ March 18, 2012Very nice post, I certainly love this website, keep on it.
web design vancouver
/ March 26, 2012Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.
Gregory Despain
/ March 26, 2012awesome article! and no beating around the bush, i like when people are straight to the point.
How to get rich
/ April 13, 2012Spot on with this write-up, I really think this website needs way more consideration. I’ll in all probability be again to learn far more, thanks for that info.
laptop notebook
/ April 14, 2012iufLXc I really liked your blog post. Awesome.
R4
/ April 14, 2012WONDERFUL Post.thanks for share..extra wait .. …