Great video, what I use to marinate lamb is dry oregano, lemon rind, salt and pepper as a rub. Then I get olive oil, garlic and lemon juice mix it up the pour it over the lamb, then I apply the rub. I let it marinate overnight and then magic happens when I start the cooking process. Let me tell you, the smell and the taste is sensational.
My family’s favourite marinade is 1 Tbsp paprika two tsp cumin, coriander, dill, turmeric in a few of tablespoons of soy sauce. Slice some garlic slivers and impregnate into the meat.
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍
Great video very informative, I have just setup my first spit roaster and I was really unsure how much charcoal to put in to cook, mine is a similar size so this is perfect! I am going to fire it up for the first time later this week! Thanks for the lesson will subscribe!
Cheers for the video mate, I bought myself the same rotisserie you have but the newer model last year during COVID and it’s made the most amazing roasts ever.
Thanks for the vid :D I just purchased a mini jumbuck rotisserie grill and the round disks. My very first unit was a bullet ProQ, second unit is a weber 27cm kettle. My third unit is a Pit Boss pellet smoker - because I'm old (64) and get lazy after a long week at work and also because it has a sliding flame broiler so I can slide it open to expose the flame and do direct grilling. :D
Awesome video mate!! I remember I used to have an old briefcase charcoal bbq which I think cost about $20. Still did the job though although I think I went overboard first time around with the charcoal and had 5 ft flames coming from it haha
Yet another great video mate, well done! Noticed you dropped it one notch/ hole , was that at the start or during the cook? Did you have to add any more briquettes? My favourite part was your taste test....thought you were going to lose a finger! 😂keep them coming, best most down to earth cooks on Utube
Thanks so much mate, i really appreciate that. So i dropped it down near the end rather than topping up with fresh coals and it got me through to where i wanted with internal temp. I was waiting for someone to notice, but like i said in the video, make them changes if you need to :)
Looks good mate. I actually let my lamb roasts rest for around 30 min after cooking. Find they get better the longer you can wait, if you're patient enough!
Thank you so much for sharing this video! Just a quick question. If I want to catch the drippings to make a nice gravy do I just put a disposable foil tin thingy in the centre or will that stuff up the bric layout or heat distribution or whatever.
Hey mate, thanks for the video. I have a quessie. My husbamd has made a huge charcoal spit. So big that feel the charcoals wont be anywhere close enough to the meat. Ive tried googling and have not gotten any closer to finding out whether its safe to use sand to elevate the charcoals or whether i use more racks to bring it up. This bbq is big enough for a proper large baby pig and made with a proper drum. Should I just use racks to elevate or can I use sand or use sands only for dripping and catching grease? Also, the drum has gone rusty. Just wanted to roast a baby pig on it for a bday. Ive read rusty isnt really a bad thing and safe to cook on. Just need to throw the rusty water out becauae its sat in the elements uncovered 😅 Welcoming comments from yourself and other bbq aficionados.
Love the video bro very keen to get meat spinnin, was just wondering what the name of that fire starter was at the start, can’t see anything similar when I put in fire starter cheers mate!
Akorn Kamado from Bunnings for my 40th birthday, present from my wife (The steel one because $$ - but Ceramic on the menu for later). Fell in love with it from your content as well as some others but mostly you, so thank you, Sir! - just watched & replied on your port roast on rotisserie... so now I am getting a spit roast bbq as well ;) - side note, mentioning flare-ups. take out the fire risk in charcoal cooking flareups are actually good? I was always taught this and was taught Portuguese bbq chicken cooking from Portuguese and flare-ups are great, a bit of smoke and flavor? - unless a full-blown fire then well.
Oh nice mate! Yeah I definitely agree there, small flare ups definitely are ok but the out of control ones you don't want. So glad to hear you are enjoying the content and thanks for the support.
I had the rote rod dislodge from the motor. I guess that due to improper counter weighting? Either way, I'm kind of reluctant to use it again. Your advice would be much appreciated. Also, it's important to purchase quality charcoal.
Great video.I noticed you had a grate at the bottom of the BBQ. Mine did not come with this but I think it’s a great idea as there’s more airflow around the charcoal. Is this the reason or am I on wrong?
Hey mate. I have a relatively small chimney starter and am not sure if i have enough heat beads, even when full. If i feel that the heated up beads in the grill are not enough, should i add more in the grill? Or should i put more in the chimney and repeat the heating process?
Awesome leg man! Great job! Have you seen "Aussie BBQ Legends 150g BBQ Rub - Competition Blend Lamb" by Butchers Axe at Bunnings? Sooo good! I am yet to try "Hunter".
I don't know if I missed it, but I didn't see you balance the Lamb. I got into smoking meat about 16 years ago when there wasn't much products around where I live in South Australia. I got a Hark Offset Smoker and that's ok I guess, what I call Ned Kelly steel, very thick, but unfortunately I bought the rotisserie that went with it and when trying to cook a leg like you have done, it turns very unevenly. Slow, then speeds up and flips quickly. I've tried rejigging the Lamb and putting weights on. My Niuean mate went and bought a cheap Kmart (from memory) rotisserie and he managed to get two on there turning nice. I was wondering, if I'm doing something wrong or what I bought was a piece of sh%t? Your rotisserie turns really evenly.
@@LownSlowBasics thanks mate. Is there a more scientific way to check the temperature other than the 3 second rule? I think my fingertips are a but on the sensitive side.
For my smoker I use just the Original heat beads.(red/black bag) don’t use easy light ones as they have a kerosene smell which gives your meat that chemical smell.
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
You can by my BBQ rubs at www.lownslowbasics.com.au
You being a man from Australia, you have missed a golden opertunity to say now that's a knife.
😂😂😂
Great video, what I use to marinate lamb is dry oregano, lemon rind, salt and pepper as a rub. Then I get olive oil, garlic and lemon juice mix it up the pour it over the lamb, then I apply the rub. I let it marinate overnight and then magic happens when I start the cooking process. Let me tell you, the smell and the taste is sensational.
Thanks mate! Oh that sounds like an incredible mix!
Pretty simple instruction man. 65’ internal and watch for flair ups, cheers
You have helped me discover a new world of food and cooking my friend. Thank you so much. My first brisket was incredible thanks to you.
I’ve never seen a person not chew lamb before. Worth the watch for that alone. Thanks for the cooking tips yo. 👍🏼
Thanks mate :)
My family’s favourite marinade is 1 Tbsp paprika two tsp cumin, coriander, dill, turmeric in a few of tablespoons of soy sauce. Slice some garlic slivers and impregnate into the meat.
Can’t say I’ve ever had the urge to put a rub on a roast, might have to give it a go looked delicious mate
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍
Great video. Tree bark for me is my favourite lamb rub.
I need to try that one!
Great video very informative, I have just setup my first spit roaster and I was really unsure how much charcoal to put in to cook, mine is a similar size so this is perfect! I am going to fire it up for the first time later this week! Thanks for the lesson will subscribe!
Thanks heaps mate!
Cheers for the video mate, I bought myself the same rotisserie you have but the newer model last year during COVID and it’s made the most amazing roasts ever.
Oh nice! Such good units hey :)
Awesome work. I look forward to watching the rest of your videos. Nothing better than pairing good beer and well cooked meats. 🍺 🍖
Thanks mate 🍻
Looking good mate. Only rotisserie I've used is on my weber GA. Rubs are all awesome agree with you there
Thanks mate, I had a GA with rotisserie. Dumbest decision I ever made was to sell it!
Great Video Mate
And what a knife
Just got my jumbuck from Bunnings, thanks for the great tips!!!
You are most welcome
Thanks for the vid :D I just purchased a mini jumbuck rotisserie grill and the round disks. My very first unit was a bullet ProQ, second unit is a weber 27cm kettle. My third unit is a Pit Boss pellet smoker - because I'm old (64) and get lazy after a long week at work and also because it has a sliding flame broiler so I can slide it open to expose the flame and do direct grilling. :D
👍 first charcoal bbq was an m code Weber Smokey Joe for rapid bay cook ups. Bought it new 1990
Oh man that's awesome! One year after my birth year (L code) 🔥
@@LownSlowBasics dang it Aaron I would have gifted it to you if it was an L. That lamb looked killer top job
@@chisel83 appreciate that mate! 🔥
Ya makin me hungry bro
Look fwd to seeing your other videos
Awesome, will try today
🙏
Thanks for the video. Very useful. That lamb looked amazing. Cheers.
Awesome video mate!! I remember I used to have an old briefcase charcoal bbq which I think cost about $20. Still did the job though although I think I went overboard first time around with the charcoal and had 5 ft flames coming from it haha
Nice one, you can honestly make anything work hey 😜
Lies again? Royce Supplement
Loving your videos, I use Glam Ya Lamb by Rub & Grub a local South Ausie company, it is awesome
How could I forget that!!!!!!! Such a great rub too. Definitely rate it.
Yet another great video mate, well done! Noticed you dropped it one notch/ hole , was that at the start or during the cook? Did you have to add any more briquettes? My favourite part was your taste test....thought you were going to lose a finger! 😂keep them coming, best most down to earth cooks on Utube
Thanks so much mate, i really appreciate that. So i dropped it down near the end rather than topping up with fresh coals and it got me through to where i wanted with internal temp. I was waiting for someone to notice, but like i said in the video, make them changes if you need to :)
Awesome bro thanks for loading this up
Excellent video, thank you 👍👍👍
awesome job mate, i did a leg on the weber kettle yesterday and too it to an internal of 60deg and it was sensational
Nice mate, yeah that 60-65 mark is the magic range Hey.
Thanks just excellent well done
Cheers mate.
Thanks, mate. Good video.
Looks good mate. I actually let my lamb roasts rest for around 30 min after cooking. Find they get better the longer you can wait, if you're patient enough!
I definitely agree. My issue is patience 😂
Unreal video mate
I use it on indirect heating on a offset smoker❤❤❤
Thanks for sharing Champ , going to bunnings tomorrow to get one 👍
💪💪
That gap in the middle is so clutch
You know it!
You know it!
Thanks, awesome informative video.
I don’t even have a rotisserie...
Although I know that if I did have one, this would’ve been very helpful for me 😌
Thankyou :)
Thank you so much for sharing this video! Just a quick question. If I want to catch the drippings to make a nice gravy do I just put a disposable foil tin thingy in the centre or will that stuff up the bric layout or heat distribution or whatever.
Most welcome. You can definitely place a tray between the coals if you’d like to catch the drippings :)
Hey mate, thanks for the video.
I have a quessie. My husbamd has made a huge charcoal spit. So big that feel the charcoals wont be anywhere close enough to the meat. Ive tried googling and have not gotten any closer to finding out whether its safe to use sand to elevate the charcoals or whether i use more racks to bring it up. This bbq is big enough for a proper large baby pig and made with a proper drum. Should I just use racks to elevate or can I use sand or use sands only for dripping and catching grease? Also, the drum has gone rusty. Just wanted to roast a baby pig on it for a bday. Ive read rusty isnt really a bad thing and safe to cook on. Just need to throw the rusty water out becauae its sat in the elements uncovered 😅
Welcoming comments from yourself and other bbq aficionados.
Love the video bro very keen to get meat spinnin, was just wondering what the name of that fire starter was at the start, can’t see anything similar when I put in fire starter cheers mate!
Hey mate! They are the cleanheat brand :)
@@LownSlowBasics cheers bro, immaculate reply time 😮💨
How big was that lamb leg what did it weigh?
Cheers mate awsoke videos
Akorn Kamado from Bunnings for my 40th birthday, present from my wife (The steel one because $$ - but Ceramic on the menu for later). Fell in love with it from your content as well as some others but mostly you, so thank you, Sir! - just watched & replied on your port roast on rotisserie... so now I am getting a spit roast bbq as well ;) - side note, mentioning flare-ups. take out the fire risk in charcoal cooking flareups are actually good? I was always taught this and was taught Portuguese bbq chicken cooking from Portuguese and flare-ups are great, a bit of smoke and flavor? - unless a full-blown fire then well.
Oh nice mate! Yeah I definitely agree there, small flare ups definitely are ok but the out of control ones you don't want. So glad to hear you are enjoying the content and thanks for the support.
Great thx mate 👍
Perfect video, thanks mate!
No worries at all :)
I had the rote rod dislodge from the motor. I guess that due to improper counter weighting? Either way, I'm kind of reluctant to use it again. Your advice would be much appreciated. Also, it's important to purchase quality charcoal.
Cheers mate. Yeah I remember bending the bracket years ago and it’s been working fine since.
Great video.I noticed you had a grate at the bottom of the BBQ. Mine did not come with this but I think it’s a great idea as there’s more airflow around the charcoal. Is this the reason or am I on wrong?
Hey mate. I have a relatively small chimney starter and am not sure if i have enough heat beads, even when full. If i feel that the heated up beads in the grill are not enough, should i add more in the grill? Or should i put more in the chimney and repeat the heating process?
Add more on top of the lit pile once you’ve dumped them in from the chimney 🤘
@@LownSlowBasics Thanks!
Which one is better electric or battery in your opinion? I heard mixed reviews and can't really decide.
Electric is probably more reliable
Great vid mate easy & clear; can’t wait to give it a go 👍 any advice on where to get ya fire starters?
Thanks mate! They are a cleanheat brand, I get mine from Drakes supermarket
@@LownSlowBasics legend cheers mate 🤘🏼
What was the knife brand, please? I missed what you said it was called.
Dalstrong was the brand :)
Can you cook two whole chickens at the same time?
this may come in handy, "ShooAway Fly Repellent ".
I'll look it up :)
Awesome leg man! Great job! Have you seen "Aussie BBQ Legends 150g BBQ Rub - Competition Blend Lamb" by Butchers Axe at Bunnings? Sooo good! I am yet to try "Hunter".
I've seen it, haven't tried. You definitely need to try hunter.
What firelighters do you use?
They are the cleanheat brand :)
I don't know if I missed it, but I didn't see you balance the Lamb. I got into smoking meat about 16 years ago when there wasn't much products around where I live in South Australia. I got a Hark Offset Smoker and that's ok I guess, what I call Ned Kelly steel, very thick, but unfortunately I bought the rotisserie that went with it and when trying to cook a leg like you have done, it turns very unevenly. Slow, then speeds up and flips quickly. I've tried rejigging the Lamb and putting weights on. My Niuean mate went and bought a cheap Kmart (from memory) rotisserie and he managed to get two on there turning nice. I was wondering, if I'm doing something wrong or what I bought was a piece of sh%t? Your rotisserie turns really evenly.
Hrmm can’t say I’ve had that issue or had to make modifications sorry mate.
Really enjoy your videos but jeez I wish you would do something about the flies in your garden!!
Thanks mate, tell me about it! It's crazy. I have 2 fly catching poison traps. Tried so much other stuff too. Any ideas?
@@LownSlowBasics maybe try hanging bags of water. I saw something about that being effective as the light refraction pisses the flies off
@@tabae69 I'll have to, thanks mate
Why people still use chemical briquettes instead of natural charcoal?
No chemicals in these briquettes
What are those fire starters u use mate, are they from bunnings?
They are cleanheat brand from Drakes :)
Do you recommend any brackets mate? I used one bag and it made my meat taste like chemical, so i use hardwood charcoal now.
Olive pip are chemical free :) highly recommended
@@LownSlowBasics thanks mate. Is there a more scientific way to check the temperature other than the 3 second rule? I think my fingertips are a but on the sensitive side.
For my smoker I use just the Original heat beads.(red/black bag) don’t use easy light ones as they have a kerosene smell which gives your meat that chemical smell.
MY SIMPLE
Salt
Oregano
Lemon
Black pepper
Oil
The only problem with the jumbuck spit rod is trying to poke it through pichana fat with a blunt end lol near on impossible
I hear you loud and clear. 😔
I might get a removable tip machined up
Is the rotisserie a kit or did you make it
This is how it comes
You need to be using some counterweights on your rod.
Thanks for the tip
Did you use olive pips or actual charcoal?
Pips
What charcoal did you used
Olive pip co Briquettes
How much coal did you use?
about 3 kgs in the end from memory.
Season your meat indoors to avoid nasty flies. If a fly ever lands on my lamb leg, it's game over. Those things vomit on everything they land on.
id let that rest for 30 mins
I find 15 does it, but longer definitely doesn't hurt!
Bad luck with your arm buddy... What happened? Did you lose a bet?
How bout the flies. Any Asian country video it’d be mentioned b
Stop making hungry 🤯
yummmmm
How much charcoal do you end up using for the cook? It seems like I'm going through a bag very quickly
Around 3kg from memory
@@LownSlowBasics Thanks! Love the videos.