The Spit Roast thread

[Ducatiboy stu]

Some pics today of our annual pub Social Club Xmas dinner. Came complete with Santa for the kids and a fairly substantial till float

The spit was wood fired, about 6hrs. Vegies where done in big camp ovens over wood coals. Fantastic roast spuds done in olive oil

Meat was bloody horrible,

 

[Charst]

Wasn't sure what I'd be looking at when I read the subject. Though we'd finally stopped all the innuendo and started listing our favourite positions as subjects.
#theshesontop thread.

 

[Charst]

Looks a nice feed by the way

 

[Danscraftbeer]

Wasn't sure what I'd be looking at when I read the subject.

Its kinda the same cringe worthy as **** really. Even tho its not :lol:

 

[Ducatiboy stu]

God damn luck, I massaged the post to reflect the point about it being about meat, on spit roast

 

[Yob]

I was expecting to see Cocko in action poses again...

Disappointed, looks pretty tasty though

 

[Dave70]

Uncharacteristically, I'd like to make an attempt to drag this topic out of the gutter by asking a spit roasting type question.
I want to go with a Turkish kind of food theme for my young blokes up coming birthday rather than the regular old snags and minute steak and salad on a paper plate.
By Turkish I mean doner kebabs. Everybody loves them. Everybody. There has to be something wrong wit you if you dont.
The beef option is pretty straightforward, but what about the chicken? is it just a bunch of thighs threaded tightly on the rod? Whatever it is I'll be doing it horizontally on plain old spit, not the vertical kebeb shop method.
Another thing, where do you get the correct bread? The big ones about the size of a hubcap that dont crumble or split. Almost without fail every time I make these at home, the arse falls out of them.

 

[Red Baron]

Dave,
Here's a you tube clip showing the threading of a chicken kebab (starts about 50s in).

It looks like breast that's been flattened and spiced. Woolies or coles should have large Pita in the bread isle, but ou'll pay through the nose for them for enough for a party- maybe try a bakery?
To stop them from crumbling, heat the bread for 20-30s on the barbie or fry pan to refresh them and make them pliable again.

Cheers,
RB

 

[Blind Dog]

You can always make your own Pitas. Pretty easy (250g flour, 160ml water, 2tsp olive oil, 1tsp salt, 7g active dried yeast, and if you want about 20g small seeds - nigella, onion, mustard all work well). A pinch of baking powder helps as well. Make the dough as normal (basically mix it all together adding wet to dry until you have a slightly sticky dough; should stick to your fingers but come off cleanly when rubbed). Knead, rest to double in size (or overnight to add a sour tang), knead and form into balls, roll the balls flat until about 3mm thick. Bake at 250C until golden.

You can make the day before and simply warm through before using on the day. Also means you can still get to the shops if it all goes pear shaped

 

[Ducatiboy stu]

Pita's/Chipatta is easy to make on the BBQ. They take only a minute or two on a hot plate

 

[Seaquebrew]

Next time you are at a commercial kebab store watch the person who prepares them

Before slicing the meat most will hold the bread against the heat and/or rub it against the meat, both serve to make it pliable

I truly great invention

Cheers

 

[Dave70]

Kebab in a tin.

You know those big tins you get pineapple or beetroot in? - if they dont have that BPA **** lining them that is - Yep. So going to do this.

http://www.theguardian.com/lifeandstyle/gallery/2012/feb/08/how-to-make-a-doner-kebab

 

[Dave70]

Actually bollocks to tin. I've got a semi useless 2L stainless pot I got as a part of set when I use to do partial boils.
Probably need to mix a few eggs in their to help hold the whole show together once you pop it out of the tin and blowtorch it. Or maby some strips of bacon layered cross ways to act like rio in a concrete slab.
Except its not concrete. Its a 2L cylinder, of MEAT.
Getting in touch with my inner Ron Swanson.

 

[sponge]

You had me at meat tornado..

 

[klangers]

I made a doner kebab spit roast once, with lamb and beef mince, onions, spices and some other stuff that I've since forgotten. I followed an allegedly traditional recipe.

It tasted bloody amazing, but there's a good reason why doner kebabs are on vertical rotisseries.




It all fell apart after about 10 revolutions and I had to cut it up and fry the remainder

 

[Dave70]

I made a doner kebab spit roast once, with lamb and beef mince, onions, spices and some other stuff that I've since forgotten. I followed an allegedly traditional recipe.

It tasted bloody amazing, but there's a good reason why doner kebabs are on vertical rotisseries.




It all fell apart after about 10 revolutions and I had to cut it up and fry the remainder

There's a real knack to successful rotisserie cooking and you need to be handy with the string at times.
Thats why I'm cramming a bunch of meat into a tin.

 

[Mardoo]

I prefer SS wire myself.

 

[Ducatiboy stu]

Thats why I'm cramming a bunch of meat into a tin.

 

[seamad]

bit of SS MIG wire is very handy for trussing up spit roasts

 

[S.E]

I prefer det cord myself, leaves the meat crisp on the outside but rare inside.

Edit: And ready sliced.