- Joined
- Sep 5, 2013
- Location
- Auckland, NZ
Hi there
Thought I would show BBQ NZ style. Actually semi-elemental, the real elemental stuff is the in-ground cooking that is popular amongst the Maori and Polynesian people.
A good friend's daughter was home from London for a few weeks and this was the get together for her and family/friends. Weather has been terrific so far, but strong winds came up and this played havoc with the WSM later in the day.
First, the players:
Then the sheep - well, actually its a pretty big lamb. They had plenty of feed these last few months on my friends place which is in the fringe suburbs (Riverhead) of Auckland.
Then, getting the 44 gallon drum fired up for the coals - we used 2/3rds of that trailer of chestnut wood:
Next loading up the sheep and tying it off so it didn't spin on the pole - this done with wire and nails - a matter of some principle that everything was just about the cheapest solution :razz:.
The main gear - the motor came from an old bandsaw - some debate if it was from the 40's or 50's. The stands are from old truck hubs + welding.
Well underway, total cook was 6 hours. I learned a few tricks from these old hands - thanks Matt and Colin.
The result was terrific, tender and moist chicken (who would think after 6 hours!) - perhaps it was the Plowboys I gave them to use. Along side these old pros, American style BBQ on the WSM was well represented with 8 plates of beef short ribs and 10 racks of pork ribs cut St Louis style. The beef was the hit I think of the two types of ribs, truly spoon-tender. Pork were underdone, as we ran overtime because I couldn't get temperatures up in the WSM. I had to pull them early.
Thought I would show BBQ NZ style. Actually semi-elemental, the real elemental stuff is the in-ground cooking that is popular amongst the Maori and Polynesian people.
A good friend's daughter was home from London for a few weeks and this was the get together for her and family/friends. Weather has been terrific so far, but strong winds came up and this played havoc with the WSM later in the day.
First, the players:
Then the sheep - well, actually its a pretty big lamb. They had plenty of feed these last few months on my friends place which is in the fringe suburbs (Riverhead) of Auckland.
Then, getting the 44 gallon drum fired up for the coals - we used 2/3rds of that trailer of chestnut wood:
Next loading up the sheep and tying it off so it didn't spin on the pole - this done with wire and nails - a matter of some principle that everything was just about the cheapest solution :razz:.
The main gear - the motor came from an old bandsaw - some debate if it was from the 40's or 50's. The stands are from old truck hubs + welding.
Well underway, total cook was 6 hours. I learned a few tricks from these old hands - thanks Matt and Colin.
The result was terrific, tender and moist chicken (who would think after 6 hours!) - perhaps it was the Plowboys I gave them to use. Along side these old pros, American style BBQ on the WSM was well represented with 8 plates of beef short ribs and 10 racks of pork ribs cut St Louis style. The beef was the hit I think of the two types of ribs, truly spoon-tender. Pork were underdone, as we ran overtime because I couldn't get temperatures up in the WSM. I had to pull them early.
