Wow, another brilliant recipe i must try as soon as our weather breaks, silly question if i may ask, was the potatoes par boiled or fresh from peeled, brilliant stuff as per usual, I’m starving watching this at work 😂🍺🍺😎😎👍👍👍👍👍
I've been following your recipes since the forum giving me great ideas for my foukou here in uk :) great youtube channel! Do you normally start the pork high at indirect heat fast spinning lowering it gradually? How long do it normally take for a spit like this? Do you describe anywhere your bbq method? Thanks
Hi TC and thanks for stopping by and for the nice comment. You see we dont really have direct/indirect cooking zones with the foukou but what we do have is distance and speed control. Regarding speed...speed is regulated by how much fat drip you are dealing with. So set the rotisserie speed where the dripping of fat is at its minimum. Regarding height for the long spits ( souvla) i like to be able to keep my hand at same level of the meat turning no more than 5 or six seconds. So i adjust height according to that. It takes usually ( for medium sized chunks) 1hr 45 minutes to two hrs. For lamb close to two hrs. Please do not hesitate to ask if there is anything else you need to know.
Basically yes as long as you maintain heat constantly to almost high. The hand method is a good indication. Am using very good charcoal that usually last 3 hrs so sometimes i do not lower at all since the amount of heat is maintained. But for standard retail charcoal use the hand method as a rule of thumb
Delicious 😋 😋 😋
awesome cookout man, will try potatoes seem nice. Good job.
thanks KS glad you liked it. Yes potatoes are far better than fried.
Wow, another brilliant recipe i must try as soon as our weather breaks, silly question if i may ask, was the potatoes par boiled or fresh from peeled, brilliant stuff as per usual, I’m starving watching this at work 😂🍺🍺😎😎👍👍👍👍👍
Thanks for awesome comments. Par boiled yes. Half way through.
I've been following your recipes since the forum giving me great ideas for my foukou here in uk :) great youtube channel!
Do you normally start the pork high at indirect heat fast spinning lowering it gradually?
How long do it normally take for a spit like this? Do you describe anywhere your bbq method?
Thanks
Hi TC and thanks for stopping by and for the nice comment. You see we dont really have direct/indirect cooking zones with the foukou but what we do have is distance and speed control. Regarding speed...speed is regulated by how much fat drip you are dealing with. So set the rotisserie speed where the dripping of fat is at its minimum. Regarding height for the long spits ( souvla) i like to be able to keep my hand at same level of the meat turning no more than 5 or six seconds. So i adjust height according to that. It takes usually ( for medium sized chunks) 1hr 45 minutes to two hrs. For lamb close to two hrs.
Please do not hesitate to ask if there is anything else you need to know.
@@SerialGrillerCyprus thanks for your reply, so i guess in the foukou you normally start at the higher level moving gradually closer to charcoal?
Basically yes as long as you maintain heat constantly to almost high. The hand method is a good indication. Am using very good charcoal that usually last 3 hrs so sometimes i do not lower at all since the amount of heat is maintained. But for standard retail charcoal use the hand method as a rule of thumb
Φαινεται καταπληκτικο.
Ποσο διαστημα θα πρεπει να μαριναριστει το κρεας;
καλησπερα SB ευχαριστω για το σχολιο. 4 εως 8 ωρες το ιδανικο. Εγω δεν ειχα χρονο μονο μια ωρα αλλα επιασε γευση.
δοκιμασε τις πατατες...δεν θα ξανατηγανισετε πατατες
@@SerialGrillerCyprus Οι πατατες μπαινουν στο φουρνο;
ναι ξεχασα να το γραψω. Φουρνο 180βαθμους γκριλ/αερα συνδυασμο η φουρνο/γκριλ. Κανενα 30-40 λεπτο αλλα χοντροκομμενες