Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat (see notes below). Prep: 10 minutes Marinating: 4 to 12 hours Cook: 1 hour 1/2 cup (125 mL) fresh lime juice 3 tbsp (45 mL) minced chipotle peppers in adobo sauce 2 tbsp (30 mL) EACH vegetable oil and brown sugar 1 tbsp (15 mL) hot pepper sauce 1 tsp (5 mL) EACH ground cumin and Dijon mustard 2 cloves garlic, minced 3 lb (1.5 kg) Beef Rotisserie Roast (eg. Inside Round, Sirloin Tip or Outside Round) 1 tsp (5 mL) EACH salt and pepper 1. Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 4 to 12 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper. 2. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400ºF/200ºC). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 140ºF (60ºC) for medium-rare (about 1 hour). Meanwhile, bring reserved marinade to boil to use as a basting sauce near the end of cooking or to serve as a …
Video Rating: 5 / 5

Leg of lamb roasted over vegetables with rosemary garlic glaze and minted pea salsa. New Zealand Lamb are committed to bringing you tasty and imaginative meal ideas and now it couldn’t be easier with Peter Gordon’s webcasts, bringing you a step by step guide to cooking delicious lamb recipes.

This is how to have a simple, entertaining and memorable pig roast for reunions, fund raisers, party, or any event that you want to make fun and simple. Lamb roasts for Greek Easter… simply load and lock and then sit back and relax. As easy to unload as it is to load. No more tying, wiring, spearing or any of the other hassles associated with an old fashioned spit rod roasting. These unique rotisseries are as entertaining as they are functional. Class up your next outdoor cooking event with this or another excellent rotisserie system from EZ Que, Inc. www.ezqueinc.com

Cooking instructions for spit roasting a whole lamb. Design suggestions for building your own electric spit. Video of prepar;ing and cooking a whole lamb on a spit from start to end.

Rib Roasts getting too expensive? Then try this real tender and moist, but real quick and easy to do, Beef Round Roast using some simple techniques demonstrated by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

The Rib Roast is what eating beef is all about. And for good reason. This cut of beef has lots of flavor, and is always moist and tender if it’s prepared the right way. Need a killer roast for your next Que? Then check out this open fire classic 4 bone standing rib roast beef recipe by the BBQ Pit Boys that’s real quick and easy to do.
Video Rating: 4 / 5

FAST FOOD with ‘Fast’ Ed
Video Rating: 5 / 5

Duration : 0:9:25

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Duration : 0:3:46

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Ingredients:

1 chicken (1.4kg used in video)

Brine:
Fridge temperature water — enough to cover chicken
2 tbs each salt and sugar per litre of water
4 chillis — green or red
1 clove garlic
1 onion

Rub:
1 tbs olive oil
1-2 red chillies
1 tsp cumin
2 tbs onion powder
1 tbs garlic powder
A little fresh cilantro
A little salt — not too much

Stuffing:
2 slices stale bread
A little fresh cilantro
¼ finely diced capsicum / bell pepper
½ finely diced onion
½ finely diced small tomato with seeds and moisture removed
2 tbs chopped pickled jalapenos
Pickled jalapeno juice
Butter

I hope you enjoy!

Duration : 0:7:22

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