Filter
Top Products
8
RECIPES
BARBECUE CHICKEN (Whole Birds, Trimmed, up to 1.3kg / 3lb)
Trim excess skin from neck and remove giblets and feathers. If trussed, do
NOT remove ties. Moisten chicken and rub on Dry Barbecue Seasoning. Place
a small amount of seasoning inside cavity. Place on meat forks (see accesso-
ries for instruction) or in baskets.
Baskets are recommended for chicken portions & whole chicken above 1.3kg /
3lb. See Cooking Guide for times and temperature.
Make sure chickens are well cooked. It is better to over-cook chickens a little
than to under-cook them. Trussed or tied chickens will need more cook time
than trimmed birds.
The use of a meat thermometer is strongly recommended.
ROAST BEEF
Meat should be prepared according to method of serving required. Large, rolled
& tied joints can be cooked on meat forks, small joints in baskets.
Cook at 170
o
c to taste, well medium or rare. Always be guided by meat ther-
mometer probe and remember to allow to cool before refrigeration or if meat is
to be sliced on a cook meat machine.
ROAST PORK
Prepare pork with correct spice, either Lemon Pepper or Grill Spice. If bone has
been removed, string in neat ties with not more than 2” between each string.
Some seasoning can be added to the cavity where the bone was removed for
extra flavour. If on the bone score the rind with a sharp knife in a criss cross
fashion to create diamond effect and rub in spice. Place meat joint in the bas-
ket bone down or rind up. If rind is removed, ensure fatty part of joint is on top.
Insert meat thermometer so that point is at centre joint. If on the bone ensure
probe does not touch the bone as this will give a false reading.
Cook at 170
o
c until internal meat probe is at 90
o
c and remove from oven. If
meat is to be sliced when cold, leave to cool before placing in the chiller, do not
remove probe until meat is cold.
9
RECIPES
SPARE RIBS
Season the sheet of spare rib with BKI Grill Spice and cook at 170
o
c. Do not
over-cook as it tends to dry out. When meat pulls away from bone this is a
good indication that the ribs are done, always check with temperature probe.
Immediately before removing from the oven, brush both sides with Barbecue
sauce. This adds good colour and a delicious barbecue flavour. Leave in for
short while to allow the full flavour of the sauce to be absorbed.
STUFFED BELLY ROLLS
Season the inside of the belly with Barbecue King Grill Spice. Spread on a layer
of finely chopped onion. Roll the whole belly and tie with individual ties. Season
the outside with Grill Spice and cook on meat forks or in a basket at approxi-
mately 30 minutes per pound at 170
o
c. Use a meat thermometer and remove
when temperature 90
o
c, sprinkle with black pepper or Grill Spice to taste. Cut
into portions.
PORK STRIPS
Cut belly into strips, spice with Grill Spice or seasoned breadcrumbs and cook in
a basket for approximately 20 minutes at 170
o
c.
CUMBERLAND SAUSAGE / SAUSAGES
Place sausages on cold baking trays approx 25mm/1” apart, secure Cumberland
sausage rings with a skewer or satay stick. Turn sausages half way if required.
JACKET POTATOES
Wash & cook evenly sized white baking potatoes in baskets, cook potatoes
open for hard skins, wrap in tin foil to keep skins soft. Cook for 1 hr at 180
0
C or
until soft, check with a knife or skewer