UK BBQ Mag Summer 2016 - Page 84

I would like to point out a very important issue at this stage, which I think applies to all BBQ, and that’s what I mean by patience. There is the wrong kind of patience, and the right kind of patience in BBQ.

First, the wrong kind. This isn’t really patience at all! it’s when you’re consciously waiting, in a stressful way, desperate for something to be ready, even when it clearly isn’t. I believe such an approach will effect you and your meal adversely.

Secondly, the right kind of patience in BBQ, is to relax, get on with anything else that needs doing, or sit back with a beer and a conversation, knowing that it’ll be ready when it’s ready and safe in the knowledge that you started early enough.

Both of these things will come with experience and lead to the best tasting BBQ you can have. The well known phrase “if you’re lookin’, you ain’t cookin’” exists for a reason, and it’s not just that you’re letting the heat out, it’s that you’re in the wrong state of mind for good BBQ.

I’ve done a typical whole hog smoking schedule in the other box, which should provide you with a mountain amount of pork every time.


The two easiest ways to cook whole lambs, for me, are on the crosses, over a fire, or once again, in the roasting box. Both give completely controllable and highly reliable results every time, but both provide a great way to either feed a crowd, or provide you with an economic supply of beautifully cooked lamb for incorporation into a wide array of cooked meals.

The Cajun microwave approach to cooking lamb is very simple and follows a very similar method to that set out for the pig, and provides a nice, humid cooking atmosphere with a crispy finish.

See the Roasting box schedule for details.

Whole Beast in a Box

Schedule, rules and timings

Pig goes overnight in a salty cider and herb brine, mojo marinade or whichever flavours take your fancy. (Lamb is often in our ‘Arrosticini’ Mix with red wine and herbs.)

I often go boned and stuffed with meats, offal, veg, nuts, cream and bread, then sewn back up.

I don’t score skin but dry really thoroughly, salt and baking powder mix and then go crazy with a salami pricker

Roasting boxes have 'golden rules' and they need respecting IMO.

Light a bag in a pile, rake it out when ready and start your timing from then. I add charcoal on the hour after that.

Pig cooks generally take four hours (or pretty close) every time. (Lamb two and a half to three.)

I only ever open once, about an hour to go, and check vulnerable bits (may be foiled ears), baste a bit if required, and then get set for the crackling.

Its at this point that veg goes in if relevant. I cook everything else on the top coals - from starters, to sauces and other sides.