Quote from: Peripatetic Phil on April 13, 2020, 09:41 AM
Many thanks for the feedback, UF.  All suggestions and experiences noted, but as regards "chunk size" I find that about seven chunks (one from the thinnest end, a little longer than the rest to compensate), then cut longitudinally and then across into 2 x 3 pieces gives me really large chunks (far more than a mouthful) that fit very conmfortably onto a 1/4" steel barbecue skewer (absolutely essential for the Tepro, to avoid having to keep removing the chicken to turn it).  Each chunk would then give me three mouthsful or so.

I do that with the tail end, then after marination fold it then skewer, i also slice the cuts across the breast diagonally, several chefs i have seen say it makes the meat more tender by cutting through the fibre, i havent tried to prove it i just go with it lol.

Quote** Phil.

Quote from: Garp on April 13, 2020, 02:23 PM
Anyone know where you can buy grow-bags online for delivery (preferably single plant). Struggling to find any.

Im sure these would do you if you move quick.

https://www.ebay.co.uk/itm/231583042510

From memory mickyp, I ended up marinating for an extra day and cooked by hanging in the tandoor.  It was very nice but I do remember thinking it still tasted very much like lamb, which is fine because I like it.  I used the same recipe but added bits and pieces from others.

Cool you had the same result and that it wasn

Had my first go at Lamb Raan today, I did it as per recipe in the book Made in India Cooke in Britain, personally I think it could have benefited from 36 hour marination then bbq rather than oven.

All i need is a fork to poke through the screen....

Looks like he has removed the recent topics page, probably no longer required.

Unclefrank i remember you posting that recently, not about the dried mint but stirring in yoghurt for the last 30 mins, so i tried that on my last batch of oven cooked tikka, i liked it but being old i forgot when i did the chickens so i will do that next time around, also i forgot to mention i stuffed two quarters of an orange inside as well as a tsb of marinad, the orange quarters went in just before the rod.

Romain you are correct, the bbq is a weber but the rotisserie is made by Onlyfire, i think its well made and was about

Lol, it was the first time i used it and the drip tray was a tad high, i just had it to hold water, i had the coals to "the side" rather than underneath as i wanted the heat to be offset.

They were lovely

Marinated for 36 hours using Blades tikka Recipe

Thanks Livo, next batch i will give it a go...