Recipes

BBQ Spit Rotisseries Recipes

We Recommend

Mallee Root Lump Charcoal for BBQ Spit Roast Cooking 20KG by
$65.00
Mega Size 9L Charcoal Fire Starter Chimney - Flaming Coals
$29.00
SNS Grills Slow n Sear Original Charcoal Basket
$119.00
Tex Mex Rub | Slow Burner BBQ
$22.00

This image shows a Mexican Tacos

Step 1 - Begin by lighting your chimney of charcoal.

Step 2 - Begin preparing your pico de gallo by dicing fresh tomatoes and onion. Place in a bowl and squeeze lime juice over the top. Mix thoroughly. Dice jalapenos leaving the seeds in and add to the bowl.

This image shows a sliced tomatoes and onions placed in a bowl

Step 3 - Season both sides of your chicken thighs with the Slow Burner BBQ Turbo Tex Mex

This image shows a seasoned chicken thighs

Step 4 - Slice the avocado and pinch together to reveal the avocado slits.

This image shows a sliced avocado

Step 5 - Prepare your chilli mayo sauce by combining traditional mayo, sour cream and your choice of hot sauce, today we are using Heat Beads ‘Get it in ya’ Hot Sauce. Combine in a squeeze bottle, mix thoroughly and adjust the quantities until your desired taste is achieved.

This image shows a tradtional Mayo, Sour cream and hot sauce

Step 6 - Toast your tortillas over the charcoal and place to the side.

This image shows two pieces of tortilla place on kettle grill

Step 7 - Place your chicken thighs on the indirect heat side of the kettle (opposite side to the SnS charcoal basket).

This image shows chicken thighs on cooked on SNS Kettle

Step 8 - Cook your chicken flipping once until your internal temperature hits 165 degrees Fahrenheit. Move your chicken directly over the charcoal to finish cooking.

This image shows chicken thighs placed on direct heat