Chicken Porchetta (+Others!)<\/span><\/h2>\nWhen I was ordering more chicken from Fosse Meadows farm I noticed the Chicken Porchetta. For a long time I have wanted to cook a Pork Porchetta but I had never seen a chicken porchetta before. It was on sale and there was a discount code to use. It was a sign, I had to buy one!<\/span><\/p>\nThe Meat:<\/span><\/h3>\nChicken Porchetta from Fosse Meadows Farm. A whole chicken, deboned then stuffed with garlic, lemon, parsley, olive oil and fennel. It was down to \u00a318.50 when I bought it.<\/span><\/p>\n![\"chicken](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200927_160507.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nThe Prep:<\/span><\/h3>\nNo prep for the chicken, I just slotted the rotisserie skewer through it! In the Napoleon Pro 22 I filled two baskets with lit charcoal.<\/span><\/p>\n![\"chicken](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200927_160435.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nThe Cook:<\/span><\/h3>\nChicken on top, charcoal to the sides and two small chunks of cherry wood added for a light smoky taste but a lot of colour! The grill was running hot at around 275F.<\/span><\/p>\n![\"chicken](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200927_160754.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nAfter around 50 minutes the chicken was probing over 70C. Time to come off and rest for a bit.<\/span><\/p>\n![\"chicken](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200927_173211.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nTime to Serve Up:<\/span><\/h3>\nThe Blenheim Forge Scimitar made short work of the chicken! A lot of juice came out of the meat and it smelt fantastic.<\/span><\/p>\n![\"chicken](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200927_173459.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nTime to Eat:<\/span><\/h3>\nWhilst the rotisserie was doing it\u2019s thing I had cooked Roast Potatoes, Leeks, Parsnips, Carrots and Green beans on the Napoleon Prestige Pro 825. I have been cooking Sunday roast on that grill a lot lately as it\u2019s massive!<\/span><\/p>\nMinimal prep with all the veg:<\/span><\/p>\n\n- Potatoes: Didn\u2019t peel them, just cut them into smaller pieces, par-boiled them then roasted in rapeseed oil. Cooked indirect for 30 minutes then over direct heat for 10. I kept an eye on them closely at the end and flipped them regularly as they catch quickly on direct heat.<\/span><\/li>\n
- Parsnips: Didn\u2019t peel them, didn\u2019t par-boil them. Just chucked them in with the potatoes.<\/span><\/li>\n
- Carrots: Didn\u2019t peel them, just top and tailed them then into rapeseed oil in a pan and cooked on the top shelf.<\/span><\/li>\n
- Leeks: Sliced then into a Petromax pan topped with butter.<\/span><\/li>\n
- Green Beans: Topped and tailed then into a tray on the top shelf, covered in oil.<\/span><\/li>\n<\/ul>\n
Minimal prep required and the cook was fairly easy, I was able to cut the grass whilst it was all cooking!<\/span><\/p>\n![\"chicken](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200927_174053.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nI was so happy with how it all turned out, the board looked awesome as I put it in front of the family.<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n\nLoving Sunday Roasts lately and the 825 makes it easy to cook loads of veg which is good!<\/span><\/p>\n\u00a0<\/p>\n
\n\n\n\nCook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n\nCook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n\nCook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22 and Napoleon Prestige Pro 825<\/span><\/td>\n<\/tr>\n\nCook Method:<\/strong><\/span><\/td>\nCharcoal over Rotisserie \/ Gas<\/span><\/td>\n<\/tr>\n\nCharcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n\nSmoking Wood:<\/strong><\/span><\/td>\nCherry<\/span><\/td>\n<\/tr>\n\nCook temperature:<\/strong><\/span><\/td>\n275\u00b0C<\/span><\/td>\n<\/tr>\n\nCook time:<\/strong><\/span><\/td>\n50 minutes<\/span><\/td>\n<\/tr>\n\nInternal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n\nNotes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\nWhat else was cooking in the shack this week?<\/span><\/p>\nSteak and Chips:<\/strong><\/span><\/p>\nBavette from Butchery at Bowhouse.<\/span><\/p>\n<\/div>\n![\"bavette\"](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200921_173143.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nCooked direct on the Thuros T1<\/span><\/p>\n![\"bavette\"](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200921_173320.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nFlipped<\/span><\/p>\n![\"bavette\"](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200921_173834.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nResting<\/span><\/p>\n![\"bavette\"](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200921_174214.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nSliced open, nice and pink. Super juicy!<\/span><\/p>\n![\"bavette\"](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200921_174521.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nReally enjoying steaks on a Monday night, it\u2019s a nice treat after going back to work! The bavette was great, a little bit tougher than a \u201cpremium\u201d steak but very tasted and great value.<\/span><\/p>\nRoyal Venison Sheek Kavaab:<\/strong><\/span><\/p>\nI am still working through the half a venison I got from Butchery at Bowhouse for \u00a340. This dish was up next.<\/span><\/p>\nThe venison had been diced so I minced it and added all the ingredients:<\/span><\/p>\n![\"venison](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200923_180238.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nFormed it onto skewers \u2013 These are Thuros skewers off the T1, as they are flat the meat stays on them better than round skewers.<\/span><\/p>\n![\"venison](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200923_181214.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nCooked direct on the Napoleon Pro 22<\/span><\/p>\n![\"venison](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200923_181416.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nFlipped part way<\/span><\/p>\n![\"venison](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200923_181841.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nServed with rice and red onion.<\/span><\/p>\n![\"venison](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/DSC07265.jpg?resize=768%2C512&ssl=1\")
<\/span><\/p>\nThis was a great dish, the kavaab was gently spiced with a little kick. Really enjoyed it!<\/span><\/p>\nThis recipe is from the book Venison:<\/span><\/p>\n\n\n\nGoat Lahmacun:<\/span><\/strong><\/span><\/h3>\nI have cooked this before but I am working my way through the Goat cookbook again and I remembered this was an awesome dish!<\/span><\/p>\nMeat mixture ready to go<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n![\"Goat](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200924_175631_1.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nPart cooked in the Ooni Pro as it warmed up<\/span><\/p>\n![\"Goat](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200924_181741.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nAsh logs from Smokey Oak Barbecue, great quality and I love this photo!<\/span><\/p>\n![\"Goat](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200924_183420.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nI mucked the first two up as they stuck to the wooden peel. Quickly saved them by folding them over!<\/span><\/p>\n![\"Goat](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200924_182454.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nThe third one came out well though.<\/span><\/p>\n![\"Goat](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200924_183655.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nWhat a great dish, super tasty and fun to cook too.<\/span><\/p>\nThis recipe is from Goat:<\/span><\/p>\n\nMarinated steak with labneh, pul biber butter and crispy onions:<\/span><\/strong><\/span><\/h3>\nNot sure why this is last on the list as it was one of my favourite cooks this week!<\/span><\/p>\nSirloin steak, cubed and mixed with the other ingredients then pan fried quickly.<\/span><\/p>\n![\"steak](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200926_175025.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nTaking on some colour<\/span><\/p>\n![\"steak](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200926_174836.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nButter in then pul biber chilli.<\/span><\/p>\n![\"steak](\"https:\/\/i2.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/IMG_20200926_175354.jpg?resize=768%2C1024&ssl=1\")
<\/span><\/p>\nLabneh is hard to find locally so we made some from yoghurt and salt in muslin left to hang over a bowl.<\/span><\/p>\n![\"steak](\"https:\/\/i0.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/DSC07275.jpg?resize=768%2C512&ssl=1\")
<\/span><\/p>\nThe crispy onions were good, I need to use those in a hot dog!<\/span><\/p>\n![\"steak](\"https:\/\/i1.wp.com\/kungfubbq.co.uk\/wp-content\/uploads\/2020\/09\/DSC07278.jpg?resize=768%2C512&ssl=1\")
<\/span><\/p>\nAnother great recipe from Simply, loving this book!<\/span><\/p>\nThis recipe is from Simply:<\/span><\/p>\n<\/div>\nThat\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n\n\n\nThe books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n
The Meat:<\/span><\/h3>\nChicken Porchetta from Fosse Meadows Farm. A whole chicken, deboned then stuffed with garlic, lemon, parsley, olive oil and fennel. It was down to \u00a318.50 when I bought it.<\/span><\/p>\n<\/span><\/p>\nThe Prep:<\/span><\/h3>\nNo prep for the chicken, I just slotted the rotisserie skewer through it! In the Napoleon Pro 22 I filled two baskets with lit charcoal.<\/span><\/p>\n<\/span><\/p>\nThe Cook:<\/span><\/h3>\nChicken on top, charcoal to the sides and two small chunks of cherry wood added for a light smoky taste but a lot of colour! The grill was running hot at around 275F.<\/span><\/p>\n<\/span><\/p>\nAfter around 50 minutes the chicken was probing over 70C. Time to come off and rest for a bit.<\/span><\/p>\n<\/span><\/p>\nTime to Serve Up:<\/span><\/h3>\nThe Blenheim Forge Scimitar made short work of the chicken! A lot of juice came out of the meat and it smelt fantastic.<\/span><\/p>\n<\/span><\/p>\nTime to Eat:<\/span><\/h3>\nWhilst the rotisserie was doing it\u2019s thing I had cooked Roast Potatoes, Leeks, Parsnips, Carrots and Green beans on the Napoleon Prestige Pro 825. I have been cooking Sunday roast on that grill a lot lately as it\u2019s massive!<\/span><\/p>\nMinimal prep with all the veg:<\/span><\/p>\n\n- Potatoes: Didn\u2019t peel them, just cut them into smaller pieces, par-boiled them then roasted in rapeseed oil. Cooked indirect for 30 minutes then over direct heat for 10. I kept an eye on them closely at the end and flipped them regularly as they catch quickly on direct heat.<\/span><\/li>\n
- Parsnips: Didn\u2019t peel them, didn\u2019t par-boil them. Just chucked them in with the potatoes.<\/span><\/li>\n
- Carrots: Didn\u2019t peel them, just top and tailed them then into rapeseed oil in a pan and cooked on the top shelf.<\/span><\/li>\n
- Leeks: Sliced then into a Petromax pan topped with butter.<\/span><\/li>\n
- Green Beans: Topped and tailed then into a tray on the top shelf, covered in oil.<\/span><\/li>\n<\/ul>\n
Minimal prep required and the cook was fairly easy, I was able to cut the grass whilst it was all cooking!<\/span><\/p>\n<\/span><\/p>\nI was so happy with how it all turned out, the board looked awesome as I put it in front of the family.<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n\nLoving Sunday Roasts lately and the 825 makes it easy to cook loads of veg which is good!<\/span><\/p>\n\u00a0<\/p>\n
\n\n\n\nCook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n\nCook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n\nCook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22 and Napoleon Prestige Pro 825<\/span><\/td>\n<\/tr>\n\nCook Method:<\/strong><\/span><\/td>\nCharcoal over Rotisserie \/ Gas<\/span><\/td>\n<\/tr>\n\nCharcoal:<\/strong><\/span><\/td>\nGlobaltic<\/span><\/td>\n<\/tr>\n\nSmoking Wood:<\/strong><\/span><\/td>\nCherry<\/span><\/td>\n<\/tr>\n\nCook temperature:<\/strong><\/span><\/td>\n275\u00b0C<\/span><\/td>\n<\/tr>\n\nCook time:<\/strong><\/span><\/td>\n50 minutes<\/span><\/td>\n<\/tr>\n\nInternal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n\nNotes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\nWhat else was cooking in the shack this week?<\/span><\/p>\nSteak and Chips:<\/strong><\/span><\/p>\nBavette from Butchery at Bowhouse.<\/span><\/p>\n<\/div>\n<\/span><\/p>\nCooked direct on the Thuros T1<\/span><\/p>\n<\/span><\/p>\nFlipped<\/span><\/p>\n<\/span><\/p>\nResting<\/span><\/p>\n<\/span><\/p>\nSliced open, nice and pink. Super juicy!<\/span><\/p>\n<\/span><\/p>\nReally enjoying steaks on a Monday night, it\u2019s a nice treat after going back to work! The bavette was great, a little bit tougher than a \u201cpremium\u201d steak but very tasted and great value.<\/span><\/p>\nRoyal Venison Sheek Kavaab:<\/strong><\/span><\/p>\nI am still working through the half a venison I got from Butchery at Bowhouse for \u00a340. This dish was up next.<\/span><\/p>\nThe venison had been diced so I minced it and added all the ingredients:<\/span><\/p>\n<\/span><\/p>\nFormed it onto skewers \u2013 These are Thuros skewers off the T1, as they are flat the meat stays on them better than round skewers.<\/span><\/p>\n<\/span><\/p>\nCooked direct on the Napoleon Pro 22<\/span><\/p>\n<\/span><\/p>\nFlipped part way<\/span><\/p>\n<\/span><\/p>\nServed with rice and red onion.<\/span><\/p>\n<\/span><\/p>\nThis was a great dish, the kavaab was gently spiced with a little kick. Really enjoyed it!<\/span><\/p>\nThis recipe is from the book Venison:<\/span><\/p>\n\n\n\nGoat Lahmacun:<\/span><\/strong><\/span><\/h3>\nI have cooked this before but I am working my way through the Goat cookbook again and I remembered this was an awesome dish!<\/span><\/p>\nMeat mixture ready to go<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/span><\/p>\nPart cooked in the Ooni Pro as it warmed up<\/span><\/p>\n<\/span><\/p>\nAsh logs from Smokey Oak Barbecue, great quality and I love this photo!<\/span><\/p>\n<\/span><\/p>\nI mucked the first two up as they stuck to the wooden peel. Quickly saved them by folding them over!<\/span><\/p>\n<\/span><\/p>\nThe third one came out well though.<\/span><\/p>\n<\/span><\/p>\nWhat a great dish, super tasty and fun to cook too.<\/span><\/p>\nThis recipe is from Goat:<\/span><\/p>\n\nMarinated steak with labneh, pul biber butter and crispy onions:<\/span><\/strong><\/span><\/h3>\nNot sure why this is last on the list as it was one of my favourite cooks this week!<\/span><\/p>\nSirloin steak, cubed and mixed with the other ingredients then pan fried quickly.<\/span><\/p>\n<\/span><\/p>\nTaking on some colour<\/span><\/p>\n<\/span><\/p>\nButter in then pul biber chilli.<\/span><\/p>\n<\/span><\/p>\nLabneh is hard to find locally so we made some from yoghurt and salt in muslin left to hang over a bowl.<\/span><\/p>\n<\/span><\/p>\nThe crispy onions were good, I need to use those in a hot dog!<\/span><\/p>\n<\/span><\/p>\nAnother great recipe from Simply, loving this book!<\/span><\/p>\nThis recipe is from Simply:<\/span><\/p>\n<\/div>\nThat\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n\n\n\nThe books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n
No prep for the chicken, I just slotted the rotisserie skewer through it! In the Napoleon Pro 22 I filled two baskets with lit charcoal.<\/span><\/p>\n Chicken on top, charcoal to the sides and two small chunks of cherry wood added for a light smoky taste but a lot of colour! The grill was running hot at around 275F.<\/span><\/p>\n After around 50 minutes the chicken was probing over 70C. Time to come off and rest for a bit.<\/span><\/p>\n The Blenheim Forge Scimitar made short work of the chicken! A lot of juice came out of the meat and it smelt fantastic.<\/span><\/p>\n Whilst the rotisserie was doing it\u2019s thing I had cooked Roast Potatoes, Leeks, Parsnips, Carrots and Green beans on the Napoleon Prestige Pro 825. I have been cooking Sunday roast on that grill a lot lately as it\u2019s massive!<\/span><\/p>\n Minimal prep with all the veg:<\/span><\/p>\n Minimal prep required and the cook was fairly easy, I was able to cut the grass whilst it was all cooking!<\/span><\/p>\n I was so happy with how it all turned out, the board looked awesome as I put it in front of the family.<\/span><\/p>\n Loving Sunday Roasts lately and the 825 makes it easy to cook loads of veg which is good!<\/span><\/p>\n \u00a0<\/p>\n What else was cooking in the shack this week?<\/span><\/p>\n Steak and Chips:<\/strong><\/span><\/p>\n Bavette from Butchery at Bowhouse.<\/span><\/p>\n<\/div>\n Cooked direct on the Thuros T1<\/span><\/p>\n Flipped<\/span><\/p>\n Resting<\/span><\/p>\n Sliced open, nice and pink. Super juicy!<\/span><\/p>\n Really enjoying steaks on a Monday night, it\u2019s a nice treat after going back to work! The bavette was great, a little bit tougher than a \u201cpremium\u201d steak but very tasted and great value.<\/span><\/p>\n Royal Venison Sheek Kavaab:<\/strong><\/span><\/p>\n I am still working through the half a venison I got from Butchery at Bowhouse for \u00a340. This dish was up next.<\/span><\/p>\n The venison had been diced so I minced it and added all the ingredients:<\/span><\/p>\n Formed it onto skewers \u2013 These are Thuros skewers off the T1, as they are flat the meat stays on them better than round skewers.<\/span><\/p>\n Cooked direct on the Napoleon Pro 22<\/span><\/p>\n Flipped part way<\/span><\/p>\n Served with rice and red onion.<\/span><\/p>\n This was a great dish, the kavaab was gently spiced with a little kick. Really enjoyed it!<\/span><\/p>\n This recipe is from the book Venison:<\/span><\/p>\n I have cooked this before but I am working my way through the Goat cookbook again and I remembered this was an awesome dish!<\/span><\/p>\n Meat mixture ready to go<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n Part cooked in the Ooni Pro as it warmed up<\/span><\/p>\n Ash logs from Smokey Oak Barbecue, great quality and I love this photo!<\/span><\/p>\n I mucked the first two up as they stuck to the wooden peel. Quickly saved them by folding them over!<\/span><\/p>\n The third one came out well though.<\/span><\/p>\n What a great dish, super tasty and fun to cook too.<\/span><\/p>\n This recipe is from Goat:<\/span><\/p>\n Not sure why this is last on the list as it was one of my favourite cooks this week!<\/span><\/p>\n Sirloin steak, cubed and mixed with the other ingredients then pan fried quickly.<\/span><\/p>\n Taking on some colour<\/span><\/p>\n Butter in then pul biber chilli.<\/span><\/p>\n Labneh is hard to find locally so we made some from yoghurt and salt in muslin left to hang over a bowl.<\/span><\/p>\n The crispy onions were good, I need to use those in a hot dog!<\/span><\/p>\n Another great recipe from Simply, loving this book!<\/span><\/p>\n This recipe is from Simply:<\/span><\/p>\n<\/div>\n That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n<\/span><\/p>\nThe Prep:<\/span><\/h3>\n
<\/span><\/p>\nThe Cook:<\/span><\/h3>\n
<\/span><\/p>\n<\/span><\/p>\nTime to Serve Up:<\/span><\/h3>\n
<\/span><\/p>\nTime to Eat:<\/span><\/h3>\n
\n
<\/span><\/p>\nSUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
\n\n
\n Cook Difficulty:<\/strong><\/span><\/td>\n 2\/5\u00a0<\/span><\/td>\n<\/tr>\n \n Cook Duration:<\/strong><\/span><\/td>\n Short: 2\/5<\/span><\/td>\n<\/tr>\n \n Cook Equipment:<\/strong><\/span><\/td>\n Napoleon Pro 22 and Napoleon Prestige Pro 825<\/span><\/td>\n<\/tr>\n \n Cook Method:<\/strong><\/span><\/td>\n Charcoal over Rotisserie \/ Gas<\/span><\/td>\n<\/tr>\n \n Charcoal:<\/strong><\/span><\/td>\n Globaltic<\/span><\/td>\n<\/tr>\n \n Smoking Wood:<\/strong><\/span><\/td>\n Cherry<\/span><\/td>\n<\/tr>\n \n Cook temperature:<\/strong><\/span><\/td>\n 275\u00b0C<\/span><\/td>\n<\/tr>\n \n Cook time:<\/strong><\/span><\/td>\n 50 minutes<\/span><\/td>\n<\/tr>\n \n Internal temperature:<\/strong><\/span><\/td>\n 70\u00b0C<\/span><\/td>\n<\/tr>\n \n Notes:<\/strong><\/span><\/td>\n No major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n <\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\nGoat Lahmacun:<\/span><\/strong><\/span><\/h3>\n
<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\nMarinated steak with labneh, pul biber butter and crispy onions:<\/span><\/strong><\/span><\/h3>\n
<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n