I was about time that I dipped myself in the wonderful world of rotisserie on the BBQ. Last week, on my birthday, my dear brother, also a fanatic BBQ cook, brought me a rotisserie ring for the 57cm Weber OTP. This time, I had to give it a go myself.
Category: OTP
Spring Satay sticks on the grill
Last weekend, I decided it was about time to lite the Q again. It was way overdue, since I had some very busy weekends and no time to grill anything. I needed to smell the charcoal and meat again, as well as dive into some marinade with my bare hands. If you’re addicted, you need to keep your addiction alive, I guess.
Lazy sunday BBQ burgers
Since I just like to grill and I also like meat, I decided to put some meat on the Q again.
Oh, yes, the weather was also very cooperative, of course, so it was not really a fair choice.
What to eat, on the other hand, is something that is decided in a true dictatorial way by me, and then communicated to the rest of the family to see if I can recognize their vibe. This vibe was fine!
So shall it be done!
Sunday Ribs from the OTP
Apparently I don’t have a freezer big enough to hold my meat, so I needed to create some room. Needs to be said that cooking and eating is much more fun than gathering nice pieces of meat in a freezer, so I choose the ribs.
Took them out of the freezer on saturday and removed the rib skin.
Cedar planked salmon
Sunday afternoon with friends. What’s not to like?
I defrosted a giant piece of salmon that was calling me from the fridge. It needed to be eaten, I think. So … we invited some friends and I prepped the salmon using the following straight forward rub.
Fenix BBQ 