Loved these. Just threw the prawn, pepper, pineapple mix on the (very close-together barred) bbq and it was perfect. From 123, pg. 136
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bbq
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Just spot on really. Excellent, quick way of roasting a leg. Time needs to be adjusted slightly for size of joint, and this one was 5 or so minutes over-done, perhaps. Although with all the flipping back and forth and the constant basting, and the obligatory rest period before serving; it was so juicy that it wasn’t any worse off for the extra time. From Barbecue Bible – Steven Raichlen, pg. 205
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Had a crack at smoking this on the new gas bbq, which worked wonderfully to a certain definition of ‘wonderfully’. Cooked deflecting the direct burner heat with a bit of folded foil on a rack, it was easy to control the temperature and cooked in the same time you’d expect from an oven. Really good marinade which was generally nice, but where the chicken was able to crisp up was just sublime. Correct smoking would have helped this greatly, which was not achieved here. My fault, it is certainly worth noting for posterity that a smoke box needs holes in…