Cyprus-Forum.com

[DT.]

barbequing - the art of burning meat on the outside leaving it raw in the middle......

Congrats on being able to run a barbeque in London: the weather is so often against it, We did a simple one here, cremating burgers and sausage for the girlies.

A song for DT


"who ate all the lamb?
who ate all the lamb?
You fat bastard,
you fat bastard,
Who ate all the lamb?"

Thankyou

[ZoC]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

[Daniella]

:roll: three freekin' moaners....

"wow, zoc. that looks really nice. hope u had a good time...."

"thanks. yes. lovely day. kobiaste next time."

Reh Zoc ... that bbq looks really nice, hope you had a good time etc ...

thanks, billirikui. yes. lovely day. kobiase next time... etc ...

[yialousa1971]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

I told you before to stick your invitations where the sun doesn't shine.

[ZoC]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

I told you before to stick your invitations where the sun doesn't shine.

wot, like this u mean?

[bill cobbett]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

I told you before to stick your invitations where the sun doesn't shine.

wot, like this u mean?

Never done a whole lamb on bbq (or anywhere else of course)... anyone got any advice as to cooking times please and other info as to how it's done.

[CBBB]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

I told you before to stick your invitations where the sun doesn't shine.

wot, like this u mean?

Never done a whole lamb on bbq (or anywhere else of course)... anyone got any advice as to cooking times please and other info as to how it's done.

It is very easy, get somome who has done it before.

[DT.]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

I told you before to stick your invitations where the sun doesn't shine.

wot, like this u mean?

Never done a whole lamb on bbq (or anywhere else of course)... anyone got any advice as to cooking times please and other info as to how it's done.

You'll need a minimum of 4 hrs.

Assuming you have bought the necessary equipment of pit and extended souvla with hooks attached this is what you need to do.

First things first, season the lamb with plenty of coarse salt and pepper. I like to baste it with a home made brush made out of rosemary twigs and dipping it in oil, lemon, oregano, salt blended.

Insert the souvla via the arsehole of the lamb and out from its mouth.

Now this is the most important part of the process, You MUST STABILISE THE SPINE OF THE ANIMAL ON THE SOUVLA. There are specialist screws you can apply that attach the souvla onto the spine however if you don't have any then thick wire passed around the souvla, out the lambs back and then back in again to be twisted around the souvla and the spine together. DO this in about 2-3cm intervals on the animals spine.

If the lamb is lose or a little shaky on the souvla you won't eat. The spine will crack half way while cooking and you will be pissed off and embarrassed. (This happened on my first one.....I'm on number 32 now..yes I keep track)

fill the belly with rosemary twigs and sew it up with the wire. Finally cut a few slits in the lamb's thights and insert a few garlic cloves with salt in them.

Tie the legs onto the hooks on the souvla with the wire.

Prepare your charcoal. There should be no lit charcoal directly underneath the belly of the lamb. It should all be at the front and back of the pit. The belly is extremely thin and can burn easily.

Baste frequently (every 10 mins or so) and start drinking.

Keep topping up the charcoal with a nearby foukou. You'll need about 2 refills.

[B25]

london, easter sunday, 27 degrees...


souvla in full swing....

Hmm, I don't see any souvla

Nothing like watching the carcass of a entire lamb with only it's skeleton left still going round....and round....and round....

ur right. sadly, despite my repeated invitations, yialoser failed to show.

I told you before to stick your invitations where the sun doesn't shine.

wot, like this u mean?

Never done a whole lamb on bbq (or anywhere else of course)... anyone got any advice as to cooking times please and other info as to how it's done.

You'll need a minimum of 4 hrs.

Assuming you have bought the necessary equipment of pit and extended souvla with hooks attached this is what you need to do.

First things first, season the lamb with plenty of coarse salt and pepper. I like to baste it with a home made brush made out of rosemary twigs and dipping it in oil, lemon, oregano, salt blended.

Insert the souvla via the arsehole of the lamb and out from its mouth.

Now this is the most important part of the process, You MUST STABILISE THE SPINE OF THE ANIMAL ON THE SOUVLA. There are specialist screws you can apply that attach the souvla onto the spine however if you don't have any then thick wire passed around the souvla, out the lambs back and then back in again to be twisted around the souvla and the spine together. DO this in about 2-3cm intervals on the animals spine.

If the lamb is lose or a little shaky on the souvla you won't eat. The spine will crack half way while cooking and you will be pissed off and embarrassed. (This happened on my first one.....I'm on number 32 now..yes I keep track)

fill the belly with rosemary twigs and sew it up with the wire. Finally cut a few slits in the lamb's thights and insert a few garlic cloves with salt in them.

Tie the legs onto the hooks on the souvla with the wire.

Prepare your charcoal. There should be no lit charcoal directly underneath the belly of the lamb. It should all be at the front and back of the pit. The belly is extremely thin and can burn easily.

Baste frequently (every 10 mins or so) and start drinking.

Keep topping up the charcoal with a nearby foukou. You'll need about 2 refills.

Please invite me to your next one. You sound like a real Pro.

[Cap]

london, easter sunday, 27 degrees...





englezo next-door neighbour gets jealous and decides to cremate some burgers (with gloves on)