well after all my talk about slow cooking a chicken, I decided to do a lamb leg instead!
I made up an injector marinade last night with chicken stock, a little salt, black pepper, some liquid smoke, rosemary, a commercial rub containing hab powder, oil, and a tabasco style hot sauce.
next, the rub - mild (American) mustard, more rosemary, hickory powder (I didn't have any hickory chips), some more of the Rub From Hell.
the leg was shot and rubbed and left covered in the fridge overnight. this morning I loaded it on the rotisserie with a tray of water beneath it. I plan on leaving it at around 120 deg C for 6-7 hours, when I will wrap it in foil and place it in the esky for an hour or two and see how it comes out.
I made extra marinade and added some butter to it and have been basting it every hour. it looks good and I've trimmed off a little and it tastes pretty good too.
I made up an injector marinade last night with chicken stock, a little salt, black pepper, some liquid smoke, rosemary, a commercial rub containing hab powder, oil, and a tabasco style hot sauce.
next, the rub - mild (American) mustard, more rosemary, hickory powder (I didn't have any hickory chips), some more of the Rub From Hell.
the leg was shot and rubbed and left covered in the fridge overnight. this morning I loaded it on the rotisserie with a tray of water beneath it. I plan on leaving it at around 120 deg C for 6-7 hours, when I will wrap it in foil and place it in the esky for an hour or two and see how it comes out.
I made extra marinade and added some butter to it and have been basting it every hour. it looks good and I've trimmed off a little and it tastes pretty good too.
