Share
It's great to hear from you @MoonshineBen! We've been missing your delicious content.
I'm going to go with a leg of lamb. Specifically, one where slices have been carved off as they roast and become crispy. Yum!
I'd certainly be keen on seeing what you can do on one of the bigger Jumbuck spits.
Got any pictures of what you've been smoking/BBQing lately?
Mitchell
@MoonshineBen , I for one would love to see how you do with a big rotisserie, especially Suckling pork.
I use my rotisserie in my 4 burner BBQ, I love a boneless leg of pork on it, but chicken, lamb awesome. Haven't tried a beef cut though
I have a nice attachment for the rotisserie, a rotisserie skewer kit that allows me to put 6 big skewers on it, and I've tried chicken and beef:
This was a chicken thighs, capsicum,onion,tomato gives you and idea of the setup:
and this was a chicken, marinated in yoghurt, mint, coriander and I forget what else, mushrooms, tomato,onion. Single normal rotissierie.
I'll be doing some more, and maybe,maybe getting a dedicated rotisserie system.
So make sure you share your recipes and techniques.
Those look fabulous @Walter.
Let me mention a few of our talented members, @sandy_d, @DoSimpleBetter, @DesRigby, @kel, @Jimi, @GeoffB and @Noyade, that have all submitted some fantastic BBQ related projects and who might like to join in the conversation. Any avid barbecuers out there might like to check out these barbecue stands and bench ideas.
I'm really keen to see what other favourite foods are out there and learn some special techniques. I'm also perusing our BBQ range to see what's on offer.
Mitchell
Rotisserie
I don't own one Mitch. Please convince me I need one - and then I'll show this thread to my wife. 
Very few cooking techniques surpass the succulent results you'll achieve with a rotisserie. On a flat grill, the juices in the food will typically escape the meat and flow away. However, with a rotisserie as it's constantly turning your food, the juices self-baste your cut of meat, adding flavour to it whilst allowing the fat and grease to drain away. This means it's a much healthier way to cook. 😉
Once the temperature is set, you're also less likely to burn the meat, as it is never in the same place for too long. This allows you to leave the BBQ and assist your wife in the kitchen with other prep. 😉
Due to the rotation, it's effortless to get a consistent heat through the meat, provided you've centred it on the skewer correctly. This means you can make sure the meat is cooked exactly how your wife likes it. 😉
Hope that helps!
Mitchell
@Jackson might also like to contribute to this discussion.
Looking forward to seeing your suckling pig @MoonshineBen!
Jason
Leg of lamb, carved as it goes sounds amazing!
Been cooking plenty of late, particularly through the lockdown.
Probably my favourite cook was a few weeks ago when I did a Philly cheesesteak where I smoked a whole beef shin then used it to make the sandwich
Also tried spinning lamb rump cap instead of beef rump cap. Results were just as good!
And also did backstrap and cutlets and grilled stonefruit salad, all on the grill!
