Omg I’ve been searching for a video like this! I have a similar spit to you but I have no Greek friends to teach me how to use it! Thanks for your video. I’m going to give this a whirl for sure! I also live in aus
Many thanks for this video. ! I'd just bought a cypriot rottiserie. Found your video and followed your guidance. Good first result, did a shoulder of lamb, shoulder of pork and a chicken on the big skewers. Did some beef smaller skewers. Overall success, lot of experience gained e.g use the chunky charcoal (similar to coal) I used thinnner stuff which burnt too quickly. But everyone pleased - meat dissappeared like magic! Had some problems that the small skewers didn't all consistently turn.But possible on slight incline 'popped' them out. Your video made my first attempt a success - looking forward to my next BBQ .
We bought a Foukou back to the UK from Cyprus. Our nice holiday rep helped pack it up and is became my daughter's hold luggage. My main problem is balancing things, the motor will turn it but not evenly unless balanced and it doesn't cook evenly.
It is important to thread meat to keep centre of balance so the pieces aren’t offset. I haven’t experienced the uneven turn, maybe could be related to strength of motor. I also thread pieces tightly against each other to prevent loose swinging pieces.
@@VideoSnooper Likely to be the balance, it's hard to get things on evenly even when I try to rotate skewer so overall balance is correct, and flapping bits are oft an issue, too stingy to cut off and toss. Tying to get a whole chicken right was interesting. Motor should be fine, it's the Cobra mains/car battery one. We bought both BBQ and motor in Cyprus together, so much cheaper than prices in UK but do have to add on cost of travel and now import duty. I do now turn down voltage on the mains adapter to slow rotation, at full power it spins around quite rapidly.
Looks great but I'll give you a little tip. Add some Cummin and just a little bit of cardamom and a whole lot of fresh minced garlic to the marinade and basting. That will open up delicious flavors you never knew existed! I ate and enjoyed a lot of that type of food in the Middle East as a young US Marine in 1990-91 while there for Desert Shield/Storm, visiting various countries while on ship.
This is Cypriot cuisine, those flavours have no business in there, trust me. Oregano, olive oil and lemon is the traditional flavour and it works fantastically
A bit of garlic may be allowed but cardamom and cumin would take you away from souvla style flavour. I’m going to try though as I use my Cypriot bbq for all sort. Tandoori even 👍🏴🇬🇧
My problem is cubes of chicken spinning on the smaller souvlaki skewers that you get on a Cypriot bbq. I trussed it with string last time which worked but was a bit messy getting it out at end. Do you think soaked wooden skewers might work if added to the metal skewer that rotates? Failing that I’m thinking of a clip of some sort to ensure meat revolves with the skewer
I love your videos, keep them coming. I have the same BBQ and am trying your techniques but have a problem where the charcoal catches fire when i baste with olive oil; like happens here at 11:15, but worse. This a particularly a problem with souvlaki where i have vegetable on the skewers which go black quickly. How do you stop the flames ruining the food? many thanks, Barry
Thanks for your encouragement, I am glad you find the videos helpful. Regarding flare up I experienced it once where it was uncontrollable and the cause was the amount of charcoal. What you can do is use a little less oil in the baste and also have something like a spray bottle with water or a hose with really fine mist to control flare up when it occurs. I find using those heat bead starter cans limit the coal you use and I haven’t had as much flare up. This may mean having to add a top up of coal during the process if the heat is dropping. If you are using a baste with oil and without lemon juice try using less volume as oil does lightup. Keep the skewers at a higher level as well. Hope this helps. Andrew
Bit of garlic?....we also use a container thats insulated and has a lid you can buy from kmart. After you cook it put it in there to rest but add a big squeeze of fresh lemon then wait for a few beers and it stays hot. Beautiful Those are the redheads charcoal. They burn out a bit quick mate. Better good old heatbeads or some mallee root charcoal best if you can get it.
I’ve done it for souvlaki meat cubes overnight, even adding some beer to marinade and onions. It won’t be an issue for these larger cuts as it will tenderise the meat.
My motor doesn’t have variable speed but if it did I would slow it down towards the end of the cook when temperature of the charcoal reduces. Faster at the start hottest part of the cook.
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From America to you and yours it looks amazingly delicious. I love seeing how people grill and/or BBQ around the world. thanks for the video brother.
Glad you enjoyed !! Nice hearing from the USA.
And im watching this Christmas Day 2020 getting ready for New Years.
Fantastic that you shared this, thank you and hope you enjoy many more bbq's cheers Al
Omg I’ve been searching for a video like this! I have a similar spit to you but I have no Greek friends to teach me how to use it! Thanks for your video. I’m going to give this a whirl for sure! I also live in aus
This must be my 20th time i watched this vid, love bbqs, cant wait until next week to have another bbq with the family 👍👍👍
I like the sound .right away wisimo(roasting) caremalization; the sugars from the meat getting golden brown.
That is a great video you've got there and a great outdoor kitchen entertainment area. I have just brought a small spit.
Many thanks for this video. ! I'd just bought a cypriot rottiserie. Found your video and followed your guidance. Good first result, did a shoulder of lamb, shoulder of pork and a chicken on the big skewers. Did some beef smaller skewers. Overall success, lot of experience gained e.g use the chunky charcoal (similar to coal) I used thinnner stuff which burnt too quickly. But everyone pleased - meat dissappeared like magic! Had some problems that the small skewers didn't all consistently turn.But possible on slight incline 'popped' them out. Your video made my first attempt a success - looking forward to my next BBQ .
I’m glad it helped - sometimes I think I talk to much but it does help with those little details to get the message acrossζ
Thx. Looks great!,
Love the video mate! Has inspired me to go try it this weekend! Post more!
Awesome video boss, meat cooked like a pro. Now I’m starving hungry! Thanks for making the time, great advice👍
Glad it has helped - hope you get some tasty results. Thanks.
Well done. Very good video. Keep them coming.
Thanks Andy
Thank you so much for this video! I'm gearing up to cook nice Easter lamb on our spit and this was super helpful :)
Let us know how it goes - happy Easter!
It was absolutely fantastic :) Happy Easter to you too
Great to hear.
Great cooking but a bit disappointed you didn't give us the full Greek experience. Where was all the other Papous telling you you're doing it wrong?
Don’t worry they probably thinking this - everyone has the best method :)
We bought a Foukou back to the UK from Cyprus. Our nice holiday rep helped pack it up and is became my daughter's hold luggage. My main problem is balancing things, the motor will turn it but not evenly unless balanced and it doesn't cook evenly.
It is important to thread meat to keep centre of balance so the pieces aren’t offset. I haven’t experienced the uneven turn, maybe could be related to strength of motor. I also thread pieces tightly against each other to prevent loose swinging pieces.
@@VideoSnooper Likely to be the balance, it's hard to get things on evenly even when I try to rotate skewer so overall balance is correct, and flapping bits are oft an issue, too stingy to cut off and toss. Tying to get a whole chicken right was interesting.
Motor should be fine, it's the Cobra mains/car battery one. We bought both BBQ and motor in Cyprus together, so much cheaper than prices in UK but do have to add on cost of travel and now import duty. I do now turn down voltage on the mains adapter to slow rotation, at full power it spins around quite rapidly.
My mouth is watering, looks yummy 😋😋😋 invite me to the next BBQ please
Looks great but I'll give you a little tip. Add some Cummin and just a little bit of cardamom and a whole lot of fresh minced garlic to the marinade and basting. That will open up delicious flavors you never knew existed! I ate and enjoyed a lot of that type of food in the Middle East as a young US Marine in 1990-91 while there for Desert Shield/Storm, visiting various countries while on ship.
I’ll give it a try
This is Cypriot cuisine, those flavours have no business in there, trust me. Oregano, olive oil and lemon is the traditional flavour and it works fantastically
A bit of garlic may be allowed but cardamom and cumin would take you away from souvla style flavour. I’m going to try though as I use my Cypriot bbq for all sort. Tandoori even 👍🏴🇬🇧
Hi there thank you so much for sharing your video.
Where is you buy your bbq spit ?? Please
Purchased in Sydney from CYPRUS grill -
www.cyprusgrill.com.au/cyprus-grill-deluxe-auto-blue-souvla-package-deal~1859
Thank you. Cyprus Grill
Are the lamb and pork bone in? Sorry I was confused.
Onya mate. Thankyou
My problem is cubes of chicken spinning on the smaller souvlaki skewers that you get on a Cypriot bbq. I trussed it with string last time which worked but was a bit messy getting it out at end. Do you think soaked wooden skewers might work if added to the metal skewer that rotates? Failing that I’m thinking of a clip of some sort to ensure meat revolves with the skewer
Great video! How long did you marinate the meat for before cooking?
I marinated a couple of hours but you could leave overnight in refrigerator if you wish.
I love your videos, keep them coming. I have the same BBQ and am trying your techniques but have a problem where the charcoal catches fire when i baste with olive oil; like happens here at 11:15, but worse. This a particularly a problem with souvlaki where i have vegetable on the skewers which go black quickly. How do you stop the flames ruining the food? many thanks, Barry
Thanks for your encouragement, I am glad you find the videos helpful. Regarding flare up I experienced it once where it was uncontrollable and the cause was the amount of charcoal. What you can do is use a little less oil in the baste and also have something like a spray bottle with water or a hose with really fine mist to control flare up when it occurs. I find using those heat bead starter cans limit the coal you use and I haven’t had as much flare up. This may mean having to add a top up of coal during the process if the heat is dropping. If you are using a baste with oil and without lemon juice try using less volume as oil does lightup. Keep the skewers at a higher level as well.
Hope this helps.
Andrew
reminds me of good times
Bit of garlic?....we also use a container thats insulated and has a lid you can buy from kmart. After you cook it put it in there to rest but add a big squeeze of fresh lemon then wait for a few beers and it stays hot. Beautiful
Those are the redheads charcoal. They burn out a bit quick mate. Better good old heatbeads or some mallee root charcoal best if you can get it.
Thanks Kris - have since purchased the insulates containers - they are awesome.
Why do you add salt while cooking?
I’m from America this looks amazing! Where do you buy the 3pcs spit rotisserie and the heat retaining container?
Hi I bought it in Australia - just google Cyprus grille and you might find something in the USA
That was awesome/I have never ever seen a rotisserie like that where did you get that from ?
Merry Christmas and God bless you and all of your family
Bought it from www.cyprusgrill.com.au/
VideoSnooper Thanks Mate
Loved the video! Just purchased one of those Cyprus Grills can't wait to use it. Was that chunks of lamb shoulder you were using?
You can get a lamb shoulder cut by butcher into small pieces - you can also get pork shoulder as well.
That looks beautiful. I'm so bloody hungry right now.
How long is the meat kept up high and when do you lower it closer to the fire?
I typically start high whilst coals are really hot then lower towards the end.
I also rotate the three skewers between top and bottom level.
Where can I buy a spit like this? Please help.
Hey Mate, how long did you marinate the pork for?
You can marinate the meat overnight in a refrigerator - else a couple of hours will also do fine.
May I ask where you got the insulated pots from please?
Thanks for sharing!
Cheers
Hi Danielle - these where purchased in a Greek Deli in Earlwood Sydney called Earlwood Wines - they are made in India - about $60 a tub
Where can I by the rotisserie
I purchased it from www.cyprusgrill.com.au/
I'm hungry
Where did you get your bbq spit
If you are in Australia I purchased from Cyprus Grill www.cyprusgrill.com.au/
However if you google Cyprus grill you will find other sellers.
I want to try this but am afraid that so much lemon will be overpowering.
What do you call that piece of equipment you use to put the spits on to cook? The blue thing.
In Greek it’s called a Souvla - or bbq spit rotisserie
VideoSnooper thank you. Enormous help.
I have watched this so many times! Dumb question but how far in advance do you marinade the lamb and chicken?
Hi Craig - I normally try to do at least a couple of hours,. I don’t add salt during marinade. Salt added during cooking.
VideoSnooper awesome thanks do you ever do it overnight?
I’ve done it for souvlaki meat cubes overnight, even adding some beer to marinade and onions.
It won’t be an issue for these larger cuts as it will tenderise the meat.
Do you use different speeds or no on your motor
My motor doesn’t have variable speed but if it did I would slow it down towards the end of the cook when temperature of the charcoal reduces. Faster at the start hottest part of the cook.
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