Thanks David Fitzgerald, I try to space out all my recipes to make them easy enough for anyone to follow. This one though you are bang on correct, super easy and such a big flavour. Cheers mate 🍻
Damn Schuey! Those sound and look amazing! I have to be honest with you...I sneeked in a extra beer while watching this! Cheers from Oceanside CA mate!
As always, another great cook Schuey! Thai food is one of my favorites! I have to say that as a Texan, I was a bit skeptical about watching an Aussie BBQ channel. You take grilling and BBQ to another level. Being able to cook a variety of meats using different methods of cooking shows your true talent and skill around cooking with fire. I believe a true grill or pit master can cook (with live fire) any type of meat using any style and turn out amazing. Too many self proclaimed TH-cam "pit masters" are one trick ponies. I appreciate your videos and your sense of humor. As an amateur cook who has been practicing different styles of live fire cooking for over 40 years, I find myself venturing more into the most basic styles such as Argentinian Asado style and Brazilian Churrasco. It is a different challenge to roast tough cuts of meat and make them tender using these methods. Especially, the larger cuts. Have you ventured into this area? If so, it would make some nice content. Thanks again and keep up the great work.
Hey Craig Luhr, I cannot tell you how much I truly appreciate your support mate. I seriously appreciate it. I am currently landscaping the entire backyard of property in the hopes I can put a fire pit and start doing some Asado Parrilla style cooks and to eventually put in a large offset smoker. It will give new areas to film and create different styles of cooking. Cheers mate. 🍻
@@SchueysBBQ You are welcome. All the best to you with the renovations. Truthfully, I have cooked meat in every kind of pit imaginable, from digging hole in the ground in Hawaii and cooking Kalua pig and along the Mexican border making barbacoa to steel offset smokers that I built myself in Texas to the traditional Texas style brick pits using direct and indirect heat in central Texas. Since I have been living in the Middle East, good wood is scarce and so are the materials for building a pit, so I started using a 18" Weber kettle I scrounged up. I finally found a drum and built a drum smoker as well. Learning to use the Weber brought me to your channel. Since lamb is a predominate meat source here, I used your tips to make it incredible. I appreciate all the tips. I hope you start doing some videos using the Asado and Churrasco style. It is an entirely different flavor profile and as primitive as it gets. Meat, salt., and fire. Keep up the good work and keep the vids coming.
Lemongrass chicken skewers are a go-to meal for me on the GA. Tip if you don't have a riser, just cut the chicken smaller, keep moving the skewers around and don't take your eye off it when you're cooking!
Always love watch your videos, Schuey, this looks great. I'm spending way too much time on my Weber kettle these days thanks to you (plus the beer timer excuse is beauty!) I'm hoping you might consider doing a fuel type video... I'd love to know your thoughts on which fuel is best, or burns hotter/cooler for different occasions... I get different results with charcoal and heat beads etc
Hey thanks Chris Gabardi, I have something in mind mate that I want to get out in the next month or so before Christmas hits. So keep your eyes peeled mate and thanks for the support 🍻
You're killing me here, Schuey! Another must-do recipe... it's your fault I got my wife to get a GA (for when we go camping when that's allowed again). And yes, pre-liked, well just because...
Thanks Richard O'Sullivan, 3/4 chimney of fuel dumped into the two charcoal baskets in the centre of the charcoal grate. As the fuel in a standard Weber s further away from the cooking grate than in a GA, you'll be fine direct grilling them over the fuel on the cooking grate. Just remember to keep turning them. 🍻
Brother Schuey, you never disappoint mate, love your channel, pretty sure we might run into each other one day, what’s the beer you’re drinking ? Cheers
Hey Blue English staffy breeder, cheers for the support mate. The beer I'm drinking is Obsession from Fixation Brewery out at Collingwood. You never know who you might bump into some days 😉 🍻
Hey Red Smoke BBQ, they both have their uses. I use the 200mm riser for enclosed rotisserie cooks and also coupled with a JG BBQ offset plat to smoke beef ribs, pork collars and small briskets. I use the 100mm riser to do the above cooks, minus the enclosed rotisserie action, but can set it up to use a rotisserie without the lid on, plus I can cook great skewers on it. So the 100mm just pips it for versatility but because I own both, the 200mm is my go to for longer cooks and rotisserie action🍻
I always prelike as I know I'm going to be entertained by the bbq master.
Hey Joe Cassar, thanks for the ongoing support mate. I seriously appreciate it 🍻
That is so easy to do, I like those recipes that require taking out every kitchen appliances out.
OMG, the flavour burst on these things is next level.
Thanks @TheGriegs glad you loved them 🙂
There is nothing better than street food and I recon you’ve 100% nailed those flavours mate!! Bloody awesome!! Cheers!
Cheers Glen's Aussie BBQ, fresh, tasty and quick is always the key, as you know. Cheers mate 🍻
Made this tonight can confirm tasty as usual schueys recipes sorting out Friday night
Thanks tee7 Snow , I'm here to please🍻
Mate, I'm bloody happy to have found this channel. Love the international variety of the recipes. cheers.
Cheers mate, thanks for the support Victor Bitter, I'm stoked you love the content mate
Another nice video. Chicken looks great. Nice and easy!!!
Thanks Gary Tingler I really appreciate the support. Simplicity is the way of street food, quick and easy is what I crave these days.
Made these tonight mate, was a winner!
Cheers Steel_Eel154, I'm glad you liked them mate 🍻
Mighty - and not too daunting either. Top man Schuey
Thanks David Fitzgerald, I try to space out all my recipes to make them easy enough for anyone to follow. This one though you are bang on correct, super easy and such a big flavour. Cheers mate 🍻
Ohhhh yum definitely cooking this on the weekend. They look super tasty Schuey
Hey allan koncz, cheers mate. I'm getting some great feedback on these mate 🍻
@@SchueysBBQ Cooked these last night mate and they were bloody delicious. The family and I all agreed that they “Should be illegal” 😂
Great recipe mate.
Thanks Adam Reid 🍻
Damn Schuey! Those sound and look amazing! I have to be honest with you...I sneeked in a extra beer while watching this! Cheers from Oceanside CA mate!
Hey Ryan Perry, cheers mate. I may have snuck in an extra one myself 🍻
As always, another great cook Schuey! Thai food is one of my favorites! I have to say that as a Texan, I was a bit skeptical about watching an Aussie BBQ channel. You take grilling and BBQ to another level. Being able to cook a variety of meats using different methods of cooking shows your true talent and skill around cooking with fire. I believe a true grill or pit master can cook (with live fire) any type of meat using any style and turn out amazing. Too many self proclaimed TH-cam "pit masters" are one trick ponies. I appreciate your videos and your sense of humor.
As an amateur cook who has been practicing different styles of live fire cooking for over 40 years, I find myself venturing more into the most basic styles such as Argentinian Asado style and Brazilian Churrasco. It is a different challenge to roast tough cuts of meat and make them tender using these methods. Especially, the larger cuts. Have you ventured into this area? If so, it would make some nice content.
Thanks again and keep up the great work.
Hey Craig Luhr, I cannot tell you how much I truly appreciate your support mate. I seriously appreciate it. I am currently landscaping the entire backyard of property in the hopes I can put a fire pit and start doing some Asado Parrilla style cooks and to eventually put in a large offset smoker. It will give new areas to film and create different styles of cooking. Cheers mate. 🍻
@@SchueysBBQ You are welcome. All the best to you with the renovations. Truthfully, I have cooked meat in every kind of pit imaginable, from digging hole in the ground in Hawaii and cooking Kalua pig and along the Mexican border making barbacoa to steel offset smokers that I built myself in Texas to the traditional Texas style brick pits using direct and indirect heat in central Texas. Since I have been living in the Middle East, good wood is scarce and so are the materials for building a pit, so I started using a 18" Weber kettle I scrounged up. I finally found a drum and built a drum smoker as well. Learning to use the Weber brought me to your channel. Since lamb is a predominate meat source here, I used your tips to make it incredible. I appreciate all the tips. I hope you start doing some videos using the Asado and Churrasco style. It is an entirely different flavor profile and as primitive as it gets. Meat, salt., and fire. Keep up the good work and keep the vids coming.
Great video mate, I might have to drop a few hints to the MRS for GA for Christmas. (Wink wink, nudge nudge) Cheers !!
Thanks Matthew McKenzie, yeah if you can get a GA, they are awesome little BBQ's and heaps of 3rd party attachments to get for them as well🍻
These looooook gooooooood!!! Thanks for the inspiration legend 😎🍻
Thanks for watching Migs, glad you enjoyed it. The feedback is really good on this recipe 🍻
Lemongrass chicken skewers are a go-to meal for me on the GA. Tip if you don't have a riser, just cut the chicken smaller, keep moving the skewers around and don't take your eye off it when you're cooking!
Hey Cameron Scharnberg, great suggestion mare 🍻
Lovely content! Success be with you always🌷😊
Thanks บุษบา Perfect Relax 🍻
Always love watch your videos, Schuey, this looks great. I'm spending way too much time on my Weber kettle these days thanks to you (plus the beer timer excuse is beauty!) I'm hoping you might consider doing a fuel type video... I'd love to know your thoughts on which fuel is best, or burns hotter/cooler for different occasions... I get different results with charcoal and heat beads etc
Hey thanks Chris Gabardi, I have something in mind mate that I want to get out in the next month or so before Christmas hits. So keep your eyes peeled mate and thanks for the support 🍻
@@SchueysBBQ Awesome, mate. Thank you. Keep up the great work, your videos are so helpful!
You're killing me here, Schuey! Another must-do recipe... it's your fault I got my wife to get a GA (for when we go camping when that's allowed again). And yes, pre-liked, well just because...
Thanks Chris Hewitt I love using my GA and I'm hearing you, I'd love to go camping again. Oh and I'm not judging you on the pre-liking 😉🍻
They look that good it should be illegal 👍
Thanks Daniel Page, they are so good. I'm getting great feedback on these from other who have tried the recipe now. 🍻
Love your work schuey! Any tips on how to do these on a normal weber kettle?
Thanks Richard O'Sullivan, 3/4 chimney of fuel dumped into the two charcoal baskets in the centre of the charcoal grate. As the fuel in a standard Weber s further away from the cooking grate than in a GA, you'll be fine direct grilling them over the fuel on the cooking grate. Just remember to keep turning them. 🍻
@@SchueysBBQ thoughts on spinning the skewers in a basket? I've got some marinating at the moment for dinner tonight.
@@davidhendry1766 100% top idea 👍👌🍻
I might want some ginger ale
Then ginger ale you shall have Gold One 🍻
Brother Schuey, you never disappoint mate, love your channel, pretty sure we might run into each other one day, what’s the beer you’re drinking ? Cheers
Hey Blue English staffy breeder, cheers for the support mate. The beer I'm drinking is Obsession from Fixation Brewery out at Collingwood. You never know who you might bump into some days 😉 🍻
Think I need to go out and buy a GA now.......
I think everyone needs a GA David Hendry 🍻
Super like
Super thanks JasonTheWorldisYours
My god these look good 😍 may have preliked it because I knew it would be that good 😂🍻
Ha Ha I said I wouldn't judge if you pre-liked. Cheers Jake Sullivan 🍻
What to do reckon is better bang for buck I the 100mm or the 200mm riser?
Hey Red Smoke BBQ, they both have their uses. I use the 200mm riser for enclosed rotisserie cooks and also coupled with a JG BBQ offset plat to smoke beef ribs, pork collars and small briskets. I use the 100mm riser to do the above cooks, minus the enclosed rotisserie action, but can set it up to use a rotisserie without the lid on, plus I can cook great skewers on it. So the 100mm just pips it for versatility but because I own both, the 200mm is my go to for longer cooks and rotisserie action🍻
If i was to set this outside my shop for business how can i make the process faster from 30mins? Is it okay to have have dowm skewers
Looks bloody good.
Thoughts on whole thighs marinated and cooked on a rotisserie?
Thanks Daniel Joy, 100% do it. Whole thighs, drumsticks, wings, half chicken, whole chicken. This marinade just suits chicken perfectly 🍻
Do you use flavoured charcoal or just plain?
Hi Thomas, just plain lump mate. I wanted the flavour of the marinade to shine on this one
OMG Schuey. I’ve just done this one again for the first time in a while. Sooo good!! Will you marry me?
Thanks @nickr90 I thought we were already married?