There are many ways of doing BBQs nowadays. You could use gas BBQ grills, oven BBQ, roast BBQ or do it the old-fashioned way over a bed of glowing coals.
Nothing comes close to the smokey flavour it gives to meats, veggies, seafood and whatever else is cooked over it. We love the aroma of lightly charred foods, we love how sweet potatoes and corn is slowly cooked to a tender sweetness - even if charcoal isn't the most user-friendly heat source to use. It can be unpredictable (to the inexperienced), is subject to the elements and you can't turn up or down the heat as you wish.
That said, all the effort is worth it for the gratification of a good ol' barbecue.
Incidentally, hot coal is what is used for whole roast lambs, which is all the rage right now. A slow roasted lamb is aromatic, succulent and its meaty goodness makes for a hearty catered event.
The lamb would usually be attached to a device called a mechanical rotating spit. The spit rotates at a constant speed, allowing the lamb to be evenly roasted. A 13 kg lamb which can serve between 30 to 40 guests takes about two hours to be fully cooked. And if you include sides or a simple buffet spread, it makes a rather substantial, yet affordable catering option
Click here to view pricing and details.
