Recently we catered a party at The Exchange Craft Brewery in Niagara on the Lake for a good friends 45th birthday. We took this opportunity to roast a whole lamb for this celebration and paired it with some great flavorful sauces. With the lamb we served home made tzatziki sauce, red current chutney, lemon and garlic chimichurri and traditional mint sauce. Pita bread and fresh salads were also prepared for this feast. The lamb was 55lb in weight and marinated for 24hr with garlic, oregano, kosher salt and cracked black pepper. Due to the tight fit at the buffet we decided to use our table top carving stand and handled meat tray rather than carve directly off the roaster. The lamb took only 1 ½ hours to cook and was incredibly juicy and flavorful! We fed over 50 people with the lamb and everyone was very impressed with the way it came out. For all the pork lovers we also prepared on the roaster a cured pork belly. This was a huge hit and was very easy to make. We first scored the top layer of fat on the pork belly and placed in tray on a wire rack and crusted with brown sugar and kosher salt and cracked black pepper. We placed another tray on top of the pork and weighed it we with some heavy cans in the fridge for 4 days. After the 4 days rinsed the salt and sugar cure off and dried with some paper towel. We then placed the pork on the roasters grill racks an added the smoke box filled with apple wood chips. We cooked on the roaster for about 2 hours and finished the crackling in the over on broil. The pork belly is great carved and served like this like we did or could be cooled and sliced thinly and pan fried for the best homemade bacon you have tasted!
- 4 cups cranberries (fresh or frozen)
- 1 cup white sugar
- 1 cup orange juice
- Zest of 1 orange
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- 1 ½ tsp ground cloves
- ¼ tsp ground allspice
- 1 apple peeled and diced
Bring cranberries, white sugar, brown sugar, orange juice, orange zest, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold
This is a very simple, quick and easy way to cook plank salmon.
Purchase Cedar planks, and soak them for 2+ hours in water.
Take whole sides of salmon and trim off the fatty parts (white areas).
Marinade the salmon sides in your favorite mixture, it is easier if you put them in a ziploc bag, for approximately an hour. (See recipes below)
Preheat the roaster to a medium heat with the BBQ racks installed.
Place the salmon skin side down on a plank and pre portion it into required size, it is easier to do this when the salmon is raw.
Put the planks on the BBQ Racks and close the lids and set the temperature to low, it will take about 18-20 minutes for the salmon to cook.
For best results do not lift the lids too often if at all. Also keep a spray water bottle hand in case of flare-ups.
You can also experiment with the smoker box; fill it with pre soaked wood chunks, diced up Bourbon, Tequila, or Rum barrels are excellent (you can order from us) put the smoker box on one of the burners before you put the planks in.
When the salmon is cooked; juices are clear and the salmon takes on the solid pink color, carefully lift the plank out and serve with buttered baby boiled potatoes, and a crisp green salad, A glass of Sauvignon Blanc would just finish it off!!
1. Squeeze 2 lemons into a cup, mix in 2 table spoons of whole grain mustard add to
A large Ziploc bag and put the side of salmon in. Close and shake and leave for an hour.
Place salmon skin side down on presoaked cedar plank, cut to required portion size,
Decorate with slices of lemon on the top. Cook in roaster for 20 minutes and serve.
2. Dissolve 2 table spoon of honey in a cup of warm water and allow to cool. Add 1 large clove of fresh garlic finely chopped. Place salmon in Ziploc with marinade.