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BBQ is too fierce for pork belly. It needs 3 hrs in oven on low heat. Same with Lamb Shanks. Now a butterfly'd leg of lamb that has been soaked in cider/mustard/garlic/rosemary for 24hrs is a different kettle of fish alltogether.
Have to agree with singhr on the pork belly front, due to the high fat content you'll end up with a tough piece of meat at the end of the cooking as well as the high temp doing the same.
Slow cooking in stock, wine or cider with onions and herbs at 100, blast it at the end of cooking under the grill to crisp up the crackling.
Leg or shoulder of lamb, roast chicken, rib of beef etc... All fare better when cooked in the bbq.
"Ask not what you can do for your country. Ask what's for lunch." - Orson Welles
Isn't the whole point of a BBQ you don't do complex things? The moment you start on about roasting tins and stuff I'm thinking "just throw it in the oven".
If you want to have some fun, you could BBQ the outside and then tip all the hot coals into a hole in the ground and put the meat on top wrapped in foil, and bury it.
Now there's an unusual turn of phrase to use. Not something you come across in English parlance very often. I'm going to ask the mod's to do an ip check against you and BobTheCrate. I bet there's a match.
You're busted!!!
"I hope Celtic realise that, if their team is good enough, they will win. If they're not good enough, they'll not win - and they can't look at anybody else, whether it is referees or any other influence." - Walter Smith
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