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BBQ Sausage & Kebab Cooker $87.96 (20% off) + Delivery @ BBQ Creations (Online Sale Only)

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BBQ Sausage & Kebab Cooker $87.96 (20% off) + Delivery @ BBQ Creations (Online Sale Only)
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AssociatedLBBQCreations on 27/05/2022 - 08:07 bbqcreations.com.au (1972 clicks)
Last edited 27/05/2022 - 08:17 by 1 other user
GIVEME20

This offer is only valid while stock lasts for a limited time only

💸 20% OFF THE SAUSAGE & KEBAB COOKER COOKER WITH CODE “GIVEME20”

This is the first time this product has ever been advertised with a discount of more than 10%!!!!

Offer starts 27th of May 2022 until 29 May 2022.

Spend less time turning the food and more time entertaining! 😎

No need to sweat over the BBQ as you turn the sausages 😅

The sausage & kebab cooker simply sits on the grill of your BBQ and turns the food for you.

This rotisserie device doesn’t just allow you to cook sausages & kebabs, the interchangeable stainless steel rollers and skewers allow you to cook vegetables, chicken wings & even larger pieces of meat such as tenderloins.

30 Day money back guarantee
5 Star Top Rated BBQ Products
Over 30,000+ Happy Customers
Competitive postage rates

Home & Garden Rotisserie

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BBQ Creations
BBQ Creations

closed Comments

  • Lizard Spock on 27/05/2022 - 08:12
    +1

    72 Hours Only

    That's a long time to cook them for

    • garage sale on 27/05/2022 - 08:39

      online only plus delivery …..why not list delivery costs if you can’t pick it up ……

      • AssociatedBBQCreations @ BBQ Creations on 27/05/2022 - 08:49

        Postage is from $17 on this item depending on where you live :) As the postage price varies we can’t specify.

  • dogboy on 27/05/2022 - 08:25

    Wow, what an unnecessary device. A pair of tongs are a lot cheaper.

    • garage sale on 27/05/2022 - 08:34

      i think idea is cookers sausages evenly all round and straight ……have seen these at places that specialise in gilled sausages at markets …… is this cheap or can the same thing be bought cheaper ?

      being above grill surface means takes longer to cook, but you don’t need to tend to them ……

      i like the idea of load up with sausages….. go do other things come back and they are evenly cooked rather than standing there with tongs …..

  • Jimothy Wongingtons on 27/05/2022 - 09:14
    +12

    than standing there with tongs

    But part of the draw of BBQ is standing there, tongs in hand, spacing out slamming down a vb longneck at 20 to 8 in the morning

  • Spets on 27/05/2022 - 09:56
    +1

    Isn't the whole point of a BBQ to stand over it and flip the sausages every 20 seconds? Or am I doing it wrong.

  • Pionee3r on 27/05/2022 - 10:13

    Would this work with a weber q as you have to have the lid down?

    • AssociatedBBQCreations @ BBQ Creations on 27/05/2022 - 13:52

      You would need to check the dimensions of your BBQ. It’s designed for standard square 4-6 burner BBQs. It requires a minimum 445mm x 295mm cooking area. You need to ensure the motor is placed at least 3cm away from the heat source and not over the plate. You would be using it on a Weber at your own risk.

  • Serpeant on 27/05/2022 - 10:31

    Would this work on a round Weber?

    IIRC, there would be a lip on the weber that would prevent this from seating?

    • Foma2 on 27/05/2022 - 10:51

      I've just measured mine - it won't fit nicely, so I'll skip.

  • Foma2 on 27/05/2022 - 10:48

    By no means claiming that I am an expert but I make kebabs at my backyard so I think I can share my opinion with ozbaragain community.
    When cooking kebabs you need to fry them on one side for ~3minutes then on the other side for ~3minutes to seal all juice inside the meat.
    Then you fry them to your taste turning skewers from time to time.
    Frying kebabs on constantly spinning skewers from the very beginning is a good recipe for a very dry meat which would not taste too good.
    IMHO.

    • jjcf on 27/05/2022 - 11:10
      +2

      You can’t seal meat. All you are doing is cooking them nice and browned. Which makes them delicious.

      Now, how the hell do you get halloumi squares to stay on the god damn skewer? That’s the real pro tip.

      • Foma2 on 27/05/2022 - 17:04

        I can seal juice inside the meat by browning it on one side then on the other.
        I learnt that trick from guys from Armenia.

        I never have anything but meat on skewers. Different product have different cooking time so mixing meat with something else is not good.
        But it is up to you.

        BTW
        The word "şiş is an Indo-European and specifically an Armenian word which has cognates in other IE languages.
        "Armenian "şiş" "dagger", "skewer", borrowed into Old Romanian and Turkish, also into English as "shish (kebab)" "skewer(ed) roast".
        https://scontent.fadl4-1.fna.fbcdn.net/v/t1.18169-9/10922496…

        • simulacrum on 30/05/2022 - 10:09
          +1

          Cooking is full of old wives tales, and one of the most persistent, prevalent around the world for nearly a century, is that browning meat on the outside somehow seals in the juices or that juices somehow cant come out of the caramalised, maillard-browned surface of a piece of meat. It gained popularity in 1847 when German chemist named Leibig postulated it in a popular food science book (though, it seems without actually testing the hypothesis). Is been demonstrated to be false many, many, many times.

          There are good reasons to brown meat - namely because browned meat is a LOT more flavoursome, but it does nothing to help keep juices inside. It might feel that way, due to cognitive bias, but if you get scientific about it and run some controlled tests, weighing the meat to check for fluid loss, you'll find it makes no difference.

          If you are still doubtful here are some sources:

          You can read Myth #4 here or the linked page on roasts which goes into a little more depth
          Bottom of this wiki page on "searing"
          This article from Meathead Goldwyn
          This vide from famous food science guy, Alton Brown
          This from Harold McGee, who debunked it back in 1984 in his seminal On Food And Cooking, covered in this 1985 NY Times article

    • OzBragain on 27/05/2022 - 11:49

      Frying kebabs on constantly spinning skewers from the very beginning is a good recipe for a very dry meat which would not taste too good

      Cook over a higher heat and take them off sooner.

      Each to their own but I BBQ lamb skewers over charcoal for about a minute each side (4 sides) to get them about medium done. 6+ minutes sounds overcooked to me but how my in-laws prefer theirs.

      As jjcf said, you can't seal juices into meat.

      • Foma2 on 27/05/2022 - 17:13
        +1

        Normal (classical) skewers have 2 sides. You may find the ones with 4 sides but they are a pain in the neck as they rotate by themselves if there is even a slight imbalance.

        When you apply a bit of olive oil and then put a skewer over the fire, the olive oil creates a barrier for juice inside the meat.

        OK, guys I assume you know better than me how to cook kebabs.
        Next time you can tell me how to cook pilaf (although I was taught how to do it by Uzbeks and then mastered my skills for many years).

        • OzBragain on 27/05/2022 - 22:23

          Normal (classical) skewers have 2 sides

          According to you! Each to their own, I have no problem if you prefer grey meat…just not for me.

          You may find the ones with 4 sides but they are a pain in the neck as they rotate by themselves if there is even a slight imbalance.

          It does take a little practice but not that difficult to balance them.

          the olive oil creates a barrier for juice inside the meat.

          Not really. Oil is good at accelerating the maillard reaction which makes the surface of meat change colour, texture and flavour but doesn't create some magic barrier that stops water evaporating over heat.

          OK, guys I assume you know better than me how to cook kebabs

          It's not a competition champ. Food has some basic rules but ultimately there's no right or wrong. Eat what you like but don't try and shove your preferences down everyone else's throat.

        • simulacrum on 30/05/2022 - 10:11

          Makes sense.. Japanese yakitori chefs also aim for flat, "two-sided" skewers for the most part.. even to the point that many yakitori chefs butterfly out each individual wingette.

          I am curious if you have any key pilaf/plov tips. I love me some Uzbek Plov :)

  • armageddeus on 27/05/2022 - 15:39

    Is this motorised?

    • Foma2 on 27/05/2022 - 17:14

      "Efficient D cell battery powered motor" so I assume, yes.

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