Got a new BBQ. It’s awesome.
We’ve done some pretty interesting food experiments so far. Pizza didn’t work out so well — I turned it too hot, which gave a little too much of that smoky flavour — but we’ve had some other amazing successes.
Spatchcocked chicken? No problem. First, de-spine your bird.
Then, put it on the BBQ. Breast-side down at first, then flip. You’ll need to time it yourself, but 15-20 minutes a side is probably good in our Weber on low.
Once you’ve cooked your bird, let it stand for a good 10 minutes before you slice it. Try to ignore the neighbours queuing at the fence, because it smells divine.
Last night we went a bit crazy and made potato “waffles” in the iron, with grilled tamari-marinated thighs and vegetation done on the Weber. The waffles are super easy — de-starched and grated Agria potatoes, an egg, 50g of a sharp cheese (feta, parmesan, blue), salt and pepper, and in this case tarragon. Put the mixture in your iron for 10-15 minutes, and while that’s cooking go cook the BBQ stuffs. Dice and mix BBQ items and put on the waffle. Top with avocado and tomato.
All up, the Weber is so good we’re considering Christening it and making it a part of the family.