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 Read More …