Cooking up a storm in the plum coloured Weber
Always a favorite at my place.
Sticky Guinness Spatchcock (butterflied) Chicken
Ingredients:
1 lovely chicken, about 2kg, at room temperature, leg tips removed
Dry Rub:
1 ½ tablespoons black pepper
1 ½ tablespoons salt
1 ½ tablespoons of garlic powder
Sticky Guinness Sauce:
1 440ml can of Guinness
500ml Barbecue sauce (I use my own, see my rib recipe)
4 tablespoons dark soy sauce
Directions:
1. Cut out the back bone of the chicken, then press down on the breast plate to snap the bone.
2. Mix the dry ingredients and cover the chicken evenly, then place back in the fridge until needed.
3. Light a full chimney of briquette's and place in two charcoal baskets, on either side of the charcoal grate. Open both the lid and bowl vents fully and put lid on to allow the Weber to get to temperature.
4. Place all sauce ingredients in a sauce pan, bring to the boil and then simmer for 15 minutes to allow to thicken.
5. Place the chicken on the cooking grate, between the two charcoal baskets and cook until an internal temperature of 165F is reached in the thighs.
6. Place the chicken into a foil tray and cover completely with the Guinness Sauce, leave some for serving. At this point you will want to monitor the the breast meat internal temperature as it tends to take longer to get to temp, maybe another 15 minutes or so.
7. After 15 minutes, take the chicken off the heat and rest for 20 minutes. After 20 minutes, cut up chicken and dress with left over sauce.
Hasselback Potatoes
Ingredients:
1-2 potatoes per person
Duck fat
Grated tasty cheese
Grated Parmesan cheese
Salt & pepper to taste
Fresh chives.
Directions:
1. Slice the potatoes with even slices, making sure to leave the bottom the potatoes intact. I use a chop stick to cut down to as a guide.Place them in a foil tray.
2. Melt the duck fat and spread over the potatoes and sprinkle with salt and pepper.
3. Place in the Weber, between the two charcoal baskets that are fully lit as soon as the coals are in there (the potatoes take longer than the chicken to cook)
4. When you take the chicken off the top grill, cover the potatoes with a mixture of both cheeses. This will give you time to grill the zucchini, the potatoes come off the heat last.
5. When you take the potatoes off the heat, serve immediately and sprinkle with finely chopped chives.
Grilled Lemon Garlic Zucchini
Ingredients:
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 teaspoon Italian seasoning
Juice of 1 lemon
Salt & freshly ground black pepper, to taste
2 medium zucchini, cut diagonally into 1/2-inch-thick slices
2 tablespoons chopped fresh parsley leaves
Directions:
1. In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
2. Place directly over coals and grill until charred on both sides and just beginning to soften, about 2 minutes per side.
3. Serve immediately, garnished with parsley, if desired.