Hi,
Just bought a Stainless Steel, 3 burner gas BBQ, with hood, from Tesco,
half
price £87. Would have been nice if a little more of it was made out of
stainless, however...!
Seems very good, so, in my new re-kindled enthusiasm, thought I would have
another look into the "technique" of barbecuing.
I recall someone on one of these sites some time ago said that a
traditional
BBQ was in fact a "hole in the ground, with smouldering wood, where food
would be cooked for hours", so the "modern" idea of a BBQ is more of a
grill, I can go with that. Now this seemed to be born out when I looked
at,
what could be argued as the "King" of BBQ's, Weber.
Weber suggest that "direct" cooking is only used for thiner cuts of meat,
poultry etc. All other cuts, chicken thighs on the bone, spatch cock
chicken
etc., are "indirectly" cooked.
So, decided to try a spatch cock chicken on my new BBQ. However, unlike
the
Weber BBQ's, 2 burners, with V shaped metal plates are under a grill rack,
the other burner is directly under a solid cast iron plate.
I pre-heated the bbq and then turned off the burner under the solid plate
and left the other 2 on medium. Placed the chicken on the solid plate and
cooked for 1 hour 15 minutes, during which time I cooked some sausages to
perfection over the grill rack.
The chicken was cooked through to perfection, however, not really crisped
up
on the skin, 'suppose I could have put it over the grill side.
Anyhow, has anyone any recommendations or advice as to the best way to use
this set up, i.e. two burners under an open grill and one burner under a
solid plate. Oh, and before anyone suggest's it I can't get a spare open
grill to replace the solid one, seems like the child slaves in China that
assemble the BBQ only put together complete BBQ's for Tesco (joke).
Regards,
Charles
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