Open fire meals and BBQ food

Spatchcock chicken

Whilst the odd burger and sausage is ok at a BBQ, just burgers and sausages is dull. I also hate overcooked chicken bits and dried out marinaded meat trimmings.

Cooking a whole chicken on the BBQ is difficult, so I de-bone it and spatchcok it. Dusted with sea salt and studed with garlic and fresh rosemary, it provides a wonderful aroma to the BBQ. A couple metal skewers through the bird keep it level, and most importantly, cook it on a lower temp to stop it burning before it's cooked through, and skinside down to keep it moist and stop the fats dripping away.

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