Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

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.