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Excellent tips there @Walter! I look forward to the images on Monday.
I'll throw a couple in the ring. It's essential to leave an oil coating on your stainless steel and cast-iron plates in between BBQs. If you don't, they'll start to rust. That's a mistake I made with my first BBQ, cleaned it down perfectly and then came back the next month to heavily rusted plates. After you clean food and grease off the plates, just wipe over them with cooking oil to leave a film on their surface. If you don't like cleaning your BBQ, invest in a few BBQ Buddy Nonstick Hot Plate Liners. Completely non-stick, easy to wash in the sink and are perfect for cooking eggs on.
Budget-friendly BBQs: Upgrade the cast-iron plates supplied with the BBQ to enamel hot plates and switch to plastic utensils. They are much easier to clean, food seldom sticks to them, and they are generally only offered on the premium BBQs. Buy a cover; you'll extend the life of the BBQ by many years. Just because it's stainless steel doesn't mean it won't rust, so cover your BBQ even in undercover areas. Check to see whether the hood can accept a rotisserie. Even though the cheaper BBQ's won't come with them, they might have the mounting holes to add one later. A rotisserie opens up a whole world of cooking options.
I've spent a number of years selling BBQs in our store's. If anyone has questions, I'd encourage you to ask them here.
Mitchell
Because we are babysitting Monday, and the wife is working late shift,
I moved the BBQ to Sunday.
Preparing the Hassleback Potoatoes and Carrots is as easy as placing them long ways between 2 wooden spoons and carefully cutting to the height of the spoons, so the don't slice off.
For the carrots, no seasoning is necessary, but I dollop some olive oil, and if you want you can put a little honey on them just before they finish cooking.
I put the grill on high heat, mount the carrots in a "rib rack" to keep them off the grill.
Potatoes, just put them on foil, rub some seasoning (in my case garlic and rosemary), a dollop of olive oil and put them on the heating shelf. You can also "indirect cook them"
About 10 minutes in, I lower the heat. It's about 30 minutes in my BBQ at 200 Celsius.
The lamb: Rub some mild mustard all over, then rub a coating of a lamb rub ( In my case "Grill Society Lam Rub" from Coles, but there are some great ones from Bunnings, I'm just using this up first)
soak some Apple wood or another mild wood, and put the wet chips into a smoker box, or aluminium foil (cut some holes to let the magic smoke out).
Here's the before:
I'll post the result later, as its still cooking. time for the lamb - 200 for an hour, or 2 beers.
edit:
and after: I have to say it was amazing. With a Shiraz too.
Thanks for sharing @Walter, hope you are enjoying your long weekend.
Looking forward to seeing photos of your lamb - sounds delicious.
Thought I might share these resources for other reasons of the discussion:
Jason
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