4 Things We've Made on Our Weber BBQ That You Might Not Expect
Barbecues. They're generally reserved for grilling up some burgers and sausages that'll be thrown in between two bits of bread and then doused in ketchup and onions. But what if I told you that you're not using your barbecue to its full potential this way. There are loads of things you can use your barbecue for besides charring bits of beef and pork. Here's everything we've cooked up on our Weber barbecue that will blow your mind.
1. Pizzas
We went through quite a phase of making our own pizzas - dough and all. But for the most authentic stone-baked finish, we thought we'd cook them using our Weber barbecue. It's simple enough, more so when you have a pizza stone, like we do. However, don't be afraid to put your normal pizza trays in the barbecue.
They're designed to handle extreme temperatures, so if you don't want to invest in a pizza stone like we have, then just use the baking trays you already have at your disposal - simple. Once you've cooked a pizza in the barbecue, you won't want to go back to oven-cooking one - trust me!
2. Jacket potatoes
These are so simply to cook on the barbecue. Prepare the potatoes as you would normally, as if they were going in the oven. But instead of powering up your oven, fire up your barbecue. Pop them on the grill and leave them for an hour or so. Go back and they'll be cooked to absolute perfection, with the crispiest skin known to man - what more could you want from a jacket potato?
3. Eggs
This might be a tad more difficult, depending on the tools you have available. However, you should be able to heat up a baking tray in your barbecue and then crack the egg onto it. It will cook in a matter of seconds, whether you like them sunny side up or done on both sides, a barbecue can do it all - even cook an egg!
4. Beef joints
These are so simple to cook on a barbecue and the taste it has is delectable when compared to oven or slow-cooked joints. Prepare the joint how you like it, seasoning it and then wrapping it in tin foil to keep the moisture in.
You'll likely need to go out every hour or so and baste it, but we like to dry-rub the beef joints we put in the barbecue, so basting it is essential. Depending on the size of the joint, it could take anywhere between 3 and 6 hours to cook, but the world really is your oyster.
There are no hard and fast rules to follow, just do it the way you like it. Not only that, but it helps to save on electricity bills, if you have an electric oven like we do. You could even try lamb or pork joints once you get a little more experienced.
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I hope you enjoyed this blog post and that you found it useful? Let me know in the comments below what unlikely foods you like to cook on your barbecue and I will see you all again soon with some brand new content!
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