It seems that the British weather is finally taking a turn for the better and with a few bank holiday weekends on the way and lots of extra time at home right now, there was never a better time to try out something new.
My something new last week was getting to grips with a barbecue. I say barbecue but I’d got my hands on the Everdure Force 2 gas burner grill. This machine was the absolute daddy!
Now to say I was a novice to grilling/barbecuing is perhaps the biggest understatement of the year. I didn’t even know what gas I needed to buy and how much of it was required. After a bit of research online I figured out that it required Patio Gas and that a 5KG bottle would be enough to keep me going for a good few months.
The Force 2 Burner Gas BBQ has been created by the Australian barbecue specialists in collaboration with Heston Blumenthal. The result is an incredibly stylish looking and high-performance grill.
If you’re used to using a charcoal barbecue, then the first thing that you’ll notice when you switch to gas it the super-fast set-up time. Per-heating the grill takes just 5 minutes and there’s no messy coal to have to deal with either.
Deciding what to cook was my next challenge. The highly versatile convection cooking system means that you can cook pretty much anything on the grill. It’s been designed so that once the lid is down there’s a 360-degree circulation around the food.
I settled on a classic dish of rump steak with Hasselback potatoes and tenderstem broccoli to get me started. I couldn’t wait to hear the sizzle of the meat on the cast iron grill plates.
How to cook Hasselback Potatoes on the Grill
You’ll need (per person): 3 Potatoes, 1/4 cup of melted unsalted butter, salt, black pepper, 1/4 cup of grated cheese, 1/4 cup of sour cream, 1/4 cup of crispy bacon pieces, 2 tablespoons of thinly sliced spring onions.
Preheat the grill to 400°F. Place slices in the potatoes just short of the whole way through. Individually place each potato on a piece of kitchen foil, brush with melted butter and season with salt and pepper.
Wrap the potatoes tightly in the foil and place them directly on the grill for 1 hour or until tender.
Remove from the grill, carefully unwrap the foil and sprinkle with cheese before placing back on the grill to melt.
Plate them up and top with a dollop of sour cream, spring onions and the bacon pieces.
The broccoli can be wrapped up in a foil bowl with a little gap in the top. Brush it with some butter, and season and then cook on the grill for 20 minutes or until tender.
I like my steak medium, to achieve this, simply cook on each side for 4 minutes then allow the meat to rest for a few more minutes before serving.
To finish things off I stuffed some bananas with a mix of mini rolos, mini marshmallows and crushed up digestive biscuits for my own take on smores! 8 minutes on the grill (on top of a little tin foil boat) is all they need!
For more BBQ recipes head over to: everdurebyheston.com/recipes/all
Aside from the unbelievable tasty food, the thing that I liked the most about the Everdure Force was just how easy it was to clean. After it has cooled down, a quick wipe down with a cloth and warm soapy water was all that was needed. No mess and no hassle.
Here’s hoping for a decent summer, as I’m already excited about cooking up a storm on the Force and enjoying it in the garden.
For further information on The FORCE and to explore the rest of the Everdure gas BBQ range, click here.
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