I've had the local's brand me as the king of potato chips on the BBQ, it's all in the thickness of the cut and the amount of spices applied at just the right time in the cooking process.
We got a Weber a few years ago and I didn't rate it as much more than a hooded BBQ but yeah, it's completely awesome. I do pizza's in it, roast meat and veggies and of course we use it as a hot plate for meat. As for a special recipe, I have a few favorites:
-500g chicken breast oiled with olive oil and seasoned with steak spice before it goes into the BBQ to roast. As it roasting I sometimes put a small incision in it and put a fresh stalk of rosemary in it just for the aroma. You can't overcook it and dry it out, it needs to be juicy but not pink. Once it's out of the BBQ, I've sometimes added a handful of mozarella cheese to it after I've sliced it, enough that it melts across the top and into the slices.
-I do a similar method with steak on the grill; oil it a little then only turn it once the blood has gotten to the top of the meat. When it's turned I add the steak spice and lay the caramelised onion on it to cook that flavor into the meat. I prefer to cook it as a medium but it can work to keep the flavor into to a well done. You have to eat the steak hot, it's bloody useless when it's cold so make sure someone has set the table before you dish it up.
-When I have room, I like to cook salami slices and cabanosi just enough that the fat has started to run out of it. Have a jar of mustard handy and put a small amount on each piece of meat and eat it while the steaks are cooking. Mmmmm mmmmmmmmmm!!! I once made some kebab sticks with cabanosi, salami, pickled onions and capsicum all cooked on the BBQ after I'd marinated just one side of each kebab in BBQ sauce. You cook the kebabs close together so the BBQ sauce covers the plate and wow, it really enhances the flavor of each item on the stick.
Holy miss moley, my mouth is watering!
-I do another fancy breakfast that I call a Tomlette. I have my tomato sliced already, I have the bacon diced and ready to go. I lay the tomato and bacon on the hot plate then crack the eggs around it so it all cooks in a big crepe looking thing. Once its cooked enough, I run a knife around it to cut it to size then lay it on a wrap and roll it up with some BBQ sauce on it, bloody great breakky tucker!
