For the last decade countless ingredients and recipes have been plonked on it's bars. From artichokes to zucchini (sorry for the Americanism but it's the only thing I could think of I've cooked on it with a Z) and everything in between.
And it's not just the fact that it's solidly built that makes it so good, it's the kettle lid that makes it so useful. Yesterday was a typical April day in the UK - bright sunlight through light showers to a heavy hailstorm in just a few hours. We had a few people round for dinner - and while dining outdoors wasn't join to work, cooking outdoors certainly was.
For the kids I made lamb burgers - road-tested by the girls who say that this linked recipe (without the chilli) is the best. These are best made in advance and with the aid of a crumpet ring - which allows you to make them flatter and firmer. What you lose in rustic charm you gain in easier turning and more even cooking. The mince was from the Balham Farmers Market - from marsh lamb and not too fatty.
For the 10 adults I bought a couple of chicken and decided to spatchcock them to make them a bit quicker to cook. Quite simple to do - simply take off any string, place in front of you breast down with the parsons nose pointing south and with a sharp knife (or poultry shears) cut out the back bone and flatten out. The uncooked item I must admit is a little unappealing (particularly if you've seen Eraserhead) but persevere and give it a dry rub of paprika, lemon zest and crushed garlic and leave for an hour or so 
You can then bung it on the Weber - using the handy charcoal dividers so that they can cook indirectly over a drip tray. This of course is where the genius of the kettle lid kicks in. Whatever the weather, snug under the dome your chicken will be cooking but not burning. You need simply amble out into the garden a few times to check. As you get close to dinner time you can also cook the burgers directly over the coals - meaning you can extract the maximum value from your charcoal or briquettes (because let's be honest, they aint cheap, especially the UK coppiced stuff).
And while the Weber is doing is the heavy lifting, you can use your oven to cook something that will fill your home with one of the nicest smells I can think of - baking bread. Because I had the time and space to I cooked focaccia. Having tried a few recipes I have to report that the best (and also the most fiddly) by far is that from Ottolenghi. What with making a sort of porridge starter dough and two proves, you need a good 3 or 4 hours spare to do it properly. I normally make the one quantity of dough but halve two of the toppings and use both - one at each end. 
Last night featured grape and fennel seed on the left flank, while on the right it was the turn of red onion and goats cheese to face the music. I'm pleased to report that both turned out well - and far better than most of the shop bought ones I've tried.
It all worked really well and compensated for the fact that I was only in London because our surf trip to the Gower had to be postponed due to a lack of wave. Ironically we were also testing a new beer made here in SW12 by Belleville Brewing, called Thames Surfer! We also tried the Northcote Blonde and the Commonside Pale Ale. All good, but unsurprisingly found the Surfer superior.  |
| Me and the Weber |
So as rainy nights in London go, last night was pretty damned fine. Mostly down to having a great bunch of mates (and family obviously), but also thanks to Weber Stephens of Palatine Illinois.
Thanks guys.
