The BBQ: working great

Well, it’s been over a week. And how’s the BBQ doing? As a matter of fact, it’s doing quite well. Unfortunately, the very first thing I tried was steak, and it didn’t come out well. (A bit more well done than I like, even though I followed instructions which should have made it medium. It wasn’t bad—I still enjoyed it—it was just too well done.) We’ve also done lamb burgers from President’s Choice, which were great, lamb skewers (also President’s Choice, also great), zucchini and eggplant, chicken with BBQ sauce, salmon steaks and salmon kebobs, and finally, burgers. Everything has been great.

Speaking of which, if you want a really good recipe for making burgers, see this recipe. You won’t regret it.

What I haven’t yet done, but hopefully will soon, is try making curry on the side burner. As it is, I’m too busy enjoying the flavour of the BBQ on my other foods, but using the side burner for curry was one of the selling points of this BBQ for me, so I owe it to myself to give it a try.