Spatchcock - BBQ chicken

I know, spatchcock? Right. What the hell? 

Weird name, great technique.

So basically what you want to do is take a chicken, grab a pair of tough, sharp kitchen sheers and not be afraid. You are now going to cut the bird open. Yes. That's right. Cut straight down the bird's backbone. No fear. 

Once you've done that, flip the bird over and press down on the breastbone until you hear a slight crack. 

There. 

Done. 

As for actually eating the chicken, I did an amazing dry rub on the BBQ. Amazing in both taste and simplicity. 

4 Tablespoons kosher salt

3 Tablespoons brown sugar 

2 Tablesppons Paprika 

1 Tablespoons Cayenne 

Easy peasy. 

Generously coat and BBQ your chicken until internal temperature of 165. 

Try this, It's massively successful. 

Cheers. 

Veggies in Man Food Heaven - Grilled Cheesy Tomatoes

 I've been looking for something that's easy. I know, that's a rather a broad statement.

What I mean is, I've been in search of an easy side dish which can be popped onto the BBQ to accompany steaks, chicken, ribs, whatever. I have the tendency to serve the same garlic bread and salad with corn ears when BBQing in the summer. Not that I have any objection (obviously) to making new and different things, it`s just, well I love salad, garlic toast and corn on the cob. And really, who will fault me for that? Anyway, despite all of this, I went looking anyway.

And I have finally found one.

Quick! Start the BBQ! - Pineapple Porkchops

I ask you, is there anything better than BBQ'd pineapple?
No, no there isn't.
So, to that end, I try to pair everything with BBQ'd pineapple.
This dinner idea is totally easy and wonderfully quick - perfect for the days when the sun can;t decide if it wants to shine or not. So in-between splashes of sunshine, you can add a little Hawaii to your day.