CROSS BACK APRONS RECIPES

Steps:

• Prepare the barbecue for direct cooking over high heat (250°C to 290°C). For best results, have an indirect cooking zone set up on one area of your cooking grill for Step 6.
• Lightly coat the steaks with olive oil and generously season with salt and pepper.
• Brush the cooking grills clean. Open the lid and place the steaks on the cooking grill over direct high heat. Using the back of your tongs, gently press down on the steaks to ensure good contact with the grill. Close the lid and cook for 90 seconds.
• Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. Open the lid and turn the steaks over. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds.
• Open the lid and rotate the steaks 90 degrees. Again, using the back of your tongs, gently press down on the steaks. Close the lid and cook for a further 90 seconds. The steaks are now seared.
• Move the steaks to an indirect area of the cooking grill to finish roasting through over indirect medium heat (190°C to 230°C), adjusting the temperature of your barbecue if needed. Roast the steaks over indirect medium heat for 10 minutes or until they are cooked to your liking. (If using a Weber Q barbecue, add a convection tray and trivet to the barbecue to create indirect heat)
• Once the steaks have cooked, remove from the barbecue and leave to rest for 5 minutes before slicing.

Steps:

• Preheat oven to 425° and line a baking sheet with foil. Cut off the top of the potatoes. Using a paring knife, make three circular cuts in each potato, then place the potato cut side-down on a cutting board and slice crosswise, leaving a small space on the top uncut. Carefully flip the potatoes back over and place on baking sheet. In a small bowl, whisk together olive oil and garlic powder. Brush potatoes with olive oil mixture and season with salt and pepper. Bake for 30 minutes. Brush with the olive oil mixture and bake for another 30 minutes, or until the potatoes are tender. Scatter cheese on top of potatoes, making sure the cheese gets into all the nooks and crannies of the potatoes. Bake until the cheese is melted and the outsides of the potatoes begin to crisp, about 10 minutes. Top with bacon and sprinkle with chives. Garnish with sour cream and serve warm.