HOW BIG IS A TSP RECIPES

Steps:

• Ignite the Big Green Egg. Put the convEGGtor into the EGG with its legs facing upwards, close the lid and heat up to 180°C. Meanwhile mix together all the ingredients for the rub. Carefully lift the skin away from the chicken meat by sliding your fingers under the skin and moving them from left to right. Spread some of the rub between the skin and the meat and rub it in well. Also spread some rub into the cavity of the chicken. Thoroughly rub olive oil into the skin, then spread rub onto the skin until it is completely covered. Fix the half-full can of Radler into the Beer Can Chicken Roaster and put the chicken over it. Put in the Round Drip Pan and place in the middle of the convEGGtor. Close the lid of the EGG and cook the beer can chicken for 60 to 70 minutes. Remove the Drip Pan from the EGG using the EGGmitt and grate some lime and lemon zest over the bird before serving.

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.