I nominate the BSK for a Swiss Army Knife award for it's performance as an oven in the making of "Peri Peri Portuguese Succulent Roast" last night.
I sliced my last onion and a bunch of sweet peppers into the paella pan, and layed the chicken that I had scored and marinated with bay,lemon juice, chilies,lime, paprika, garlic and whiskey all over those vegetables.
Popped it into the BSK at 400f and 50 minutes later we were eating that zingy soft tender moist bird with a salad and home made Dijon vinaigrette!
Since it was our wedding anniversary we also polished off a couple of bottles of sparkling stuff too and we hit the hay happy!
I sliced my last onion and a bunch of sweet peppers into the paella pan, and layed the chicken that I had scored and marinated with bay,lemon juice, chilies,lime, paprika, garlic and whiskey all over those vegetables.
Popped it into the BSK at 400f and 50 minutes later we were eating that zingy soft tender moist bird with a salad and home made Dijon vinaigrette!
Since it was our wedding anniversary we also polished off a couple of bottles of sparkling stuff too and we hit the hay happy!
Last edited: