How to make it
Cut a V-shaped piece out of the potato, and fill with butter
Sprinkle with BBQ Booster
Wrap the potatoes in a slice of bacon
Now wrap them in aluminium foil with a bit of butter
Place the potatoes on the kamado grill at about 180 degrees and close the lid.
Cook the potatoes for about an hour until done
Mix the crème fraiche with a teaspoon of BBQ Booster Dry Rub to taste.
Cut the potatoes open but not all the way through.
Press the potato open a little and put a generous scoop of the herb crème in it.
Pick the romaine lettuce and wash it. Drape the lettuce leaves on a plate/dish
Boil the eggs (1 egg per person), rinse them cold and peel them.
Finely chop the garlic, and make a dressing with the mustard, anchovy, oil and vinegar
Cut the bread into slices, brush them with garlic, olive oil and salt/pepper
Grill the bread on the kamado until golden brown to make croutons.
Marinate the chicken with the BBQ rub and grill it firmly until it has a nice crust.
Cut the chicken into strips and place them on the romaine lettuce.
Also drape the croutons on top and dress the salad with the dressing.
Slice some red onion rings as finely as possible and place them on the salad
Cut the eggs into quarters and place them on the salad.
