The BBQ recipe that's almost impossible to mess up

I own half a dozen barbecue cookbooks. I've smoked duck, cured bacon, and ruined at least one expensive cut of meat in the pursuit of the perfect cook.

But the recipe I make more than any other — the one I reach for when friends are coming over and I want something that's guaranteed to work — is a recipe I found on Weber's own website.

Chipotle chicken quesadillas. Grilled chicken and charred corn, folded into tortillas with chipotle chillies, cheese, coriander, and a quick guacamole on the side. Twenty minutes of prep, thirty minutes on the grill, under $30 to feed four people.

I've made them dozens of times and never had a bad batch. The chipotle — smoked jalapeños in a dark, sweet adobo sauce — does all the heavy lifting. One jar from the supermarket (I generally have to grab this from the Mexican aisle at Woolies) transforms a basic chicken quesadilla into something people ask you to make again.

The full write-up is on the site this week — how I actually cook it, why it works every time, what I drink with it, and the one step most people skip that makes the chicken better.

The BBQ Recipe I've Cooked More Than Any Other

See you next Friday.

— Robert