OK, so I've been on the lookout for mature agave plants and have managed to find a few different ones in various locations :handgestures-thumbupleft:
These should give me a better start point than the ones I thought I may have been able to salvage from our new place.
So I raided a couple with plans of roasting them on my Weber kettle, but even after trimming them back, it's going to be a squeeze. Will give it a crack though.
To anyone that's done this before, did you just cook them until they were soft or did you cook for a predetermined time?
After they are cooked, I have a 100L food grade, steel drum that I plan on smashing them up in with the flat end of a crow bar :scared-eek: Then I need to work out what batch size to make up I guess..
Cheers,
Dave.