BBQ Beef Rib

Ingredients

• 2 / 2.5kg two-bone rib roast. (Get your butcher to cut the chime/back bone off leaving just the rib bones in tacked.)
• Barbeque beef sauce seasoning
• 1 tablespoon hot water
• 1 tablespoon Salt
• 1 tablespoons sherry Vinegar
• 1 tablespoon of English mustard
• 2 tablespoons Worcestershire sauce
• Glaze
• 4 tablespoons Cider vinegar
• 2 tablespoons water
• 2 tablespoons Soft dark down sugar
• 4 tablespoons Tomato ketchup
• Brush made from fresh 1/2 bunch thyme and 3 or 4 sticks of rosemary tied together lightly bruised.
• 1 or 2 Roast meat stand

Method

1. Prepare your Barbeque for an indirect cooking method, turning the two outer gas burners on high and the next inner two on low and the centre one off, pull down the hood to allow the BBQ to heat up. Whilst your Barbeque is heating up, bring the joint out of the fridge and allow it to come to room temp. This will help in the even cooking of the meat.
2. Prepare you mop sauce by simply placing all the ingredients into a jar and shake, combining the ingredients. Then brush your beef joint liberally with the mop sauce.
3. Insert the meat stand into the joint of beef or alternatively cut 2 large onions in half and make a base for the meat to stand on in the bottom of a roasting tray. Add a little water to the tray to maintain some moisture inside the Barbeque.
4. Place the beef into the BBQ while the temperature is high. After initially cooking the beef at high heat for 15 minutes turn the two inside burners off.
5. At intervals, brush liberally with the mop sauce.
6. A joint this large will take one and a half to two hours to cook.
7. In the last 30 minutes of cooking time, prepare the glaze for the beef by simply placing all the ingredients into a pot and bring to the boil. Reduce the liquid until it is thick. Then add the remaining mop sauce to season the glaze.
8. Once cooked, turn off the gas and lift the hood for five minutes and then replace down. Brush the beef with the glaze and allow the beef to rest for 20 minutes and carve. Glaze with any remaining sauce.

Beef with Spiced Peppered Crust

Ingredients

• 2kg beef sirloin roast
• 1 tablespoon cracked pepper
• 2 teaspoons ground cumin
• 1 tablespoon fresh chopped basil leaves
• 2 tablespoons olive oil
• 2 medium red onions, quartered
• 2 spring onions
• 2 carrots, peeled and halved
• 2-4 baby tomatoes
• 2 large mushrooms, halved

Method

1. Place beef on roasting basket or in baking dish.
2. Combine pepper, cumin, basil and oil and press onto beef.Add prepared vegetables and brush with ingredients in the pan.
3. Cook in covered barbeque, using indirect heat, following manufacturer’s instructions, for approximately an hour and 20 minutes, or until meat thermometer registers cooked temperature.
4. Remove from heat, cover and leave to stand 5 minutes before serving.

Quick Garlic Steaks

Ingredients

• 6-8 pieces fillet steak (2.5cm thick)
• 1 clove crushed garlic
• 2 tbsp worcestershire sauce
• 60g margarine
• Juice of 2 lemons
• Salt and pepper

Method

1. Slice steaks almost through and open cut.
2. Pound steaks with mallet until approximately 1cm thick. Mix melted butter with garlic and coat each steak with butter mixture.
3. Sear steaks on preheated grill according to taste. Turn meat and brush with garlic butter. Close roasting hood and cook for 4-6 minutes medium, or 6-8 minutes for well done steaks.
4. Mix lemon juice, worcestershire sauce, salt and pepper together and add to remaining garlic butter, combine well and pour over steaks before serving.

Cedar Plank Salmon

Ingredients

• Marinade
• 100gm tamarind paste (jar)
• 1 tablespoon soft palm sugar
• 1 tablespoon fish sauce
• 1 stalk of lemon grass finely sliced
• 1 red chilli finely sliced
• 1 tablespoon finely grated ginger root
• 1 plank for cooking ???? Soaked in water for 1 hour

Method

1. Combine all the ingredients for the marinade in a bowl.
2. Marinate the salmon fillets, ensuring that they are fully smeared in the marinade for 2 hours or a maximum of 4 hours.
3. Prepare your gas barbeque for direct cooking on medium high heat.
4. Place you pre-soaked plank onto the heat and wait for it to start to smoke. Remove the salmon from the marinade and place skin side down along the plank.
5. Pull the hood of the barbeque down and cook for about 10 -15 minutes.

BBQ Tomato Salad

Ingredients

• 1kg mixed variety Tomatoes
• 1 bunch of fresh rosemary
• 3 tablespoons of extra virgin olive oil
• 200gm tub cottage cheese
• 2 cloves garlic
• Salt
• Freshly ground black pepper
• 1 tablespoon chopped basil leaves
• 1 tablespoon chopped oregano leaves
• 1 tablespoon chopped mint leaves

Method

1. Wash and cut the tomatoes in half in irregular shapes. Season with a little salt and olive oil and picked rosemary.
2. Mix the cottage cheese with the remaining oil and the chopped garlic and salt and pepper and reserve.
3. Place the tomatoes cut side down on top of a very hot BBQ grill and cook until charred. Remove to a serving plate.
4. Scatter the cottage cheese over the tomatoes and season.
5. Garnish with fresh cut herbs like basil, mint, oregano etc.

Drunken Prawns

Ingredients

• 1kg king prawns
• 200ml vodka
• 400gm blanched, peeled and seeded ripe tomatoes
• 2 hot red chillies (Pick one with a sharp knife and leave whole, the other roughly chopped)
• 3 cloves garlic chopped
• 3 tablespoons olive oil
• 1 bunch spring onions
• 1/2 bunch coriander chopped
• Salt flakes
• Freshly ground black pepper
• Crusty bread with loads of butter

Method

1. Place the prawns in a stainless steel bowl and cover with the vodka and let steep for 30 minutes.
2. Prepare the tomato sauce. Heat the two tablespoons of olive oil in a saucepan and add the one whole red chilli and one clove of garlic and fry until the garlic just starts to colour. Add the blanched, skinned and deseeded tomato and quickly fry. Season with a generous pinch of salt and mash to a pulp with the back of a fork.
3. Heat the Barbeque griddle plate until hot, splash a bit of beer on it to check the temperature. The beer should evaporate quickly. Let it heat up for a further 5 minutes.
4. Mix the remaining garlic, chilli, and half the sliced spring onion in to a large bowl with the drunken prawns ready for the Barbeque hot plate or wok.
5. Place some oil on to the hot plate then add the prawns and vegetables, reserving the vodka. Then pour over tomato sauce. Place the stainless steel bowl over the prawns and allow them to steam, pour the remaining vodka around the bowl so that it seeps under the bowl and steams the prawns (be careful of the vodka igniting!!) for about two to three minutes. Then remove the bowl and toss through the remaining spring onions and coriander. Remove to a serving plate.
6. Serve with crusty bread and butter.

Mustard Seed Marinated Lamb in Crusted Rosemary

Ingredients

• 2kg leg of lamb
• 6 cloves garlic
• Large bunches of rosemary
• 2 tbsp olive oil
• 2 tbsp creamy mustard with seeds
• 1 tsp coarse black pepper
• 2 tsp salt flakes

Method

1. Preheat barbeque until hot registers on the hood indicator.
2. Pierce the leg of lamb with a knife and place the garlic and rosemary sprigs into holes.
3. Combine oil, mustard, pepper and salt and rub over the lamb.
4. Place the marinated lamb onto the roast holder.
5. Cook indirectly until meat thermometer registers 71 celcius.
6. The hood indicator should register medium during cooking, and the burners should be turned off under the meat.
7. Cooking time is determined by weight of lamb - approximately 30 minutes per kilogram.