BBQ Recipes

As seen on Drive Thru Australia

I’ve always enjoyed cooking large pieces of meat over coals – I suppose it’s the closest I get to cooking Gaucho-style. The cowboys of the Pampas regions of South America are the masters of this style of cooking, impaling large joints of meat and roasting them on an open fire.

This recipe is best followed using an indirect heating method. Prepare your coals on one side of your barbecue, or if you have a gas grill, pull down the hood, turn your middle gas burners off and
crank up the outer gas burners. Add some pre-soaked woodchips for extra flavor.

You’ll need to make a brush from lightly bruised sprigs of thyme and rosemary tied together, and use it to brush the ribs with the British beef wash.

Ingredients:

Beef Wash

• 1 tablespoon hot water
• 1 tablespoon salt
• 2 tablespoons sherry vinegar
• 1 tablespoon english mustard
• 2 tablespoons worcestershire sauce

Yorkshire Pudding

• 225gm plain flour
• pinch of salt
• 3 eggs
• 200ml milk
• 200ml water
• 100ml veggie oil
• Combine all the ingredients together in a mixer and beat until smooth.

Method:

If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. While the barbecue is heating up, take the rib of beef out of the refrigerator and allow it to come to room temperature. This will help ensure it cooks evenly.

To make the British beef wash, place all the ingredients in a jar and shake to combine. Brush the beef fillet with the wash, and give it another good brushing before you start cooking.

Place the beef on a roasting rack in a tray filled with a few cups of water to maintain moisture. Place the tray with the beef on to the barbecue while it is at its hottest and cover with the hood or lid of the barbecue. After the initial burst of heat (about 15–20 minutes), allow the coals to ease in intensity and maintain a medium heat. If using a gas barbecue, turn the gas down slightly to maintain a medium heat.

Brush the rib roast liberally with the beef wash at intervals. A joint of this size will take 45 minutes – 1 hour to cook until medium.

Once the beef is cooked to your liking, remove from the barbecue and cover with foil to rest.

To make the Yorkshire Pudding, place a 10cmx20cmx4cm deep roasting tin (with the oil in it) on to the barbecue or into a preheated oven at 200 degrees celcius. Allow the oil to get really hot (almost smoking). Add the batter carefully and close the oven or barbecue lid. Bake until the pudding has risen well, and is golden brown and crispy. Remove carefully from the tin and drain.

Serve a nice slice of beef with a slice of Yorkshire Pudding and some thick gravy!

*Recipe by celebrity chef Ben O’Donoghue as seen on popular cooking series Drive Thru Australia with Ben O’Donoghue. Image copyright Drive Thru Australia.