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Beef BBQ RecipesForget the gas ... here's the recipe for more BBQ flavour!Enjoy your outdoor meal this year even more, with the unbeatable flavour of food cooked over Heat Beads® BBQ Briquettes.
A Bit of Italian Love In a bowl place rosemary, garlic, one tbsp of virgin olive oil per steak, lemon juice, balsamic vinegar and oregano and let the steaks marinate for approx 30 mins, then place on a Heat Beads(r) barbie.
Beef Teriyaki - Winner 2007 Triple R Best Char Grill Recipe Serves 4. Ingredients:
Method: Trim steak and cut into suitable portion size or cubes for kebabs Marinate in mixture of soy sauce, ginger, wine, sugar and garlic for at least one hour Cook over glowing Heat Beads( briquettes to desired done-ness! Note: This mixture makes chuck steak as wonderfully tender as the most expensive cuts. Enjoy served with variety of BBQ veggies and salads: green, mushroom, rice and/or potato and fresh crusty bread. Char-Grilled Scotch Fillet Recipe This recipe is a family favourite! Mix together 1 cup of brown sugar, pinch of sea salt, freshly ground pepper and 1/4 cup of sweet chilli sauce. Pat dry beef and rub this mixture into the meat. Rest while barbecue gets hot. Sear on both sides and then reduce the heat and cook slowly. Meanwhile, make this yummy sauce to serve with the beef. Sauce 1/2 cup of olive oil, 2 peeled garlic cloves, juice of a lemon, 1/4 cup balsamic vinegar, pinch salt, pinch pepper, handful of parsley. Blend together in a blender and serve as a sauce with the beef. Delicious!!! Enjoy!
Coca-Cola Steaks Ingredients:
Method: Combine all ingredients in shallow dish. Cover and refrigerate for 1 hour. Barbecue steaks until done to your liking. Boil marinade in a saucepan until thickened slightly and serve with steaks. Grilled Kangaroo Roo fillets are quite thick so it can be difficult to get them cooked evenly through the middle on the BBQ. This is OK as, being a very lean meat Kangaroo is best eaten rare, although this is not to everyone's taste. When grilling, it is best to use small fillets. If you can only get large fillets, slit the thickest part of the fillet about half way though, running lengthways with the grain of the meat. If possible, resting the meat in a warm oven will allow the meat to cook evenly through the middle. Ingredients:
Method: Grind star anise into fine powder with a mortar and pestle. Lightly grind Sichuan pepper (enough to break the pieces down to around 1/4 of their original size). Mix all ingredients and marinate for at least 2 hours - overnight if possible. Cooking (small fillet): Sear on one side for about 30 seconds Turn and leave for 3.5 minutes Turn again and leave for another 3 minutes Cover and rest meat for around 8 minutes If resting in the oven, reduce time on the grill by a minute each side.
Homemade 'CHEVAPI' Forget the boring snag, this ethnic bite has Aussies begging for more! Ingredients:
Method: In a large bowl mix everything together, using your hands making sure it is all mixed through evenly. Shape into about 8cm rolls (a bit bigger and plumper than the ordinary cocktail frankfurt). Char-grill on the trusty Weber until cooked. Serve with fresh sliced Vienna bread, fried onions, Polish pickles, and an array of condiments, such as mustard, tomato sauce or chilli sauce if you like. Followed by a chilled BEER!
Michelle's Steak Ingredients: Marinade
Method: Place all ingredients in jar and shake. Marinade meat overnight for best results, I use Scotch Fillet but any meat works (is also good with chicken). Take care when cooking as the honey burns easily.
Mini MaximBeef Burgers Recipe Ingredients:
Combine everything in bowl (including 1 large egg). Mix well, scoop out and shape into balls, flatten (not too thin). Put on pre-greased preheated char-grill. Turn when necessary - about 7-9 min each side (or turn 4 times 4 min each). Kids will love 'em... eat with salad or on burger buns.
Ingredients:
Method: Mix marinade ingredients together. Marinate steaks for several hours. Grill over coals until desired 'done-ness'!! Serve with fresh, crisp salad and herb damper (see below). Damper can be cooked over the coals as well. Method: Rub 2 tbsp butter into 2 cups self raising flour. Mix in 1/2 cup each of milk and water. Add 1 tbsp fresh chopped herbs. Mix to a soft dough. Knead gently. Wrap in foil and bake over coals.
Vegemite Rissoles Ingredients:
Method:
The kids can’t get enough of them!
Barbecue Cranberry Steaks Ingredients:
Trim steaks of any visible fat and place them in a large shallow dish. Combine the oil, garlic, mustard, sauce, vinegar, rosemary and pepper and pour over the steaks. Turn the steaks to evenly coat in the marinade mixture and then cover and refrigerate for about 4 hours or overnight. Drain steaks from marinade and reserve the marinade for later. Using Heat Beads® BBQ Briquettes, cook steaks on an oiled, pre-heated open grill barbecue for about 3 minutes on each side (or until cooked as desired), brushing reserved marinade over steaks using extra rosemary sprigs. Serve steaks with barbecued baby potatoes, a green salad or a variety of in season vegetables.
Char Grilled Scotch Fillet Ingredients:
Marinade:
Very simple. Combine ingredients in a large bowl first then add
the Grill 3 mins each side for rare.
Black Popes Recipe that serves up around 24 little pope morsels Ingredients:
Method:
Spicy Beef Skewers Ingredients:
Combine all ingredients, marinate overnight. Thread on skewers and grill. You may want to pick out the star anise before cooking
Asado Style Beef Ribs In Argentina, they love their Asado (barbecue), and in great quantities. An asado is a marathon event that can go on all day and late into the night where a wide variety of meats are eaten in great quantities. The Argentineans will eat nearly every part of the cow except for the moo, but just because they do, doesn’t mean you have to. One of the most popular Asado items are grilled beef ribs. Usually, Argentinean hosts will allow half a kilo of meat per guest, but of course, your mileage may vary. Ingredients:
Chimichurri:
Firstly, the night before you cook prepare the Chimicurri. Combine ingredients and puree them in a blender or food processor. This should make approximately 2 cups of Chimicurri. Set aside 1 cup to serve with the cooked ribs, and use the remaining cut to marinate the ribs. Make sure they are well covered and refrigerate overnight. When you are about to cook, take the ribs out of the refrigerator and season them with black pepper, and let them reach room temperature while you prepare your Heat Beads® coals. When the coals are ready, place the ribs on the hottest part of the grill and sear them on one side until they are nicely browned. Turn and baste the ribs with the brine and grill until the other side is browned too. Then move the ribs to a cooler part of the grill and continue to turn and baste the ribs frequently until they are done. This should take between and 16 – 20 minutes. Serve the grilled ribs with the reserved chimichurri sauce, a green salad, and a hearty red wine. Serves 6-8 Char-Grilled Beef Salad Serving size: serves 4 Ingredients:
Method:
Porterhouse Steaks in Marinade (adapted from Women's Weekly cookbook) I marinade two Porterhouse steaks in the following:
You could double those quantities if you really want your meat to have a good swim in it but I tend to squeeze it all into a small flat container. Alternatively seal it all in a plastic bag. Prepare the night before for next day at lunch. Hubby Geoff, who is the BBQ chef, says to use the marinade to baste the meat as you go to keep it from drying. He grills the steaks to somewhere between medium and well done. I think 'well done' would probably char the meat too much with the sugar in the marinade - so best to avoid that. He also wouldn't give me a cooking time as he says every BBQ is different!!
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