Straight from the horse’s mouth: Steven Raichlen’s BBQU firsthand
BBQU This week we have a special blog post written by Lee Gilmour, Managing Director of Auschar, about his fantastic…
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This week we have a special blog post written by Lee Gilmour, Managing Director of Auschar, about his fantastic experience at this year’s Steven Raichlen BBQ University.
The class schedule was demanding, and all in the beautiful surrounds of the Broadmoor Resort, Colorado Springs. We were taught to grill at least 8 different dishes a day and the body of knowledge obtained from an expert like Steven, even after such a short period of time, was astounding. Some of my favourite recipes from the experience include: Tucson T-Bones, Kansas City-Style Ribs, Pit-Roasted Pork in the style of the Yucatán, Grilled Vegetables in the style of Santa Margherita and the Holy Grail, Bacon-Crusted Texas-Style Brisket with Spicy Apple BBQ Sauce (these will be placed on the Heat Beads® website in the weeks to come).
On Wednesday evening, the BBQU kicked off with a welcome reception dinner at the Broadmoor Golf Clubhouse, where we sampled food from the menus of each of the six restaurants at the club.
From Thursday June 5 to Saturday June 7 we spent from 9am to 12pm fine tuning our grill skills. We then got the chance to eat our delectable creations for lunch, before retiring to a range of relaxation and recreation activities available at the Broadmoor Resort. 24 grills and smokers were used to cater for the 50 students. We shipped a pallet of Australia’s finest BBQ fuel, Heat Beads® BBQ Briquettes over to the US, especially for the event. This allowed my fellow students to experience grilling Aussie Style!
On the final day of the BBQU, we endeavoured to take on the challenge of Steven’s infamous two-part (oral and written) exam. Although it was somewhat difficult, I’m pleased to say the entire class passed, just in time for the graduation!
Here is one of my favourite BBQ recipes from BBQ U, that you can try at home:
Morton Bay “Bugs” with Ginger-Mint Butter
Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 2008)
Method: Direct Grilling
Serves: 4
You will need:
Bugs or Lobster tails
Butter, fresh mint (chopped), fresh ginger (minced), lime zest (grated), fish sauce, fresh limejuice and salt and pepper to taste.
Method:
Pre heat the grill to high.
Chop the lobster tails lengthwise and set aside while you prepare the ginger-mint butter.
Melt the butter in a small saucepan over low heat and then add the mint, ginger, garlic, and lime zest. Once the mix is fragrant but not brown, stir in the fish sauce and limejuice.
Find the lobster tails and brush the cut sides with the ginger-mint butter and sprinkle with salt and pepper to taste.
Place the lobster tails onto an oiled grill grate cut side down for 6-8 minutes and then repeat the process for the other side, all the while basting the lobsters with your remaining ginger-mint butter.
Serve immediately.