Beef Tri Tip

Beef Tri Tip

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield8 Servings
  • Cooking Method
    • In-Direct and Reverse Sear

Ingredients

  • 2kg Tri Tip
  • Salt
  • Pepper

Method

1

Tri Tip is a great bit of beef and only really needs salt and pepper, although you can add anything you would normally add to beef. Apply this an hour in advance of cooking.

2

Prepare you barbecue with the coals on one side and a medium heat.

3

Cook the beef indirectly until an internal temp(IT) of approximately 42c/105f. This will give you some room to grill up the outside and generally take 25/30 minutes.

4

Put the beef directly over the coals turning every 2 minutes replacing the lid in between to avoid flare ups. Once the IT is at 52c/125f take of the heat as it will continue to creep up during resting.

5

Tri Tip has two muscles. For Best results cut between the muscles and then cut across the grain of each.

Recipe from Tim Donald of Silverback Grillers

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Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

Philly Cheese Steak
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings
  • Cuisine
    • American
  • Course
    • Snack
  • Cooking Method
    • On a plancha or griddle pan

Ingredients

  • Small onion sliced into half moons
  • Half a green pepper
  • 100 gms mushrooms
  • 2tbls olive oil
  • 1 tsp of your favourite seasoning or salt and pepper
  • 250gms steak (this can be left over from a roast)
  • A handful of grated cheese
  • ciabatta rolls

Method

1

Light about a half a chimney of charcoal and when lit place on one half of the bbq with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat

2

Put the oil on the plancha and fry the onions until softened, add the peppers and fry those too, if it gets to hot a little water will help stop them burning

3

Add the mushrooms and cook until softened as well.

4

Fry the steak separately sprinkling the seasoning over, then mix the steak in with the vegetables.

5

Top the mixture with the cheese and cover with a lid or cloche to help the cheese melt. You can add jalapenos at this stage if you like your food spicy.

6

Toast the ciabatta while the cheese is melting.

7

Load your steak, vegetables and cheese mixture into the ciabatta and enjoy.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

Philly Cheese Steak Sandwich

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Dirty Steak

Dirty Steak

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield2 Servings

Ingredients

For the Steak

  • 12oz Bone-in ribeye

For the Dirty Baste

  • 1 stalk Fresh Rosemary taken of the stalk
  • 2 stalks fresh Thyme taken off the stalk
  • Bunch of Flat Leaf Parsley
  • 1 Clove Garlic
  • I Anchovy fillet
  • 1 tsp Sea Salt
  • 1 tbsp Olive Oil

Method

1

Blitz all the ingredients for the Dirty Baste together

2

You will need your grill loaded with red hot, quality lumpwood charcoal. Please do not use instant light or briquettes or lava rocks

3

Give the coals a blast of air to remove excess ash and ensure they are red hot. Place your steak directly on the coals, do not press or move, just leave it alone for 3 minutes. After 3 minutes flip the steaks, baste generously on the cooked side and cook for another 3 minutes. This will give you a rare dirty steak. If you want to ensure the steak is cooked how you like, use a digital thermometer probe.

4

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it more tender. Slice and serve drizzled with more of the dirty baste

Recipe from Marcus Bowden of Country Wood Smoke

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Genevieve Taylor Berbere Beef and Green Pepper Kebabs

Genevieve Taylor Berbere Beef and Green Pepper Kebabs

Bereber Beef and Green Pepper Kebabs
  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS
  • Ingredients
  • 700g (1lb 9oz) skirt steak, cut into 2cm (¾in) cubes
  • 2 green peppers, cut into 2cm (¾in) pieces

For the Spice Mix

  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 6 cardamom pods
  • 1–2 tsp ground chilli flakes, to taste
  • 1 tsp black peppercorns
  • ½ tsp allspice berries
  • ½ tsp cloves
  • 1 tbsp sweet paprika
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg

For the Spice Paste

  • 3 cloves of garlic, crushed
  • 1 tbsp vegetable oil
  • 1 tbsp tomato purée

Method

Preparing the Kebabs

1

Tip the coriander seeds into a small dry frying pan and set over a medium heat to toast for just a minute or so.

2

As soon as you smell the aromas wafting up from the pan, transfer the seeds to a spice mill. Add the fenugreek, cardamom, chilli flakes, peppercorns, allspice and cloves and grind to a powder. Add the paprika, ginger and nutmeg and mix until combined.

3

Put the spice powder into a bowl and stir in the garlic, oil and tomato purée to make a thick paste.

4

Toss the meat with the spice paste until it is thoroughly coated – your hands may be the easiest tools for the job here, as the paste is thick.
Cover with cling film and chill for a good few hours to marinate, ideally overnight.

5

When you are ready to cook, thread the meat and peppers on to the skewers

6

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

7

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently until the meat is dark and crisp and the peppers are soft.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Berbere Beef and Pepper Kebabs

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Beef Stroganoff

Beef Stroganoff

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 675g/1½ lb beef fillet, preferably cut from the tail end (It can be made with Sirloin which will make the dish cheaper
  • 65g/2½oz unsalted butter
  • 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)
  • 1 large onion, very thinly sliced
  • 350g/12oz button mushrooms, thinly sliced
  • 3 tbsp sunflower oil
  • 300ml/10fl oz soured cream
  • 2 tsp lemon juice
  • small handful of parsley leaves, finely chopped
  • salt
  • freshly ground black pepper

Method

1

Cut the steak into 1cm strips

2

Melt the butter in the griddle, add the paprika and onion and cook slowly until onion is soft but not browned.

3

Add the mushrooms and fry gently for three minutes, transfer to a plate and keep warm.

4

Using the same pan heat the sunflower oil until very hot

5

Add the fillet and fry quickly seasoning and turning as you do for around a minute. You do not want to overcook the steak. Transfer to a plate.

6

Return the onion/mushroom mixture to the pan add the sour cream and bring to the boil, simmer for a minute until thickened

7

Return the steak to the pan and heat gently for one minute. The beef should not be cooked any further.

8

Stir in the lemon juice and parsley

9

Serve with buttered noodles or rice

Recipe by Christine Dale of Chillin n’ Grillin

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Beef Stroganoff

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

Pulled Thai Beef Tacos with Crunchy Asian Slaw

  • Prep Time30 min
  • Cook Time12 hr
  • Total Time12 hr 30 min
  • Yield16 Servings
  • Cuisine
    • Thai
  • Course
  • Cooking Method
    • Indirect & braise

Ingredients

For the marinade

  • 2 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 2 Tbsp Rice Wine
  • 1 Tbsp Sesame Oil
  • Juice and zest of 2 limes
  • 2 Cloves of garlic, minced
  • 2cm root ginger, minced
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Palm Sugar

For the beef

  • 2kgs of Chuck
  • 2 gm Sea Salt
  • 1 gm Black Pepper
  • 1 gm Sechuan Pepper

For the slaw

  • ½ a red cabbage, shredded
  • ½ a green cabbage, shredded
  • 2 Carrots, grated
  • ½ a medium red onion
  • 1 red chilli, finely diced

For the slaw dressing

  • 1 Tbsp Olive Oil
  • 2 cloves of garlic, minced
  • 2cm root ginger, minced
  • 2 Tbsp Palm Sugar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tsp Sesame Oil
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 1 Lime
  • Salt and Black Pepper to taste
  • 1 Tsp Seasame Seeds, toasted
  • A bunch of Coriander, roughly torn.

Optional

  • Satay Sauce
  • Hoisin Sauce

Method

1

Combine all the ingredients of the marinade in a zip lock bag with the beef for a minimum of 3 hours, but preferably overnight

2

Remove the beef, reserving the marinade liquid. Pat dry and coat with the salt and peppers. Leave the meet to come to room temp for 30 minutes.

3

Prepare your barbecue for indirect cooking at 110c/225f – 120c/250f until the beef hits approximately 70c/160f. Should take 6/7 hours

4

As your beef comes to temp bring the reserved marinade to the boil. You then place the beef in a casserole or Dutch Oven and braise the beef turning every hour until the beef starts to fall apart.

5

Combine all the ingredients for the slaw dressing and all the ingredients for the slaw, reserving the sesame seeds and coriander to sprinkle on top. Pour the dressing on at least 30 minutes before serving to allow all the flavours to infuse

6

You will need a minimum of two tacos per person for a main course. Warm the tacos and assemble by putting beef on and a splash with the braising liquid, dress with crunchy Asian Slaw and sprinkle sesame seeds and coriander on top. I served these with Satya Sauce and Hoisin. Enjoy

Recipe by Tim Donald t: Tim@silverbackgrill Insta: tim.donald1

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

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Over the Top Chilli

Over the Top Chilli Christine

Put the patty on a grill and rest on top of the pot/Dutch oven and smoke until 160 internal temperature.

Then remove patty, chop up and add to the chilli with the peanut butter and peppers

Over the Top Chilli

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the meat patty

  • 1kg Minced Beef
  • 6 Rashers of unsmoked bacon minced in food processor
  • 2 tsp Coriander powder
  • 2 tsp Cumin
  • 2 tsp Unsmoked paprika
  • 2 tsp Oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chilli powder
  • 2 ancho chillies rehydrated and blitzed to a paste 1/2 added to mince reserve the rest for the sauce. (Or jarred chipotle or ancho paste)
  • Salt and pepper to taste

For the sauce

  • 2 onions
  • 2 celery sticks
  • 4 garlic cloves
  • 1 tsp of coriander
  • 1 tsp of cumin
  • 1 tsp of chilli
  • 1 tsp of paprika
  • 1 tsp of oregano
  • 2 tins tomatoes
  • 2 tins pinto beans
  • 1 tin sweetcorn
  • 2 peppers
  • 1 tbsp peanut butter

Method

Preparing the Over the Top Chilli

1

Combine the ingredients for the beef patty and create a thick ball or patty.

2

Fry onion & celery in your pot/Dutch oven until soft add garlic and spices, fry 2-3 mins

3

Add tomatoes, remaining ancho paste and beans bring to boil.

4

Set up the BBQ for indirect cooking at 250-275f

5
6
7

Let it smoke for another 1-3 hours topping up with water if needed.

8

Serve with rice, baked potatoes or over wedges

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

Rib of Beef

Rib of Beef

The Next Cook

Budget Q is back again, and this time we are cooking a Rib of Beef.

Modifying the BBQ

After using the BBQ last time I found that the air intake blocked very quickly with ash, so I’ve modified it with a cut down sieve to try and improve matters,

We will be cooking the beef using a two zone system and finishing the beef off on the direct side (called reverse sear).

Cooking the Rib of Beef

Fill the chimney starter with charcoal and light a eco fire underneath and in 15 -20 minutes we will be ready to go.

Meanwhile I am going to setup the BUDGET thermometers. These were purchased from Aldi they retail at £12.99, but I got these on sale for £5.00, YES a fiver each ………. Bargain!

They are a single probe and they can be changed from centigrade to fahrenheit and are wireless. The base unit stays near the BBQ and the readout unit goes anywhere convenient.

I ran one thermometer for the pit temp and the other was monitoring the beef temp. I tested them together because I didn’t think they would side by side but worked very well.

I also prepared a few potatoes and popped in a tray with a bit of olive oil and salt to sit under the Rib of Beef.

When the charcoal is up to temperature carefully pour the coals onto the fire grate. Pop in small piece of your wood of choice – I went cherry.

Don’t get carried away with smoking wood. It’s easy to oversmoke. Less is more guys!

Pop on the cooking grate, insert the pit temperature probe through a screwed up piece of kitchen foil to keep it were it needs to be.

Next put the lid on and watch the pit tempature rise up to 225 / 250 f (107 / 121c).

Control the temp by opening or closing the air dampers on the bottom , leave the exhaust damper on the lid wide open.

When up to temperature open the lid and quickly pop on the meat. Push in the meat probe and quick as you can pop the lid back on making sure the exhaust damper is over the meat (so the smoke flows over the meat).

Now just relax………keep an eye on the temperatures and adjust damper accordingly. If you’re anything like me you can now tidy up the trail of destruction left behind in the kitchen.

Note on temperatures, don’t get stressed or hung up. If it goes up to 275f (135c) even 300f (149c) don’t panic and close the intake damper all the way. It’s just like steering a boat, steer and minutes later it turns ,just make slight adjustments and wait. If it goes down and the vents are wide open pop some more charcoal into your chimney and light, then pop in the BBQ.

When the meat temp reaches 120f (49c) lift off the lid and move the meat over to the hot direct side and brown on all sides until the internal temp is 135f (medium rare) 57c.

Take off the beef, lift the cooking grate and remove the potatoes and serve.

Rest the beef for 10 minutes, which allows the meat to reabsorb the juices.  As the chef you need to ensure you get the first slice – just for testing purposes of course.

Enjoy…….

 

BBQ Beef Satay Skewers

Beef Satay

BBQ Beef Satay Skewers

Beef Satay
  • Prep Time2 hr
  • Cook Time10 min
  • Total Time2 hr 10 min
  • Yield2 Servings

Ingredients

Steak

  • 2 Sirloin steaks

Marinade

  • 1 garlic clove – crushed
  • 1 thumb size piece of ginger – grated
  • 1 tsp of sambal or 1/2 a red chilli
  • Zest of 1 lime
  • 1 Tbs light soy sauce
  • 1 Tbs soft brown sugar
  • 1 Tbs fish sauce

No-cook peanut sauce

  • 150g peanut butter
  • 1 Tbs soy
  • 1 Tbs honey
  • 1 tsp sambal or dried chilli flakes
  • 1 tsp grated ginger or puree
  • 1 clove garlic crushed
  • 1 tsp fish sauce
  • 150ml coconut milk
  • Juice of 1 lime

Method

For the Beef Satay

1

Marinade the two sirloins and leave for at least two hours.

2

Cut into thin strips and thread onto skewers.

3

Cook for 2mins a side or until cooked to your liking.

4

Serve with lime, chilli, chopped spring onion, coriander and the satay sauce.

For the No-cook peanut sauce

5

Mix the ingredients together until you have a smooth sauce

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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The ‘Classic Burger’

The Classic Burger

The ‘Classic Burger’

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield4 Servings

Ingredients

For the Classic Burger

  • 500g steak mince
  • 150g minced streaky bacon
  • 2 Tbs Worcestershire sauce
  • 2 Tbs Angus & Oink “The General” rub

Method

Preparing the Classic Burger

1

Combine the steak mince and minced bacon in a large bowl. Add the Worcestershire sauce and rub and continue to combine until the rub is evenly spread throughout the mixture.

2

Split the mixture into 4 equal parts and form the burger patties with your hands. Remember not to press the mixture together to hard.

3

Set up your BBQ for 2 zone cooking. This will give you an area of direct heat and an area of indirect heat. Place the burgers on the cooking grate directly over the coals and close the lid.

4

When the burgers have seared nicely on the bottom (a few minutes), flip them over and add the cheese to the top. Add a few slices of streaky bacon to the grill to top the burger. Close the lid again and leave the burgers to finish cooking.

5

When your burgers hit an internal temperature of 75C, move to the indirect side of the BBQ to keep warm while the bacon finishes. Toast your burger buns over the coals for a few seconds to crisp them up.

6

To build the burgers add salad leaves, sliced red onion and some Angus & Oink Pitboss BBQ sauce to finish it all off. The toppings are entirely up to you, make it your own. You can also play around with the seasonings inside the burger to find your own secret recipe.

Recipe from Barbechoo.com, you can also find James on Twitter: Barbechoo_James, Facebook: lettherebebarbechoo and Instagram: barbechoo

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The Classic Burger

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