[CH] [Fwd: BBQ recipes-LONG.]
Tara Deen (tara@es.usyd.edu.au)
Mon, 21 Aug 2000 08:45:33 +1000
I sent this to Risa alone by mistake last week: sorry Risa! It had
something to do with the zombie-like, sleep-deprived state I had
achieved by Friday. Was a killer week.
Here's a few of the recipes I hashed up on Wed night. I usually take
more care over what I do, but his time there was no time for marinating
or slow cooking, so I did the best I could. I was told the meat came out
nice and tender anyway, so it went well.
A yearling rump is the rump muscle (found on the upper hindquarter) of a
yearling steer.
BBQ yearling rump.
First, take a whole yearling rump, about 2 kilos (6 lb). Leave the fat
on, and rub with the dry rub below.
Dry Rub Mix
1 tablespoon Chipotle Chile Powder (I used what was left of
my thyme and rosemary-smoked)
1 tablespoon garlic powder
1 tablespoon oregano; dried
1 tablespoon rosemary; chopped
1 teaspoon cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sage; ground
1 teaspoon cayenne pepper
1 teaspoon mustard; powdered
1 teaspoon black peppercorns; ground
When you've rubbed the meat, out in a plastic bag and go out to light
the Webber. Let the meat rest while the BBQ heats. When the BBQ is
ready, grill the veges for the vege salad (below), then put the meat fat
side up on the plate and cook indirectly for one hour. Normally I'd add
some wood chips, but I was doing it rough that day. Then start basting
with the mop every 15 minutes or when you remember for another hour and
a half, or until the meat is done as desired. I usually fill the spaces
on the plate with potatoes when I'm cooking the meat.
Beef mop sauce with Rockin’ Randy’s chipotles
1 1/2 tablespoons salt
1 1/2 tablespoons dry mustard
1 tablespoon garlic powder
3 tablespoons powdered Rockin’ Randy’s chipotles
1 1/2 tablespoons paprika
1 tablespoon hot pepper sauce
1/2 quart Worcestershire sauce
1/2 pint cider vinegar
1 litre beef bone stock
1 cup olive oil
Add all the other ingredients to the bone stock and let mixture stand
overnight in the refrigerator before using (this is just what I didn't
do).
Use this mop to baste meats while cooking. Keep leftover mop
refrigerated.
While all this is cooking, make up....
Calvin's Barbecue Sauce
2 tablespoons Unsalted butter
1 onion -- finely diced
1 Garlic clove -- finely diced
6 Plum tomatoes – coarsely diced
1/4 cup Ketchup
2 tablespoons Dijon mustard
2 tablespoons Dark brown sugar
1 tablespoon Honey
2 tablespoons Calvin's powder
1 tablespoon Worcestershire sauce
In a medium saucepan over medium heat, heat the butter and sweat the
onion and garlic until translucent. Add the tomatoes and simmer for 15
minutes. Add the remaining ingredients and simmer for 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and allow to
cool at room temperature. Will keep for 1 week or several months frozen.
as well as...
Roast vegetable salad
1 red bell pepper
1 yellow bell pepper
1 lilac bell pepper
1 eggplant (aubergine)
1 head broccoli
1 bunch asparagus
100g (3 oz) sugar snap peas
3 finely diced habaneros
Cut the flesh off the sides of the bell peppers so that they're
relatively flat. Slice the eggplant into 1/4" lengthways slices. Cut
broccoli into florets, top and tail the peas, and bed the asparagus so
that the tender tips break off, then cut the rest of the stem into 1"
pieces.
When the BBQ is hot, put peppers and eggplant over the coals with a bit
of wood added, until the skin on the peppers in black and bubbly and the
eggplant is about half-done and nicely charred where it has contacted
the grill bars. Blanch the other vegetables, cooking the tough parts of
the asparagus a bit longer then the rest.
Skin the peppers, and cut them into diamond shapes, and cut the eggplant
broadways into 3/4" strips. Toss the veges in a casserole with the habs
to combine. Douse with balsamic vinegar and a dash of olive oil and put
into a warm oven until both they and the rest of the meal are done. Took
about 1/2 an hour at 180F, and the veges were lovely and tender. Serve
hot.
The salmon was just steaks, basted with a mixture of lemon juice, white
wine and minced habs as they were grilled.
Hubby calls, I'm being bought lunch.... ;-)
Maybe more later.
--
______________________________________________________
Tara Deen
School of Geosciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
Mobile: 0410 538 655
email: tara@es.usyd.edu.au
______________________________________________________