 Servings: 1
Prep time: 15 minutes Cook time: 20~30 minutes INGREDIENTS:1 Welsh Black 10oz ribeye steak 2 Corn on the cob 1 Coriander bunch 1 Red pepper (diced) 1 White onion (diced) Rock salt Olive oil Butter METHOD:1. Bring the steak up to room temperature to stop it from seizing when cooking 2. Season the meat well with rock salt and lightly oil 3. Once the BBQ has reached 300+C, open the lid and place the steak carefully onto the grill 4. Oil and season the cobs and place them directly onto the bars 5. Cook your steak until desired temperature (52C for a perfect medium rare ) 6. Once the steak is cooked and the corn is charred remove everything from the grill so the meat can rest 7. Remove the kernels from one corn cob and mix together with diced onion, diced red pepper, chopped coriander, and a good drizzle of olive oil 8. Halve the other corn cob and slather with a good knob of butter to eat the traditional way 9. Carve the steak and garnish with the salsa and fresh coriander
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 Servings: 1
Prep time: 25 minutes Cook time: 45~60 minutes INGREDIENTS1 Large free range chicken 30g Sriracha 15ml Malt vinegar 75g BBQ sauce 15g Sweet chilli sauce 60g Runny honey 90g Demerara sugar 10g Black treacle 2 x Minced garlic cloves 10g Maldon sea salt METHOD1. Create the marinade – mix sriracha, malt vinegar, BBQ sauce, sweet chili sauce, honey, demerara sugar, black treacle, minced garlic cloves and sea salt in a mixing bowl. 2. Remove the backbone from the chicken by turning it over and cutting down either side of the spine with a sharp pair of kitchen shears 3. Turn the chicken back over and flatten with the breasts facing up 4. Remove the wing tips as these tend to burn very quickly 5. Thoroughly brush the chicken with the glaze and leave to marinade for 3 – 24 hours 6. Bring BBQ up to heat at roughly 200 – 225C 7. Place the chicken in, skin side down to protect the meat from the flames 8. Once seared and a nice char has been made flip the bird carefully and continue to cook on a low flame with the lid down 9. Cook for 30 – 40 minutes, brushing with the glaze every 10 minutes throughout 10. Check the bird by probing with a food thermometer. It must read 75C at the thickest point of the meat. 11. Let it rest for up to 15 minutes (don’t worry the meat will stay very hot) 12. Carve and enjoy! |
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