GRILLED BEEF & TROPEA ONIONS
A simple route to great steak, on the BBQ.
Happy Friday everyone!
Here in the UK, it’s set to be a scorcher of a weekend. It seems like the perfect time to dust off the grill and get it fired up for a feast.
In this issue, I’m going to show you how I grill beef over live fire, offering a few tips I picked up during my time in restaurants and hopefully taking the guesswork out of your grilling this summer.
Happy cooking!
B x
I had planned to do a feature on flat fish this week (this is in the post), but I just couldn’t resist the siren call of the BBQ. On Wednesday evening I fired up my Weber kettle in the evening sun and carved up a whole rump cap into a handful of chunky steaks. I try and cook with charcoal all year (see this issue to read more on that subject) but I know I’m probably an exception to the rule that charcoal is only lit when the sun shines. Well, the sun is shining, so get your ass outside and let’s learn some BBQ moves.
The recipe this week is painfully simple, comprising of a few ingredients, simply grilled and seasoned. Honestly, I could give you the ingredients list and you’d likely be able to figure out what goes with what, but sometimes a recipe is more about the words than the formula of the ingredients. This time, it’s about the way you handle those ingredients, the way you treat the steak, the onions, the horseradish, rather than how much of what goes into which bowl. The true recipe is found in the technique, that’s the secret.
Grilling is social affair. You're rarely grilling for one (although I would highly encourage you to do so, be kind to yourself!) and I don’t really go in for cooking a million individual sausages and burgers, it’s too stressful and things are never ready at the same time. For me, the best way to approach grilling is to absolutely nail a couple of centrepieces. Not only are these more interesting (and impressive…) than a load of snags, they make life much easier for you. Grab a big steak and a whole fish and feed a crowd without breaking a sweat.
GET RID OF THE GAS
Gas BBQs are a bit naff. Sure, they’re easy to use and clean, and you can just turn them on and in about 15 minutes they’re ready to rock. Charcoal is a bit more finicky to light, but don’t be afraid of it, it’s actually very easy, I’ll show you how below.