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BBQ Beef Recipes

 

Orange and Mustard BBQ Steaks

Ingredients

  • 4 steaks suitable for grilling such as scotch fillet, T-bone, rimp etc.
  • 1 tblsp wholegrain mustard
  • Juice and grated rind of one orange
  • 1 tblsp honey
  • Extra orange slices
  • Salad greens to serve
Method
 
Rub oil on each steak and season with salt and pepper. Mix the mustard, orange rind, juice and honey together and rub over steaks.
Preheat the BBQ hotplate or grill to hot then add the steaks.
Cook on one side until you see moisture appear and then turn steaks over. (Some professional chefs say that steak is better tunred more frquently eg every 45 secs so it's your choice here).
Place orange slices on BBQ and cook for a few minutes on each side while the steaks are cooking.
When steaks are done to your liking, remove from heat and loosely cover with foil. Rest steaks for 5 minutes (trust us, it's worth the wait)
Serve with salad greens and barbecued orange slices.


BBQ Beef Prime Rib Roast - 3 different ways
Prime Rib Roast is sometimes called Cattleman's Cutlet but in one big piece.

Spit-Rotisserie
The meat cooks evenly because of the slow rotation and it's continuously basted in it's own fat and juices. If you spit-roast on a charcoal BBQ then you can add different flavoured wood chips for a smoke flavour. Keep an eye on the cooking time as it may cook more quickly.

Roasting and Smoking over an Indirect Grill
(When indirect grilling place your food next to the fire, not directly over it. Close the lid to hold in the heat. This turns it into an oven).
Preheat your BBQ to medium then add some pre soaked wood chips to the coals or in a smoker box if you're using a gas BBQ. 
Place your beef roast in the centre of the grill but away from the direct heat. Close the lid. Roast until your beef reaches your preference for rare, medium or well done. Add more wood chips as you need to.

What the purists call 'True Smoking'
You can cook a beef roast in a smoker using the 'low and slow' method at a temperature of 95°C to 120°C for 4 to 6 hours. Rub a dry spice mix onto the beef and add your favourite flavour of wood chips to the coals. Use a temperature probe to keep an eye on the internal temperature. Rare is 52°C, medium 63°C and well done is 74°C. To get the brown, crisp exterior finish it off with short time on high heat on a direct grill or in a hot oven at 230°C.


All BBQs' Favourite Family Rissoles
This is a simple recipe but one we are asked for all the time. Feel free to alter the quantities to suit your taste.

Ingredients
  • 500g beef mince
  • 1 onion finely chopped
  • 1-2 cloves garlic
  • 1 tblsp worcestshire sauce
  • 2 tblsp tomato sauce
  • ¼ to ½ cup dry breadcrumbs
  • 1 egg
  • 2 tblsp or more chopped parsley
  • salt and cracked pepper

Combine all ingredients in a bowl (best done with your hands). Shape into rissoles. Preheat BBQ hotplate or grill plate on high, then turn down to medium high. Place rissoles on BBQ. Cook one side for about 5 minutes then turn over & cook for for another 4 minutes. Our favourite way to eat these is make our own hamburgers. Place all the fillings on the table and everybody can make their own. Kids love it.

Thai Style Barbecued Steak
4 x 200g rump steaks
1 tbsp mild Thai red curry paste
1 tbsp sweet Thai chilli sauce
1 tbsp oil
1 punnet fresh whole baby corn
1 punnet snow peas
1 small red onion
juice of one lime
2 tsp soy sauce
2 tsp sesame oil
2 tsp fish sauce
Combine the curry paste, chilli sauce and oil. Brush mixture over both sides of each steak. Preheat the BBQ to hot before adding the steaks. Cooks steaks to your preference. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While steaks are resting steam the baby corn and snow peas until vivid in colour but still crisp. Toss with the red onion and the combined lime juice, soy, sesame oil and fish sauce. Serve the steaks with corn and snow peas.




 
 

 
WARNING!! Don't Buy a BBQ until you've read this.. The 7 Most Costly Mistakes People Make When Buying a BBQ
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