BBQ equipment (Product available at Beau's Barbeques)
1 x BBQ
1 x Bar-B-Chef Roast Holder & Enamel Drip Tray
1 x Bar-B-Chef Smoker Box
1 x Bar-B-Chef Remote Thermometer
Method
Rub the meat with salt and pepper and olive oil. Cover the loin of meat with the picked herbs and the wrap one piece of streaky bacon around the veal between each gap between the bones and tie with butchers string to secure.
Preheat your bbq for indirect cooking (outside burners on and the middle ones off) at about 250 degrees.
Peel and halve the onions and line the bottom of a Bar-B-Chef Enamel Drip tray with them and then pour over a cup of water.
Place the loin of veal on your Bar-B-Chef Roast Holder over the top of the onions and place into a hot bbq at about 250 degrees. Insert the Bar-B-Chef Remote BBQ Thermometer and set for beef (medium rare or how ever you prefer) pull the lid down and cook for 15 minutes at 250 degrees, then turn down to 180 and cook for a further 40-45 minutes or until the Bar-B- Chef Remote Thermometer tells you the desired temperature is reached. Keep the water level in the tray constant to stop the onions from burning. This will become your gravy.
Remove from the BBQ and allow to rest for half the amount of time the meat cooked for (covered with foil). Carve each person a piece of veal with a bone attached a little bacon and crispy herbs.
Chinese spiced beer can chicken
Ingredients
1 x 1.8kg chicken (organic if possible)
1 spring onion
1 star anise
1 clove garlic
Steamed bok choy to serve
Glaze for Chicken
250ml water
60ml light soy
40ml dark soy
2 star anise
1 cassia/cinnamon sticks
6 thin slices of ginger, about 2cm knob
1/2 tsp sichuan pepper
25ml shaox shing Chinese cooking wine
50gms maltose or glucose
Baked Sweet Potato
4 Purple sweet potatoes
200gm bio natural yoghurt
3 shallot/spring onions
1 -2 green chilli’s (not hot)
1 teaspoon finely minced ginger
½ teaspoon finely minced garlic
Mint/coriander
Salt
Pepper
BBQ equipment (Product available at Beau's Barbeques stores)
1 x Charcoal BBQ
1 x Bar-B-Chef Beer Can Chicken Roaster
1 x Bar-B-Chef Enamel Drip Tray or aluminium disposable tray
Method
For the glaze, combine all ingredients together in a pot and simmer for about 10 minutes remove the spices and reserve to stuff into the chicken cavity.
Holding chicken by the neck use a ladel to pour the hot glaze over the bird above a bowl. Then put the chicken on a rack and allow to dry for 15 minutes, repeat this with the chicken 3 times. Ensure the chicken skin is evenly coloured; it will tighten and take on a well tanned appearance.
Leave the chicken to dry out in the fridge on the rack for about 3 hrs before cooking. Place the spices into the cavity of the chicken. (You can freeze the glaze and use again next time)
Heat the BBQ for indirect cooking (using like an oven) or just preheat your oven to around 200 degrees.
Chop your spring onions in half along with the garlic, then push them into an opened can of beer along with the star anise. Place the can of beer into the Bar-B-Chef Beer Can Chicken Roaster and then place the chicken over the can of beer. Place the chicken on a tray and place in between the heat source and pull down the lid.
Cook at 200 degrees for about 30 minutes and then allow the bbq to cool to about 160-180 degrees. This can be achieved quickly by opening the lid. With the Big Green Egg bbq you can close off the airflow to lower the temperature.
Cook for about 1½ hours. Remove and allow to rest covered with foil for 30 minutes. Keep the juices, mix with a little more of the glaze mixture and sesame oil for a gravy.