Ben's BBQ Bible by Ben O'Donoghue

Ben's BBQ Bible by Ben O'Donoghue

Author:Ben O'Donoghue
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Books
Published: 2013-10-24T04:00:00+00:00


I’ve always enjoyed cooking large pieces of meat over coals — I suppose it’s the closest I get to cooking gaucho-style. The cowboys of the Pampas regions of South America are the masters of this style of cooking, impaling large joints of meat and roasting them on an open fire.

This recipe is best followed using an indirect heating method: prepare your coals on one side of your barbecue, or if you have a gas grill pull down the hood, turn your middle gas burners off and crank up the outer gas burners. Add some pre-soaked woodchips for extra flavour.

You’ll need to make a brush from lightly bruised sprigs of thyme and rosemary tied together, and use it to brush the ribs with the British beef wash.


3 kg rib roast, with 6–8 bones; ask your butcher to cut off the chin and backbone,leaving just the rib bones

80 ml (⅓ cup) Basic barbecue sauce


1 tablespoon hot water

1 tablespoon salt

2 tablespoons sherry vinegar

1 tablespoon English mustard

2 tablespoons worcestershire sauce

If using coals, prepare your barbecue for indirect cooking well in advance so you build up a good heat base. Whether you’re using coals or gas, pour a little water into the drip tray underneath the grill to help maintain moisture within the barbecue; you’ll need to top it up from time to time.

While the barbecue is heating up, take the rib of beef out of the refrigerator and allow it to come to room temperature. This will help ensure it cooks evenly.

To make the British beef wash, place all the ingredients in a jar and shake to combine. Brush the rib roast with the wash, and give it another good brushing before you start cooking.

Place the beef on the barbecue while it is at its hottest and cover with the hood or lid of the barbecue. After the initial burst of heat (about 15–20 minutes), allow the coals to ease in intensity and maintain this heat by adding a few coals from time to time, along with some pre-soaked woodchips for smoke. If using a gas barbecue, turn the gas down slightly to maintain a medium heat. Add a handful of pre-soaked woodchips to the smoke box from time to time to maintain a gentle smoke.

Brush the rib roast liberally with the beef wash at intervals.

A joint of this size will take 1½–2 hours to cook. Allow the fire to burn down during the last 30 minutes of cooking time. At this stage, prepare the barbecue sauce to glaze the beef.

Allow the beef to rest for 20 minutes, then carve, glazing with the sauce.


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