'BBQ Brothers' smoke up a steak
Published Friday, 15 August 2014
Scott Munro and James Douglas - aka the Barbeque Brothers - are smoking up a delicious skirt steak with a chimichurri dressing and some unique sides of BBQ beans, stuffed jalapenos and bacon-wrapped banana.
The Barbecue Brothers are cooking up an all-American feast. (© Rex Features)
- large bunch flat leaf parsley
- 4/5 garlic cloves, peeled
- sea salt (1 tea spoon)
- fresh cracked pepper (1/2 table spoon)
- ½ teaspoon chilli flakes (optional, but doesn't make it too hot)
- large bunch fresh oregano (1 table spoon of dried, if fresh not available)
- 2 table spoons of finely chopped shallot (or white onion)
- 3 table spoons sherry wine vinegar or red wine vinegar
- 3 table spoons lemon juice (fresh)
- Add salt to parsley, garlic, oregano, and onion and chop finely with a sharp knife.
- Once finely chopped, combine pepper, chilli flakes, vinegar and lemon juice and mix well.
- Leave to marry for a couple of hours.
- 500g average weight per steak (serves 2)
- sea salt (not table salt!)
- Smear the steaks with the Chimichurri deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
- Preheat the griddle. Rub most of the Chimichurri off the steaks and season with salt.
- When the grill is hot, brush and oil the grill. When the flames have dissipated, place the steaks on a hot spot on the grill.
- Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4-5mins on each side for medium rare.
- Remove the steaks from the grill and let them rest for 5-10mins before slicing.
- Serve immediately after slicing.
- 12 spears asparagus, trimmed
- 4 rashers streaky bacon
- Maple syrup
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Chop banana into chunks
- Mix spices together in a bowl and roll chunks of banana into the spices.
- Wrap banana with rashes of bacon. Secure with a toothpick if required.
- With a brush, brush the maple syrup across the bacon to give it a sticky finish.
- Cook on BBQ for 5mins on each side or until the bacon is crispy.
- 1 can baked beans
- 100ml your favourite BBQ sauce
- 1 sp smoked paprika
- 1tsp American or Dijon mustard
- 1 tbp chopped white onion
- 2 tbsp smoked streaky bacon, roughly chopped
- 1 tsp butter
- salt and pepper to taste
- Drain off half of the tomato juice from the can of beans.
- In an oven-safe saucepan, sauté the bacon in some butter until crispy, then add the onions and cook until soft.
- Combine the paprika and mustard and cook out for 1min.
- Add the BBQ sauce and season to taste.
- Cook on the heat until the beans begin to break up and get sticky.
- Place the saucepan onto the BBQ for 15-20mins.
- Take the saucepan off the BBQ and mix with a spoon. Serve hot.
- 15 Jalapeno peppers (bear in mind that larger peppers are easier to stuff)
- 15 tsp cream cheese, room temperature
- 3 cloves garlic, minced
- 80g sun-dried tomatoes, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh basil leaves, chopped
- flaked sea salt and pepper
- 15 rashers streaky bacon
- In a bowl, combine the cream cheese, garlic, sun-dried tomatoes, Worcestershire sauce, basil and season with salt and pepper. Remember not to over-season, given the saltiness that will be added from the grilled bacon.
- Prepare the BBQ direct grilling.
- With a sharp knife, slice an opening down one side of each pepper, making sure you don't slice it in half. If you or your guests can't handle the heat, scoop out the seeds from the inside of the peppers, being careful not to break them apart.
- Using a small spoon, fill each jalapeno with the cream cheese blend. Wrap the jalapeno pepper with 1 rasher of bacon so that the whole pepper is covered. Secure the bacon with toothpicks.
- Oil the grill grate and place the peppers directly onto the grill. Cook for about 5mins, turning occasionally, or until the bacon is crisp and the cheese filling starts to melt. Serve immediately.
© UTV News