Readers BBQ beef recipes |
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Be inspired!
A selection of mouth-watering barbecue beef recipes from members of our Calor BBQ Club.
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Peppered Steaks in Guinness and Garlic
4 x beef, sirloin or rump steaks (approx 6oz each)
2 garlic cloves, crushed
120ml (1/2 Cup) Guinness
2tbsp dark muscovado sugar
2tbsp Worcestershire sauce
1tbsp sunflower/corn oil
1tbsp crushed black peppercorns
Put the steaks in a dish and add the garlic, Guinness, sugar, Worcestershire sauce and oil. Turn to coat evenly and then leave to marinate in the fridge for 2-3 hours or overnight if possible.
Remove the steaks, and reserve the marinade. Sprinkle the peppercorns over the steaks and press them into the surface.
Cook the steaks on a hot barbecue basting them occasionally with the reserved marinade during cooking (be careful when basting as the alcohol could flare up. Spoon or brush on just a small amount at a time). Turn the steaks once during cooking, and cook them for about 3-6 minutes on each side, depending on how rare you like them. One for the boys!
by Wayne Howell
Meatball Pittas
Serves 4:
250g lean minced steak (beef or lamb)
steak seasoning
80g gouda cheese
Iceberg lettuce shredded
1 small leek shredded
1/2 cucumber slice into small batons
2tbsp Mayonnaise
4 pitta breads
Add seasoning to mince and mould into 8 oval meatballs. Place on skewer and barbecue each side for about 5 minutes. Dampen pittas and barbecue briefly to heat slightly. Dice the gouda cheese and place it in a pitta with2 meatballs. Add salad and mayonnaise.
by Judy Park
Paul's BBQ Marinated Beef Fillet
2-3 kilos beef fillet or scotch fillet (sinew and fat removed)
12 cloves garlic (sliced)
1 red chilli (chopped)
1 tbls brown sugar
2 cups soy sauce
1 cup cider vinegar
1/3 cup balsamic vinegar
Mix garlic, chilli and sugar together and rub over beef piece. In a bowl mix soy sauce, cider, and balsamic. Pour over beef and leave overnight. Remove from marinade and cook on medium/medium hot BBQ (turning regularly) for as follows (15 minutes for rare, 25 for medium, 30 - 35 for well done).
NB: A closed BBQ gives a lovely oven baked but smoky taste, which is very juicy and tender beyond belief... Enjoy everyone! I did and so did my friends, mmmmmm.
by Paul Johnson
BBQ Burgers
Minced beef
onion (chopped)
breadcrumbs
apple (chopped)
cumin
cardamon
egg to bind
Mix all ingredients together, make into shapes and sizzle on the bbq then serve with lovely crusty bread and salad.
by Michelle Pearson
Large pack of lean mince
1 egg
Parsley and sage to suit amount of mince and season to taste
Large lump of Stilton
Mix all ingredients, except stilton, together. Form into 8 equal amounts and press into burger shape, but fairly thin and flat. Place plenty of stilton onto four of the shapes and cover with the other four. press the edges together to seal and BBQ on a hot heat for about ten minutes.
Enjoy, but be careful how you bite into them as the cheese will be hot.
by Alan Haigh
Simple Home Made 100% Burgers
Pack of minced beef
packet of mixed herbs (or which ever herbs you like)
sachet of Cajun spice (or alternative)
salt (although not needed) & pepper
1 small onion, or onion powder.
Dice the onion as fine as you like and brown it off in a pan with a little olive oil, and then put to one side.
Get a pack of minced meat and put this into a mixing bowl. Add a pinch of mixed herbs, and a pinch of cajun spice the onion and the salt and pepper. Remember not to add to much of as you can always add more later. Mix together well with your hand or a spoon. To test taste the mixture put a small amount into a frying pan and cook for a few minutes. If you feel theres not enough add some more of the ingredients.
You can also add garlic or chilly powder for extra spice if you like things hot.
Next get some tin foil and cut into squares of 6-7 inches or so, and coat each square with a small amount of olive oil. Get a small amount of the mixture in your hand and make into a ball to roughly the size of a golf ball in the palm of your hands. Place the ball into the centre of the tin foil square and squash this down into a round shape onto the tin foil with your hand or a spoon. If you want larger burgers just use more of the mixture and cut larger squares of tin foil.
To be able to cook these on the BBQ, you will need to seal the meat in a dry or lightly oiled frying pan first. Simply heat the frying pan up, holding the tin foil with your fingers and the burger on the palm of your hand, flip the tin foil with the burger on into the pan. Cook for a few seconds then peel back the tin foil off the burger. It will come off quite easily due to the olive oil. When its lightly cooked and the meat is sealed flip this over and cook the other side, you are then ready to BBQ.
by Adam Derbyshire
Mozzarella Burgers
1lb mince beef
1 onion finely chopped and fried
fresh basil chopped
sundried tomatos finely chopped
mozzarella cheese cubed
salt and pepper
Mix the mince, basil and tomatoes, slat and pepper together, divide into four balls. Press one or two cubes of cheese into the centre of each ball and form into burgers. Brush with oil and pop on the BBQ till cooked
by Sharon Moore
Flank Steak Marinade
2 x flank steaks/beef skirt (1lb each)
1 x unripe papaya, peeled and diced
1 or 2 red chilli peppers - to taste
3x tbs runny honey
2 x chopped shallots
2 x garlic cloves - chopped
1 x tbs Worcester Sauce
2 x tbs Soy sauce
2 x tbs mustard
2x tbs olive oil
2 x tbs tomato paste
ground black pepper
Mix all ingredients and place in a large plastic bag. Marinade for 12-24 hours, turning bag occasionally.
Then grill 5 minutes each side for rare or longer if desired. Baste with any remaining marinade on turning.
by Tim Wilton
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