BBQ Chateaubriand centre cut of fillet steak

I wondered if it was a big risk doing this, particularly as I have an Outdoor Chef bbq which cooks slightly differently to most UK barbecues. I usually do fillets sous vide but have to admit that overall this was actually better.

Allow a few hours for the fillet to sit in the fridge on a rack with a sprinkling of salt on both sides. Turn it after a few hours. This helps to slightly dehydrate the meat and also draw the salt into the meat.

Season the filet as desired e.g Garlic paste. Dijon mustard. etc

Set up your barbecue for indirect heat and using an internal thermometer, cook until it reaches about 50c. The temperature will continue to rise during resting and in the next searing step.
Remove the meat and wrap in foil.
Set barbecue for direct heat and the highest setting.

Finish the fillet off on the bbq for a couple of minutes or so on each side. You should have a beautifully crusted exterior and a medium rare interior.

Cover and allow to rest for 10 minutes then slice and enjoy.

BBQ Pork Ribs

Nice and spicy and so so tender

Try to get the larger rib racks.

! medium onion roughly chopped
2 garlic cloves
1 inch root ginger
Red chilli to taste
5 tbsp dark soy sauce
3 tbsp lemon or lime juice
1 tbsp palm sugar or similar
2 tbsp oil (rape seed or groundnut etc)
Ground pepper
1 Tbspn tomato puree
1/2 tsp of anchovy pates or teaspoon of fish sauce or another umami flavour

Blitz all ingredients together in a processor or blender.

Put ribs in a pan or baking tray and coat the meat side of the ribs with a good layer of marinade. Cover with foil and cook for 2 hours at 120c.

Remove and uncover. When cool refrigerate.
They will firm up sufficiently to cut into individual ribs of small sets.

Coat again with the marinade and bbq turning and brushing with extra marinade as desired for about 15 minutes until hot.