BBQ Masterclass – Meat Feast!
Get set for the summer with James's BBQ masterclass! This James's favourite meat feast all served with Chimichurri Sauce, BBQ Sauce and Buttery Jacket Potatoes!
Ingredients
- 500g sirloin eye steak
- 2 Barnsley chops
- 400g chicken wings
- 1 large pork chop
- 3 pork sausages
- 6 short ribs, braised in beer for 2 hours
- 2 pork ribs, braised in carrot onion and water for 1 hour
- 50ml olive oil
Potatoes
- 6 jacket potatoes
- 200g butter
- 200g crème fraiche
Chimichurri Sauce
- 50ml red wine vinegar
- 1 green chilli
- 1 shallot, diced
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- 100ml olive oil
- Pinch of dried oregano
- Salt and pepper
BBQ Sauce
- 250ml ketchup
- 25ml white wine vinegar
- 1 shallot, peeled and diced
- 1 clove garlic, crushed
- 50ml soy sauce
- 50 ml maple syrup
- 100g soft brown sugar
Method
Heat a BBQ until hot and the coals are white. Oil all of the meat, place onto the BBQ and cook for 10 minutes turning occasionally.
Mix all the ingredients together for the chimichurri sauce.
For the BBQ sauce, place all the ingredients into a hot pan, bring to the boil and then simmer for 5 minutes.
Place all the meat onto a large board, season, spoon over the sauce and serve with the potatoes topped with butter and crème fraiche.
Ingredients
- 500g sirloin eye steak
- 2 Barnsley chops
- 400g chicken wings
- 1 large pork chop
- 3 pork sausages
- 6 short ribs, braised in beer for 2 hours
- 2 pork ribs, braised in carrot onion and water for 1 hour
- 50ml olive oil
Potatoes
- 6 jacket potatoes
- 200g butter
- 200g crème fraiche
Chimichurri Sauce
- 50ml red wine vinegar
- 1 green chilli
- 1 shallot, diced
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- 100ml olive oil
- Pinch of dried oregano
- Salt and pepper
BBQ Sauce
- 250ml ketchup
- 25ml white wine vinegar
- 1 shallot, peeled and diced
- 1 clove garlic, crushed
- 50ml soy sauce
- 50 ml maple syrup
- 100g soft brown sugar
Method
Heat a BBQ until hot and the coals are white. Oil all of the meat, place onto the BBQ and cook for 10 minutes turning occasionally.
Mix all the ingredients together for the chimichurri sauce.
For the BBQ sauce, place all the ingredients into a hot pan, bring to the boil and then simmer for 5 minutes.
Place all the meat onto a large board, season, spoon over the sauce and serve with the potatoes topped with butter and crème fraiche.
