My wife and I wanted to do something to celebrate the fantastic news that my Dad is now cancer free! It's been a tough year for him and family. With friends and family coming along it proved to be a lovely day! As always I want to BBQ, and now I have my asado cross, it's easy to cater for lot's of people at once. Beef ribs (6.6kg) ordered from Higher Hacknell Farm (if you specify they will give you the meat in one piece with the bones scored), 3 bags of seasoned logs obtained locally and my wife dealing with salads and puds we were ready to go!
- At about 8.30am I started to get the beef ready. First you want to bring it to room temperature before it goes near the heat.
- Getting the meat on the cross: Then I attached the four corners of the cut to the cross with thick metal wire and pliers. I add in some skewers to keep the meat flat as it cooks (the meat pulls in when it heats so the skewers will stop that happening) Then left it to hang for a moment while I set the fire!
- I started cooking at about 10am
- Position & Fire: To start with you want the base of the cross about 80cm away from the fire and the cross at a slight angle. To gauge the temperature place your hand on the front of the meat and you should be able to leave it there for no longer than 10 seconds. You want fire! We are used to thinking that cooking on fire is not good, in this case the fire shouldn't touch the meat but you need the fire to create the heat and smoke. You will need to periodically add wood and check positioning of the cross.
- About 70-80% of the cook is done on the bone side facing the fire, you flip the cross around at the end to crisp up the fat and cook through the meat
- Salmuera (Brine): You can salt the meat prior to cooking but the best way is to put the meat on without salt and baste it in the 'salmuera' during the cook. This will give you salty goodness and make sure your meat is juicy!
You need: A bottle, salt, 2 garlic cloves, bay leaf, rosemary and thyme and warm water (do not use cold water or you will not dilute the salt and you will make the meat cold as you put it on during the cook). I would start putting the salmuera on about 20% into the cook.
- Time: This took about 5 to 6 hours. Most of the cook, the meet was pretty much upright. The 30 mins I had it closer to the fire to crisp.
- Serving: Take it to the table (be careful - it's hot!). I have an old piece of worktop that I use to cut the meat and protect the table! Cut the wire and carefully remove it. Cut as desired! EAT! Always eat asado with chimichurri!
It was a real show stopper! I absolutely love cooking this way. I want to help more BBQers get into cooking this way. Follow me on twitter at @TomBrayBBQ