Lamb steaks in beer marinade ver 1

Following up from the last post, I made lamb steaks in beer marinade as well.

Ingredients

• 1.5kg Lamb steaks
• A handful of fresh Rosemary (from our garden)
• One onion
• Whole grain mustard
• Half a bottle of Grolsch beer
• Garlic
• Lemon juice
• Olive Oil

Equipment

• Gas barbecue

Marinade

Make the marinade by chopping the onion finely and then add mustard, garlic, and lemon juice. Lightly rub olive oil onto lamb steaks, and add steaks to marinade. Pour half a bottle of beer into the steaks + marinade and refrigerate for an hour.

Cooking

Start the barbecue, and wait for the temperature to reach about 200 degrees Celsius. Cook the lamb steaks on the hot plate side.

Stuff to try next time

This wasn't too bad for a first time experiment, but the lamb steaks felt like they were missing something: it felt like the meat needed something to develop its flavour. I added some orange verjuice to the lamb before serving and this improved the lamb, but it needs something more cooked into the dish. Next time I'll try roasting some dried paprika on the hot plates before cooking the lamb, or I might try adding some citrus zest.

Slow Cooked Beef Ribs ver 2

It's a summer Sunday, which means I try out some barbecue dishes. Today's experiment is slow cooked barbecue beef ribs.

Ingredients

• 1 kilogram beef ribs, from the Willetton Bucher in Southlands.
• Zach's original style barbecue brisket rub, from www.usafoods.com.au or David Jones.
• 2 tablespoons Chilli Powder
• Ardmona Pizza sauce (comes in a squirt bottle)
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Whole grain mustard
• 2 tablespoons Brown sugar

Equipment

• Weber barbecue
• Aluminium pie dish trays for hickory chips and water
• Hickory chips
• Water
• Heat beads

Preparation (on the previous evening)

1. Remove the membrane from the back of the beef ribs.
2. Coat evenly in Zach's barbecue rub.
3. Keep refrigerated overnight.

Slow Cooking

Set up Weber for smoking, aiming for a temperature of between 80 and 100 degrees Celsius. Place a drip catching tray on the lower rack, and place the ribs on the top rack. Cook for about 5 hours.

Barbecue Sauce

Mix brown sugar with apple cider vinegar and then heat in microwave for ~30 seconds. This will warm up the mixture enough to dissolve the sugar. Add chilli powder, worcestershire sauce and mustard and mix. Add  a small amount of pizza sauce (a couple of short squirts).

Finishing

At the 5 hour mark, glaze the ribs with the barbecue sauce. Cook for another 15 minutes, then remove from barbecue and serve.

Notes
Where is version 1? I'll post that another day. :)