April 11th 2009
Description
With two traditional AWBC grilling sessions now in the bag, Scott and Dawson agree that they are returning to form and plan to dot the i’s and cross the t’s of the Committee’s new “Way of Working” with a final flourish in the last of their trilogy of weekend BBQs. In their long and illustrious BBQ history the co-founders have successfully grilled, griddled, fried and boiled; today, they will roast.
By utilising their new Kettle BBQ and by separating the coals out in order to cook “indirectly”, Scott and Dawson hope to slow roast a well-seasoned beef joint over the course of a few hours. Unphased by the experimentation with new cooking methods, they also offer to cook some gammon steaks and BBQ wedges for Dawson’s family once the joint is finished. It is a tall order, but the co-founders are ready and raring to go.
An unwanted piece of MG Midget front outrigger from Dawson’s garage is used to separate the coals…
… and with the BBQ lit and officially “H”, the beef joint is placed into the centre of the grill and the lid is replaced.
With the meat now enclosed within the kettle there is little to do around the BBQ until the roast is fully cooked, prompting both Scott and Dawson to remark on the strangeness of leaving a BBQ to it’s own devices for so long. Throughout the cooking time however they are still drawn into the cooking process by the smells and sizzles of the slowly roasting beef, occasionally lifting the lid to check the joint with a meat thermometer, a purchase the AWBC deemed vital for the success of their first foray into indirect cooking. Just over an hour and a half later they pull back the lid and plunge the meat thermometer into the middle of the joint for the last time. It is ready.
Whilst the BBQ is re-jigged and the onions reduce down the meat is rested and cut…
Such is the co-founders excitement that “rough ends” or “bits that won’t fit into the baguette” are imagined into being for tasting purposes.
Both Scott and Dawson are blown away by the tenderness and tastiness of their first BBQ’d beef joint and proclaim this to be a landmark event in the AWBC’s history. Although both co-founders agree the beef is succulent and tasty enough to be eaten as-is they prep half-baguettes and add hot onions straight from the BBQ; a pedestal of complimentary foodstuffs ready to show off the AWBC’s latest creation.
Turning back to the grill to cook the gammon steaks and BBQ wedges, the co-founders are over the moon with their first indirect BBQ and discuss the possibilities gifted to them by this new method of BBQing. Above everything else however, they agree two things; next time the joint will be bigger, and next time will be very soon indeed!
