Q I started a new job earlier this year and they have this social club
thing where all the guys take a turn cooking an early barbecue dinner
after work on the last Friday of the month. Next week it is my turn and
I have not got a clue how to cook something simple that everybody will
like. All I know from previous Fridays is that they will eat anything - beef,
spare ribs, fish, chicken etc. Last time, my boss cooked Peking duck!
The bbq gear is a black Weber and a four burner gas barbecue.
Help me Blue.
Jon
Gladstone
QLD
A Jon , I'd
stay right away from fish or poultry. You really need to be
familiar with the equipment to turn out a succulent, moist result. You could
be lucky or you could be lynched by an angry mob.
Stick to beef and go for a whole (not sliced) rib fillet roasted in the Weber
(use two fillets if they're big eaters). While waiting for the charcoal to fully ignite,
rub the beef with mild mustard and sprinkle generously with freshly cracked black
pepper.
Put a foil pan underneath to catch any drips and place a handful of wet Smoke
Wood's chips on the coals. When the smoke starts, place the fillet on the grill and
close the lid (add another handful of chips after about 30 minutes). Spend the next
hour or so boring everyone witless by talking about the flavour generated by chips
cut from pecan trees grown on the eastern side of the Great Dividing Range and
harvested at dawn on the summer solstice by scantily clad virgins.
Take the fillet out of the Weber after 1.5 hours and let it rest for about 10 minutes
before cutting into thick slices. These will range from well done at the ends through
to medium/rare in the middle - so everyone should find something to suit. If you have
been a bit light on in the charcoal department and the fillet is oozing gore in the centre,
laugh (try for hearty not hysterical) call them a bunch of girls and put the meat back in
the Weber for another 5 to 10 minutes.
Congratulations on choosing such a civilised workplace. Let me know how you get on.
BBQ Blue