Enjoy Sunday in the garden with a traditional roast cooked on the barbecue
What could be nicer on a warm, sunny Sunday than lunch in the garden cooked on the barbecue. We are going to be cooking rib of beef, roasted butternut squash, parsnips, carrots and baby potatoes and Yorkshire pudding. We are using the new Weber Genesis II LX gas barbecue and have lit the 2 outside burners to give us direct and indirect cooking zones. The BBQ is pre-heated to 200C (392F) over the indirect area. Rub a little rapeseed oil into the meat and sprinkle with Maldon sea salt and ground black pepper. The rib of beef we are cooking has been dry aged for 35 days and also has provenance, so we know from which farm it came.
Ingredients
- rib of beef about 2.5kg (5lb 8oz)
- butternut squash
- carrots
- parsnips
- baby potatoes
- rapeseed oil
- Maldon sea salt
- ground black pepper
Yorkshire pudding mix:
- 200g (7oz) plain flour
- 300ml (10.5fl oz) whole milk
- 3 eggs
Whisk all the Yorkshire pudding ingredients together to form a smooth batter and set aside in the fridge to rest for between half an hour and a day.
Place the seasoned rib of beef over the area of indirect heat. Using the iGrill to accurately monitor the internal temperature of the beef, insert one of the probes into the centre. Using the thermometer allows you to cook the beef perfectly every time without having to continually test the temperature. The iGrill will send alerts to your smartphone and if you set the required temperature it will sound an alarm on your phone to tell you when it is ready. When the beef is about half cooked to about 30C (86F) bring it to the front of the BBQ and place the tray of chopped and lightly oiled vegetables to the back.
We are cooking the beef to med – rare 53 – 54C (127 – 129F) and then letting it rest for about an hour. Once the beef has come off the vegetables will continue cooking; about 20 minutes before they’re due to come off turn up the heat to 220 – 230C (428 – 446F). Once the BBQ has reached temperature place a little lard into each cell of a bun tin and place over the direct heat. When the fat starts to smoke pour a little batter mix into each cell, about three-quarters full and place the tray over the area of indirect heat. DO NOT LIFT THE LID FOR AT LEAST 20 MINUTES. Lift the lid a fraction and peek inside to see if the puddings have risen and browned, if they have they are safe to come off, if not very gently close the lid and give them another couple of minutes.
