Barbecued beef matches wonderfully with a range of sauces, such as ketchup, mayonnaise, guacamole, barbecue sauce and chimichurri sauce.
Good quality steak needs little more than a drizzle of olive oil, salt and pepper. Don’t drench the steak in oil, as the oil will flare up if it comes into contact with the flame. While the steak is resting, try adding a knob of flavoured butter (blue cheese or garlic work nicely) to melt on to the steak.
You can leave tougher cuts in a citrus-based marinade overnight to break down the proteins and add flavour. Olive oil, herbs and sauces can also be used for a marinade.
Ribs can be rubbed in a spice mix or glaze just before going on to the barbecue. Texas beef ribs use the classic marinade of barbecue sauce, brown sugar and Worcestershire sauce, while other interesting glazes can be made from ingredients like bourbon, cola, hoisin sauce or Chinese five-spice.
Burgers should be served in a good quality and lightly toasted bun, along with some lettuce, tomato, bacon and cheese, perhaps.
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