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DRY AGED BLACK ANGUS ON THE BARBECUE

DRY AGED BLACK ANGUS ON THE BARBECUE

Food & More

INGREDIENTS
Barbecook Adam
Black Angus rib roast
Barbecook Wireless core thermometer
Pepper
Coarse salt

Black Angus beef has its origin in Scotland, where the Aberdeen Angus cattle (that come in both red and black varieties, hence the Black Angus) graze the Highlands. Angus beef is known for its beautiful marbling, which delivers a real blast of flavour. Our butcher Gustor guarantees that with Black Angus you will create a winner at home.


The Black Angus that we get is dry aged. In this maturation process the beef loses some of its moisture, which makes the taste more intense. We are going to retain the purity of this excellent piece of rib roast by grilling it quickly and vigorously on the new Barbecook Adam.


Preparation

  1. Take the Black Angus rib roast from the fridge a few hours in advance, so that meat comes nicely to room temperature before you put it on the grill.
  2. Meanwhile, start the Barbecook Adam using the handy QuickStart system. 3 sheets of newspaper, matches and charcoal are enough to produce glowing coals within 15 minutes.
  3. Season the Black Angus on both sides with coarse salt and freshly ground pepper.
  4. Once the charcoal has a white layer of ash, put the grill in place. Determine the height using the three-second rule: if you can hold your hand above the grill for three seconds, you have your grill set perfectly and your Adam has reached the perfect temperature for grilling.
  5. Sear the Black Angus for a few minutes on one side to seal it, then turn the meat to do the same on the other side.
  6. Set the grill a bit higher to let the meat cook slowly for a few minutes on both sides. Take care that the dripping fat does not cause any flare-ups (flames). If necessary, move the meat several times, to ensure that it doesn’t burn.
  7. The time required to grill a t-bone steak depends largely on the thickness. If you want the perfect control over the cooking process, use the wireless core thermometer.
  8. Once you have reached your desired amount of cooking, remove the Black Angus from the grill and let it rest for a few minutes. Remove the fat and cut the rib roast into slices. If you wish, you can lightly season further with a little salt, but this is certainly not necessary.
  9. Enjoy!


TIP: once the Barbecook Adam has cooled off, sift the ashes into the ash catching tray using the heat shield. If there is still some charcoal in your heat shield, it can be used to start your Adam next time. Dispose of the cooled ash by unfastening the ash catching tray. Easy does it…


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