A good piece of meat on the barbecue is always a nice idea! And if we go for meat, why not opt for a local product? Under the motto 'eat local, eat fresh', we choose Belgian Blue. In this recipe, we go for lightly smoked Belgian Blue on the BBQ. Let's do this!
Crow steak (2 pieces)
A few slices of bacon
They are walking in just about every Belgian meadow: the Belgian white-blue cattle. The Belgian Blue is our national pride. You can immediately recognise these cows by their white skin with bluish or black spots, their hairiness and their muscle mass. The meat of these cattle is pure pleasure: tender, juicy and tasty with very little fat. In this recipe, we prepare a delicious piece of hanger steak, also known as crow steak or onglet de boeuf. A crow steak is the muscle of the cow that makes the lungs move. A delicious dish!
For the preparation of the lightly smoked Belgian Blue - the crow steak - we use a Loewy charcoal barbecue. Here it’s important to use a dome as well. The dome will function as a lid. Due to its reflecting effect and adjustability in height, the heat of the charcoal fire will be perfectly distributed and reflected on the crow steak.
Soak the red wine smoke wood in water for several hours beforehand. Smoke wood has a coarser structure than smoke chips and is perfectly usable with a Barbecook smoker or charcoal barbecue.
Light the Loewy charcoal barbecue with the handy QuickStart® system.
Chop the fresh rosemary. Brush one piece of crow steak with grain mustard and sprinkle the finely chopped rosemary over it. Place the second piece of crow steak on top of the first and wrap both in the bacon. In order to keep the pieces together nicely, it’s best to tie them together with butcher's twine.
Once there is a thin layer of grey ash on your charcoal, sprinkle a handful of soaked smoke wood over the coals. This will give a delicious lightly smoked flavour. Then place the grid on the BBQ and place the tied crow steak nicely in the middle of the grid. Close the dome. Leave the air supply holes open until you reach a temperature of about 175°C. Then close the air inlet to maintain an even temperature.
After 5 to 10 minutes, carefully turn the crow steak over so that it can cook on the other side as well. When your preparation is sufficiently cooked on both sides, remove it from the barbecue and cut it into thin slices.
How long it takes before you can turn your crow steak depends partly on the thickness of the piece of meat. We advise you to use a digital thermometer, so that you are guaranteed to cook it perfectly.
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