Picking a winning BBQ dish isn't easy. It really isn't. Not when faced with so many glorious incarnations of meat, that have been marinated and flavoured, and burnished with fire and smoke. We had over thirty entries for our Thuros competition. All bound together over various T&G social media channels by the very imaginative hashtag: #TGBBQCOMP.
And when I presented them all to the panel, namely Mr Turner and Mr George, along with Mat - who as you know, is Mr Meatopia - I think it was chef who summed up things rather neat and succinctly.
'This is going to be impossible!' Richard wailed back over email.
Actually, he used a few extra words that aren't really suitable for a family online butcher shop. But you get the picture.
However, it was a novel approach to steak that stole everyone heart. A serving of UK Ex-Dairy Ribeye with Roasted Bone Marrow and Black Garlic Chimichurri, that came from the imagination of Bill Gardner - aka BBQ Bill.
Yes, he has graced us with a recipe on this blog before. However, it was the sound of roast marrow, spiced with umami-rich garlic and chilli, and slathered all over marbled, aged rib-eye wot done it m'lud.
The man obviously knows a trick or two. And we suspect that he also knows what makes us tick too.
A worthy winner then, of our Easter collaboration with Thuros. Who have gone a step further and created a special discount code for any T&G customers, who still may have their eyes on the prize and would still rather like to get their hands on a T1 (or T2,T3, T4).
Just enter 'T&G2019' at the checkout.
As for the dish itself, here is the lowdown from Bill and believe me, it is well-worth a go. It's got bone marrow in the recipe fer gawd's sake!
Light your bbq with time to get the coals hot and burning evenly across the cooking area, for this cook I used a ceramic bbq with fresh UK sourced hornbeam lumpwood charcoal. Set the vents for a temperature of 180-200°c. Any charcoal bbq with a lid will work equally well for this cook.
Take the steak out of the fridge an hour before you plan to cook and season both sides heavily with the sea salt.
Black Garlic Chimichurri
Roughly chop the garlic, shallot, parsley, mint and chilli then combine and continue to chop and blend together on the chopping board until all finely chopped to a similar size and evenly combined. Sprinkle an even layer of the chimichurri onto the bone marrow, sprinkle with red wine vinegar then season with salt and black pepper. Transfer the remaining chimichurri into a small bowl adding both olive oil and red wine vinegar in roughly a 3:1 ratio of oil to vinegar; balance and season to taste.
Place the bone marrow on a small roasting tray as the marrow will melt out of the bones therefore, use a tray with edges rather than a flat one.
When the bbq is up to temperature place the tray on the bbq grill grate and roast with the lid down for 15-20 mins until soft and melting.
Cooking the Steak
Approximately 10 minutes into the bone marrow cook time, take the steak and place it directly over the hot coals and grill lid down initially for three minutes each side. Check the temperature with an instant read thermometer, for me you are looking for a medium rare finish on ribeye at 56-58°c. To ensure this, the steak will need to come off the grill at an internal temperature of 54-55°c then rested on a warm plate where the temperature will continue to rise to the perfect finish after 5-6 minutes. If the steak is not quite up to temperature at the first check, then continue to grill turning every minute for an even cook until up to the correct internal temperature is reached.
Serve the steak with the bone marrow either as a side or scooped out over the steak. The steak and bone marrow were accompanied by roasted baby potatoes, grilled cavolo nero and the remaining chimichurri.