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BBQ BOSS

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18.01.2022 What every man needs

16.01.2022 Hope Everyone's had a great Good Friday! Please share any pics of your Good Friday BBQ cook ups

15.01.2022 Eucalyptus smoked Marburg emu fillet, beets, macadamia plus Lilly Pilly and finger lime spritzer Ingredients Emu 4x 140g Marburg Emu fan tail fillets... Canola oil for frying Flake salt Eucalyptus branch for smoking Beetroot Tartare 300g beetroot - large in size, peeled 20g small eschallot - peeled, fine diced 20g lilly pilly - fine diced 1 tsp seeded mustard 1 tsp native spice mix 20ml vino cotto 30ml Extra virgin olive oil Flake salt Beetroot paint 200ml beetroot juice - freshly squeezed Macadamia Butter 200g macadamias Garnish 20g macadamia - finely shaved 20g mustard leaves 20g purslane Lilly Pilly cordial 300g lilly pilly 1kg cups water 3g tartaric acid 280g sugar 100g lemon juice 4x finger limes Soda water to serve Method Beetroot Paint Place beetroot juice in a saucepan and reduce until thick and syrupy. Set aside. Macadamia butter Place macadamias in a high speed blender and blitz until the macadamias have a peanut butter consistency. Season with salt. Set aside. Beetroot Tartare Grill beetroot on a BBQ until charred all over, allow to cool slightly. Grate the beetroot and chop finely with a knife. Mix remaining ingredients together in a bowl and season with flake salt. Set aside. Emu Brush the fillets with canola oil and season with flake salt. Place a dried branch of eucalyptus on the grill side of the BBQ and cover with a stainless steel bowl. Once the branch is smoking place the emu fillet under the bowl and cook for 3 minutes on each side. Allow to rest. Keep warm. Lilly pilly cordial Place all ingredients in a saucepan, bring to the boil and simmer for 5 minutes. Strain through fine mesh sieve and keep in sterilised containers until required. To make the spritzer add 1 part cordial to four parts soda water. Pour into a glass with ice and top with finger lime pearls. Plate up Make some dots with the beetroot paint and using the back of a spoon splatter the paint to make an artistic effect. Take a spoonful of the macadamia butter and place onto plate. Place the emu fillet on top of the macadamia butter. Divide the beetroot tartare in four and take one serve and place next to the emu. Garnish with purslane leaves, mustard leaves and shaved macadamia. Serve with a glass of lilly pilly and finger lime spritzer.

04.01.2022 How to make spicey Beef Jerky

03.01.2022 Sunday Lunch Anyone? Perfect way to enjoy a Sunday #ozbbqboss #ozbbqsmokers