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BBQ Feast

BBQ Feast

In Your BBQ Feast Box

  1. 2 x Burger Kits: 2 x Nebraskan beef burgers, 2 x burger buns, Zelman’s BBQ sauce, lettuce, tomato, pickles and onion
  2. 2 x Zelman Meats Short Ribs complete with Zelman Meats’ signature BBQ sauce.
  3. 1 x 400g Goodman Ribeye Nebraska, USA
  4. 1 x 650g bone in Sirloin Beast steak. Nebraskan beef
  5. Goodman signature stilton steak sauce and peppercorn steak sauce.
  6. Beast’s signature truffle steak sauce.
  7. Three-peppercorn steak rub.
  8. Fresh garlic, rosemary and thyme.

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Cooking Your Steak BBQ Method

Bone in Sirloin
Goodman Ribeye
100% USDA beef

  1. You will need to light your BBQ and allow around 45 minutes for the charcoal to get to the desired temperature. Once your charcoal is suitable to cook over, carefully organize it in the BBQ so that you have a hot area and a cooler area on the grill.
  2. The temperature of your BBQ is very important, this is controlled through airflow. Have a look at your BBQ, there should be adjustable air vents. If the BBQ is running too hot, then they need to be closed to cool it. Likewise, if your BBQ is running too cold, open them up and allow the air to recharge your charcoal.
  3. While you’re waiting for your charcoal to be ready, season your steak. For this you will need good quality vegetable oil and sea salt or alternatively use the steak spice provided. Simply season each side of the steak with the oil and the salt or seasoning. We can now start BBQing!
  4. To BBQ the meat, you are looking to develop a charcoal crust on the outside of the steak. This is achieved by turning the steak often, every 30-45 seconds. Don’t worry about fancy grill marks! What we are trying to achieve is a flavourful crust, that means it must be a solid charcoal crust. Once the charcoal crust has started, move the steak onto the cooler section of the BBQ to finish cooking, continue to turn every 30-45 seconds. If needed, reduce how aggressive the heat via the air vents to control how evenly the steak cooks.
  5. How your steak is cooked is entirely up to you and how you enjoy your meat. Best practice is to use a small digital thermometer, but if you don’t have one not to worry you can always feel your steak instead.

Here is a quick guide to tell how your steak is cooked:

BLUE - The meat should have almost no resistance and be slightly spongy. Interior should be dark red, and meat should be just warm to the touch. 25-30°C.

RARE - The meat should have a slight resistance, but still feel soft. Interior should be dark red and almost have feel hot with juices flowing from the meat. 30-35°C.

MEDIUM RARE - The meat should start to have a slight spongy feel to it, but not firm. Interior should be a pale red and hot, juices should flow from meat. 38-43°C.

MEDIUM – The meat should be slightly firmer than medium rare, but still relatively soft. Interior should be a dark pink, almost red, juices should flow from the meat and start to be clear. 45-50°C.

MEDIUM WELL – The meat should feel firm and springy. The interior should be almost pale pink with clear juices flowing. 53-58°C.

WELL DONE – The meat should feel firm to the touch. The interior should have a hint of pink but not be too dry. 65-70°C. If you like your meat extremely well done bring it past 72°C.

6. When the steak is 2-3 degrees from desired doneness return it to the hot side of the grill, your aim is to finish off the charcoal crust. Continue turning the steak until you have a deep brown crust, you should be able to smell the smokiness now. Remove the meat from the grill and allow it to rest for 2-3 minutes before serving.

 

Cooking Your Steak Pan Method

Bone in Sirloin
Goodman Ribeye
100% USDA beef

  1. Preheat your oven to 180°C. You may or may not need it, this is largely dependent on the thickness of the steak and the strength of your hob.
  2. Place a frying pan on a medium to high heat with good glug of vegetable oil. While you’re waiting for your pan to heat up, season your steak. For this you need good quality vegetable oil and sea salt or alternatively use the steak spice provided. Simply season each side of the steak with the oil and the salt or seasoning.
  3. The temperature of your pan is very important, both from a safety and flavour point of view. The oil should be hot enough that it just starts to smoke. If the oil is heavily smoking, then your pan is too hot, and your oil will start to break down and become bitter.
  4. To sear the steak, you must place it in the pan until it starts to turn golden brown. Don’t be afraid to turn your steak, you should turn it every 30-45 seconds. This process is only complete once there is a golden-brown crust on either side of the steak
  5. How your steak is cooked is entirely up to you and how you enjoy your meat. Best practice is to use a small digital thermometer, but if you don’t have one not to worry you can always feel your steak instead.

Here is a quick guide to tell how your steak is cooked:

BLUE - The meat should have almost no resistance and be slightly spongy. Interior should be dark red, and meat should be just warm to the touch. 25-30°C.

RARE - The meat should have a slight resistance, but still feel soft. Interior should be dark red and almost have feel hot with juices flowing from the meat. 30-35°C.

MEDIUM RARE - The meat should start to have a slight spongy feel to it, but not firm. Interior should be a pale red and hot, juices should flow from meat. 38-43°C.

MEDIUM – The meat should be slightly firmer than medium rare, but still relatively soft. Interior should be a dark pink, almost red, juices should flow from the meat and start to be clear. 45-50°C.

MEDIUM WELL – The meat should feel firm and springy. The interior should be almost pale pink with clear juices flowing. 53-58°C.

WELL DONE – The meat should feel firm to the touch. The interior should have a hint of pink but not be too dry. 65-70°C. If you like your meat extremely well done bring it past 72°C.


6. Once the steak is seared and you have checked the temperature, if it is still not to the doneness that you prefer it will need to go in the preheated oven. Once in the oven, continue to check the steak’s temperature and/or texture every 2 or 3 minutes until it has reached the required doneness

7. When the steak is 2-3 degrees from desired doneness, place a knob of butter in the pan (if your steak is in the oven it will need to go back in the pan), allow the butter to just start to brown. Add garlic and rosemary or thyme. When your butter starts foaming, baste your steak for 20 seconds or so before removing the steak from the pan and allowing it to rest for 2-3 minutes before serving

8. In your box you will also have received a peppercorn sauce. To serve it alongside your steak, simply empty the sauce into a saucepan and gently warm until it just comes to the boil. Remove from the heat and transfer to your favourite sauce jug. Do not reheat.

 

Cooking Your Burger Pan Method

USDA Beef from Nebraska

In your Burger Kit you should receive the following per burger:

  1. Brioche Bun
  2. 8 oz Nebraskan Beef Patty
  3. Pulled Beef Brisket
  4. Pickled Cucumber and Onion
  5. Plum Tomato
  6. Iceberg Lettuce (you will need to shred this)
  7. Cheddar Cheese
  8. Zelman Meats BBQ Sauce

Prepping the beef

The first thing you’ll need to do is press your Nebraskan beef into a patty. To do this you’ll need something flat and fairly close to the size of your vac pack portion of beef, we recommend a solid spatula or the bottom of a small saucepan. It’s important that you use even pressure when pressing the beef so you get an even shape, this will assist with giving you an even cook.

Prepping the bun

Before you start cooking the patty, it’s a good idea to make sure your bun and all the toppings are ready to go.

  1. Cut the bun in half and lightly toast in your oven, 150 degrees Celsius should do for a couple of minutes. You’ll need to keep your eye on it to stop it from burning.
  2. On the bottom side of the bun place the BBQ sauce and shredded lettuce.
  3. On the top side of the bun place the pickles and the slices of tomato.

Warming the pulled brisket

  1. Place the brisket in a pan with half the BBQ sauce and mix together.
  2. Gently warm the brisket over low to medium heat, take care not to burn.
  3. Continue stirring over low heat until warm, this should take 5-10 minutes.

Cooking the burger

Please remember that we recommend cooking your burger well done (centre of the burger should be 65 degrees Celsius).

  1. Start with placing a frying pan on the hob and gently heating it, you’ll then need to add a little vegetable oil to the pan.
  2. Season the burger with a little salt on both sides, once the pan is hot enough (you should see little wisps of smoke from the oil) place the burger in the pan. At this point you may need to press the patty down a little with a spatula to retain the burger’s shape. Leave the burger for 1-2 mins, then flip.
  3. Continue flipping the burger every 1-2 mins, this will ensure an even cook and allows you to build up a crust on both sides. Place the cheese on top on the burger with 2-3 minutes left to cooking and allow to melt.
  4. Your burger is done once it has reached an internal temperature of 65 degrees Celsius. If you don’t have a thermometer, the burger should feel quite firm and springy. Top with the warmed brisket and enjoy.

Cooking Your Burger BBQ Method

USDA Beef from Nebraska

Prepping the beef

The first thing you’ll need to do is press your Nebraskan beef into a patty. To do this you’ll need something flat and fairly close to the size of your vac pack portion of beef, we recommend a solid spatula or the bottom of a small saucepan. It’s important that you use even pressure when pressing the beef so you get an even shape, this will assist with giving you an even cook.

Prepping the bun

Before you start cooking the patty, it’s a good idea to make sure your bun and all the toppings are ready to go.

  1. Cut the bun in half and lightly toast in your oven, 150 degrees Celsius should do for a couple of minutes. You’ll need to keep your eye on it to stop it from burning.
  2. On the bottom side of the bun place the BBQ sauce and shredded lettuce.
  3. On the top side of the bun place the pickles and the slices of tomato.

Warming the brisket

  1. Place the brisket in a pan with half the BBQ sauce and mix together.
  2. Gently warm the brisket over low to medium heat, take care not to burn.
  3. Continue stirring over low heat until warm, this should take 5-10 minutes.

Cooking the burger

Please remember that we recommend cooking your burger well done (centre of the burger should be 65 degrees Celsius).

  1. To start, you’ll will need to light your BBQ and allow around 45 mins for the charcoal to get to the desired temperature. Once your BBQ is at a suitable temperature, you’ll need to season your burger on both sides with good quality vegetable oil and sea salt; rape seed oil and kosher salt are good options.
  2. Place the burger on the BBQ, you’ll need to use moderate to hot areas of the grill. At this point you may need to press the patty down a little with a spatula to retain the burger’s shape. Leave the burger for 1-2 mins to sear, then flip.
  3. Continue flipping the burger every 1-2 mins, this will ensure an even cook and allows you to build up an even charcoal crust on both sides. Place the cheese on top on the burger with 2-3 minutes left to cooking and allow to melt.
  4. Your burger is done once it has reached an internal temperature of 65 degrees Celsius. If you don’t have a thermometer, the burger should feel quite firm and springy. Top with the warmed brisket and enjoy.

Zelman Smoked Short Ribs

As ribs need to be cooked low and slow to achieve peak tenderness, we’ve already done the hard part and braised your rib for 6 hours, all you need to do is to reheat and glaze. In order to warm your Zelman Short ribs properly you’re going to need time. It’s very important that the rib is warmed gently over time or it may dry out.

  1. Preheat your oven to 100°C and place a pan with water in it at the bottom of the oven.
  2. Remove your ribs from the packaging and baste with some of the BBQ sauce provided. You want to just cover the ribs in the sauce.
  3. Place your ribs on a baking tray lined with greaseproof paper and put it in the preheated oven for an hour.
  4. After the hour, remove the tray of water and turn the oven temperature up to 180°C and continue to cook for another 15-20 minutes. You want the BBQ sauce to become dark and sticky.
  5. Remove the ribs from the oven, allow to cool slightly and then enjoy with the remainder of the BBQ sauce.