Grill Smoke BBQ’S Grilled Beef Bavette with Smoky Salad Onions
I find bavette to be one of the tastiest cuts of beef around. Cut from the animal’s strong, well-exercised abdominal muscles, the meat should be sliced against the grain to maximize tenderness; a little brining also helps. Don’t expect melt-in-the-mouth fillet here, though. This is beef that needs a little chewing, but the flavour more than makes up for that, and the smoky onions and zingy-crunchy salsa are the perfect accompaniments. The following recipe is taken from the Grill Smoke BBQ Cookbook by Ben Tish.
Grill Smoke BBQ’S Smoky Eggs with Asparagus & Sweet Shallots On Sourdough
Eggs carry smoke wonderfully well. Here they’re par-boiled, then set on the barbecue with some wood chips to boost the smokiness, and matched with seasonal asparagus (for me, a highlight of the culinary calendar), a classic combination. Slowly grilling the asparagus concentrates the natural sugars and intensifies the flavours. The following recipe is taken from the Grill Smoke BBQ Cookbook by Ben Tish.