Okay, okay, we borrowed a Texas technique for beef brisket and changed the rub to reflect our chilehead tastes.
Lamb: the other red meat. We love it and Byron Bay Chilli Co has a great recipe for barbecue leg of lamb with a mustard crust. In fact, you’re reading about it right now.
This garlic and chilli steak butter recipe is delicious as a topping for grilled steak, spread for hot bread, or on baked potatoes. Definitely yum and easy!
Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar.
Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.