James Martin's American Adventure by James Martin

Author:James Martin
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2017-12-28T05:00:00+00:00

BBQ MEAT FEST

Making this dish was the best day of filming I’ve ever had, in the best location. It looked like something from a film set but it was 100% real. There was no sink, no chopping board, with everything balanced on an upturned old bird box, but what a view! It was followed by one of the best sunsets I have ever seen, and then a trip to Billy Bob’s, one of the biggest nightclubs in Texas, with live country music, line-dancing, pool tables, an indoor rodeo and real-life armadillo racing! I love America…

SERVES 6

4 tablespoons olive oil

500g (1 lb 2 oz) rib-eye steak

3 x 250g (9 oz) pork chops

3 beef sausages

3 pork sausages

sea salt and freshly ground black pepper

For the potatoes

600g (1 lb 5 oz) small new potatoes

4 tablespoons olive oil

1 garlic bulb

3 rosemary sprigs, leaves picked

For the BBQ sauce

250ml (1 cup) tomato ketchup

2 tablespoons champagne vinegar or white wine vinegar

1 shallot, diced

1 garlic clove, crushed

4 tablespoons bourbon whiskey

4 tablespoons maple syrup

2 tablespoons molasses

1 eating apple, cored and chopped

Preheat the barbecue: when the coals are silvery in colour, it’s ready.

Brush the oil all over the meat and place on the barbecue and season. Cook for 10 minutes turning occasionally until cooked through.

Tear a large square of heavy-duty foil, big enough to hold the potatoes and be wrapped up into a parcel. Drizzle the oil over the top and scatter over the garlic and rosemary. Season well. Wrap up into a parcel, place on to the coals and cook for 8–10 minutes.

Place all the ingredients for the BBQ sauce in a pan and season. Stir everything together and pop onto the barbecue for 5 minutes to heat through.

Arrange all the meat on a large board and season. Slice the steak and halve the chops and sausages. Spoon the sauce over the top and serve with the potatoes.

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