Stuffed bavette roulade from barbecue

BEHIND THE SCENES @ OUR NOT JUST BBQ SUMMER BARBECUE

You can’t ignore it, bavette is a favourite tender meat for the barbecuer and your guests. Bavette melts on your tongue, has a nice texture and goes ideally with herbs and fillings, and it is easy to prepare on the barbecue. During our summer film shoot, our two guest barbecuers made this summery stuffed bavette with spinach, Parma ham and pine nuts on top of our Landrover (how cool). We all attacked afterwards, because this dish looks colorful and it is really super tasty. Make sure!

Here are our steps to prepare a delicious stuffed bavette. Watch the YouTube step-by-step video HERE <

Curious what your experience is. Be sure to show us your result on Facebook, Instagram or Pinterest and we’ll share it among all fans. YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

Necessities

Kamado or #weber barbecue
Coals, Not Just BBQ Firestarters for preparing your BBQ
Bowl or baking pan for roasting de nuts
Cutting board
Sharp knife
BBQ tongs

Preparation method

>> Watch the step-by-step how-to video recipe here <<

Quick recipe steps:

1. Prepare the barbecue for low & slow indirect cooking, fill the kamado with charcoal and light it with our firestarters. As soon as the coals turn white, close the lid of the barbecue.

2. Try to keep the barbecue with the vents at a constant temperature of 105 °C. Once the temperature has reached 105 °C for 15 consecutive minutes without touching the vents, you know you have the constant temperature right.

3. Slowly roast the pine nuts. Watch them!

4. Meanwhile ‘butterfly’ your bavette. Butterfly technic allows you to stuff the meat more easily. Butterflying with the grain ensures that the steak will be sliced against the grain into serving portions. How to ‘butterfly meat’: Holding your free hand flat against the top of the steak, insert the knife along the trimmed edge of the steak and start slicing horizontally through the middle. The goal is to work the knife through, cutting with the grain, from one side to the other, leaving the back edge intact like the spine of a book.

Read more on https://www.seriouseats.com/grilled-stuffed-flank-steak-muffuletta-salumi-provolone-olive-salad-recipe

5. First sprinkle salt and pepper on the bavette, not to much because the ham will give an extra salty hit too.

Then the Parma ham, then the pesto and finally the baby spinach, pine nuts and the Parmesan cheese.

3. Roll the bavette into a roulade, tie it with butcher’s twine. You do this by first tying a rope in width at the beginning and end, then a rope over the length and then again in the width of the roulade.

Generously apply the Texan Steakhouse Rub all around.

8. Now throw the wood chunks over the coals. An alternative are our easily spreadable Fire Herbs. Try for yourself what you like better.

9. Place the bavette on the barbecue and close the lid.

10. The goal is to reach a core temperature of 55°C which makes your meat medium rare. You can use a core temperature meter for this.

10. Depending on the thickness of your meat, it will take about one to two hours to reach the core temperature.When you reach 55°C, take the meat of and let it rest.