…and the introduction of “Big uncle Tom”
While visiting my grandma in Germany with the kids, I was not only spoilt with the great rolled pork roast my mother prepared, but also with a great family BBQ at the house of Big uncle Tom. I had a nice piece of ribeye in the luggage – my favourite kind: Irish Hereford, dry aged. A couple of times a year I get a piece like that, and normally, I slice it up in 250-300g steaks, vacuum those and enjoy them at one of our many BBQs.
Just before leaving for Germany I bought another piece of ribeye. With 2,3 kg a bit smaller than usually… and thought that it would probably be nice to try to grill the whole piece instead of making steaks from it. The perfect meal for the family BBQ in Germany I was looking forward to – so the ribeye went into my suitcase and travelled the 770 km to Kulmbach with me and the kids. And for Timo, who was going to stay at home, it was even harder to say good-bye to us 😉
My uncle Thomas, who is expert in preparing meat and especially roasts, was pleased with the unusual content of my luggage and immediately up for grilling it in one piece. A time was set, tasks divided between him, my aunt Isolde, my mother and myself. But before going into the details, I want to take the chance to properly introduce him. You already got the chance to read about my mother Christine last week, so now, meet her brother and my “Big uncle Tom” here.
It was clear that the ribeye should be the protagonist, the “hero” of the dinner. So we decided for grilled vegetables, tomatoes and 2 sauces to accompany the meat. While Thomas started to prepare the ribeye for the grill, Isolde was preparing the barbecue sauce and my mother chopped herbs for her Salsa Verde. I took a stab at the veggies, but mainly went from one to the other with my camera to not miss any step of the process.
The idea was to get to a perfectly grilled, medium rare piece of meat and whilst we didn’t know exactly how long it would take, we knew it would take some time. Thomas grilled the ribeye at high heat on all sides so and then set the BBQ to 120°C. We put a thermometer into the meat and decided we would take it off the grill at 52°C core temperature (as it continues to heat up while resting) – it took almost 2 1/2 hours, so we had enough time to enjoy a glass of champagne or two whilst finishing the side dishes. A perfect family afternoon in the kitchen!
So after about 3 hours, the rest of the family had arrived and finally, it was time for the “moment of truth” – did we get to the medium rare result we were after? We did! And it tasted delicious (proven by the fact that with 8 adults we almost finished the whole ribeye). And Isoldes BBQ sauce and the Salsa Verde were a perfect fit, I can only recommend you to try those. You can make a big batch of BBQ sauce at the beginning of the summer and freeze it in portions.
Recipe for an entire grilled piece of Ribeye
- Ribeye – I prefer Irish Hereford, dry aged (ca. 300 g per person)
- freshly ground black pepper
- olive oil
You also need:
- a meat thermometer
- Prepare the grill for indirect, medium heat (ca. 120°C)
- Rub some olive oil into the meat and season it with pepper and salt
- Grill the meat over direct heat on all sides, so it gets golden brown. Then place it over indirect heat, insert the meat thermometer and leave it under the closed lid. Check the temperature from time to time and turn meat if needed.
- We achieved a medium rare result by taking the meat off the grill at 52°C core temperature and then letting it rest in aluminium foil for about 15-20 minutes.
- Serve with grilled vegetables, BBQ sauce and Salsa Verde.
Recipe for BBQ Sauce
- 150 g onions
- 5 tbsp oil
- 2 garlic cloves
- 1 large can of peeled tomatoes (800 g)
- 1 chili pepper
- 100 g ketchup
- 2 tbsp tomato concentrate
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 1 tbsp brown sugar
- 2 tsp cinnamon
- Peel the onion and chop it. Heat the oil and stew the onions (they should not get brown). Peel the garlic and chop it finely, add it to the onions. Finally, add the tomatoes including the juice and boil down at medium heat.
- Deseed the chili pepper and chop it into very fine cubes. Add chili pepper, ketchup, vinegar, lemon juice, sugar and cinnamon to the tomato mixture and boil down again until the sauce is thick and syrupy. Season with salt as needed.
Recipe for Salsa Verde
- 2 slices of toast without crust
- 3 hands full of very finely chopped herbs of your choice (we used mainly parsley and basil, but also dill, mint, tarragon)
- 2-3 tbsp vinegar
- 1 garlic clove
- 1oo ml oil
- 1/2 small green or red pepper
- one hard-cooked egg yolk
- 1/2 onion
- Mix toast, herbs, oil, vinegar and garlic in a blender.
- Spread the egg yolk through a sieve and add to the sauce.
- Chop the pepper and the onion very, very finely and add them to the sauce. Season with salt and pepper.
- You can keep the sauce in a closed container/ preserving jar in the fridge for a couple of days.