BBQ Success – Simple, Nomtastic Veges and Steak
Long before BBQ Tribe, I’d often dreamt of tasty, smoky, juicy BBQ steak. Today, I lived this dream at home.
With Doug F’s Fire Building 101 post firmly in the front of my mind, and with the potential chance to win some Tribe Coins in the BBQ Tribe challenge, I recruited my partner, Rhys (a well-seasoned BBQer), to help me achieve some BBQ greatness. Rhys is a vegetarian, so I don’t often eat meat at home, let alone the BBQ kind, so this was a special event for me. Although the result was quite simple, my oh my FoodTribe, it was absolutely, gloriously, supernoms nomtastic!
It began with a supermarket trip for supplies. Charcoal, firelighters, and methylated spirits (in the end not required but we got it just in case), then mushrooms, sweet corn, broccoli, green beans, butter, garlic, vegetarian sausages, and the highlight for me, some sirloin steak.
Check out this vintage BBQ beauty.
Definitely looks 70’s.
We have a gas BBQ, but today was about finally firing up the Bar-B-Quik BBQ I got recently from my grandparents clean out. Google advised that Bar-B-Quik Inc – not to be confused with the British, Bar-Be-Quick – was a Texas company incorporated in 1974 and dissolved in 1976. While mine looks old (check out the font on the printed labels!), I’m now curious about its origins and how it ended up in New Zealand? My grandparents travelled extensively during those years, but my Grandad was adamant he got this from a garage sale. Either way, I feel it’s a vintage score that probably felt as excited as I did about finally having a fire burning in it again after who knows how many years!
Ready for take-off!
We also fired up Rhys’ BioLite FirePit, which is famous for providing the warmth, smell, crackle, and feel of a wood campfire, without any of the smoke. He wanted this in addition to my Bar-B-Quik BBQ because he knew that the BioLite FirePit’s inbuilt fan would provide a hotter flame, which proved useful when it came to giving my steak the flame-kissed love it deserved.
This side of the FirePit houses the fan and there are even USB ports to charge your phone.
Corn was shucked, coated in butter, salt, and pepper, then wrapped in tin foil. Broccoli, green beans, and garlic were chopped (quite small because Rhys is not the biggest fan of large florets), then treated the same as the corn. Mushrooms were quartered, then Rhys started skewering before I suggested we season the rest first, so out came a bowl, olive oil, salt, and pepper, then after a light tossing, the rest were skewered too.
Corn, butter, salt and pepper.
Broccoli, green beans, garlic, butter, salt and pepper.
One lonely unseasoned on the left, still tasted great!
My favourite part was here – finally time to prepare my sirloin steak. Because this was an experiment, I got the cheapest pack of nice steak I could find. Now I know how good it is, next time I’ll get a rib eye (scotch fillet) or maybe even an eye fillet. Despite the price, it was still a nice steak, so I’m glad I kept it simple, only adding olive oil with some salt and pepper.
Sirloin steak, olive oil, salt, and pepper.
Prep complete, it was fire time! Rhys took the reins here (I’m a better photographer, haha). In went charcoal and firelighters, then we lit a dry skewer and used it to spread the fire around the firelighters. Eventually the coals caught on and there was a delightful crackling sound.
The first level – charcoal.
The second level – firelighters.
Time to add some flames!
Fire established, we chucked on the veges. After a few minutes, I brushed some oil on to the wire grill rack and slapped my steak on the grill. I wasn’t quite fast enough to get the best fire engulfed photo, but I was just happy to see my gorgeous steak being flame licked and lightly smoked in the joy that is BBQ.
Bar-B-Quik loaded up with veg!
BBQ greens looking good.
Check out those beauties.
Getting the smoky, flame-kissed treatment it deserves.
Once cooked, we grabbed some beers and served up outside. What a beautiful evening. It was a close race between all the veges and everything tasted amazing, but hands down those mushrooms were so good! The smokiness really added to the flavour. Om nom nom nom nom.
It really is as good as it looks.
A delightful mouthful with fuzzy, unused condiments in the background, this steak held it's own for sure!
In the end, nothing beat that steak. It was cooked a bit more than I usually like, but it was still juicy, smoky, and amazing. Perfectly seasoned and worth every bit of effort!
If you’re new to the methods of BBQ, I’d highly recommend schooling up with Doug F’s post, getting some kit, gathering some friends, and giving it a go. There’s even the BBQ Tribe Challenge to win Tribe Coins for motivation. This is my entry, where’s yours?
When’s your next BBQ?