Barbeque Cooking
Barbecue Cooking
The secret to great barbecue food is in preparation, and great ingredients of course. Award winning chef Graeme Dodrill serves up a tasty chorizo burger with some aromatic salsa and smokey baba ganoush.
Chef Graeme Dodrill has already put his definitive stamp on Dublin’s fine-dining restaurant Peploe’s with some inspired choices. He is committed to and passionate about sourcing the best local, seasonal ingredients for his menu and has just launched the new Peploe’s Barbecue Box.
Graeme spent almost two years in the UAE as head chef at Dukes Dubai, a five-star luxury hotel garnering a BBC Good Food Award for Best British Restaurant. Graeme previously worked in some of the capital’s finest establishments including Suesey Street, One Pico, the Greenhouse and Mulberry Garden, as well as Pied a Terre in London.
Chorizo Burger Patty
1kg Minced Beef (ideally chuck, brisket and beef fat)
200g Soft, uncooked chorizo
2 tbsp. Smoked paprika
1 tbsp. Onion powder
1.5 tbsp. Black pepper
1 tbsp. Garlic powder
Method
This will give a beautifully flavoursome patty. Ask your butcher for your desired cut of beef and request that he minces the meat. In a clean metal bowl and with slightly wet hands, mix all the ingredients together and shape the mixture into even sized balls. The patties will keep fresh in fridge for 3 to 4 days and only season with salt just before cooking.
Baba Ganoush
4 aubergines
3 cloves of garlic [minced]
1.5 tbsp. of tahini
Extra virgin olive oil
1 tsp of Cumin seeds
1 tsp of Sumac
1 Lemon [ juice of]
Method
In the restaurant, we half cook the aubergine on the chargrill over coals or over a gas flame to get that really smoky element to the baba ganoush. You can achieve this at home using either a griddle pan or the BBQ. Cook the aubergine halfway (for about 10 mins) until it starts to go soft. Remove from the griddle or BBQ and finish off in a preheated oven (180 degrees) until soft. After the aubergine has cooled, give it a rough chop and add the lemon juice and garlic. Gently warm the cumin seeds and add them to the mix. Incorporate the olive oil until you have a nice dip like consistency then season to taste with black pepper and salt. Finish with the ground sumac over the top and finely grate the rind of the lemon on top to garnish.
Chimichurri Salsa
100g Fresh oregano
50g Flat leaf parsley
2 red onions [diced]
1 tsp Chilli flakes
2 Green chilli [diced]
3 garlic cloves [rough chop]
3 tbsp. White wine vinegar
6 tbsp. Extra virgin olive oil
Method
Pick the leaf from the herbs and roughly chop. Add the chilli, garlic and olive oil. In a saucepan, combine the vinegar and red onion. Cook softly for two minutes then allow this to cool. Once it cools down, add to the herb mixture and season with some cracked black pepper and sea salt. Keep covered in an airtight container in your fridge for up to 1 week. This works great with grilled meats (beef and lamb especially).
Spiced Dry Rub Marinade for BBQ Meats
8 tbsp Dark brown sugar
4 tbsp Smoked paprika
3 tbsp Garlic powder
3 tbsp Onion powder
2 tbsp Cumin powder
1 tbsp Coriander powder
3 tbsp Cayenne pepper black pepper
1 tbsp turmeric
3 tbsp Coarse Sea salt
Method
This is a perfectly spiced dry rub marinade for the BBQ that can be made in advance and stored for the whole summer for all your BBQ needs! Simply mix all ingredients together and keep in a dry, sealed container. This rub compliments all meats and is also delicious with shellfish like gambas and crab claws.
Peploe’s Barbecue Box.
The premium Barbecue Box, changes monthly and uses high quality Irish produce from Rick Higgins Butcher, Sutton, JJ Youngs Butcher, Clane, Co Kildare and selected Irish fishmongers. Barbecue Box (for two people) €65, visit peploes.com