This stuffed bavette roll starts with a butterflied and flattened bavette that is perfect for rolling without tearing. The meat is generously filled with crispy bacon, anchovy for extra depth, fresh herbs such as basil and parsley, and grated Parmesan for a creamy, savoury core. Once rolled tightly, the roll goes on the grill or kamado, where high heat gives lovely grill marks and a slightly crisp outside.
Bavette roll on the kamado
During cooking the flavours in the core merge into a powerful combination of savoury, creamy and herby, while the bavette around it stays wonderfully tender. It is a dish that is ideal sliced, so every bite contains a perfect mix of all the layers. Both in looks and in taste it is a real showstopper, perfect for a dinner party, a festive day or any BBQ that deserves to be a little more special.
Ingredients
- 1bavette (about 500 grams)
- 8rashers of bacon
- 4anchovy fillets, finely chopped
- Handful of fresh basil leaves
- Handful of fresh parsley, finely chopped
- 2tbsppine nuts
- 2tomatoes, thinly sliced
- 50gParmesan, grated
- Korean BBQ dry rub from Angus and Oink (to taste)
- Butcher's twine or skewers
Steps
Light the charcoal in the Grill Bill Medium Kamado BBQ and bring it up to around 180°C.
Lay the bavette on a chopping board and cover the meat with a sheet of cling film. Use a meat mallet or an empty wine bottle to gently flatten the bavette. This helps tenderise the meat and makes it easier to roll. Flatten it evenly to about 1 cm thick.
Sprinkle both sides of the flattened meat with the Korean BBQ dry rub from Angus and Oink. Massage the rub well into the meat so it takes on plenty of flavour.
Cover the bavette with the finely chopped anchovy, basil leaves, parsley, tomato slices and grated Parmesan.
Roll the bavette up tightly, starting from one of the long sides. Wrap the bacon rashers around the roulade so they cover the outside.
Use butcher's twine or skewers to hold the roulade firmly together. Space the ties or skewers evenly along the roulade.
Place the stuffed, butterflied and flattened bavette roulade on the grate of the preheated Grill Bill BBQ.
Close the BBQ lid and let the roulade grill indirectly. That means not placing the meat directly over the hot coals, but to the side of the grate. This gives you even cooking. You can also use a heat deflector for even cooking.
Grill the roulade for about 20-25 minutes, turning it halfway through so both sides cook evenly.
Check the internal temperature of the roulade with a meat thermometer. For medium-rare, the internal temperature should be around 54°C.
Take the roulade off the BBQ and let it rest loosely covered with aluminium foil for 5-10 minutes.
Carefully remove the butcher's twine or skewers from the roulade. This keeps the roulade nicely intact when you serve it.
Slice the bavette roulade into slices about 1.5 to 2 centimetres thick.
Serve the delicious stuffed, butterflied and flattened bavette roulade with the bacon on the outside, on a nice serving dish. You can serve the roulade with sides of your choice, such as grilled vegetables, potato salad or a fresh salad.
Enjoy this flavourful and impressive bavette roulade, cooked on the Grill Bill Medium Kamado BBQ. Bon appétit!
Nutrition per serving
Notes
Note
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