Surf & Turf & Oink Bavette Roulade
As it cooks, the flavours in the centre melt together into a powerful combination of savoury, creamy and herbal, while the bavette stays beautifully tender all round. It is a dish that is ideal served in slices, so every bite carries a perfect mix of all the layers. Both visually and in terms of flavour this is a real showstopper — perfect for a dinner party, a holiday, or any BBQ that deserves something a little more special.
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!
Nutritional value — per serving
Notes
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