The first Sunday of September is the day we set aside every year to spoil Dad rotten. We at the Eagle Farm Markets love Father’s Day, and to help celebrate we’re giving away a Jumbuck barbecue (with accessories) and a decadent meat tray. Now we’ll treat you to some insider knowledge on how to get the best out of your barbie, using meat from our very own Stallholders.
BBQ Beef Ribs – The Spruce Eats
Sticky, melt in your mouth, meat falling off the bone beef ribs are a sure-fire way to make Dad’s day. You can source your grass fed yearling rib on the bone from Seafood Direct/Butcher Boy Meats for just $26.99 a kilo. Once you’ve got your meat, the rest is easy!.
• 2kg beef ribs
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• ½ cup ketchup
• ½ cup honey
• 120 grams canned Green Jalapeños, diced
• 1 large brown onion, chopped
• 4 cloves garlic, minced
• 1 tsp yellow mustard powder
1. Preheat barbecue to medium low heat with drip pan. If using a charcoal barbecue ensure the lit coals on one side of the grill only, and ensure exhaust damper is open to reduce hot air in the cooking area.
2. Trim excess fat from the beef ribs and rub liberally with salt, pepper and cayenne.
3. Place ribs in barbecue and close the lid. Cook undisturbed for two hours on medium low, indirect heat.
4. Saute onion and garlic in a saucepan on medium-high heat, then turn down to medium-low and add ketchup, honey, jalapenos and mustard powder. Stir until ingredients are warmed through and thick.
5. Brush a thick coating of sauce onto the ribs, approximately a fresh coat every 15 minutes.
6. After the fourth coat has cooked for 15 minutes, removed ribs from heat and let rest for 10 minutes.
7. Cut into appropriately sized portions (if you want to eat a whole rack, we won’t judge) and serve! Make sure you reserve some of your sauce to dip the ribs into while you eat.
Barbecue Rump Roast – Thrifty Foods
A roast is a classic Sunday dinner, and with a Cape Grim rump from Market Fresh Meats you can’t go wrong! Paul will pick out the perfect rump for you (at only $17.99/kg) and you can get cooking..
• 1.2kg beef rump roast
• ¼ cup red wine
• ¼ cup orange juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp salt
1. Place red wine, orange juice, olive oil, garlic, Dijon mustard, soy sauce, Worcestershire sauce, thyme, salt and pepper in a medium bowl and whisk until well combined.
2. Liberally coat roast with marinade then place roast in covered bowl of marinade to rest overnight, turning occasionally.
3. Remove meat from marinade and pat dry. Discard the marinade.
4. Preheat barbecue to medium high heat and lightly oil the grill. Sear all sides of the beef roast.
5. Close the lid and turn off direct heat (see barbecue instructions from rib recipe). Cook the beef for 35 to 40 minutes for a medium rare level of doneness.
6. Rest roast under foil for ten minutes before slicing thinly and serving. Delish!
Barbecued Salmon with Lemon Sesame Sauce – Bon Appetit
If Dad isn’t into red meat, then a gorgeous grilled salmon might be right up his alley. Hit up Davy Jones Seafoods for the wagyu of the sea – the Ora King Salmon.
• 4 x 200g salmon fillets, pin bones removed, patted dry
• 2 tbsp olive oil + 1/3 cup olive oil
• 1 tsp salt
• 1 small lemon
• 1 small shallot, finely chopped
• 2 tsp black sesame seeds
• 1 tsp honey
• ½ tsp toasted sesame oil
• Ground black peper
• 1 cup torn basil leaves
1. Set barbecue on medium heat, rubbing grill with oil to prevent sticking.
2. Rub salmon with olive oil and salt on both sides.
3. Cut ends of lemon and slice off outer lobes in four sections. Chop lobes finely and transfer to a small bowl. Squeeze juice from core of lemon into bowl, then discard core and seeds.
4. Add shallots, sesame seeds, honey, sesame oil and olive oil, salt and pepper. Whisk to combine.
5. Place salmon on pre-heated barbecue skin side down. Put the lid on and cook (skin side down the entire time) until the skin is crispy and the skin of the fish is opaque. This process takes about six to eight minutes.
6. Rest salmon on a plate for five minutes, then top with basil and spoon over lemon sauce. Bon appetit!
So which of these recipes did you like the best? Let us know on our social media pages if you do end up cooking one of these dishes for Dad, and any twists you added on!
See you on Father’s Day at the Eagle Farm Markets.