Red meat lovers, rejoice! We all know red meat is very popular in the barbecue world due to its rich flavour, juicy texture and ability to absorb smoky flavours during the barbecue process. Red meat can be grilled in multiple ways, so do not hesitate to prepare it on your preferred barbecue: the Ember Kamado, Gas Prime Barbecues or the GRLLR Dome Kettle. We recommend the Ember Kamado to achieve the tasty bark that forms during slow smoking. Or, if you choose to grill on the Dome Kettle, this can enhance the juiciness of the meat due to its shape which helps retain heat and moisture. 

Explore our favourite BBQ recipes that celebrate red meat’s rich flavours: Bavette BBQ, Pulled Pork Kamado, and Grilled Lamb Chops. 

1. Bavette BBQ Recipe: Grilled Steak with Garlic and Herb Marinade

Ingredients:

• 1 ½ to 2 pounds Bavette steak

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• Salt and black pepper, to taste

Instructions:

1. Prepare the Marinade: In a bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

2. Place the Bavette steak in a shallow dish or a zip-top bag. Pour the marinade over the steak, ensuring it is well-coated. Let it marinate for at least 30 minutes to allow the flavours to infuse.

3.Preheat your grill to medium-high heat.

4. Remove the Bavette from the marinade and place it on the preheated grill. Grill for approximately 4-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness.

5. Allow the grilled Bavette to rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, keeping it juicy.

6. Slice the Bavette against the grain into thin strips. Serve it with your favourite side dishes, such as grilled vegetables or a simple green salad.

This quick and flavorful Bavette BBQ recipe highlights the natural taste of the beef with the added richness of garlic and herbs. The bavette, a savoury beef cut, acquires a delectable bark during the slow smoking process, delivering a rich and flavorful outer crust that enhances its overall taste. It’s a delicious and straightforward way to enjoy this cut of beef on the grill. 

2. Pulled Pork Kamado Recipe: Smokey and Tender BBQ Delight

Ingredients:

• 4-5 pounds pork shoulder or pork butt
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Applewood or hickory wood chunks for smoking
• Your favourite barbecue sauce
• Buns for serving

Instructions:

1. Start your kamado grill and set it up for indirect cooking. Add the wood chunks to infuse a smoky flavour. Aim for a temperature of around 107-121°C.

2. Prepare the Rub: In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over the pork, ensuring good coverage.

4. Place the seasoned pork on the indirect side of the kamado grill. Close the lid and let it smoke for several hours, maintaining a consistent temperature. Plan for approximately 1.5 to 2 hours per pound of pork.

5. If you want to speed up the cooking process, you can wrap the pork in foil when it reaches an internal temperature of around 71°C. This helps it cook faster and retains moisture.

6. Continue cooking until the internal temperature reaches 90-96°C, or until the pork easily shreds with a fork.

7. Remove the pork from the kamado and let it rest for a few minutes. Shred the pork using two forks and mix it with your favourite barbecue sauce.

8. Serve the pulled pork on buns and enjoy the smoky, flavorful goodness straight from your kamado grill.

This kamado pulled pork recipe delivers a delightful combination of smokiness and tenderness that’s perfect for sandwiches or as a stand-alone dish. Enjoy your kamado barbecue experience!

3. Grilled Lamb Chops Recipe: Mediterranean-inspired BBQ Bliss

Ingredients:

• Lamb chops (4-6 chops)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• Salt and black pepper to taste

• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.

2. Prepare the Marinade: In a small bowl, mix together olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.

3. Brush the lamb chops with the marinade, ensuring each chop is well-coated. Let them marinate for at least 15-20 minutes to infuse flavour.

4. Place the lamb chops on the preheated grill. Grill for approximately 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness.

5. Use a meat thermometer to check the internal temperature. For medium-rare, aim for about 63°C.

6. Remove the lamb chops from the grill and let them rest for a couple of minutes. This allows the juices to redistribute.

7. Squeeze fresh lemon juice over the grilled lamb chops before serving. The citrus adds a bright, refreshing touch.

8. Serve the grilled lamb chops with your favourite side dishes, such as roasted vegetables, couscous, or a simple salad.

This recipe is perfect for a delicious meal and can be spiced with Mediterranean or Middle Eastern spices, making it ideal to experiment with different tastes from around the world.

We hope we inspired you to discover new dimensions in barbecue cooking with these savoury recipes. Whether you’re indulging in Bavette BBQ, Pulled Pork Kamado, or delighting in Grilled Lamb Chops, your BBQ experience just got a flavourful upgrade!