Beer Pot Roast

Ingredients:
500g Silverside, Rib-eye or Sirloin
2 Garlic cloves
2 tbsp Olive oil
1 tsp BBQ spice
2 tsp Rosemary
2 tsp Coarse salt
340 ml Beer

Directions:
Pierce meat several times and insert garlic cloves into piercings
Mix Olive oil, BBQ spice, Rosemary and Coarse salt mix and rub onto meat
Place meat into large cast iron or heat resistant pot
Pour beer into pot
Place pot directly onto grid, close convector hood, cook at temp of 190 for approx 90 minutes
Remove roast and slice thinly
Remaining juices can be used for gravy stock

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Big Beef Rotisserie

Ingredients:
1 kg whole rump or fillet
3 Green, red or yellow peppers
3 Large onions
4 Lemons (cut into wedges)
Seasoning salt

Directions:
Cube rump into blocks (±7cm)
Cut peppers into quarters
Cut onions in half
Place all ingrdients onto rotisserie skewer and place on BBQ
Cook on high heat initially to seal meat and continue cooking on medium
Sprinkle seasoning salt while cooking

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Sweet & Sour Beef Stirfry

Ingredients:
600g Rump or sirloin cut into strips
1 Green pepper sliced
1 Onion sliced
200g Mushrooms diced
1 Can pineapple chunks
100g Shredded spinach leaves
100g Bean sprouts
50 ml Olive oil

Sauce:
2 ml Ground ginger
Pineapple juice from tin of chunks
15 ml Soy sauce
30 ml Dry white wine
20 ml Brown sugar
30 ml Cornflour

Directions:
Mix all sauce ingredients
Heat oil either in wok or on solid plate
Cook onions, mushrooms and green pepper
Add other ingredients and keep stirring
When almost cooked add sauce
Serve immediately
Use remaining marinade to baste while cooking

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BBQ Sirloin Steaks

Ingredients:
4 x 250g Sirloin steaks

Marinade:
30 ml Olive oil
20 ml Soy sauce
100 ml Tomato sauce
5 ml Tabasco sauce
30 ml Worcestershire sauce
100 ml White wine
1 Finely chopped onion
1 Clove crushed garlic

Directions:
Mix all marinade ingredients
Cut edges of steaks
Place meat in marinade, in a sealed container and leave in fridge for 4-6 hours
Remove steaks from marinade and grill for 5 minutes on either side
Brush remaining marinade onto steaks while cookingUse remaining marinade to baste while cooking

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Fillet with Mustard Seed Bast

Ingredients:
1 Whole beef fillet
50 ml Olive oil
100g Mustard seed
50 ml Hot English mustard
2 tsp Freshly ground pepper

Directions:
Mix all ingredients
Rub mixture onto fillet
Grill fillet on high heat for 5 minutes turning every 30 seconds
Once fillet is sealed, reduce heat to low and leave to cook for 10 minutes on each side
Brush remaining mix onto fillet while cooking
Slice into 4cm portions

All pots can be placed directly onto the grids or in the pot/wok attatchment

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