Impress your pals with the ultimate in barbeque cooking…

BRYAN TYREL
Bryan is so dedicated to the barbie that he has put in the grill time to twice be crowned the world champion of BBQ. From Kansas City, “the barbeque capital of the world”, he started out as a smokehouse manager (head chef) at a restaurant in his native town. Now he’s catering director of London’s Bodean’s restaurants, a BBQ chain that’s set to go national. He’s used his expertise to serve us up a top steak sandwich.

 

BBQ steak sandwich: Serves 4

Ingredients
4 ribeye steaks
4 sourdough buns
1 large red onion
200ml Worcester sauce
20g garlic powder
Sea salt & black pepper

Sauce
250ml sour cream
250ml horseradish
10ml Worcester sauce
Juice from 1 lemon
Sea salt & black pepper

Preparation: 15 minutes
Cooking time: 10 minutes

Method

Step 1 “Place the steaks on a large dish containing the Worcester sauce and turn over. Put aside.”

Step 2 “Mix together the first four sauce ingredients in a bowl, then season to taste. Leave in the refrigerator for 30 minutes.”

Step 3 “Remove the steaks from the Worcester sauce and season with the salt, pepper and garlic powder while the BBQ warms up.”

Step 4 “Cut the onion into slices, and run a toothpick through the middle of each to hold them together.”

Step 5 “When the grill’s ready, place the steaks on the hottest part for three minutes per side, then move to a cooler place on the grill until they’re done to your preference.

Step 6 “While the steak’s cooking, brush the onion slices with olive oil and place on the grill for three minutes per side. Cut the buns in half and place on the grill until golden brown.”

Step 7 “Remove the steaks, onion and bread from the grill. Place a steak on each bun, top with the onions and then add two spoonfuls of the sauce on each steak.”

BBQ tips from the top man

1/ “The best steak is Aberdeen Angus, which you can get from most supermarkets.”

2/ “Charcoal’s best for a BBQ as you get a better smoke flavour. But in the UK it’s probably better to use gas so you can run in and out under an umbrella.”

3/ “Use a BBQ with a lid. If it gets too hot you can put it down. It’ll cut off the oxygen to take the fire down.”

4/ “We say cook it low, smoke it slow. At a low temperature for a long period the meat keeps its juices. Just relax and have a beer.”

5/ “When I won the BBQ world championships it was all about practise. There were 400 teams to beat, so we cooked every weekend and kept logs of cooking times, temperatures, and use of foil. A BBQ’s like any cooking, practise makes perfect.”

Taste test
“Look for really good marbling [like white veins] in the raw steak. It cooks off and makes the steak tender and taste better.”

Less is more
“People often overcook steak because they’re afraid of it not being done. Do this and it just goes dry and tough – you need the juices to stay in the meat.”