Fire & smoke · from the fire
Bavette rolls with asparagus, bell pepper & onion
The showpiece of the Summer Party Experience: thin sheets of bavette, rubbed and rolled around pre-cooked vegetables, cooked indirect to exactly 60°C at the core.
Ingredients (serves 20)
- 1.2 kg bavette, cut into thin sheets
- BBQGurus dry rub (or the rub from your Guide)
- 2 bunches of green asparagus
- 3 red bell peppers, cut into strips
- 2 red onions, in half rings
- Olive oil, toothpicks or short skewers
Method
- Cut the bavette into sheets and rub them generously all over. Let the rub work in for at least 45 minutes.
- Briefly pre-cook the asparagus, pepper and onion: tender-crisp, not soft.
- Roll the vegetables up tightly in the sheets and secure each roll with a toothpick.
- Grill indirect at around 200°C to a core temperature of 60°C — allow 20 to 25 minutes.
- Rest for five minutes, then slice the rolls diagonally for the serving board.
Tip from the guru
Put the rolls on the grate seam side down — they'll stay closed without you having to turn them.
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