What’s more delicious than freshly cooked barbequed meat? Let’s get fired up!
Morelands Grill offers the ultimate steakhouse experience and our chefs are offering up some of the secrets needed for the perfect barbecue this summer.
Tasty. Juicy. Hot off the Josper Grill. Our Himalayan salt aged Irish beef is seared to perfection. Just add hand-cut Rooster chips, pepper sauce & a chilled glass of Sauvignon Blanc… Bliss!
01. Choose Top Quality Meat
First things first… The meat. Here at Morelands Grill, we source our prime cuts of 30-day Himalayan salt dry aged Irish beef from well-known butcher Pat McLoughlin. Ask your butcher for fillet, rib eye or striploin steak. Or choose lamb or pork chops. Quality is your main ingredient; go with your butcher’s recommendation. Homemade burgers are best and so easy to make. All you need is salt, pepper and good minced beef. Add classic Bearnaise sauce and sandwich in a warm crusty white roll.
02. Make your Favourite Marinade
When it comes to seasoning, anything goes. Fancy Cajun? Or Mediterranean? Try olive oil, salt, lemon, herbs & spice for a simple rub. This helps to tenderise and flavour the meat. Or go for a tasty marinade. Teriyaki and Jerk are best paired with chicken, while a Whiskey Glaze will seriously up your steak game.
Soak your meat overnight to mop up the flavour. Michael Liu, Chef at Morelands Grill, loves to barbeque Spicy Lamb Skewers. Marinade in sesame oil, soy sauce and spices, then thread with mixed pepper and onion. Just add heat!
03. Don’t Forget the Veggies
Cooking for vegetarian friends? Barbeque is not just for meat-lovers! Tuck in to grilled halloumi skewers, corn on the cob, blackened sweet potato & seared stuffed peppers.
Nothing tastes better than freshly griddled vegetables. And the charred stripes look great! Get creative with sides, too. All kinds of ‘slaw, creamy potato salad & colourful cous cous. Boille Irish goat’s cheese is a favourite of our Executive Chef, John Hickey. Try it melted over grilled polenta or portobello mushroom. Pair with some fiery rocket and fresh tomato salsa!
04. Equipment / Sauce Brush
A chef is only as good as his tools. Half the fun of barbequing is buying the kit! A sturdy oven glove & tongs are barbeque must-haves. Have everything ready, before you start. A brush for your marinade is vital when it comes to packing flavour. Coat your meat generously to allow for plenty of overnight soakage. Add more while cooking, to caramelise.
05. Building the Perfect Barbeque Fire
Heat is the name of the game! Your barbeque should be red hot. Pack the charcoal together for intense, direct heat. Don’t forget to put a lid on it to trap all of that smoky goodness.
Add coal regularly to keep the grill burning hot & spread around for even temperature. Try adding wood chips for extra smoky flavour. Once the flames die down, you’re ready to go.
Timing is key; make sure your meat is cooked through, but not cremated! Add more marinade during cooking to seal in moisture and ensure to rest the meat before serving.
Book a table at Morelands Grill.
The last of our barbecue tips; don’t be afraid to experiment. You are the pitmaster! At Morelands Grill our Josper Grill sizzles with tasty Crevettes, Dexter Beef Burger, Fillet of Irish Beef and juicy Lamb Chops…
Want to treat yourself?
Moreland’s Grill Bearnaise Sauce Recipe
Why not try this delicious Bearnaise Sauce recipe from our Executive Chef, John Hickey:
– 300g Salted Dairygold Butter
– 4 Tbsp White Wine Vinegar
– 4 Shallots, chopped
– 3 Tbsp Chopped Fresh Tarragon, plus 2 Tbsp Whole Tarragon Leaves
– 4 Free-range Egg Yolks
– 1 Tsp Lemon Juice
– Pinch of Maldon Sea Salt
– Pinch of Black Pepper
- Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.
- Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.
- Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.
- Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.
- Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season to taste, with salt and freshly ground black pepper.