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Cote à l'os with a grilled salsa
A juicy piece of meat with a smoky flavor and crust that gives it that specific BBQ flavor.
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Ingredients
- 1 cote à l'os
- 1 red bell bell pepper
- 1 green bell pepper
- 1 clove of garlic
- 1 onion
- curly parsley
- 3 tbsp olive oil
- black pepper
- salty
TiGER FiRE Accessories
Ingredients
- 1 cote à l'os
- 1 red bell bell pepper
- 1 green bell pepper
- 1 clove of garlic
- 1 onion
- curly parsley
- 3 tbsp olive oil
- black pepper
- salty
TiGER FiRE Accessories
Preparations
- Heat your Tiger Fire open planchaBBQ with a hot and cooler zone. Make sure the hot zone is at least 250 degrees.
- Remove the côte à l'os from the refrigerator and season both sides with salt. Let the salt do its job for an hour.
Let's cook
- Cook the bell bell pepper and onion on the cooler area of the planchaplaat until soft.
- Then cut the bell bell pepper (remove the seeds) and onion finely (brunoise). Press the clove of garlic into a mash and mix it with the bell bell pepper and onion. Add some olive oil to make a nice salsa.
- Drizzle the cote à l'os with some heat-resistant cooking oil and grill it on the honey grill rack for 2 to 3 minutes on each side. TIP: Because you grill the meat over the fire on the honey grill grate, it gets an extra smoky flavor.
- Then place the meat on the cooling side of the planche plate on a cedar plank and cook to an internal temperature of 52 degrees Fahrenheit. Be sure to flip the meat and the cedar plank so that it cooks evenly.
- Remove the meat from the BBQ and let the meat rest for at least 10 minutes before serving.
- To serve: cut the meat straight on the cedar plank and serve with the salsa. Finish with some freshly chopped curly parsley.
Serving suggestion
- A perfect accompaniment to this piece of meat are pommes fondant and a glass of red wine.
Let's cook
- Cook the bell bell pepper and onion on the cooler area of the planchaplaat until soft.
- Then cut the bell bell pepper (remove the seeds) and onion finely (brunoise). Press the clove of garlic into a mash and mix it with the bell bell pepper and onion. Add some olive oil to make a nice salsa.
- Drizzle the cote à l'os with some heat-resistant cooking oil and grill it on the honey grill rack for 2 to 3 minutes on each side. TIP: Because you grill the meat over the fire on the honey grill grate, it gets an extra smoky flavor.
- Then place the meat on the cooling side of the planche plate on a cedar plank and cook to an internal temperature of 52 degrees Fahrenheit. Be sure to flip the meat and the cedar plank so that it cooks evenly.
- Remove the meat from the BBQ and let the meat rest for at least 10 minutes before serving.
- To serve: cut the meat straight on the cedar plank and serve with the salsa. Finish with some freshly chopped curly parsley.
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