Designing an outdoor kitchen involves selecting the best materials and accessories to ensure not only modern aesthetics but also long-lasting functionality. BeefEater presents its line of 304 stainless steel built-in modules, an ideal solution for those who want a well-organised, resistant and high-performance space.
This range of accessories has been designed to integrate perfectly into any outdoor kitchen, allowing you to customise every detail to suit your needs. Their robust construction and stylish finish make these modules an excellent investment for barbecue enthusiasts, amateur chefs and lovers of outdoor design.
General features of the BeefEater Built-In Modules
Each BeefEater built-in module is manufactured from premium materials and designed to perform in any outdoor environment. Here are the features that make this line one of the best on the market:
- High quality material: All modules are made of 304 stainless steel, a material that is highly resistant to corrosion, humidity and temperature changes. This guarantees superior durability even in harsh climates.
- Soft-close system: All drawers and doors are equipped with a soft-close mechanism, which avoids sudden shocks, prolongs the service life of the components and provides a more comfortable and quieter user experience.
- Adaptable modular design: Thanks to its combinable design, you can fully customise your outdoor kitchen, choosing from storage options, beverage stations, utensil compartments and access to gas bottles.
- Compatibility with other BeefEater accessories: All modules are designed to fit easily into pre-existing configurations, allowing you to expand or modify your kitchen in the future without hassle.
- Easy installation: Designed for intuitive assembly, each built-in module has precise fitting dimensions that make it easy to install on any exterior surface.
Double Drawer + Stainless Steel Door. Provides Versatility and Practicality in a Single Module
This module is an all-in-one solution, ideal for those looking for ample storage and practical access within their outdoor kitchen. The combination of two spacious drawers and a door allows you to organise utensils, grill tools, cooking accessories and even dry ingredients neatly and safely.
Specifications and Benefits
- Overall dimensions: 83.8 cm x 55.9 cm x 52.1 cm.
- Built-in dimensions: 78.7 cm x 49.5 cm x 52.7 cm.
- Weight: 30.9 kg.
- Optimised space: Drawers allow you to organise everything from grill tools to napkins and spices, while the door provides easy access to larger compartments.
- Robust construction: Designed to withstand extreme weather conditions without compromising functionality or appearance.
- Intuitive and ergonomic operation: The soft-close system prevents knocks and improves comfort in daily use.
Bar Center 18″ Inox. Becomes The Ideal Drinking Station
Enjoying an outdoor bar has never been so easy with the Bar Center 18″ Inox. This module is designed to keep drinks organised and ready to serve, allowing you to prepare cocktails and refreshments without interrupting the dining experience.
Specifications and Benefits
- Overall dimensions: 45.7 cm x 26.7 cm x 65.4 cm.
- Built-in dimensions: 43.5 cm x 24.8 cm x 56.5 cm.
- Weight: 23.6 kg.
- Drainage system: Prevents the accumulation of liquids and facilitates cleaning, keeping the area hygienic at all times.
- Four removable baskets with drainage holes: Perfect for storing ice, condiments, fruit for cocktails or essential ingredients.
- Removable bottle holder and integrated towel holder: Ideal for keeping liquors organised and cocktail utensils close at hand.
- Sliding top lid: Protects the interior when not in use and allows quick access at all times.
Double Stainless Steel Drawer. Provides extra organisation for your outdoor kitchen.
For those looking for an efficient storage solution, the stainless steel double drawer module provides an ideal space to keep utensils, plates, napkins and grill tools organised.
Specifications and Benefits
- Overall dimensions: 38.1 cm x 55.9 cm x 52.1 cm.
- Recessed dimensions: 32.4 cm x 49.5 cm x 52.7 cm.
- Weight: 21.8 kg.
- Easy and quick access: Thanks to its smooth glide system, the drawers open effortlessly, allowing for a comfortable and efficient user experience.
- Compact and functional design: Takes up little space, yet maximises the storage capacity of the outdoor kitchen.
- Durable material: 304 stainless steel that guarantees a long service life.
Double Stainless Steel Door. Offers Accessibility and Convenience
For those who need quick access to spacious compartments, this double door module offers an elegant and functional solution.
Specifications and Benefits
- Overall dimensions: 83.8 cm x 55.9 cm x 5.1 cm.
- Built-in dimensions: 78.1 cm x 49.5 cm x 5.1 cm.
- Weight: 10 kg.
- Full opening: Provides easy access to large storage spaces, ideal for gas cylinders or bulky utensils.
- Elegant design: Stainless steel finish that combines aesthetics and durability.
Maintenance and Care of Built-in Modules
To ensure the durability and optimal performance of BeefEater built-in modules, it is essential to follow a few key maintenance steps.
1. Regular cleaning to maintain the shine of stainless steel
- Use a microfibre cloth and a specific stainless steel cleaner. These products are formulated to remove grease and stains without damaging the surface.
- Avoid using metal sponges or abrasive products that could scratch the stainless steel and compromise its finish.
- Always dry with a clean cloth to prevent water spots and maintain the original shine of the material.
2. Protection against corrosion and moisture
- If you live in coastal areas or humid environments, apply a special stainless steel protector from time to time to minimise the risk of corrosion.
- Cover the modules with protective covers when they are not in use for long periods, especially during rainy or winter seasons.
- Periodically check that there is no water accumulation in the drawers or compartments and dry any excess moisture.
3. Maintenance of locking systems
- Check that drawers and doors close smoothly. If you notice that they are not sliding smoothly, clean the guides with a dry cloth and apply a special lubricant for stainless steel mechanisms.
- Ensure that the hinges are secure and tight to prevent alignment problems with frequent use.
4. Cleaning and maintenance of the Bar Centre
- Empty and wash the removable baskets after each use, especially if they have contained liquids or food.
- Ensure that the drainage holes are clear to prevent the build-up of residue and unpleasant odours.
- If the bottle holder has been in contact with sugary liquids, clean it with warm water and a mild detergent to prevent sticky residue.
Maintenance and Care of Built-in Modules
To ensure the durability and optimal performance of BeefEater built-in modules, it is essential to follow a few key maintenance steps.
1. Regular cleaning to maintain the shine of stainless steel
- Use a microfibre cloth and a specific stainless steel cleaner. These products are formulated to remove grease and stains without damaging the surface.
- Avoid using metal sponges or abrasive products that could scratch the stainless steel and compromise its finish.
- Always dry with a clean cloth to prevent water spots and maintain the original shine of the material.
2. Protection against corrosion and moisture
- If you live in coastal areas or humid environments, apply a special stainless steel protector from time to time to minimise the risk of corrosion.
- Cover the modules with protective covers when they are not in use for long periods, especially during rainy or winter seasons.
- Periodically check that there is no water accumulation in the drawers or compartments and dry any excess moisture.
3. Maintenance of locking systems
- Check that drawers and doors close smoothly. If you notice that they are not sliding smoothly, clean the guides with a dry cloth and apply a special lubricant for stainless steel mechanisms.
- Ensure that the hinges are secure and tight to prevent alignment problems with frequent use.
4. Cleaning and maintenance of the Bar Centre
- Empty and wash the removable baskets after each use, especially if they have contained liquids or food.
- Ensure that the drainage holes are clear to prevent the build-up of residue and unpleasant odours.
- If the bottle holder has been in contact with sugary liquids, clean it with warm water and a mild detergent to prevent sticky residue.
Maintenance and Care of Built-in Modules
To ensure the durability and optimal performance of BeefEater built-in modules, it is essential to follow a few key maintenance steps.
1. Regular cleaning to maintain the shine of stainless steel
- Use a microfibre cloth and a specific stainless steel cleaner. These products are formulated to remove grease and stains without damaging the surface.
- Avoid using metal sponges or abrasive products that could scratch the stainless steel and compromise its finish.
- Always dry with a clean cloth to prevent water spots and maintain the original shine of the material.
2. Protection against corrosion and moisture
- If you live in coastal areas or humid environments, apply a special stainless steel protector from time to time to minimise the risk of corrosion.
- Cover the modules with protective covers when they are not in use for long periods, especially during rainy or winter seasons.
- Periodically check that there is no water accumulation in the drawers or compartments and dry any excess moisture.
3. Maintenance of locking systems
- Check that drawers and doors close smoothly. If you notice that they are not sliding smoothly, clean the guides with a dry cloth and apply a special lubricant for stainless steel mechanisms.
- Ensure that the hinges are secure and tight to prevent alignment problems with frequent use.
4. Cleaning and maintenance of the Bar Centre
- Empty and wash the removable baskets after each use, especially if they have contained liquids or food.
- Ensure that the drainage holes are clear to prevent the build-up of residue and unpleasant odours.
- If the bottle holder has been in contact with sugary liquids, clean it with warm water and a mild detergent to prevent sticky residue.
Maintenance and Care of Built-in Modules
To ensure the durability and optimal performance of BeefEater built-in modules, it is essential to follow a few key maintenance steps.
1. Regular cleaning to maintain the shine of stainless steel
- Use a microfibre cloth and a specific stainless steel cleaner. These products are formulated to remove grease and stains without damaging the surface.
- Avoid using metal sponges or abrasive products that could scratch the stainless steel and compromise its finish.
- Always dry with a clean cloth to prevent water spots and maintain the original shine of the material.
2. Protection against corrosion and moisture
- If you live in coastal areas or humid environments, apply a special stainless steel protector from time to time to minimise the risk of corrosion.
- Cover the modules with protective covers when they are not in use for long periods, especially during rainy or winter seasons.
- Periodically check that there is no water accumulation in the drawers or compartments and dry any excess moisture.
3. Maintenance of locking systems
- Check that drawers and doors close smoothly. If you notice that they are not sliding smoothly, clean the guides with a dry cloth and apply a special lubricant for stainless steel mechanisms.
- Ensure that the hinges are secure and tight to prevent alignment problems with frequent use.
4. Cleaning and maintenance of the Bar Centre
- Empty and wash the removable baskets after each use, especially if they have contained liquids or food.
- Ensure that the drainage holes are clear to prevent the build-up of residue and unpleasant odours.
- If the bottle holder has been in contact with sugary liquids, clean it with warm water and a mild detergent to prevent sticky residue.
Maintenance and Care of Built-in Modules
To ensure the durability and optimal performance of BeefEater built-in modules, it is essential to follow a few key maintenance steps.
1. Regular cleaning to maintain the shine of stainless steel
- Use a microfibre cloth and a specific stainless steel cleaner. These products are formulated to remove grease and stains without damaging the surface.
- Avoid using metal sponges or abrasive products that could scratch the stainless steel and compromise its finish.
- Always dry with a clean cloth to prevent water spots and maintain the original shine of the material.
2. Protection against corrosion and moisture
- If you live in coastal areas or humid environments, apply a special stainless steel protector from time to time to minimise the risk of corrosion.
- Cover the modules with protective covers when they are not in use for long periods, especially during rainy or winter seasons.
- Periodically check that there is no water accumulation in the drawers or compartments and dry any excess moisture.
3. Maintenance of locking systems
- Check that drawers and doors close smoothly. If you notice that they are not sliding smoothly, clean the guides with a dry cloth and apply a special lubricant for stainless steel mechanisms.
- Ensure that the hinges are secure and tight to prevent alignment problems with frequent use.
4. Cleaning and maintenance of the Bar Centre
- Empty and wash the removable baskets after each use, especially if they have contained liquids or food.
- Ensure that the drainage holes are clear to prevent the build-up of residue and unpleasant odours.
- If the bottle holder has been in contact with sugary liquids, clean it with warm water and a mild detergent to prevent sticky residue.
To get the most out of your outdoor kitchen, here is a sophisticated recipe that will highlight the quality of your ingredients and the level of precision you can achieve with BeefEater built-in accessories.
Barbecued Rack of Lamb with Herb Crust and Spiced Carrot Purée
The rack of lamb is a select cut with juicy, tender meat that, when barbecued, acquires an intense smoky flavour that enhances its texture and combination with the herb crust. To achieve perfect results on the grill, we will use indirect heat and direct searing techniques, ensuring even cooking and a golden, crispy crust.
We will accompany the dish with a spiced carrot purée, cooked directly on the grill to intensify its caramelised nuances.
Ingredients (serves 4)
For the rack of lamb
- 1 rack of lamb (8 ribs).
- 2 tablespoons Dijon mustard.
- 1 cup panko breadcrumbs (or traditional breadcrumbs for a finer texture).
- 2 finely chopped garlic cloves.
- 2 tablespoons of chopped fresh parsley.
- 1 tablespoon of chopped fresh thyme.
- 1 tablespoon of chopped fresh rosemary.
- 50 g melted butter.
- 1 tablespoon olive oil.
- Salt and freshly ground black pepper to taste.
- Charcoal or firewood for the barbecue (oak, walnut or apple wood is recommended for a more subtle smoky flavour).
For the spiced carrot purée
- 4 large carrots, peeled and cut into thick slices.
- 1 tablespoon honey.
- 1 teaspoon grated fresh ginger.
- ½ teaspoon ground cumin.
- 30 g butter.
- ¼ cup heavy cream or coconut milk.
- Salt and pepper to taste.
- Aluminium foil for cooking the carrots on the grill.
Preparation
Step 1: Preparing the barbecue
- Light the barbecue and prepare two heat zones:
- One with direct heat to sear the lamb.
- Another with indirect heat, ideal for finishing cooking.
- If using charcoal, allow the embers to be well lit and covered with white ash before placing the meat on the grill. li>
- If you want a smoky flavour, add a handful of oak or apple wood chips, previously soaked in water, to the embers.
Step 2: Sealing the rack of lamb on the grill
- Season the rack generously with salt and pepper on both sides.
- In a bowl, mix the breadcrumbs, garlic, parsley, thyme, rosemary and melted butter until you have a smooth paste.
- Coat the entire surface of the rack with Dijon mustard.
- Place the rack in the direct heat zone and sear for 2-3 minutes on each side, until the meat is deeply browned.
Step 3: Indirect Cooking and Herb Crust- Move the rack to the indirect heat zone and sprinkle the herb crust mixture over the top, pressing gently so that it sticks well.
- Close the barbecue lid and cook for 15-20 minutes, depending on the desired doneness:
- Medium: Internal temperature of 55-57°C.
- Three-quarters done: Internal temperature of 60-63°C.
- Remove the rack from the grill and let it rest for 5 minutes before cutting the ribs to prevent it from losing its juices.
Step 4: Preparing the Grilled Carrot Purée
- Place the carrot slices in a foil packet, add the butter, honey, ginger and cumin. Seal the packet tightly and place it on the indirect heat zone of the barbecue. Cook for 20 minutes, until the carrots are tender. li>
- Transfer the carrots to a bowl and mash with a fork or food processor, adding the cream or coconut milk until you have a creamy purée.
- Season to taste and keep warm until ready to serve.
Step 5: Plating the Dish
- Cut the rack into individual portions and arrange on a plate on a bed of carrot purée.
- Garnish with a few fresh rosemary leaves and a drizzle of extra virgin olive oil.
Pairing suggestion
This dish pairs perfectly with a full-bodied red wine, such as a Cabernet Sauvignon, Syrah or Malbec, which will bring out the smoky nuances and depth of the lamb.
Vegetarian Variation of Barbecued Aubergines with Herb Crust and Carrot Purée
For those looking for a meat-free alternative without losing the crunchy texture and smoky flavour, barbecued aubergines are an excellent option. Their flesh becomes creamy on the heat and the herb crust provides a perfect crunchy contrast.Ingredients (serves 4)
For the aubergines
- 2 large aubergines, cut in half lengthwise.
- 2 tablespoons of Dijon mustard.
- 1 cup panko breadcrumbs.
- 2 cloves garlic, finely chopped.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon fresh thyme.
- 1 tablespoon of fresh rosemary.
- 50 g of melted butter or 3 tablespoons of olive oil.
- Salt and black pepper to taste.
For the spiced carrot purée
(Follow the same ingredients and steps as in the previous recipe).
Preparation
Step 1: Preparing the aubergines
- Season the aubergines with salt and pepper and leave to rest for 15 minutes to remove excess moisture.
- Dry with paper towels and make small cuts in the flesh with a knife.
- Spread Dijon mustard on the surface of the aubergines and cover with the breadcrumb and herb mixture.
Step 2: Cooking on the barbecue
- Place the aubergines in the indirect heat zone of the grill with the flesh facing upwards.
- Close the lid and cook for 25-30 minutes until the skin is tender and the herb crust is golden brown.
- For a crispier finish, transfer them to the direct heat zone for 2 minutes before removing them.
Step 3: Presentation and Pairing
- Serve the aubergines with the carrot purée and garnish with a few fresh thyme leaves.
- Serve with a full-bodied white wine, such as a barrel-aged Chardonnay or a Viognier, which will bring out the herbal and smoky notes of the dish.
These barbecue versions highlight the natural smoky flavours of the ingredients, enhancing their intensity and texture. Perfect for enjoying outdoors with the best BeefEater equipment.
To get the most out of your outdoor kitchen, here is a sophisticated recipe that will highlight the quality of your ingredients and the level of precision you can achieve with BeefEater built-in accessories.
Barbecued Rack of Lamb with Herb Crust and Spiced Carrot Purée
The rack of lamb is a select cut with juicy, tender meat that, when barbecued, acquires an intense smoky flavour that enhances its texture and combination with the herb crust. To achieve perfect results on the grill, we will use indirect heat and direct searing techniques, ensuring even cooking and a golden, crispy crust.
We will accompany the dish with a spiced carrot purée, cooked directly on the grill to intensify its caramelised nuances.
Ingredients (serves 4)
For the rack of lamb
- 1 rack of lamb (8 ribs).
- 2 tablespoons Dijon mustard.
- 1 cup panko breadcrumbs (or traditional breadcrumbs for a finer texture).
- 2 finely chopped garlic cloves.
- 2 tablespoons of chopped fresh parsley.
- 1 tablespoon of chopped fresh thyme.
- 1 tablespoon of chopped fresh rosemary.
- 50 g melted butter.
- 1 tablespoon olive oil.
- Salt and freshly ground black pepper to taste.
- Charcoal or firewood for the barbecue (oak, walnut or apple wood is recommended for a more subtle smoky flavour).
For the spiced carrot purée
- 4 large carrots, peeled and cut into thick slices.
- 1 tablespoon honey.
- 1 teaspoon grated fresh ginger.
- ½ teaspoon ground cumin.
- 30 g butter.
- ¼ cup heavy cream or coconut milk.
- Salt and pepper to taste.
- Aluminium foil for cooking the carrots on the grill.
Preparation
Step 1: Preparing the barbecue
- Light the barbecue and prepare two heat zones:
- One with direct heat to sear the lamb.
- Another with indirect heat, ideal for finishing cooking.
- If using charcoal, allow the embers to be well lit and covered with white ash before placing the meat on the grill. li>
- If you want a smoky flavour, add a handful of oak or apple wood chips, previously soaked in water, to the embers.
Step 2: Sealing the rack of lamb on the grill
- Season the rack generously with salt and pepper on both sides.
- In a bowl, mix the breadcrumbs, garlic, parsley, thyme, rosemary and melted butter until you have a smooth paste.
- Coat the entire surface of the rack with Dijon mustard.
- Place the rack in the direct heat zone and sear for 2-3 minutes on each side, until the meat is deeply browned.
Step 3: Indirect Cooking and Herb Crust- Move the rack to the indirect heat zone and sprinkle the herb crust mixture over the top, pressing gently so that it sticks well.
- Close the barbecue lid and cook for 15-20 minutes, depending on the desired doneness:
- Medium: Internal temperature of 55-57°C.
- Three-quarters done: Internal temperature of 60-63°C.
- Remove the rack from the grill and let it rest for 5 minutes before cutting the ribs to prevent it from losing its juices.
Step 4: Preparing the Grilled Carrot Purée
- Place the carrot slices in a foil packet, add the butter, honey, ginger and cumin. Seal the packet tightly and place it on the indirect heat zone of the barbecue. Cook for 20 minutes, until the carrots are tender. li>
- Transfer the carrots to a bowl and mash with a fork or food processor, adding the cream or coconut milk until you have a creamy purée.
- Season to taste and keep warm until ready to serve.
Step 5: Plating the Dish
- Cut the rack into individual portions and arrange on a plate on a bed of carrot purée.
- Garnish with a few fresh rosemary leaves and a drizzle of extra virgin olive oil.
Pairing suggestion
This dish pairs perfectly with a full-bodied red wine, such as a Cabernet Sauvignon, Syrah or Malbec, which will bring out the smoky nuances and depth of the lamb.
Vegetarian Variation of Barbecued Aubergines with Herb Crust and Carrot Purée
For those looking for a meat-free alternative without losing the crunchy texture and smoky flavour, barbecued aubergines are an excellent option. Their flesh becomes creamy on the heat and the herb crust provides a perfect crunchy contrast.Ingredients (serves 4)
For the aubergines
- 2 large aubergines, cut in half lengthwise.
- 2 tablespoons of Dijon mustard.
- 1 cup panko breadcrumbs.
- 2 cloves garlic, finely chopped.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon fresh thyme.
- 1 tablespoon of fresh rosemary.
- 50 g of melted butter or 3 tablespoons of olive oil.
- Salt and black pepper to taste.
For the spiced carrot purée
(Follow the same ingredients and steps as in the previous recipe).
Preparation
Step 1: Preparing the aubergines
- Season the aubergines with salt and pepper and leave to rest for 15 minutes to remove excess moisture.
- Dry with paper towels and make small cuts in the flesh with a knife.
- Spread Dijon mustard on the surface of the aubergines and cover with the breadcrumb and herb mixture.
Step 2: Cooking on the barbecue
- Place the aubergines in the indirect heat zone of the grill with the flesh facing upwards.
- Close the lid and cook for 25-30 minutes until the skin is tender and the herb crust is golden brown.
- For a crispier finish, transfer them to the direct heat zone for 2 minutes before removing them.
Step 3: Presentation and Pairing
- Serve the aubergines with the carrot purée and garnish with a few fresh thyme leaves.
- Serve with a full-bodied white wine, such as a barrel-aged Chardonnay or a Viognier, which will bring out the herbal and smoky notes of the dish.
These barbecue versions highlight the natural smoky flavours of the ingredients, enhancing their intensity and texture. Perfect for enjoying outdoors with the best BeefEater equipment.
To get the most out of your outdoor kitchen, here is a sophisticated recipe that will highlight the quality of your ingredients and the level of precision you can achieve with BeefEater built-in accessories.
Barbecued Rack of Lamb with Herb Crust and Spiced Carrot Purée
The rack of lamb is a select cut with juicy, tender meat that, when barbecued, acquires an intense smoky flavour that enhances its texture and combination with the herb crust. To achieve perfect results on the grill, we will use indirect heat and direct searing techniques, ensuring even cooking and a golden, crispy crust.
We will accompany the dish with a spiced carrot purée, cooked directly on the grill to intensify its caramelised nuances.
Ingredients (serves 4)
For the rack of lamb
- 1 rack of lamb (8 ribs).
- 2 tablespoons Dijon mustard.
- 1 cup panko breadcrumbs (or traditional breadcrumbs for a finer texture).
- 2 finely chopped garlic cloves.
- 2 tablespoons of chopped fresh parsley.
- 1 tablespoon of chopped fresh thyme.
- 1 tablespoon of chopped fresh rosemary.
- 50 g melted butter.
- 1 tablespoon olive oil.
- Salt and freshly ground black pepper to taste.
- Charcoal or firewood for the barbecue (oak, walnut or apple wood is recommended for a more subtle smoky flavour).
For the spiced carrot purée
- 4 large carrots, peeled and cut into thick slices.
- 1 tablespoon honey.
- 1 teaspoon grated fresh ginger.
- ½ teaspoon ground cumin.
- 30 g butter.
- ¼ cup heavy cream or coconut milk.
- Salt and pepper to taste.
- Aluminium foil for cooking the carrots on the grill.
Preparation
Step 1: Preparing the barbecue
- Light the barbecue and prepare two heat zones:
- One with direct heat to sear the lamb.
- Another with indirect heat, ideal for finishing cooking.
- If using charcoal, allow the embers to be well lit and covered with white ash before placing the meat on the grill. li>
- If you want a smoky flavour, add a handful of oak or apple wood chips, previously soaked in water, to the embers.
Step 2: Sealing the rack of lamb on the grill
- Season the rack generously with salt and pepper on both sides.
- In a bowl, mix the breadcrumbs, garlic, parsley, thyme, rosemary and melted butter until you have a smooth paste.
- Coat the entire surface of the rack with Dijon mustard.
- Place the rack in the direct heat zone and sear for 2-3 minutes on each side, until the meat is deeply browned.
Step 3: Indirect Cooking and Herb Crust- Move the rack to the indirect heat zone and sprinkle the herb crust mixture over the top, pressing gently so that it sticks well.
- Close the barbecue lid and cook for 15-20 minutes, depending on the desired doneness:
- Medium: Internal temperature of 55-57°C.
- Three-quarters done: Internal temperature of 60-63°C.
- Remove the rack from the grill and let it rest for 5 minutes before cutting the ribs to prevent it from losing its juices.
Step 4: Preparing the Grilled Carrot Purée
- Place the carrot slices in a foil packet, add the butter, honey, ginger and cumin. Seal the packet tightly and place it on the indirect heat zone of the barbecue. Cook for 20 minutes, until the carrots are tender. li>
- Transfer the carrots to a bowl and mash with a fork or food processor, adding the cream or coconut milk until you have a creamy purée.
- Season to taste and keep warm until ready to serve.
Step 5: Plating the Dish
- Cut the rack into individual portions and arrange on a plate on a bed of carrot purée.
- Garnish with a few fresh rosemary leaves and a drizzle of extra virgin olive oil.
Pairing suggestion
This dish pairs perfectly with a full-bodied red wine, such as a Cabernet Sauvignon, Syrah or Malbec, which will bring out the smoky nuances and depth of the lamb.
Vegetarian Variation of Barbecued Aubergines with Herb Crust and Carrot Purée
For those looking for a meat-free alternative without losing the crunchy texture and smoky flavour, barbecued aubergines are an excellent option. Their flesh becomes creamy on the heat and the herb crust provides a perfect crunchy contrast.Ingredients (serves 4)
For the aubergines
- 2 large aubergines, cut in half lengthwise.
- 2 tablespoons of Dijon mustard.
- 1 cup panko breadcrumbs.
- 2 cloves garlic, finely chopped.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon fresh thyme.
- 1 tablespoon of fresh rosemary.
- 50 g of melted butter or 3 tablespoons of olive oil.
- Salt and black pepper to taste.
For the spiced carrot purée
(Follow the same ingredients and steps as in the previous recipe).
Preparation
Step 1: Preparing the aubergines
- Season the aubergines with salt and pepper and leave to rest for 15 minutes to remove excess moisture.
- Dry with paper towels and make small cuts in the flesh with a knife.
- Spread Dijon mustard on the surface of the aubergines and cover with the breadcrumb and herb mixture.
Step 2: Cooking on the barbecue
- Place the aubergines in the indirect heat zone of the grill with the flesh facing upwards.
- Close the lid and cook for 25-30 minutes until the skin is tender and the herb crust is golden brown.
- For a crispier finish, transfer them to the direct heat zone for 2 minutes before removing them.
Step 3: Presentation and Pairing
- Serve the aubergines with the carrot purée and garnish with a few fresh thyme leaves.
- Serve with a full-bodied white wine, such as a barrel-aged Chardonnay or a Viognier, which will bring out the herbal and smoky notes of the dish.
These barbecue versions highlight the natural smoky flavours of the ingredients, enhancing their intensity and texture. Perfect for enjoying outdoors with the best BeefEater equipment.
To get the most out of your outdoor kitchen, here is a sophisticated recipe that will highlight the quality of your ingredients and the level of precision you can achieve with BeefEater built-in accessories.
Barbecued Rack of Lamb with Herb Crust and Spiced Carrot Purée
The rack of lamb is a select cut with juicy, tender meat that, when barbecued, acquires an intense smoky flavour that enhances its texture and combination with the herb crust. To achieve perfect results on the grill, we will use indirect heat and direct searing techniques, ensuring even cooking and a golden, crispy crust.
We will accompany the dish with a spiced carrot purée, cooked directly on the grill to intensify its caramelised nuances.
Ingredients (serves 4)
For the rack of lamb
- 1 rack of lamb (8 ribs).
- 2 tablespoons Dijon mustard.
- 1 cup panko breadcrumbs (or traditional breadcrumbs for a finer texture).
- 2 finely chopped garlic cloves.
- 2 tablespoons of chopped fresh parsley.
- 1 tablespoon of chopped fresh thyme.
- 1 tablespoon of chopped fresh rosemary.
- 50 g melted butter.
- 1 tablespoon olive oil.
- Salt and freshly ground black pepper to taste.
- Charcoal or firewood for the barbecue (oak, walnut or apple wood is recommended for a more subtle smoky flavour).
For the spiced carrot purée
- 4 large carrots, peeled and cut into thick slices.
- 1 tablespoon honey.
- 1 teaspoon grated fresh ginger.
- ½ teaspoon ground cumin.
- 30 g butter.
- ¼ cup heavy cream or coconut milk.
- Salt and pepper to taste.
- Aluminium foil for cooking the carrots on the grill.
Preparation
Step 1: Preparing the barbecue
- Light the barbecue and prepare two heat zones:
- One with direct heat to sear the lamb.
- Another with indirect heat, ideal for finishing cooking.
- If using charcoal, allow the embers to be well lit and covered with white ash before placing the meat on the grill. li>
- If you want a smoky flavour, add a handful of oak or apple wood chips, previously soaked in water, to the embers.
Step 2: Sealing the rack of lamb on the grill
- Season the rack generously with salt and pepper on both sides.
- In a bowl, mix the breadcrumbs, garlic, parsley, thyme, rosemary and melted butter until you have a smooth paste.
- Coat the entire surface of the rack with Dijon mustard.
- Place the rack in the direct heat zone and sear for 2-3 minutes on each side, until the meat is deeply browned.
Step 3: Indirect Cooking and Herb Crust- Move the rack to the indirect heat zone and sprinkle the herb crust mixture over the top, pressing gently so that it sticks well.
- Close the barbecue lid and cook for 15-20 minutes, depending on the desired doneness:
- Medium: Internal temperature of 55-57°C.
- Three-quarters done: Internal temperature of 60-63°C.
- Remove the rack from the grill and let it rest for 5 minutes before cutting the ribs to prevent it from losing its juices.
Step 4: Preparing the Grilled Carrot Purée
- Place the carrot slices in a foil packet, add the butter, honey, ginger and cumin. Seal the packet tightly and place it on the indirect heat zone of the barbecue. Cook for 20 minutes, until the carrots are tender. li>
- Transfer the carrots to a bowl and mash with a fork or food processor, adding the cream or coconut milk until you have a creamy purée.
- Season to taste and keep warm until ready to serve.
Step 5: Plating the Dish
- Cut the rack into individual portions and arrange on a plate on a bed of carrot purée.
- Garnish with a few fresh rosemary leaves and a drizzle of extra virgin olive oil.
Pairing suggestion
This dish pairs perfectly with a full-bodied red wine, such as a Cabernet Sauvignon, Syrah or Malbec, which will bring out the smoky nuances and depth of the lamb.
Vegetarian Variation of Barbecued Aubergines with Herb Crust and Carrot Purée
For those looking for a meat-free alternative without losing the crunchy texture and smoky flavour, barbecued aubergines are an excellent option. Their flesh becomes creamy on the heat and the herb crust provides a perfect crunchy contrast.Ingredients (serves 4)
For the aubergines
- 2 large aubergines, cut in half lengthwise.
- 2 tablespoons of Dijon mustard.
- 1 cup panko breadcrumbs.
- 2 cloves garlic, finely chopped.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon fresh thyme.
- 1 tablespoon of fresh rosemary.
- 50 g of melted butter or 3 tablespoons of olive oil.
- Salt and black pepper to taste.
For the spiced carrot purée
(Follow the same ingredients and steps as in the previous recipe).
Preparation
Step 1: Preparing the aubergines
- Season the aubergines with salt and pepper and leave to rest for 15 minutes to remove excess moisture.
- Dry with paper towels and make small cuts in the flesh with a knife.
- Spread Dijon mustard on the surface of the aubergines and cover with the breadcrumb and herb mixture.
Step 2: Cooking on the barbecue
- Place the aubergines in the indirect heat zone of the grill with the flesh facing upwards.
- Close the lid and cook for 25-30 minutes until the skin is tender and the herb crust is golden brown.
- For a crispier finish, transfer them to the direct heat zone for 2 minutes before removing them.
Step 3: Presentation and Pairing
- Serve the aubergines with the carrot purée and garnish with a few fresh thyme leaves.
- Serve with a full-bodied white wine, such as a barrel-aged Chardonnay or a Viognier, which will bring out the herbal and smoky notes of the dish.
These barbecue versions highlight the natural smoky flavours of the ingredients, enhancing their intensity and texture. Perfect for enjoying outdoors with the best BeefEater equipment.
To get the most out of your outdoor kitchen, here is a sophisticated recipe that will highlight the quality of your ingredients and the level of precision you can achieve with BeefEater built-in accessories.
Barbecued Rack of Lamb with Herb Crust and Spiced Carrot Purée
The rack of lamb is a select cut with juicy, tender meat that, when barbecued, acquires an intense smoky flavour that enhances its texture and combination with the herb crust. To achieve perfect results on the grill, we will use indirect heat and direct searing techniques, ensuring even cooking and a golden, crispy crust.
We will accompany the dish with a spiced carrot purée, cooked directly on the grill to intensify its caramelised nuances.
Ingredients (serves 4)
For the rack of lamb
- 1 rack of lamb (8 ribs).
- 2 tablespoons Dijon mustard.
- 1 cup panko breadcrumbs (or traditional breadcrumbs for a finer texture).
- 2 finely chopped garlic cloves.
- 2 tablespoons of chopped fresh parsley.
- 1 tablespoon of chopped fresh thyme.
- 1 tablespoon of chopped fresh rosemary.
- 50 g melted butter.
- 1 tablespoon olive oil.
- Salt and freshly ground black pepper to taste.
- Charcoal or firewood for the barbecue (oak, walnut or apple wood is recommended for a more subtle smoky flavour).
For the spiced carrot purée
- 4 large carrots, peeled and cut into thick slices.
- 1 tablespoon honey.
- 1 teaspoon grated fresh ginger.
- ½ teaspoon ground cumin.
- 30 g butter.
- ¼ cup heavy cream or coconut milk.
- Salt and pepper to taste.
- Aluminium foil for cooking the carrots on the grill.
Preparation
Step 1: Preparing the barbecue
- Light the barbecue and prepare two heat zones:
- One with direct heat to sear the lamb.
- Another with indirect heat, ideal for finishing cooking.
- If using charcoal, allow the embers to be well lit and covered with white ash before placing the meat on the grill. li>
- If you want a smoky flavour, add a handful of oak or apple wood chips, previously soaked in water, to the embers.
Step 2: Sealing the rack of lamb on the grill
- Season the rack generously with salt and pepper on both sides.
- In a bowl, mix the breadcrumbs, garlic, parsley, thyme, rosemary and melted butter until you have a smooth paste.
- Coat the entire surface of the rack with Dijon mustard.
- Place the rack in the direct heat zone and sear for Step 3: Indirect Cooking and Herb Crust
- Move the rack to the indirect heat zone and sprinkle the herb crust mixture over the top, pressing gently so that it sticks well.
- Close the barbecue lid and cook for 15-20 minutes, depending on the desired doneness:
- Medium: Internal temperature of 55-57°C.
- Three-quarters done: Internal temperature of 60-63°C.
- Remove the rack from the grill and let it rest for 5 minutes before cutting the ribs to prevent it from losing its juices.
Step 4: Preparing the Grilled Carrot Purée
- Place the carrot slices in a foil packet, add the butter, honey, ginger and cumin. Seal the packet tightly and place it on the indirect heat zone of the barbecue. Cook for 20 minutes, until the carrots are tender. li>
- Transfer the carrots to a bowl and mash with a fork or food processor, adding the cream or coconut milk until you have a creamy purée.
- Season to taste and keep warm until ready to serve.
Step 5: Plating the Dish
- Cut the rack into individual portions and arrange on a plate on a bed of carrot purée.
- Garnish with a few fresh rosemary leaves and a drizzle of extra virgin olive oil.
Pairing suggestion
This dish pairs perfectly with a full-bodied red wine, such as a Cabernet Sauvignon, Syrah or Malbec, which will bring out the smoky nuances and depth of the lamb.
Vegetarian Variation of Barbecued Aubergines with Herb Crust and Carrot Purée
For those looking for a meat-free alternative without losing the crunchy texture and smoky flavour, barbecued aubergines are an excellent option. Their flesh becomes creamy on the heat and the herb crust provides a perfect crunchy contrast.
Ingredients (serves 4)
For the aubergines
- 2 large aubergines, cut in half lengthwise.
- 2 tablespoons of Dijon mustard.
- 1 cup panko breadcrumbs.
- 2 cloves garlic, finely chopped.
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon fresh thyme.
- 1 tablespoon of fresh rosemary.
- 50 g of melted butter or 3 tablespoons of olive oil.
- Salt and black pepper to taste.
For the spiced carrot purée
(Follow the same ingredients and steps as in the previous recipe).
Preparation
Step 1: Preparing the aubergines
- Season the aubergines with salt and pepper and leave to rest for Dry with paper towels and make small cuts in the flesh with a knife.
- Spread Dijon mustard on the surface of the aubergines and cover with the breadcrumb and herb mixture.
Step 2: Cooking on the barbecue
- Place the aubergines in the indirect heat zone of the grill with the flesh facing upwards.
- Close the lid and cook for 25-30 minutes until the skin is tender and the herb crust is golden brown.
- For a crispier finish, transfer them to the direct heat zone for 2 minutes before removing them.
Step 3: Presentation and Pairing
- Serve the aubergines with the carrot purée and garnish with a few fresh thyme leaves.
- Serve with a full-bodied white wine, such as a barrel-aged Chardonnay or a Viognier, which will bring out the herbal and smoky notes of the dish.
These barbecue versions highlight the natural smoky flavours of the ingredients, enhancing their intensity and texture. Perfect for enjoying outdoors with the best BeefEater equipment.
