The Beefeater Signature 7000 series represents the pinnacle of Australian engineering applied to the world of outdoor cooking. It is not just a barbecue, but a cooking station designed to deliver gourmet results, with a focus on functionality, durability and thermal precision. These gas barbecues are designed to transform outdoor spaces — such as gardens, terraces, patios, rooftops and even professional outdoor kitchens — into true high-performance kitchens.
Thanks to its different configurations — from compact built-in models to complete versions with trolleys and additional burners — the Signature 7000 range adapts to the needs of both passionate cooks and demanding users who seek the perfect balance between elegant design, thermal power and total practicality.
Seamless integration for customised outdoor kitchens
One of the greatest values of the Signature 7000 range lies in its ability to integrate harmoniously into designer outdoor kitchens. All built-in models are designed to exact specifications that allow them to be recessed into masonry islands, built-in furniture or stainless steel structures without complications or risk of overheating.
The installation plans ensure adequate space for rear and side ventilation, as well as the necessary separation from combustible materials. This provides not only safety, but also creative freedom for architects, landscapers and gourmet space designers to create completely customised configurations. In addition, the Lift Ease system allows the lid to be opened without hitting the wall, optimising the use of space.
Superior structural quality
The entire structure of the Signature 7000, including the cooking chamber, oven lid and controls, is made of 304-grade stainless steel, an alloy with a high chromium and nickel content that guarantees superior resistance to corrosion, humidity and extreme temperatures.
This type of steel is ideal for outdoor locations, even in marine environments or areas exposed to salinity or frequent rainfall. The oven lid is made of a double layer, which not only improves the aesthetics of the equipment but also acts as a heat retention chamber. This construction ensures even convection cooking, ideal for long roasts, low-temperature recipes or whole-piece preparation.
Thanks to its robust design, the Signature 7000 is a barbecue built to last for many years without loss of efficiency or aesthetic deterioration.
Uninterrupted visual control
A distinctive feature of the entire Signature 7000 series is its panoramic tempered glass window, integrated into the oven lid. This design allows you to monitor the cooking process at all times without having to lift the lid, which is essential for maintaining a constant internal temperature.
In addition, the integrated professional-grade thermometer provides real-time readings of the internal temperature, allowing you to adjust the flame level and adapt cooking techniques without having to continuously open or close the lid.
This level of control is especially valuable for those who want to master recipes that require stable temperatures, such as slow-cooked meats, whole fish, flatbread, or even gourmet baking adapted to the outdoors.
Safe and intuitive control day and night
Each of the Signature 7000’s burners is equipped with Beefeater’s exclusive, patented quartz ignition system, which ensures fast, safe and long-lasting ignition without the need for external lighters or electronic components. data-end=‘4347’>exclusive, patented Beefeater quartz ignition system, which guarantees fast, safe and long-lasting ignition without the need for external lighters or electronic components.
On Premium models, the control knobs are backlit with LEDs, which not only improves the aesthetics but also allows you to identify the position of each burner. This feature is very useful when cooking at night or in poorly lit environments.
The oven lid also features an internal lighting system, allowing you to clearly see the cooking process from the outside, even in the middle of the night.
Modular vitrified cast iron cooking surface
The cooking area is divided into modules of cast iron grills and griddles with a matt black porcelain coating. This material provides uniform heat transfer and excellent sealing for meat, vegetables and fish.
The versatility of the system allows you to swap positions depending on the type of food you want to prepare, and thanks to the vitrified coating, cleaning is easy and rust resistance is guaranteed.
Premium models also include removable two-level warming racks, ideal for keeping food ready without overcooking, or for keeping bread, tortillas and side dishes warm without exposing them to direct heat.
Key differences between the Signature 7000 models
The range has multiple versions to suit different space and functionality needs:
Classic 4B
- 4 cast iron burners
- Cooking surface 77 x 48 cm
- Total power: 18.88 kW
- Quartz ignition on each control knob
- Grease tray
- Panoramic window, thermometer and lid with Lift Ease
- Simple warming rack
- Ideal for those who want essential performance with professional durability
Premium 4B
- 4 cast stainless steel burners + 3.1 kW rear burner
- Cooking surface 77 x 48 cm
- LED lighting on controls and hood
- Two-level warming rack
- Grease tray with telescopic rails
- Double-layer stainless steel lid
- A step beyond for demanding chefs who value detail
Premium 5B
- 5 burners + rear burner
- Total surface area 92 x 48 cm
- Total power: 29.16 kW
- Multi-zone heat control
- Greater capacity for events, meetings or simultaneous preparations
Premium 5B with trolley
- Stainless steel trolley with multiple compartments, wheels with brakes, bottle rack and convertible side table
- 4.2 kW side burner for sauces, wok or auxiliary griddle
- Total power of 33.05 kW
- Full LED lighting and control knob for each function
- A complete cooking station for those seeking mobility and comprehensive functionality
Expert maintenance and care for your Beefeater Signature 7000: step-by-step guide to maintaining peak performance
Regular maintenance of your Beefeater Signature 7000 barbecue not only guarantees a longer service life, but also ensures optimal heat performance, safer cooking and a more satisfying user experience. Thanks to its stainless steel construction and advanced engineering, the Signature 7000 is designed to stand the test of time, but like all professional equipment, it requires a proper cleaning and maintenance routine.
Maintenance after each use: quick cleaning to prevent build-up
- Burning off residue: Turn all burners on to maximum power for 10 minutes with the lid closed. This process carbonises any grease or food residue, making subsequent cleaning easier.
- Immediate brushing: While the grates are still hot, use a stainless steel brush with firm bristles to remove charred residue. This step prevents it from becoming encrusted over time.
- Emptying the grease tray: Check the condition of the aluminium container in the grease tray. If it is full, remove and replace it. This is key to preventing unexpected flames or unpleasant odours.
Weekly cleaning: intermediate maintenance and visual inspection
- Removing parts: Remove the grills, plates, steamers and heating racks. Soak them in hot water with a mild detergent for 15 to 20 minutes.
- Gentle scrubbing: Use a soft scouring pad or nylon brush to remove any stubborn build-up. Avoid metal scouring pads, which can damage the porcelain coating.
- Internal cleaning: Using a damp cloth and absorbent paper, clean the inside of the oven lid and the internal walls, removing soot and combustion residues.
Monthly maintenance: technical inspection of internal systems
- Cleaning the burners: Carefully remove the burners and examine their holes. Use a needle or fine-bristled brush to ensure they are not clogged.
- Vaporisers: Brush the vaporisers with a metal tool. Check that they retain their shape and are properly positioned, as they play a vital role in distributing heat evenly and protecting against direct flames.
- Telescopic guides: If your model includes a grease tray with telescopic guides, clean them and apply food-grade silicone oil to ensure smooth and long-lasting sliding.
Seasonal or extended care: preparing for long periods of non-use
- Preventative oiling: Apply a very thin layer of vegetable oil to all cast iron surfaces (griddle and grates) to prevent rusting.
- Gas disconnection: Turn off and disconnect the gas supply if you are not going to use the barbecue for more than two weeks.
- Checking joints and hoses: Check that the gas connections are secure, with no cracks or signs of wear. Replace any damaged parts immediately.
- Protect with a cover: Use a breathable, waterproof, snug-fitting cover, preferably made of technical polyester with UV protection, to prevent moisture and dust build-up.
Professional tip:
Once a year, give your barbecue a thorough clean using specific products for stainless steel and ceramic protection. This type of treatment will restore your barbecue's shine, remove invisible grease build-up and keep it looking like new.
Expert maintenance and care for your Beefeater Signature 7000: step-by-step guide to maintaining peak performance
Regular maintenance of your Beefeater Signature 7000 barbecue not only guarantees a longer service life, but also ensures optimal heat performance, safer cooking and a more satisfying user experience. Thanks to its stainless steel construction and advanced engineering, the Signature 7000 is designed to stand the test of time, but like all professional equipment, it requires a proper cleaning and maintenance routine.
Maintenance after each use: quick cleaning to prevent build-up
- Burning off residue: Turn all burners on to maximum power for 10 minutes with the lid closed. This process carbonises any grease or food residue, making subsequent cleaning easier.
- Immediate brushing: While the grates are still hot, use a stainless steel brush with firm bristles to remove charred residue. This step prevents it from becoming encrusted over time.
- Emptying the grease tray: Check the condition of the aluminium container in the grease tray. If it is full, remove and replace it. This is key to preventing unexpected flames or unpleasant odours.
Weekly cleaning: intermediate maintenance and visual inspection
- Removing parts: Remove the grills, plates, steamers and heating racks. Soak them in hot water with a mild detergent for 15 to 20 minutes.
- Gentle scrubbing: Use a soft scouring pad or nylon brush to remove any stubborn build-up. Avoid metal scouring pads, which can damage the porcelain coating.
- Internal cleaning: Using a damp cloth and absorbent paper, clean the inside of the oven lid and the internal walls, removing soot and combustion residues.
Monthly maintenance: technical inspection of internal systems
- Cleaning the burners: Carefully remove the burners and examine their holes. Use a needle or fine-bristled brush to ensure they are not clogged.
- Vaporisers: Brush the vaporisers with a metal tool. Check that they retain their shape and are properly positioned, as they play a vital role in distributing heat evenly and protecting against direct flames.
- Telescopic guides: If your model includes a grease tray with telescopic guides, clean them and apply food-grade silicone oil to ensure smooth and long-lasting sliding.
Seasonal or extended care: preparing for long periods of non-use
- Preventative oiling: Apply a very thin layer of vegetable oil to all cast iron surfaces (griddle and grates) to prevent rusting.
- Gas disconnection: Turn off and disconnect the gas supply if you are not going to use the barbecue for more than two weeks.
- Checking joints and hoses: Check that the gas connections are secure, with no cracks or signs of wear. Replace any damaged parts immediately.
- Protect with a cover: Use a breathable, waterproof, snug-fitting cover, preferably made of technical polyester with UV protection, to prevent moisture and dust build-up.
Professional tip:
Once a year, give your barbecue a thorough clean using specific products for stainless steel and ceramic protection. This type of treatment will restore your barbecue's shine, remove invisible grease build-up and keep it looking like new.
Expert maintenance and care for your Beefeater Signature 7000: step-by-step guide to maintaining peak performance
Regular maintenance of your Beefeater Signature 7000 barbecue not only guarantees a longer service life, but also ensures optimal heat performance, safer cooking and a more satisfying user experience. Thanks to its stainless steel construction and advanced engineering, the Signature 7000 is designed to stand the test of time, but like all professional equipment, it requires a proper cleaning and maintenance routine.
Maintenance after each use: quick cleaning to prevent build-up
- Burning off residue: Turn all burners on to maximum power for 10 minutes with the lid closed. This process carbonises any grease or food residue, making subsequent cleaning easier.
- Immediate brushing: While the grates are still hot, use a stainless steel brush with firm bristles to remove charred residue. This step prevents it from becoming encrusted over time.
- Emptying the grease tray: Check the condition of the aluminium container in the grease tray. If it is full, remove and replace it. This is key to preventing unexpected flames or unpleasant odours.
Weekly cleaning: intermediate maintenance and visual inspection
- Removing parts: Remove the grills, plates, steamers and heating racks. Soak them in hot water with a mild detergent for 15 to 20 minutes.
- Gentle scrubbing: Use a soft scouring pad or nylon brush to remove any stubborn build-up. Avoid metal scouring pads, which can damage the porcelain coating.
- Internal cleaning: Using a damp cloth and absorbent paper, clean the inside of the oven lid and the internal walls, removing soot and combustion residues.
Monthly maintenance: technical inspection of internal systems
- Cleaning the burners: Carefully remove the burners and examine their holes. Use a needle or fine-bristled brush to ensure they are not clogged.
- Vaporisers: Brush the vaporisers with a metal tool. Check that they retain their shape and are properly positioned, as they play a vital role in distributing heat evenly and protecting against direct flames.
- Telescopic guides: If your model includes a grease tray with telescopic guides, clean them and apply food-grade silicone oil to ensure smooth and long-lasting sliding.
Seasonal or extended care: preparing for long periods of non-use
- Preventative oiling: Apply a very thin layer of vegetable oil to all cast iron surfaces (griddle and grates) to prevent rusting.
- Gas disconnection: Turn off and disconnect the gas supply if you are not going to use the barbecue for more than two weeks.
- Checking joints and hoses: Check that the gas connections are secure, with no cracks or signs of wear. Replace any damaged parts immediately.
- Protect with a cover: Use a breathable, waterproof, snug-fitting cover, preferably made of technical polyester with UV protection, to prevent moisture and dust build-up.
Professional tip:
Once a year, give your barbecue a thorough clean using specific products for stainless steel and ceramic protection. This type of treatment will restore your barbecue's shine, remove invisible grease build-up and keep it looking like new.
Expert maintenance and care for your Beefeater Signature 7000: step-by-step guide to maintaining peak performance
Regular maintenance of your Beefeater Signature 7000 barbecue not only guarantees a longer service life, but also ensures optimal heat performance, safer cooking and a more satisfying user experience. Thanks to its stainless steel construction and advanced engineering, the Signature 7000 is designed to stand the test of time, but like all professional equipment, it requires a proper cleaning and maintenance routine.
Maintenance after each use: quick cleaning to prevent build-up
- Burning off residue: Turn all burners on to maximum power for 10 minutes with the lid closed. This process carbonises any grease or food residue, making subsequent cleaning easier.
- Immediate brushing: While the grates are still hot, use a stainless steel brush with firm bristles to remove charred residue. This step prevents it from becoming encrusted over time.
- Emptying the grease tray: Check the condition of the aluminium container in the grease tray. If it is full, remove and replace it. This is key to preventing unexpected flames or unpleasant odours.
Weekly cleaning: intermediate maintenance and visual inspection
- Removing parts: Remove the grills, plates, steamers and heating racks. Soak them in hot water with a mild detergent for 15 to 20 minutes.
- Gentle scrubbing: Use a soft scouring pad or nylon brush to remove any stubborn build-up. Avoid metal scouring pads, which can damage the porcelain coating.
- Internal cleaning: Using a damp cloth and absorbent paper, clean the inside of the oven lid and the internal walls, removing soot and combustion residues.
Monthly maintenance: technical inspection of internal systems
- Cleaning the burners: Carefully remove the burners and examine their holes. Use a needle or fine-bristled brush to ensure they are not clogged.
- Vaporisers: Brush the vaporisers with a metal tool. Check that they retain their shape and are properly positioned, as they play a vital role in distributing heat evenly and protecting against direct flames.
- Telescopic guides: If your model includes a grease tray with telescopic guides, clean them and apply food-grade silicone oil to ensure smooth and long-lasting sliding.
Seasonal or extended care: preparing for long periods of non-use
- Preventative oiling: Apply a very thin layer of vegetable oil to all cast iron surfaces (griddle and grates) to prevent rusting.
- Gas disconnection: Turn off and disconnect the gas supply if you are not going to use the barbecue for more than two weeks.
- Checking joints and hoses: Check that the gas connections are secure, with no cracks or signs of wear. Replace any damaged parts immediately.
- Protect with a cover: Use a breathable, waterproof, snug-fitting cover, preferably made of technical polyester with UV protection, to prevent moisture and dust build-up.
Professional tip:
Once a year, give your barbecue a thorough clean using specific products for stainless steel and ceramic protection. This type of treatment will restore your barbecue's shine, remove invisible grease build-up and keep it looking like new.
Recipe for chipotle-braised beef tongue tacos with reduced juice and homemade tortillas
Inspired by Tex-Mex cuisine with professional-style slow cooking techniques, this recipe takes full advantage of the Signature 7000's convection and heat retention capabilities. Ideal for surprising your guests with a rich, mellow dish full of character.
Ingredients (4-6 people):
- 1 whole beef tongue (1.5 - 2 kg), cleaned
- 2 large red onions, julienned
- 4 cloves of garlic, crushed
- 1 dried chipotle chilli (or 2 if you want it spicier)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Juice of 1 lime + 1 additional lime for serving
- 500 ml bone broth or concentrated meat stock
- 1 bay leaf
- Extra virgin olive oil
- Homemade corn tortillas
- Accompaniments: diced avocado, homemade pickled onion, fresh coriander leaves, sliced radishes
Preparation:
- Preparation of the tongue: Clean the tongue thoroughly under cold water. Dry it and rub it with a mixture of cumin, oregano, salt and pepper. Leave it to rest for 30 minutes at room temperature.
- Aromatic sofrito: In a cast iron skillet or barbecue-safe casserole dish, sauté the onions, garlic and chipotle chilli with a little oil until lightly caramelised. Add the tongue.
- Slow cooking: Add the stock, lime juice and bay leaf. Cover partially and cook with the lid on over low heat for 3.5 to 4 hours. Check the liquid level periodically.
- Reduce the juice: Remove the tongue, peel it while it is still hot and shred it. Reduce the remaining juice until thickened and mix with the meat.
- Assembly: Heat the tortillas directly on the grill. Fill with the tongue, add avocado, coriander, radishes and a few drops of fresh lime juice.
Vegetarian version of smoked aubergine tacos with cashew cream and roasted chilli
A meat-free alternative that doesn't compromise on flavour or texture. This recipe exploits the potential of controlled smoking and marinating techniques to offer a surprising vegetable experience.
Ingredients (serves 4-6):
- 2 large, firm, shiny aubergines
- 1 red onion, thickly sliced
- 1 dried guajillo or pasilla chilli pepper
- 1 tablespoon sweet smoked paprika
- 1 tablespoon ground cumin
- 1 pinch of smoked salt
- Extra virgin olive oil
- Fresh rocket or tender shoots
- 6-8 corn or whole wheat tortillas
For the cashew cream:
- 100 g raw cashews (soaked for 4-6 hours)
- 1 teaspoon nutritional yeast
- Juice of half a lemon
- 1 tablespoon sesame oil or extra virgin olive oil
- 1 pinch sea salt
- Filtered water (approx. 100 ml)
Preparation:
- Prepare the aubergines: Cut the aubergines in half lengthwise. Make shallow cross-shaped cuts in the flesh. Brush with oil and sprinkle with cumin, smoked salt and paprika.
- Indirect cooking: Cook the aubergines over indirect heat with the lid closed for 30-40 minutes, until tender and lightly smoked. Set aside.
- Roasting the chilli and onion: Roast the dried chilli and onion over direct heat until they are toasted but not burnt. The chilli can be rehydrated in hot water for 10 minutes and finely chopped.
- Cashew cream: Blend the cashews with the rest of the ingredients until you have a smooth cream, adjusting the texture with water.
- Assembly: Remove the flesh from the aubergines and mash it with a fork. Mix with roasted onion and chopped chilli. Serve on tortillas with a generous spoonful of cashew cream, fresh sprouts and a squeeze of lemon.
Would you like me to prepare an extended comparison table with all the Signature 7000 models to help you make your purchase decision? I can also include a section of quick recipes for the side burner, sauces and side dishes to complement the gourmet menu.
Recipe for chipotle-braised beef tongue tacos with reduced juice and homemade tortillas
Inspired by Tex-Mex cuisine with professional-style slow cooking techniques, this recipe takes full advantage of the Signature 7000's convection and heat retention capabilities. Ideal for surprising your guests with a rich, mellow dish full of character.
Ingredients (4-6 people):
- 1 whole beef tongue (1.5 - 2 kg), cleaned
- 2 large red onions, julienned
- 4 cloves of garlic, crushed
- 1 dried chipotle chilli (or 2 if you want it spicier)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Juice of 1 lime + 1 additional lime for serving
- 500 ml bone broth or concentrated meat stock
- 1 bay leaf
- Extra virgin olive oil
- Homemade corn tortillas
- Accompaniments: diced avocado, homemade pickled onion, fresh coriander leaves, sliced radishes
Preparation:
- Preparation of the tongue: Clean the tongue thoroughly under cold water. Dry it and rub it with a mixture of cumin, oregano, salt and pepper. Leave it to rest for 30 minutes at room temperature.
- Aromatic sofrito: In a cast iron skillet or barbecue-safe casserole dish, sauté the onions, garlic and chipotle chilli with a little oil until lightly caramelised. Add the tongue.
- Slow cooking: Add the stock, lime juice and bay leaf. Cover partially and cook with the lid on over low heat for 3.5 to 4 hours. Check the liquid level periodically.
- Reduce the juice: Remove the tongue, peel it while it is still hot and shred it. Reduce the remaining juice until thickened and mix with the meat.
- Assembly: Heat the tortillas directly on the grill. Fill with the tongue, add avocado, coriander, radishes and a few drops of fresh lime juice.
Vegetarian version of smoked aubergine tacos with cashew cream and roasted chilli
A meat-free alternative that doesn't compromise on flavour or texture. This recipe exploits the potential of controlled smoking and marinating techniques to offer a surprising vegetable experience.
Ingredients (serves 4-6):
- 2 large, firm, shiny aubergines
- 1 red onion, thickly sliced
- 1 dried guajillo or pasilla chilli pepper
- 1 tablespoon sweet smoked paprika
- 1 tablespoon ground cumin
- 1 pinch of smoked salt
- Extra virgin olive oil
- Fresh rocket or tender shoots
- 6-8 corn or whole wheat tortillas
For the cashew cream:
- 100 g raw cashews (soaked for 4-6 hours)
- 1 teaspoon nutritional yeast
- Juice of half a lemon
- 1 tablespoon sesame oil or extra virgin olive oil
- 1 pinch sea salt
- Filtered water (approx. 100 ml)
Preparation:
- Prepare the aubergines: Cut the aubergines in half lengthwise. Make shallow cross-shaped cuts in the flesh. Brush with oil and sprinkle with cumin, smoked salt and paprika.
- Indirect cooking: Cook the aubergines over indirect heat with the lid closed for 30-40 minutes, until tender and lightly smoked. Set aside.
- Roasting the chilli and onion: Roast the dried chilli and onion over direct heat until they are toasted but not burnt. The chilli can be rehydrated in hot water for 10 minutes and finely chopped.
- Cashew cream: Blend the cashews with the rest of the ingredients until you have a smooth cream, adjusting the texture with water.
- Assembly: Remove the flesh from the aubergines and mash it with a fork. Mix with roasted onion and chopped chilli. Serve on tortillas with a generous spoonful of cashew cream, fresh sprouts and a squeeze of lemon.
Would you like me to prepare an extended comparison table with all the Signature 7000 models to help you make your purchase decision? I can also include a section of quick recipes for the side burner, sauces and side dishes to complement the gourmet menu.
Recipe for chipotle-braised beef tongue tacos with reduced juice and homemade tortillas
Inspired by Tex-Mex cuisine with professional-style slow cooking techniques, this recipe takes full advantage of the Signature 7000's convection and heat retention capabilities. Ideal for surprising your guests with a rich, mellow dish full of character.
Ingredients (4-6 people):
- 1 whole beef tongue (1.5 - 2 kg), cleaned
- 2 large red onions, julienned
- 4 cloves of garlic, crushed
- 1 dried chipotle chilli (or 2 if you want it spicier)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Juice of 1 lime + 1 additional lime for serving
- 500 ml bone broth or concentrated meat stock
- 1 bay leaf
- Extra virgin olive oil
- Homemade corn tortillas
- Accompaniments: diced avocado, homemade pickled onion, fresh coriander leaves, sliced radishes
Preparation:
- Preparation of the tongue: Clean the tongue thoroughly under cold water. Dry it and rub it with a mixture of cumin, oregano, salt and pepper. Leave it to rest for 30 minutes at room temperature.
- Aromatic sofrito: In a cast iron skillet or barbecue-safe casserole dish, sauté the onions, garlic and chipotle chilli with a little oil until lightly caramelised. Add the tongue.
- Slow cooking: Add the stock, lime juice and bay leaf. Cover partially and cook with the lid on over low heat for 3.5 to 4 hours. Check the liquid level periodically.
- Reduce the juice: Remove the tongue, peel it while it is still hot and shred it. Reduce the remaining juice until thickened and mix with the meat.
- Assembly: Heat the tortillas directly on the grill. Fill with the tongue, add avocado, coriander, radishes and a few drops of fresh lime juice.
Vegetarian version of smoked aubergine tacos with cashew cream and roasted chilli
A meat-free alternative that doesn't compromise on flavour or texture. This recipe exploits the potential of controlled smoking and marinating techniques to offer a surprising vegetable experience.
Ingredients (serves 4-6):
- 2 large, firm, shiny aubergines
- 1 red onion, thickly sliced
- 1 dried guajillo or pasilla chilli pepper
- 1 tablespoon sweet smoked paprika
- 1 tablespoon ground cumin
- 1 pinch of smoked salt
- Extra virgin olive oil
- Fresh rocket or tender shoots
- 6-8 corn or whole wheat tortillas
For the cashew cream:
- 100 g raw cashews (soaked for 4-6 hours)
- 1 teaspoon nutritional yeast
- Juice of half a lemon
- 1 tablespoon sesame oil or extra virgin olive oil
- 1 pinch sea salt
- Filtered water (approx. 100 ml)
Preparation:
- Prepare the aubergines: Cut the aubergines in half lengthwise. Make shallow cross-shaped cuts in the flesh. Brush with oil and sprinkle with cumin, smoked salt and paprika.
- Indirect cooking: Cook the aubergines over indirect heat with the lid closed for 30-40 minutes, until tender and lightly smoked. Set aside.
- Roasting the chilli and onion: Roast the dried chilli and onion over direct heat until they are toasted but not burnt. The chilli can be rehydrated in hot water for 10 minutes and finely chopped.
- Cashew cream: Blend the cashews with the rest of the ingredients until you have a smooth cream, adjusting the texture with water.
- Assembly: Remove the flesh from the aubergines and mash it with a fork. Mix with roasted onion and chopped chilli. Serve on tortillas with a generous spoonful of cashew cream, fresh sprouts and a squeeze of lemon.
Would you like me to prepare an extended comparison table with all the Signature 7000 models to help you make your purchase decision? I can also include a section of quick recipes for the side burner, sauces and side dishes to complement the gourmet menu.
Recipe for chipotle-braised beef tongue tacos with reduced juice and homemade tortillas
Inspired by Tex-Mex cuisine with professional-style slow cooking techniques, this recipe takes full advantage of the Signature 7000's convection and heat retention capabilities. Ideal for surprising your guests with a rich, mellow dish full of character.
Ingredients (4-6 people):
- 1 whole beef tongue (1.5 - 2 kg), cleaned
- 2 large red onions, julienned
- 4 cloves of garlic, crushed
- 1 dried chipotle chilli (or 2 if you want it spicier)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Juice of 1 lime + 1 additional lime for serving
- 500 ml bone broth or concentrated meat stock
- 1 bay leaf
- Extra virgin olive oil
- Homemade corn tortillas
- Accompaniments: diced avocado, homemade pickled onion, fresh coriander leaves, sliced radishes
Preparation:
- Preparation of the tongue: Clean the tongue thoroughly under cold water. Dry it and rub it with a mixture of cumin, oregano, salt and pepper. Leave it to rest for 30 minutes at room temperature.
- Aromatic sofrito: In a cast iron skillet or barbecue-safe casserole dish, sauté the onions, garlic and chipotle chilli with a little oil until lightly caramelised. Add the tongue.
- Slow cooking: Add the stock, lime juice and bay leaf. Cover partially and cook with the lid on over low heat for 3.5 to 4 hours. Check the liquid level periodically.
- Reduce the juice: Remove the tongue, peel it while it is still hot and shred it. Reduce the remaining juice until thickened and mix with the meat.
- Assembly: Heat the tortillas directly on the grill. Fill with the tongue, add avocado, coriander, radishes and a few drops of fresh lime juice.
Vegetarian version of smoked aubergine tacos with cashew cream and roasted chilli
A meat-free alternative that doesn't compromise on flavour or texture. This recipe exploits the potential of controlled smoking and marinating techniques to offer a surprising vegetable experience.
Ingredients (serves 4-6):
- 2 large, firm, shiny aubergines
- 1 red onion, thickly sliced
- 1 dried guajillo or pasilla chilli pepper
- 1 tablespoon sweet smoked paprika
- 1 tablespoon ground cumin
- 1 pinch of smoked salt
- Extra virgin olive oil
- Fresh rocket or tender shoots
- 6-8 corn or whole wheat tortillas
For the cashew cream:
- 100 g raw cashews (soaked for 4-6 hours)
- 1 teaspoon nutritional yeast
- Juice of half a lemon
- 1 tablespoon sesame oil or extra virgin olive oil
- 1 pinch sea salt
- Filtered water (approx. 100 ml)
Preparation:
- Prepare the aubergines: Cut the aubergines in half lengthwise. Make shallow cross-shaped cuts in the flesh. Brush with oil and sprinkle with cumin, smoked salt and paprika.
- Indirect cooking: Cook the aubergines over indirect heat with the lid closed for 30-40 minutes, until tender and lightly smoked. Set aside.
- Roasting the chilli and onion: Roast the dried chilli and onion over direct heat until they are toasted but not burnt. The chilli can be rehydrated in hot water for 10 minutes and finely chopped.
- Cashew cream: Blend the cashews with the rest of the ingredients until you have a smooth cream, adjusting the texture with water.
- Assembly: Remove the flesh from the aubergines and mash it with a fork. Mix with roasted onion and chopped chilli. Serve on tortillas with a generous spoonful of cashew cream, fresh sprouts and a squeeze of lemon.
Would you like me to prepare an extended comparison table with all the Signature 7000 models to help you make your purchase decision? I can also include a section of quick recipes for the side burner, sauces and side dishes to complement the gourmet menu.
