The CheatMeats boys are renowned for their delicious BBQ roasting talents, amassing 1.4 million fans on TikTok thanks to their innovative, boundary-pushing creations.
The BBQ brothers from WA, Leon Tartaglia and Cory Frayling have turned their passion for cooking into a social media sensation and this month you can catch the boys in action at the Good Food and Wine Show in Brisbane from October 25-27 at the Brisbane Convention and Entertainment Centre.
Nothing is off-limits for the boys, crafting the hot cross 'fun' filled crayfish and vegemite steak, as well as being yelled out by none other than Gordon Ramsay for their pork lollipop offering.
As BBQ season is upon us, we are lucky enough to get the boys’ tips on the best cuts of meat for the barbeque, rubs versus marinades and two ripper recipes to share with AGFG home cooks:
Best cuts of meat for the BBQ:
When cooking beef, you can’t go past a well-marbled rib eye or Scotch fillet – aim for around 2 cm-3 cm thick for even cooking and a blush pink finish.
Rubs v Marinades:
For the perfect crust on your steak, you can’t go past a well-balanced barbeque dry rub. The beauty of a dry spice rub is that it can be seasoned and then grilled straight away, without any need to marinate.
Marinating, whether it is chicken or beef, allows for maximum flavour penetration and usually results in a more tender finish. Ideally, you want to soak the desired protein for 1-4 hours and sometimes even overnight, which means it all comes down to preparation and planning well ahead.
When it comes to choosing between the two, there are a few things to take into account:
How much preparation time do you have?
Does the protein run the risk of drying out?
Do you need further flavour enhancement?
Sometimes less is more when it comes to grilling quality proteins, so keep the ingredients simple and fresh.
You just can’t beat fatty beef seasoned and then seared hot and fast over the barbeque and this recipe for grilled rump cap tortillas is the perfect example of a simple yet delicious family meal whipped up in no time at all. Dressed with avocado, pickled onions, fresh coriander and hot sauce, these tortillas will quickly become a Summer family dinner winner.
Nothing says steak more than a New York T-bone, served with compound butter and grilled onions – make sure to remove the steak from the fridge and allow to temper on the bench for 20-30 minutes before seasoning with plenty of salt on all sides, including the fat cap.
