One of the best meat dishes that don’t require grilling is definitely carpaccio. It’s the perfect appetizer to start a meal.
But who says you can’t make it on the barbecue? By cold smoking the meat before you slice it thin, this carpaccio surely gets a hint of bbq.
- 250 grams of well-marbled beef tenderloin
- Fleur de sell
- Freshly ground black pepper
- A handful of pine tree nuts
- Parmesan cheese
For the sauce
- 1 part mayonnaise
- 1/2 part sherry vinegar
- 2 pressed cloves of garlic
- 1 tbsp of chopped parsley
For the salad
- A handful of arugula
- 1 tbsp of olive oil
- 2 tsp of white wine vinegar
- Salt and pepper
- Soak some wood chips in water for a couple of hours. Put a minimal amount of glowing embers in your grill.
- Take the wood chips out of the water and mix them with the glowing embers in the grill. This way, you get the maximum amount of smoke with the least amount of heat.
- Place the beef on the grates and close the lid for at least an hour.
- In the meantime, you can make the sauce by mixing all the ingredients. Do the same with all the ingredients for the salad.
- Roast the pinenuts in the cast-iron skillet with a little salt until the nuts are browned. Not burned.
- Take the beef out of the grill and put it in the freezer for 10 to 15 minutes. This way the meat can be sliced thin more easily.
- Put the slices on a plate in a flower shape. Sprinkle on some salt and pepper.
- Put a few drops of the sauce on each meat leaf and a little bit of the arugula salad in the middle with some roasted pine nuts.
- Finish it with some Parmesan shavings.
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BBQ gear used
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