Manual The Bastard 2019 (page 15 of 31) (English, German, Dutch, French)

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RECIPE RECIPE

THE PLANKING SALMON

This is a guarantee of success. The smell and taste

of the smoking cedar wood promises something

very wonderful. How simple can be delicious.

For us, this is a favourite that is often revisited.

FOR 4 PEOPLE - PREPARATION TIME: SHORT

WHAT TO BUY ½ salmon side of 500 g - 1 tsp

sesame oil, salt and freshly ground black pepper to

taste - 1 tsp paprika powder - 2-3 tsp honey - 1 lemon,

sliced. Also needed: large cedar plank - plate setter.

FIRE UP 160 °C, indirect.

HOW TO COOK Allow the cedar plank to soak

for at least 1 hour in a container of water. Place

the salmon portions with the skin down on the plank.

Spread the top of each piece well with sesame oil and

sprinkle with salt, black pepper and paprika powder.

Drizzle with honey and place one or two slices

of lemon on each piece of salmon. Place the salmon

plank on the grating above the plate setter

of the Bastard and put on the lid. Let it cook for

8 to 12 minutes.

MOINK BALLS

Some ground beef in a ball with bacon around it.

That sounds like an incredibly good idea. Moink balls

are a modern classic on the BBQ. In one bite, you nd

ground meat, bacon, rub, sauce and smoke.

FOR 4 PEOPLE - PREPARATION TIME: AVERAGE

WHAT TO BUY 400 g ground beef (not lean)

½ tsp sea salt - 1 tbsp chopped garlic - ½ tsp fresh-

ground black pepper - ½ tsp dried oregano -

1 tsp dried parsley - 20 g Parmesan cheese, grated -

60 ml milk - 1 egg, beaten - 30 g spiced breadcrumbs

- your favourite BBQ rub - 20 slices of bacon - your

favourite BBQ sauce - honey. Also needed: plate

setter - cocktail sticks.

FIRE UP 120 °C, indirect.

HOW TO COOK Mix the ground meat with sea

salt, garlic, black pepper, oregano, parsley, Parmesan

cheese, milk, egg and breadcrumbs. Make balls

the size of a golf ball and roll them through the BBQ

rub. Wrap the balls with bacon and secure the bacon

with cocktail sticks. Mix the BBQ sauce with the honey

(two parts sauce, one part honey). Place the balls

on the grate above a plate setter and leave

them in the Bastard for about 45 minutes to 1 hour.

Spread the sauce over the balls and leave them

on the Bastard for another 30 minutes. For more

recipes and inspiration, go to www.thebastard.com.

28 29

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The Bastard 2019 Manual

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