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Hattem Mattar's BBQ Recipe
INGREDIENTS
Meat Steaks -
- Ribeye and Fillet 5 x 250g (1 and ¼ inch thick) each 2-3kg
- Wagyu beef loin 2-3kg
- Wagyu shoulder 5 x 150g
- Wagyu burgers
- Butter
- Red Grape Vinegar
- Coarse Salt/Sea Salt
- Black pepper corns/Coarse Black Pepper
- 1 pack blue cheese
- Cream Cheese
- Olive Oil
- Coriander
- Parsley
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