Author: Alen Delic

There’s nothing better than a beautiful steak topped with some of the ocean’s finest.

Check out our saucy surf and turf, straight from the field (and the ocean) to your fork.

PREP TIME: 30 mins | SERVES: 1

INGREDIENTS:

STEAK:

• 250-300g sirloin steak
• 100g king prawns (peeled, veined, and head removed)
• Rock salt
• Cracked black pepper

ROJO SAUCE:

• 2 red capsicums
• 2 red banana chillies
• 1 small red onion (peeled and halved)
• 1 head of garlic (cut in half)
• Lime
• Parsley
• Dill
• Olive oil
• Salt and pepper

INSTRUCTIONS:

SAUCE:

• Place the garlic and onion on the grill until it is caramelised and soft.
• Char capsicums and chillies until the skins are blackened.
• Rinse capsicums and chillies under cold water to remove excess burnt skin and seeds.
• Combine garlic cloves, onion, chilli, peppers, a glug of olive oil and a squeeze of lime juice in a blender.
• Puree until smooth and silky. Set aside.

SURF AND TURF:

• Season the steak and prawns well with salt and pepper. Let them come up to room temperature.
• Char the sirloin on the grill for four minutes on a high temperature.
• Turn the steak and place the prawns on the grill.
• Once you see blood rising back through the steak, take it off the grill and place it on a plate lined with a paper towel. Cover with foil to retain heat and rest for at least three minutes.
• When prawns are crispy and cooked, add them to the sauce and chopped parsley and dill.
• Toss the prawns in the sauce until they are beautifully coated and build them up on top of the sirloin.
• Spoon some of the excess sauce around the plate.
• Get stuck in with an ice cold XXXX GOLD.

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Looking for a recipe for a well cooked steak? Well, here’s one that’s so perfectly done that ‘well done’ is not a compliment!

It’s a quick and tasty meal and it goes perfectly with a XXXX GOLD!

PREP TIME: 30 mins | SERVES: 1

INGREDIENTS:

• 400g t-bone steak
• Rock salt
• Cracked black pepper
• 2 garlic cloves
• 2 sprigs rosemary
• 30g unsalted butter

INSTRUCTIONS:

• Infuse oil overnight with crushed garlic cloves and rosemary.
• Remove t-bone steak from the fridge 30 minutes before cooking to bring up to room temperature.
• Brush lightly with rosemary and garlic infused oil.
• Season with salt and cracked pepper.
• Cook for four minutes on a moderately heated flat plate, flip and grill for two minutes.
• Drop in diced butter to caramelise the beef.
• Remove from grill and rest for four minutes.
• Carve strip loin off the bone and slide for beautiful medium rare beef.
• Tuck in with a XXXX GOLD to wash it down.

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Our BBQ Backyard Salad is the one salad you’re actually going to make friends with.

Check out this awesome recipe featuring a delicious cut of meat called picanha.

Picanha is a cut of beef also called rump cap. It is very popular in South America. It is easily sourced and packs an amazing flavour.

PREP TIME: 30 mins | SERVES: 2

INGREDIENTS:

SALAD:

• 1 whole picanha
• Rock salt
• Cracked black pepper
• Finely sliced brussel sprouts
• Zucchini ribbons
• Spinach
• Feta
• Roast cashew nuts
• Chopped flat parsley
• Chopped dill
• Halved cherry tomatoes

DRESSING:

• White wine vinegar
• Dijon mustard
• Olive oil
• Juice of 1/2 lemon

INSTRUCTIONS:

• Season picanha with salt and peper and leave to reach room temp.
• Combine finely sliced brussel sprouts, spinach, zucchini ribbbons and cherry tomatoes in a bowl.
• Cook picanha on BBQ until charred on all sides then close lid and roast for 8-10 minutes on medium heat.
• Rest picanha for four minutes.
• Roast cashews in a pan until golden.
• Slice picanha thinly and add to salad.
• Top with feta, flat parsley, dill, and roasted cashews.
• Combine ingredients for the dressing and drizzle over salad.
• Toss and enjoy with a refreshing XXXX GOLD.

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Feeling like Mexican tonight? We’ve got you covered with our BBQ Beef Tacos!

Check out this recipe for some mouth-watering BBQ Beef Tacos, an amazing guacamole, and a tasty pineapple salsa, that all go perfectly with a frosty XXXX GOLD.

PREP TIME: 30 mins | SERVES: 6

INGREDIENTS

TACOS:

• 1kg hanger steak
• Rock salt
• Cracked black pepper
• Paprika
• Corn tortillas

PINEAPPLE SALSA:

• 1/2 red chilli
• 250g tinned pineapple rings in juice
• Olive oil
• 1/2 tsp black mustard seeds
• 1/2 lime

GUACAMOLE:

• 2 ripe avocados
• 1/2 red onion
• 1 red chilli
• 8 cherry tomatoes (chopped)
• 1/2 a bunch of coriander
• Juice of two limes

INSTRUCTIONS

• Season hanger steak with salt, pepper, and paprika until fully coated.
• Chop and mix ingredients for guacamole.
• Finely chop and combine ingredients for pineapple salsa.
• Char hanger steak for 90 seconds on all sides at a high heat.
• Lower heat and cook for 7-8 minutes.
• Rest for 4 minutes.
• Pour water into a baking tray, and place in the BBQ with lid closed until steam produced by the water in the tray. Wrap tortillas in a tea towel and place on the grill tray to soften to tortillas.
• Slice beef.
• Build your tacos and tuck in.
• Wash them down with an icy XXXX GOLD.

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Good things take time, like overnight!

This recipe is one of the most delicious marinades you’ll ever make. It works best with beef tenderloin, but great for beef skewers with diced beef.

PREP TIME: 30 mins | SERVES: 4

INGREDIENTS

• 650g whole beef tenderloin (the product which eye fillet steaks are cut from)
• 8 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 tsp honey
• 2 sprigs rosemary
• 2 sprigs thyme

INSTRUCTIONS

• Place tenderloin in a resealable sandwich bag.
• Mix and rub all ingredients evenly over the beef.
• Seal the bag and refrigerate overnight.
• Pull out of fridge 90 minutes before cooking and bring to room temperature.
• Chargrill both sides and roast whole, lid down, for 10-12 minutes (medium rare).

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A burger without cheese is like a forest without trees!

We’ve put together one of the cheesiest burgers you’ll ever eat – a delicious, cheese-stuffed patty, topped off with American cheddar, bacon, all served on an perfectly toasted milk bun, and best eaten with a frosty cold XXXX GOLD!

Meet the XXXX GOLD Sweet Cheesus Burger!

INGREDIENTS

• 1kg ground Angus beef mince
• 250g grated cheese (mix Provolone, Mozzarella and Jack cheese)
• Streaky bacon
• Tomato relish
• Sliced American cheddar
• Milk buns

MUSTARD MAYO

• 3 tsp mayo
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• Chopped parsley

INSTRUCTIONS

• Take 80-100g portions of mince and flatten into patties.
• Place grated cheese in centre of one patty. Place another patty over the top and shape to encase the cheese.
• Cook for 3-4 minutes.
• Flip, add one slice of American cheddar n top of patty and cook for another 3-4 minutes.
• Grill bacon until crispy.
• Grill buns on the BBQ until toasted.
• Combine ingredients for mustard mayo.
• Add mayo and a slice of American cheddar to one bun.
• Place patty on cheese then add another slice of American cheddar on patty.
• Build your burger.
• Add tomato relish to the top bun and serve immediately.
• Make it a combo with an ice cold XXXX GOLD!

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Like steak? Like chilli? Love beer?! Well, why not put it all together  with our XXXX Chilli Beer Steak and turn it into a tasty, flavoursome feast to have at your next barbeque!

PREP: 30 MINS | COOK: 10 MINS | SERVES: 4 |

INGREDIENTS:

– 2/3 cup of sriracha

– 2/3 cup of HP sauce

– 1/2 cup of chopped shallots

– 1/2 cup of XXXX GOLD

– 4 steaks

 

METHOD:

1. Sprinkle steaks with salt and pepper and let rest

2. Combine sriracha, HP sauce, shallots, and XXXX GOLD in saucepan. Bring to the boil

3. Reduce heat, simmer, uncovered, for 12-15 minutes or until slightly thickened

4. Set aside half a cup of sauce for serving,

5. Once cooled, baste steak with sauce and let rest for 30 minutes

6. Grill steak for 4-6 minutes each side (depending on preference), basting occasionally with sauce mixture

7. Serve with reserved sauce

 

 

 

XXX Cajun Beer BBQ Chicken is inspired by the deep south of the United States, with a way of cooking famous in Portugal, and all topped off with Queensland’s favourite beer, XXXX GOLD.

PREP: 10 MINS | COOK: 1.5 HRS | SERVES: 4 |

INGREDIENTS:

– 1 x whole chicken

– 1 x can of XXXX GOLD

– 1 lemon

– 1 fresh red chilli

– 1 bunch of spring onions, trimmed

– 1 bunch of fresh coriander

 

RUB:

– 1 heaped tablespoon of smoked paprika

– 1 heaped teaspoon of cayenne pepper

– 1 heaped tablespoon of garlic powder

– 1 teaspoon of onion powder

– 1 teaspoon of dried oregano

– 1 teaspoon of dried thyme

– 1 teaspoon of dried basil

– 1 teaspoon of dried chili flakes

– 1 teaspoon of sea salt

– 1 tablespoon of black pepper

– 1 heaped tablespoon of brown sugar

 

METHOD:

1. Place chicken breast side down on a board so the back is facing up, and the drumsticks are pointing towards you.

2. Using sharp shears, cut along both sides of the spine, from bottom to top. Remove and discard the spine.

3. Press down firmly on the chicken to flatten .

4. Combine rub ingredients in large mortar and pestle.

5. Sprinkle rub over chicken and massage it in.

6. Crack open a XXXX GOLD, have a sip, and pour it over the chicken.

7. Reapply rub to any parts of the chicken that may have washed off.

8. Put the chicken on a hot barbecue, with the back up, and place a brick covered in aluminium foil to weigh it down. Cook for 50 minutes.

9. Flip the chicken and cook for a further 40 minutes.

10. Pour some more XXXX GOLD over the chicken, and add slices of lemon to taste. Cook for a further 10 minutes.

11. Flip chicken again, pour more XXXX GOLD, and add more lemon. Cook for a final 5 minutes or until cooked through.

12. Serve with sliced chilli, spring onions, and coriander leaves.