Start by soaking the Wood Wrap in water. Do this for one hour.
Marinate the meat in Meat marinade for at least 6 hours beforehand. Meanwhile, cut the sweet red onion into small strips and grill them together with the meat and a little rosemary at a temperature of 220°C. Next, roll the Black Angus in the slices of breakfast bacon and place them on the Wood Wrap. Top the dish with cheddar, barbecue sauce and a sprig of rosemary.
Afterwards, roll up the wrap and tie it with butcher's twine. Finally, grill the Wood Wrap for 15-20 minutes with indirect heat at 180-200°C.
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