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Stuart Laws’ Ultimate BBQ

Segment: Stuart Laws’ Ultimate BBQ
Episode: S3E2
Presenter: Stuart Laws
Air Date: 17th November 2019


  • Beef Rump Cap / Picanha
  • White Asparagus
  • Swan Valley Mushrooms
  • Butter
  • Garlic
  • Lemon
  • Parsley
  • Flake salt
  • Chimichurri sauce


  • Remove any sinew from your picanha.
  • Cut your beef into 4 even sized steaks.
  • Fold the steaks, and then spear them on a churrasco sword. The fat on the beef will caramelise well on the barbeque.
  • Cover your beef with a generous helping of salt, then put it on the barbeque for about 5-6 minutes either side.
  • Use a potato peeler to peel the asparagus, then set it to the side.
  • Break your mushroom into segments.
  • Take the rump cap off the barbeque and let it rest for around 8 minutes.
  • Drizzle olive oil over the asparagus, coating it a bit, and then put it on the barbeque.
  • Put some butter in a pan, and begin crushing and cutting your garlic.
  • Put the mushrooms in the pan and let them cook for a bit.
  • Once they’ve cooked a bit, add the garlic.
  • Take the asparagus off the grill and squeeze some lemon juice onto it.
  • Chop up some parsley and sprinkle it over the mushrooms, along with some flake salt.
  • Slice up the beef, add some chimichurri sauce, and you’re ready to serve.