The Art of a French Barbecue

Master griller Thierry ‘BIG T’ Cornuet, who runs the popular Bootgrill restaurant in Nice, inspires barbecue lovers with delicious recipes to cook over coals this summer.

PAPI PAT’S RUSTIC TOAST

Serves 4 people | Preparation Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Cooking Method: Direct + indirect heat

EQUIPMENT

• Cast iron skillet
• Type of BBQ-Gas, pellet, charcoal, kamado, smoker

INGREDIENTS

• 1 Morteau sausage (or Montbéliard sausage or diot Savoyard)
• 1 scant cup (200 ml) white wine
• Olive oil
• 4 red onions, peeled and thickly sliced
• 4 garlic cloves, sliced
• 2 sprigs thyme
• 2 tbsp unsalted butter, at room temperature
• 4 thick slices country bread
• 1 round Reblochon cheese

METHOD

1 Preheat the BBQ
2 Place the cast iron sollet on the grill over direct heat. Add the sausage and pour in the wine. Bring to a boil and cook for 45 minutes. Remove the sausage and set it aside to cool
2 in the same skillet over direct heat, warm a drizzle of olive oil and add the onions, garlic, and thyme. Cook until the vegetables begin to caramelise, then cover the skollet with aluminium foil and move to indirect heat for 45 minutes
3 Transfer the vegetables to a bowl and add the butter: Mix to combine.
4 Spread the butter on the slices of country bread, then grill the bread, butter side up, until the butter melts.
5 Arrange slices of Reblochan, slices of sausage, and caramelised onions on each piece of bread, Place back on the grill over indirect heat until the cheese melts.

BRAISED LEEKS

Serves 4 people | Preparation Time: 15 minutes | Cooking Time: 20 minutes | Cooking Method: Direct heat

EQUIPMENT

• Cast iron pot
• Type of BBQ-Gas, pellet, charcoal, kamado, brazier

INGREDIENTS

• 4 leeks, trimmed to about 8 inches
• (20 cm) long so only white and light green parts remain
• Olive oil
• Sea salt and freshly ground pepper
• 2 garlic cloves, minced
• 3 sprigs thyme
• 2 tbsp unsalted butter
• 2 cup (150 ml) white wine
• 2 tbsp chopped parsley

METHOD

1. Preheat the BBQ
2. Rinse and dry the leeks, then place them on the grill over direct heat.
3. Cook for 12 to 15 minutes, until outer leaves are charred and the cores are tender. Remove the charred outer leaves and tops to keep only the tender cores. Slice the cores thinly lengthwise.
4. Place the cast iron pot over direct medium heat. Add a drizzle of olive oil, then add the leeks and season with salt and pepper to taste. Cook for 3 to 4 minutes, stirring frequently until leeks are golden. Add the garlic, thyme, and butter. When the butter melts, add the white wine and bring to a boil. Cook until the wine is reduced slightly and coats the leeks.
5. Transfer the leeks to a serving dish, sprinkle with roasted hazelnuts and chopped parsley, and drizzle with the cooking juices.

Tip from BIGT

Medium direct heat is best for this recipe; you can use the embers from the end of another grilling session. Alternatively, you can skip the hazelnut and parsley gamish, toss the cooked leeks with a vinaigrette, and refrigerate to serve later.

ROASTED COD WITH SAUCE VIERGE

Makes 2 servings | Preparation Time: 25 minutes | Marinade Time: At least 3 hours | Cooking Time: 15 minutes | Cooking Method: Direct heat

EQUIPMENT

• Cast iron skillet, meat thermometer
• Type of BBQ-Gas, pellet, charcoal, kamado, brazier

INGREDIENTS

• 1 red onion, finely chopped
• 1 small red bell pepper, finely chopped
• 1 small green bell pepper, finely chopped
• 2 garlic cloves, minced
• 2 tbsp sliced black olives
• Juice of 1 lime
• ½ cup (200 ml) olive oil
• Kosher salt
• 16 ounces (450 g) cod fillet, skin on
• 1 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 tbsp grated lemon zest
• 3 sprigs thyme

METHOD

1. Prepare the sauce vierge: In a large bowl, combine the onions, peppers, garlic, olives, lime juice, and olive oil. Add salt to taste, and let marinate for at least 3 hours.
2. Preheat the BBQ.
3. Coat the cod fillet with the flour.
4. Place the cast iron skillet on the grill over direct heat. Add the butter, thyme, lemon zest, and then the cod fillet, skin side down. Cook for 15 minutes, basting regularly with the butter. Check the internal temperature with the meat thermometer, it should reach 125°F (51°C) for medium.
5. 2 Serve topped with the sauce vierge.

Tip from BIGT
You can replace the cod with another firm-fleshed fish that holds up well during cooking.

HANGER STEAK WITH SHALLOTS & CONFIT GARLIC

Makes 4 servings | Preparation Time: 15 minutes | Cooking Time: 10 minutes | Cooking Method: Direct + indirect heat

EQUIPMENT

• 2 cast iron saucepans
• Type of BBQ-Gas, pellet, charcoal, kamado, smoker

INGREDIENTS

• 1 pound (500 g) hanger steak
• 2 cups (500 ml) peanut oil
• 4 shallots, finely chopped
• 4 garlic cloves, unpeeled
• 1½ tbsp (10 g) unsalted butter 2 teaspoons (5 g) all-purpose flour
• 1 beef bouillon cube
• Scant½ cup (100 ml) red wine or port ¼ cup (30 g) Butcher Blend spice mix (4 tbsp sea salt + 1 tbsp red pepper flakes + 1 tbsp ground black pepper + 1 tbsp dried onion)
• Olive oil

METHOD

1. Remove the meat from the refrigerator 2 hours before cooking to bring it to room temperature.
2. Preheat the BBQ.
3. Place one of the cast iron saucepans on the grill over indirect heat and add the peanut oil. Once the oil is hot, add the shallots, and fry until golden. Remove with a slotted spoon or mesh strainer and transfer to paper towels to drain. Add the garlic cloves and fry until garlic is softened. Remove to paper towels.
4. Place the other saucepan over direct heat and add the butter: When it melts, stir in the flour and whisk to form a roux. Add the bouillon cube, about half the fried shallots and half the garlic (squeeze it out of the peel), and mix well. Move the pan to indirect heat, stir in the wine or port, and let it reduce by half.
5. In a bowl, combine the spice mix with just enough olive oil to create a sandy paste. Rub this mixture onto the steak, pressing firmly to ensure the spices penetrate the meat.
6. Place the steak on the grill over direct heat and cook 3-4 minutes on each side for medium-rare. Adjust cooking time for desired doneness.
7. Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain and serve with the top with the remaining shallots, confit garlic, and sauce.

From France Today Magazine