Bavette pinwheels with truffle mayonnaise

The cook, step by step.

1. 1

   Step 1

   Done

   First, it's important to see if you have a piece of bavette that needs to be butterflyed. This is what you do when the bavette itself is thicker than 2.5/3cm. How to do this is as follows, you actually open the bavette and cut it with the thread of the flesh. As you see on the picture below also walk after cutting open the thread of the meat from top to bottom. In this way, when you roll it with the wire to make pinwheels and cut it in size, you cut the wire giganticly into here, which makes the meat a lot more tender. Very important to do this well for the taste experience. Meanwhile, put the sateprickers in a bowl of water, this ensures that they do not burn during preparation.

2. 2

   Step 2

   Done

   Then we go to fill the bavette by first smearing it with pesto, investing in parma ham, sprinkled with mozzarella, parmesan cheese, roasted pine seeds and some leaves basil. Then roll up the bavette with the wire so that it runs rolled from left to right.

3. 3

   Step 3

   Done

   Then insert the rolled bavette every 2cm with 2 sateprickers that poke you on the left. This ensures that the pinwheels stay nicely whole and then you can easily cut the pin wheels around the 2.5-3cm depending on the desired thickness. Put the pinwheels in the fridge after cutting to stiffen.

4. 4

   Step 4

   Done

   We are now going to light the barbecue and go here for a half indirect setting where we can cook both grills above the coal as well as indirectly. We grill on the cast iron grid for nice grill stripes and go for a dome temperature of 200 degrees Celsius. Once this internal temperature is reached the bavette pinwheels go on the grid and grill you to both sides until you have the desired color.

   BBQ temperature: 200°C
5. 5

   Step 5

   Done

   Then cooked on the other indirect side of the grid the pinwheels continue to an internal temperature of 52 degrees in the core. Have they reached this temperature? Then remove them from the barbecue to rest and do this under a layer of aluminium foil for at least 5 minutes. But pay attention, don't pack them all with foil, just put it slightly on to keep the heat but the meat can rest.

   Internal temperature: 52°C5m
6. 6

   Step 6

   Done

   Serve the pinwheels with some freshly ground pepper and salt and a nice dot truffle mayonnaise. Really enjoy this! Bon appetit!