Two recipes from my fire. On the house.

Ingredients

• 1watermelon, red-fleshed
• 1 jarBBQ rub, e.g. Traeger Garlic & Lemon
• 1 bottlesmoky BBQ sauce
• 400 gcashews, unsalted
• 150 mlolive oil
• 10 gwasabi paste
• sea salt
• 1 bunchfresh coriander
• black pepper, freshly cracked

Method

1. SoakCover the cashews with water and leave them at room temperature for at least 1½ hours.
2. PrepPeel the melon but leave the white rind on. Cut finger-thick slices of 2 cm, so the pale edge frames every piece.
3. RubSeason the slices generously and massage the rub into the flesh.
4. SmokeSmoke for 2 hours at 130 °C.
5. SearFinish for 20 minutes on a hot plancha, brushing with BBQ sauce and turning constantly, until the roast aromas build.
6. CrèmeBlend the cashews with wasabi, sea salt, olive oil and just enough water to run smooth: velvet, not grit.
7. PlateA quenelle of crème in the centre. Carve the steak like a fine cut of beef, fan the slices on top, finish with coriander and cracked pepper.

Ingredients

• 5aubergines, large
• 6 tbspBBQ rub, e.g. Traeger Garlic & Chili Pepper
• 1 tbspsea salt flakes
• 10eggs
• 500 gplain flour
• 500 gbreadcrumbs
• 300 mlolive oil

Method

1. SmokeSmoke the whole aubergines at 130 °C until the flesh is soft all the way through.
2. PrepPeel, cool briefly, halve lengthways and press flat. Blot out as much liquid as possible with kitchen paper.
3. SeasonSeason the halves with the garlic and chilli rub and a pinch of sea salt.
4. BreadCoat classically: flour, beaten egg, then breadcrumbs.
5. FryFry on the hot plancha in olive oil until golden and crisp on all sides.
6. ServeCut into finger-sized strips and serve with the cucumber salad and pineapple salsa.