Scotch Fillet | Wood BBQ
This amazing wood fired bbq is from an Italian warehouse in Lower Hutt (Grandpa Rabbit’s purchase) . We used it on our last holiday in the Marlborough Sounds. The bbq has a large firebox that will take a lot of wood. We used Manuka, a hard wood that creates really hot embers. Rub the scotch fillet with a sprinkle of salt, olive oil and plenty of garlic and leave it to rest - meat should be room temperature before you pop it on the bbq. Make sure the fire is well established with hot embers before putting the meat on. You need to have enough embers to last 45mins. Hot bbq, but not too hot. We cooked it for about 40mins and then checked it was cooked - it does depend on size. Lower the meat onto the next shelf down as the embers start shrinking about half way through. When it is cooked, leave the meat to rest in a warm place for about 15 mins. Don’t cover with foil, that will keep too much heat in and continue cooking the fillet. There is a real skill to barbecuing, make sure a real enthusiast is involved who has the patience to manage the fire…. A Carrick Pinot Noir (Central Otago) was lovely while waiting! 
