How to make it
First, light your BBQ. Make sure you have a direct and an indirect zone. So you can grill over the charcoal, and then let your roulade cook over the indirect zone. If your indirect zone is 180 degrees at grate level, you're good.
Butterfly the bavette, you cut into the bavette 2 times so a thin large flap forms that you can put the other ingredients on and roll up.
Spread the inside of the bavette with the green pesto, place the chorizo, lettuce and pine nuts on the left side of the bavette
Grate the cheese and sprinkle over the ingredients. Strip the thyme and cut the basil and spread over the bavette
Cut 4 pieces of butcher's string of about 40 cm, roll up the bavette and tie the roll up nice and tight.
First grill your roulade over the direct zone, the temperature here will be about 210 to 230 degrees. Grill until a nice golden brown bark has formed. As you can see we've got some delicious grilled carrots and spring onion on the grate. You can easily remove the charred black bits with a teaspoon or small knife.
Once you think the bark looks good enough, let your roulade cook a bit longer over the indirect zone to a core temperature of 52 to 56 degrees.
Then let the bavette rest for about 10 minutes, and then you're ready for the flavour party in your mouth. Serve the bavette with the vegetable salad or with some fries or fried potatoes.
Grill the carrots for about 10 min (5 minutes each side). Then let them cook a bit longer over the indirect zone. The spring onion only needs 5 minutes total.
Cut the cherry tomatoes into 4 pieces, put them together with the olive oil and white wine vinegar in a dish. Mix briefly and let marinate for 10 min
Then add the lettuce and mix together.
Remove the charred black parts from the carrots and spring onion and cut into pieces of 1.5cm and also add to the dish. And if you have some leftover chicken or other meat from yesterday's BBQ, just throw it in. Throwing it away would be a shame...
