BBQ Stew with Iberico Cheeks in Bread

Get your BBQ ready for direct grilling at 180/200 degrees.

Cut all the vegetables into rough pieces and rub the cheeks with your rub of choice.

Grill the Iberico cheeks until they have nice grill marks on both sides. Keep the lid of your BBQ closed, this prevents flames from the fat dripping onto the coals.

Take the cheeks off the BBQ and cut them into pieces of 2 x 2 cm and set aside.

Place the Dutch oven directly over the charcoal and put the bacon strips in the pan, fry them until golden brown. Then add the onion and garlic and sauté nicely

Put on your BBQ gloves and take the Dutch oven off the BBQ, and change your direct setup to an indirect setup and make sure you reach a temperature of 130/140 degrees

Now put the Dutch oven back on the BBQ and add the Iberico cheeks and the beer, and let it simmer nicely for about 2 hours

After simmering for 2 hours you can add the rest of the vegetables and the stock

Place the 2 slices of bread on top of the vegetables and mix through, the bread helps thicken the stew. You can also use a few tablespoons of flour for this, or even gingerbread.

After about 4 hours your stew should be ready, taste to check the Iberico cheeks are properly tender. Yes? Take the Dutch oven off the BBQ and let it rest for 30 min.

Heat the BBQ up again well to 200 degrees.

Cut a small lid off the Italian rolls and remove the soft bread from the roll.

Cut the soft inside into pieces of about 2 x 2 cm and drizzle with olive oil

Place on a piece of aluminium foil or dish and grill the bread until crispy. Finish with a pinch of salt and pepper for extra flavour

Your stew is at the perfect temperature to serve after 30 min. Place the Italian rolls on a plate and fill them with the delicious stew

Tip: make a fresh side dish with tomato or another fresh salad of your choice.

Bon appétit!