MEDIA RELEASE FEBRUARY 2013
Speight’s Saves the Summer Barby
Win one of 50 trips home for a mate from anywhere in the world
Every year, expats overseas dread the change in season. It’s because they know that back home here in New Zealand the
temperatures start to rise, the jandals are pulled out from the back of the cupboard, the BBQ gets dusted off and the
invites go out to friends to bring some meat round for a barby.
We don’t want our friendly foe overseas dreading the season’s change any longer so Speight’s has stepped in to change
this. Speight’s is offering 50 people the chance to fly a family member or mate home from anywhere in the world to have
a classic Kiwi barbeque at their house!
Grilling meat, spinning yarns and having a few cold ones with your mates - it doesn’t get much better. There are also
awesome BBQ related Speight’s prizes up for grabs in store, with BBQs, chopping boards, retro beer fridges and folding
picnic tables - all great additions to any classic Kiwi pastime.
Simply buy any specially marked pack of Speight’s Gold Medal Ale, Speight’s Summit or Speight’s Cider, fill in the entry
form on the base of the pack, and then verify it at www.speights.co.nz to go in the draw to win*.
If you’re mad about summer barbeques, also look out for the Speight’s BBQ Society. The Speight’s BBQ Society is an
online portal providing you with everything you need for a successful summer barby: Find the Speight’s BBQ Society at
www.speights.co.nz.
Look out for specially marked Speight’s boxes, in store from February, for your chance to win a barbeque with your mates
- wherever they are in the world.
www.speights.co.nz
ENDS
* Note to editor: All entrants must be 18 years and older to enter.
Promotion starts 01.02.13 and ends 27.04.13. Select international ports only.
BONELESS RIB-EYE ROAST
What you'll need
ONE 1.5-2 KG BONELESS RIB EYE ROAST
Plus:
Sea salt and a pepper grinder
Oil to cook with
A handful of fresh rosemary, thyme and oregano if available
Crushed garlic
A few lemons
Speight’s Gold Medal Ale or Speight’s Summit
Preparation
Place the meat on a board and with a sharp knife make some slits across the top-side of the roast in a criss cross
pattern - first one way then the next. This will help the marinade get into the meat and also go nice and crisp when
cooked.
Place the meat in a dish, chop the herbs and garlic roughly, and rub them over the meat. Drizzle with a little oil and
rub that in well too. Leave to marinate for 2-3 hours or overnight in the fridge if you have the time.
Cooking method
When cooking a big piece of meat we need to cook it slowly and not directly over a flame. Remove the grill plates and
place an aluminium drip tray over the middle burner with a little Speight's in it. This will help to keep the meat moist
and also help keep the BBQ clean. Replace the grill plates. Pre-heat the BBQ to 200C without turning on the burner where
the aluminium drip tray is sitting.
Season the meat well with salt and pepper then place on the pre-heated BBQ over the drip tray. Cook with the lid down
for 1 hour 10 minutes for a medium roast. Lift the lid every 15 minutes or so and baste with herbs. Keep an eye on the
liquid level in the drip tray and top up with a beer when required - don't let it burn dry.
Carefully remove meat from grill onto a board and let it rest in a warm place for 15 minutes before carving.
ENDS