Season the Barnsley chops all over with Street BBQ Brazilian.

Throw them on the grill, turning all sides (yes, even the fat) for 25–35 minutes until the internal temp hits 51°C. Rest in a warm spot.

Grill the broccolini, adding a splash of water to prevent charring.

In a heavy pot, warm the peas and butter. Once the broccolini is done, add it in.

Stir in mint sauce and another sprinkle of Street BBQ Brazilian – mix well.

Plate up: Chops first, then spoon over that minty, buttery pea and broccolini mix with a drizzle of pan juices.