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Post by minesamojito on May 10, 2013 22:17:10 GMT
  Seared over the coals and then roasted on a plank of oak. Try this method, it has great results. Cheers Marcus |
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Post by rivergirl on May 12, 2013 19:11:29 GMT
mouth is watering here !!!!
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Post by turkey on May 12, 2013 20:02:42 GMT
ohh that does look good. How long did you cook that for in the end? and any pics of it cut?  |
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Post by minesamojito on May 12, 2013 21:14:04 GMT
 your wish is my command Here’s where the thermometer becomes important, to make sure the beef is cooked as you prefer 50˚C Rare, 55˚C Medium Rare, 65˚C Medium and 70˚C Well Done. My preference is to pull the meat at 55˚C, this takes just over an hour to reach, and serve the ends for those who prefer more well done beef. Cheers Marcus |
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Post by turkey on May 13, 2013 20:12:32 GMT
that looks truly stunning, a very nice bit of meat as well.
I think I will have to try and bbq roast a joint of meat soon, a cold smoker sounds like it might be a good investment as I have a gas bbq atm.
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Post by rivergirl on May 14, 2013 8:18:34 GMT
I set up a cupboard and used the gas bbq to cold smoke . there was a fab little unit at Grill stock it was only £18 ! it was made from cardboard .
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Post by barkster on Apr 4, 2014 18:01:22 GMT
Looking pretty awesome !
Would I be able to use that method in my pizza oven, do you think ?
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Post by minesamojito on Apr 6, 2014 6:25:31 GMT
Absolutely, give it a go. If the meat is browning too quickly use a sheet of foil to stop it burning.
I will try this as well and get back to you.
Cheers
Marcus
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Post by rivergirl on Apr 12, 2014 19:02:19 GMT
Marcus did you ever use the walnut plank?
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Post by minesamojito on Apr 25, 2014 21:16:22 GMT
Not on the BBQ, but they appear in lots of my photos! couldn't bear to cook on them now.
Cheers
Marcus
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