Post by minesamojito on May 24, 2013 20:24:04 GMT
You’ve probably heard me jabbering on about cooking “Dirty” style beef straight onto the coals, and thought to yourself, that sounds interesting, and I’m finding I’m cooking more and more beef like this on the BBQ this summer as I find that obtaining a prefect savoury crust is so much easier this way. And I really really urge you to give it a go this summer, as long as you have lumpwood charcoal (not briquettes) and a lid for your BBQ you can cook this. And with National Barbecue Week next week you really need to do something special.
Get your coals good and hot, so they are glowing, give them a quick blow to remove any build up of ash, and put your chunk of beef straight on the coals, the fattier cuts seem to do best, such as ribeye, sirloin or in this case 4.9kg of rump. You can also do this with a chateaubriand fillet cut, but you need to be extra cautious not to overcook it.
A few minutes a side is all it needs to sear and crust up, and sear the ends too, if the fat starts to flare up you can close the lid if you get worried.
Once it looks like the pic above on all sides, remove from the coals, place the BBQ grate back on, followed by the meat. I like to brush mine at this stage with the following mixture, 6 tbsps rock salt, 3 cloves of garlic, 2 sprigs of rosemary, 2 sprigs of thyme, and a good glug, 4/5 tbsps extra virgin olive oil, blitzed up in a spice grinder.
Place the meat on the grill indirectly, ie. not directly over the coals with some oak smoking chips, and the lid on the BBQ, cook until the internal temperature reaches 52 degC, and allow to rest for 20-30 minutes.
Serve in big slices with salad, red wine and lots of friends.
Cheers
Marcus
