Post by minesamojito on Sept 11, 2013 8:34:30 GMT
You’ve probably gathered by now that I’m pretty sold by the Dirty method of cooking beef, you get the best salty herby crust and can cook to rare juicy perfection on the inside. I urge you to try it….
This was a 4kg Ribeye Roast that was 40 day dry aged from Andrew Gordon Butchery in Aberdeen, taken out of the fridge a couple of hours previously to come up to room temperature. I popped the whole joint just straight on some red hot lumpwood charcoal for a few minutes each side until crusted up perfectly on the outside.
I then placed the beef on the grate indirectly away from the coals at 150degC, brush the joint generously all over with my special “Dirty” baste as follows.
Blitz up a generous sprig each of fresh thyme, rosemary and flat leaf parsley, a couple of garlic cloves of garlic, a couple of tablespoons coarse rock salt, a good few glugs of olive oil and 2 anchovy fillets.
Smoke indirectly with the lid down until the internal temperature of the beef reaches 45-50 deg C for rare or around 55 deg C for medium rare.
Mine was pulled at 45 deg C and allowed to rest until the temperature reached, and carved, served simply with a good salad and a glass of bold red wine.
Cheers
Marcus
