Pretty much any meat, fish, or veg that you would grill or roast in your kitchen will be quicker, easier, less messy, more fun and taste better if done on the BBQ.
Here’s a great example. Traditional Roast Beef lunch cooked on the BBQ. I always buy my meat from Tonys Butchers in Stroud. (His website is terrible so I’m not even going to link to it but you can visit him at 1 Kendrick Street, Stroud. or Tel: 01453 763948.).
It’s a method that my chum Keller taught me a few years back and I do not believe that there is no other method of cooking sirloin or rump beef that comes close for the ultimate moistness, flavour and texture as this.
Starting with about a 3lb lump of rump, cut to size and tied by Tony, the first thing to do is a dry rub.
- 2 tbsp flaky sea salt
- 1 tbsp freshly ground black pepper
- 1 tsp celery salt
- 1 tsp onion salt
- 1 tsp oregano
- 1tsp mustard powder
You can vary this according to what you have around or the flavour you want to achieve. Try with chilli powder for example. The two main bits are the salt and pepper though. After applying a very light coating of olive oil to the meat, liberally coat, rub and pat your salt mixture all over and set on a plate, covered with foil or cling film for about 2hrs at room temperature. The salt will draw the juices out of the meat and if left for sufficient time (at least 1hr) they will be drawn back in with all the flavour of the seasoning.
You can do this well in advance, wrap in cling film and leave in the fridge – but always allow the meat to come to room temperature before you cook it.
Get your BBQ hot. Really hot. I set mine going about 20 mins before I plan to cook with all three burners on full whack.
Once you are happy it has reached a suitable searing temperature, but plonk the beef down on the hot grill. You are looking to develop a nice thick, tasty crust on all sides that will seal in all the juice and bring a great texture and flavour.
This searing and turning process will take a good 15-20 mins – don’t rush it. And don’t get too upset with the odd flare up. My beef caught fire yesterday – it all adds flavour!!!
Once you are happy the crust is how you want it to be, you want to create an indirect heat source with your BBQ. It’s easy on a two or three burner gas unit – just knock one of the burners out and place the meat on that one. With a charcoal BBQ, you can push all the coals to one side or spread them to the edges with a cicular unit, leaving the middle free of coal.
Now close the lid and let the beef cook, turning it every 15 mins or so. This 3lb piece cooked in total for 45 mins including the searing time. So quicker than using a convential oven. Buy a meat thermometer if you are unsure, but you’ll get a good idea of how well done it is by prodding down with your thumb.
When cooked, transfer to a plate and leave, covere in tin foil, for a good 10-15 mins for the meat to relax and all the juices to soak back in.
The perfect beef.