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Barbeque Roast Beef – Indirect BBQ Cooking
This barbeque roast beef recipe is really simple and all you need is a grill that’s set up for indirect BBQ cooking.
If you’re not familiar with this term it means that the fire is not directly above the meat so in essence you’re cooking more like as you would in a traditional oven.
We're still going to cook at a high temperature like you would in the oven it's just that doing it over a fire gives us the opportunity to add some flavor with some smoke.
You can cook indirectly provided you have more than one gas burner on your barbecue. Use one burner to heat up the coals on one side of the grill and place your meat on the other with a drip tray underneath.
For the smoke, place some soaked wood chips ina foil parcel, puncture the parcel and place it directly on your coals or onto the flavor bars of your grill.
For this barbeque roast beef recipe, any good slab of roasting beef will do - I prefer sirloin. Avoid the tougher cuts such as chuck or brisket as these are better for the low and slow cooking process.
Preparation Time:- 5 mins Marinade Time:- 3 hrs Cooking Time:- 1 hr 5 mins
Place the beef in a plastic bag and pour in ½ cup (100ml) of your marinade, seal the bag and refrigerate for as long as you have patience! A minimum of two or three hours is essential and you can enhance the process by injecting marinade.
When the grill is ready, season the beef well with salt and pepper and cook just as if you were roasting. I like my beef rare so I’ll be going for 15 minutes per pound plus 15 minutes at 200°C or 400°F but you may want to do slightly longer depending on your preference. For the size of joint we're using the cooking time should be 65 minutes. Remember that if the outside is well cooked then it’s safe to eat.
Serve with potatoes in creme fraiche, a green salad and perhaps some Cabernet Sauvignon?