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Kamado Grill BBQ Beef RecipeThis easy bbq beef recipe is for steak, preferably rib-eye (my favourite) and for cooking it on the Kamado ceramic barbecue grill. Don't buy your steak down the supermarket, get to your butcher. It might be more expensive but that's because there's less water in it, the cooked weight will be more or less the same when the water is driven off and your butchers steak, because it's been allow to hang for a couple of weeks will just tast so much better. ....And while I'm climbing down off my soapbox, get your butcher to cut them about 35mm or 1½ inches thick. When you get your steaks home, take them out of the wrapping and place them on a board so that they can dry out a little. The next thing you need is a Kamado style barbecue grill cranked up to 340°C or 650°F.
Ingredients:-
Method:- Mix all the ingredients above and apply all over the steaks and allow them to stand for 30 mins. Note: I normally suggest only seasoning one side of a steak but because of the all over high temperature that we’re going to cook at we can go for the “full monty” with this recipe. Now slap the steaks on the grill for 2 minutes on each side with the dampers open so that your sear them really well on the outside. Once the searing is complete on the second side, just close the dampers and let the steak smoke for 4 minutes and that’s it. You may want to add 3 or 4 minutes if your prefer your steak more well done – this recipe is for rare. Always let your steak relax for 4- 5 minutes before tucking in and that’ll be just enough time break out a bottle and pour a large glass of shiraz! See Also:-
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