Ingredients: \u00a0\u00a0Beef joint – Rib\/Sirloin\/Topside. \u00a0Olive Oil, Herbs to suite – dry or better still fresh.<\/p>\n
Tools: \u00a0 Gas BBQ with lid, Bacofoil tray, Meat thermometer.<\/p>\n
One very tasty way of BBQ’ing a piece of beef (2kgs in this case) is to first to place the beef joint into a bacofoil tray, pour a few drops of olive oil into a cup or small bowl and add in a selection of herbs. \u00a0I have used the BBQ steak sprinkle, Herbs de Provence or a selection of herbs made up. \u00a0Fresh herbs just add that little touch of extra flavour.<\/p>\n
Mix the herbs (chop first if fresh) and oil into a paste and then cover the meat by rubbing in all over and leave for at least 30 mins. \u00a0Get the BBQ going and heat up to around 350\/400 F on the lid thermometer and place the meant and tray in the centre. \u00a0Turn the meat over every 10 minutes to seal in the juices. \u00a0Once sealed lower the temperature of the BBQ and cook for a total of 45 mins, turning every 10 minutes. \u00a0Here I use a meat thermometer and insert it to read the temperature. \u00a0Depending on how you like the meat, you can then adjust the timing to suit. \u00a0After 45 minutes the beef will be well and truly sealed on the outside and a nice medium rare in the middle. \u00a0If you have guests that prefer medium then cut them the outer slices, leaving the medium rare for those that prefer it that way. \u00a0Or if you prefer medium to well done then leave the beef in the tray for another 10 minutes or until the thermometer indicates the right internal temperature. \u00a0Carve at the table and serve with jacket potatoes and salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: \u00a0\u00a0Beef joint – Rib\/Sirloin\/Topside. \u00a0Olive Oil, Herbs to suite – dry or better still fresh. Tools: \u00a0 Gas BBQ with lid, Bacofoil tray, Meat thermometer. One very tasty way of BBQ’ing a piece of beef (2kgs in this case) … Continue reading