177/18 – Santa Maria Style Rump Steak:

It’s been a while since I cooked anything Santa Maria style but I saw Phil (Love2BBQ) cooking a few great cooks this way and it made me want to do it again too! I had a massive rump steak in the freezer which I had been trying to think how to cook so it became – Santa Maria Style Rump Steak.

The Meat:

1.4kg of Rump Steak from Turner and George – 1.2kg is £31.68 on their site.

It was a big bit of meat!

The Cook:

I started a fire in the bottom of the WSM and dropped some oak logs on top. After about 45 minutes the fire was calm enough to put the meat in. Plenty of salt on top.

Smouldering fire, massive logs! I couldn’t use my Meater probe as it wouldn’t connect to my phone again. I kept my eye on the meat and relied on the trusty Thermapen instead.

Some nice colour on the meat now.  

The Thermapen was at 55c internal so it was time to rest.

It was looking fantastic!

Sliced open, nice and pink. So juicy!

SUMMARY:

I am not normally a massive fan of rump steak but this was beautiful. Very tender, juicy and packed full of flavour. Cooking over logs is fantastic, I need to do it more often. The food takes on such a great flavour from the wood, tastes and smells awesome.

Cook Difficulty:	4/5
Cook Duration:	Medium: 3/5
Cook Equipment:	Weber Smokey Mountain
Cook Method:	Santa Maria Style
Charcoal:	Local Oak Logs
Smoking Wood:	N/A
Cook temperature:	Hot!
Cook time:	About 45 minutes
Internal temperature:	55C (Thermapen)
Notes:	No major changes

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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