188/18 – Dry Rubbed Sirloin of Beef:
We have been discussing what to have on Christmas Day as we didn’t fancy turkey this year. One of my favourite cooks on the blog is Dry Rubbed Sirloin of Beef from Rich Harris’s book. Time to cook it again!
This recipe is from Fire and Smoke by Rich Harris:
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The Meat:
1.5kg rolled sirloin from Turner and George (£50)
Glorious looking bit of beef.
The Prep:
I made the rub (details in the post at the top) and applied it all over. I probably put far too much on to be fair!
The Cook:
London Log Co Holm Oak fired up, oak chunks on the fire, deflectors in place, beef on top and tray underneath. Sorted!
After about an hour the beef was ready, the rub was looking really dark but I hoped the meat was ok! Spuds looked good.
Oh yes!
Smoky roast potatoes, lovely.
Time to slice it open, nice and pink!
Time to Eat:
Wow, that looked the business!
SUMMARY:
Rolled sirloin is such a fantastic bit of meat and the ones from Turner and George are some of the best you can get. Lovely, beefy taste but so tender and juicy. Incredible! Good in sandwiches the next day too.
Less rub next time and the outside won’t blacken up so much. Tasted fine though.
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | London Log Co Holm Oak |
| Smoking Wood: | Oak |
| Cook temperature: | 250c |
| Cook time: | 90 minutes |
| Internal temperature: | 50c (ish) – Thermapen |
| Notes: | Less rub next time. |
This recipe is from Fire and Smoke by Rich Harris:
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