Dry rubbed sirloin of beef (+Others!)
This has been on the blog before but it was definitely my favourite dish of the week! Dry rubbed sirloin of beef – Lovely!
These are the previous cooks of this recipe:
This recipe is from Fire and Smoke by Rich Harris:
The Meat:
2.5kg rolled sirloin – £83.50 from Turner and George. Quite an expensive cut but you need a treat during lockdown!
Out the wrapper
The Prep:
I made the rub from black pepper, sea salt, smoked paprika, dark brown soft sugar, allspice and rosemary. Blitzed it then applied it to the beef (which I had unrolled)
The Cook:
I fired up the Kamado Joe Big Joe and got it to about 200°C, deflectors in and beef on the far side.
Checking in later
Close to 55°C
Time to Rest:
55°C so time to rest
A good time to use the Blenheim Forge Scimitar!
Sliced nice and thin
Nice and pink too
This was looking glorious, nice colour on the fat too
Time to Eat:
Roast potatoes and Yorkshires to go with the beef too.
This recipe is from Fire and Smoke by Rich Harris:
SUMMARY:
I always enjoy this dish, sirloin of beef is a real treat but worth the money. The dry rub adds a massive amount to both the taste and also the texture on the outside.
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Oak |
| Cook temperature: | 200°C |
| Cook time: | 2.5 hours plus rest |
| Internal temperature: | 55°C |
| Notes: | The smaller joint is more than enough! Leftovers all week! |
Also cooked this week:
Chilli Cheese Burgers:
Another favourite from the same book is Chilli Cheese Burgers with the Potato Buns from the same book too! Burgers from Turner and George
Little Griddle on top of the Napoleon Pro 22 with a couple of chillies. Using the BBQ kit from Forge Kitchenware my wife bought me last year.
Seared, cheese on top of mine
Burger sauce, lettuce, burger, green chillies.
It was bloody lovely! The rolls came out really well too.
This recipe is from Fire and Smoke by Rich Harris:
Pork Souvlaki:
Same book and yet another favourite dish from it! Pork Souvlaki this time – Pork Shoulder from Turner and George
I needed a kilo so time to slice with the Blenheim Forge Scimitar
What a great quality bit of meat!
Cubed
Into the marinade
Charcoal fired up
Napoleon Pro 22 grate in place
Using my skewers from Forge Kitchenware, quality craftmanship
Cooking direct with some Chillies also
Glorious!
Love this photo, great colours.
Such a great recipe from Rich Harris, each time I eat it I remember time spent in Greece!
This recipe is from Fire and Smoke by Rich Harris:
New Jersey Tomato Pie:
I have been trying to cook different pizza recipes and next up was New Jersey Tomato Pie – tomatoes roasted
A Quick pizza for the kids
Then the main event, loved it!
The last one caught on the peel and went downhill from there! Still tasted nice though.
This recipe is from The Pizza Bible by Tony Gemignani:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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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