sirloin of beef

Dry rubbed sirloin of beef (+Others!)

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:

188/18: Dry Rubbed Sirloin of Beef

BBQ20/17: Dry Rubbed Sirloin of Beef

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!

sirloin of beef

Out the wrapper

sirloin of beef

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)

sirloin of beef

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.

sirloin of beef

Checking in later

sirloin of beef

Close to 55°C

sirloin of beef

Time to Rest:

55°C so time to rest

sirloin of beef

A good time to use the Blenheim Forge Scimitar! 

sirloin of beef

Sliced nice and thin

sirloin of beef

Nice and pink too

sirloin of beef

This was looking glorious, nice colour on the fat too

sirloin of beef

Time to Eat:

Roast potatoes and Yorkshires to go with the beef too. 

sirloin of beef

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

chilli cheese burgers

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.

chilli cheese burgers

Seared, cheese on top of mine

chilli cheese burgers

Burger sauce, lettuce, burger, green chillies. 

chilli cheese burgers

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

Pork Souvlaki

I needed a kilo so time to slice with the Blenheim Forge Scimitar

Pork Souvlaki

What a great quality bit of meat!

Pork Souvlaki

Cubed

Pork Souvlaki

Into the marinade

Pork Souvlaki

Charcoal fired up

Pork Souvlaki

Napoleon Pro 22 grate in place

Pork Souvlaki

Using my skewers from Forge Kitchenware, quality craftmanship

Pork Souvlaki

Cooking direct with some Chillies also

Pork Souvlaki

Glorious!

Pork Souvlaki

Love this photo, great colours.

Pork Souvlaki

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

New Jersey Tomato Pie

A Quick pizza for the kids

New Jersey Tomato Pie

Then the main event, loved it!

New Jersey Tomato Pie

The last one caught on the peel and went downhill from there! Still tasted nice though.

New Jersey Tomato Pie

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

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