Smoky Charcoal-grilled Beef Rump

Smoky Charcoal-grilled Beef Rump (+Others!)

Smoky Charcoal-grilled Beef Rump (+Others!):

I have cooked a few dishes from Moorish by Ben Tish lately and have really enjoyed all of them, still loads in the book to cook which is good news. This time it was Smoky Charcoal-grilled Beef Rump with Cooked Grape Must and Thyme.

This recipe is from Moorish by Ben Tish:

The Meat:

Rump Cap (Picanha) roasting joint from Turner and George – £29.70 for 1.5kg.
 

The Prep:

I hadn’t heard of Saba (Grape Must) before but managed to find some online, 2 bottles for £15 from Maybury and Appleton.

Beef rump in a dish, seasoned, rubbed with garlic and thyme then the Saba was poured over the top and massaged into the meat. Water on top until the meat was submerged then into the fridge for 8 hours, turned a few times.

Smoky Charcoal-grilled Beef Rump
When the beef was taken out of the marinade it had taken on a great colour.
 
Smoky Charcoal-grilled Beef Rump
 

The Cook:

I fired up the Napoleon Pro 22 with a chimney of Oxford Charcoal Oak Lumpwood. The cast iron grate in the grill has 3 levels, I dropped it down to it’s lowest setting then placed the beef on top – fat side down.
 
Smoky Charcoal-grilled Beef Rump
Rotated frequently to sear each edge.
 
Smoky Charcoal-grilled Beef Rump
Moved to indirect until the temperature hit 55°C
Smoky Charcoal-grilled Beef Rump
Off to rest.
Smoky Charcoal-grilled Beef Rump
Also from the book – Olive oil roasted potatoes. Wow, these were good!
 
Smoky Charcoal-grilled Beef Rump
 

Time to serve:

Nice and pink inside, the pointed end was a bit more well done so fine for the kids. I kept the bigger end for myself as it was pinker!
 
Smoky Charcoal-grilled Beef Rump
 

SUMMARY:

This dish was incredible, so tasty and paired with the olive oil roasted potatoes I just didn’t want the meal to end! I have cooked Tri Tip a few times, I think this was my favourite.

Cook Difficulty: 2/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22
Cook Method: Direct / Indirect
Charcoal: Oxford Charcoal Oak
Smoking Wood: Walnut
Cook temperature: Hot
Cook time: 30 minutes
Internal temperature: 70°C
Notes: 1: The Grape Must and baste can cause a flare up when cooking direct so keep an eye on it. Whack the lid on the grill if it gets out of hand!

This recipe is from Moorish by Ben Tish:

Also cooked this week:

Morcilla and Fried eggs – Also from Moorish by Ben Tish:

 
Morcilla and fried eggs

This was such a lovely meal for breakfast and I would cook it again!

Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette – This was also from Moorish by Ben Tish:

 
The lamb was actually a hogget from Shetland Lamb. Richard (farmer) delivers whole animals to customers when they are ready. I cut the chops myself which is why they might not be as polished as you get from your butcher!

Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette

This was also a really tasty dish, the lamb was awesome as always and the dish overall was fantastic. There were no lamb chops left at the end of the meal which is a good sign!

Super Duper Triply Aged Burger of Decadence – From The Burger Book by DJ BBQ:

 
Brisket, chuck and skirt.

Super Duper Triply Aged Burger of Decadence

Minced.

Super Duper Triply Aged Burger of Decadence

Finer.

Super Duper Triply Aged Burger of Decadence

Patties.

Super Duper Triply Aged Burger of Decadence

This is a Little Griddle, I was really impressed with it. Expect to see this quite frequently now!

Super Duper Triply Aged Burger of Decadence

Little burgers for the kids to start with, they were hungry and it’s better to feed them then take my time sorting my own food out!

Super Duper Triply Aged Burger of Decadence

It was worth the wait!

Super Duper Triply Aged Burger of Decadence

I tried to eat both and failed! Nearly managed it but also needed a sleep afterwards.

Super Duper Triply Aged Burger of Decadence

This was one of the best burgers I have eaten in a long time, so so good. Highly recommended and the book is awesome too. Currently available for under £7, if you like burgers and want to boost your burger game I recommend it.

That’s it for this week, check back next week for more cooks.

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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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2 thoughts on “Smoky Charcoal-grilled Beef Rump (+Others!)

  1. Incredible cooks Nathan. Love that griddle ! Where did you come across it ?
    Also, how do you decide on using the Napoleon or the Joe?

    1. Thanks mate, I spotted the Little Griddle on Instagram. Cooked on it twice now and been really impressed with it. Getting a nice sear on the burgers and not burning my bacon! Easy to clean as well.

      Napoleon or Joe: If a cook needs a set temperature I use the KJ, it’s so easy to set and forget whilst the Napoleon can be a bit wild.
      Time as well, the KJ can take a while to light and get up to temp but the Napoleon you can be cooking within 10 minutes of lighting. I am usually running late / short on time so default to the Napoleon.
      I found my charcoal basket divider for the KJ the other week so will probably fire up the KJ more often now.

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