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:
Moorish: Vibrant recipes from the Mediterranean
The Meat:
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.
The Cook:
Time to serve:
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: | 55°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:
Moorish: Vibrant recipes from the Mediterranean
Also cooked this week:
Morcilla and Fried eggs – Also from Moorish by Ben Tish:
Moorish: Vibrant recipes from the Mediterranean
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:
Moorish: Vibrant recipes from the Mediterranean
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:
The Burger Book: Banging burgers, sides and sauces to cook indoors and out
Minced.
Finer.
Patties.
This is a Little Griddle, I was really impressed with it. Expect to see this quite frequently now!
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!
It was worth the wait!
I tried to eat both and failed! Nearly managed it but also needed a sleep afterwards.
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
Incredible cooks Nathan. Love that griddle ! Where did you come across it ?
Also, how do you decide on using the Napoleon or the Joe?
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.