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Butter Wouldn't Melt

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You are here: Home / Cooking / A ‘dirty’ twist to roast beef

May 31, 2016

A ‘dirty’ twist to roast beef

This time last year the New York Times wrote an article about cooking ‘directly on charcoal.’ ‘Dirty’ cooking, as it is called, is used all the time out in the States, but is now starting to gain speed this side of the water.

Anything from thick, juicy steaks to corn – still in it’s cob – can just be thrown directly onto red hot charcoals. You’d be forgiven for envisioning a filthy mess of blackened, burnt food – all aflame – but you couldn’t be more wrong. The reality is beautifully cooked food with a great char, a wonderful taste of fire and it provides a couple of wow moments for friends.

Since we were cooking a joint of meat rather than a couple of steaks, I seared the meat on the coals ‘dirty-style’ before roasting it. The results were incredible.

beef on the bbq

The smell that wafted through the house was simply amazing! I will definitely be doing more of this over the summer.


INGREDIENTS


a ‘dirty’ twist to roast beef:
  • 700g beef roasting joint
For the baste:
  • 1 fresh chilli
  • 1 garlic clove
  • handful of fresh parsley
  • handful of fresh chives
  • handful of fresh rosemary
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper

METHOD


I was planning to do an indirect cook, banking the coals to one side, but first wanted a sear – direct on the charcoal – so I decided to put the divider into the big joe. I would only need a half load of charcoal yet could still get a nice burn for the sear.

The meat was patted down with kitchen towelling.

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I threw the ingredients for the baste into the nutribullet and whizzed it into a fine paste.

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Once the charcoals were lit and burning nicely, I nestled my beef amongst them.

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Turning so that every side was browned.

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Brush off any bits of charcoal stuck to the meat.

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The beef came off the Joe and was basted all over.

P1150927

Back on the Joe on the opposite side to the coals. The grill was placed on top of the divide and conquer setting,  with the bottom vent 1/4 open and daisy wheel half closed. Temperature settling around 185C.

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Half way through the cook. Temperature read 34.7C.

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When the beef read 54C it came off the Joe to be rested for at least 10 mins – we wanted it medium rare..

We sliced up some fresh white bread, grabbed a handful of salad leaves and prepared our meals.

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4

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Related

Any feedback or ideas are massively appreciated - would love to hear what you have cooked, or anything you want me to have a go at.
Previous Post: « Spaghetti Carbonara
Next Post: ‘Dirty’ ribeye steak and chips »

Reader Interactions

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  1. ‘Dirty’ ribeye steak and chips | BUTTER WOULDN'T MELT says:
    July 2, 2016 at 12:02 am

    […] after the long drive down, I got ready to cook. I was planning to do something similar to the roast beef with a ‘dirty’ sear I did the other day, searing in the charcoal and basting half way […]

    Reply
  2. Roast Water Buffalo | BUTTER WOULDN'T MELT says:
    July 11, 2016 at 5:56 pm

    […] ‘dirty’ sear – direct on the red hot charcoal. A similar technique seen in a ‘dirty’ twist to roast beef. I also sprayed the meat regularly with a water/olive oil/cyder vinegar mix to keep it […]

    Reply
  3. Rib of beef (Bone in Prime rib) | BUTTER WOULDN'T MELT says:
    September 21, 2016 at 5:12 pm

    […] sear and baste, as seen from my previous roast topside – searing in charcoal gives a lovely charred note, with the baste imparting flavour on the […]

    Reply

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Hello

I'm Jamie Gibson, a professional rugby player, husband to a wonderful wife (and baker) and father of two amazing little boys. I also have a passion for cooking and finding new flavours, especially how smoke and fire can make food so much better! Dig deeper →

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