On my kamado from The Bastard, I naturally like to low and slow BBQ on a regular basis. Often I make typical low and slow BBQ recipes, such as spare ribs and pulled pork. However, sometimes I try something completely different from the typical BBQ dishes. For example, I made this nice and flavorful roast beef. Slow cooked and delicious!
- 800 grams Roast Beef
- 1 Red Chili Pepper
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 1 clove Garlic
- 2 tablespoons Olive Oil
- Freshly Ground Black Pepper
- Coarse Sea Salt
- BBQ with Lid
- Core Thermometer
- Aluminum Foil
- We start this recipe by marinating the roast beef. Take the clove of garlic and chop it finely. Zipper the leaves of the rosemary and thyme and chop them finely. Also finely chop the red chili pepper. Put everything in a small bowl and add the olive oil. Season to taste with black pepper.
- Put your roast beef in a freezer bag or sealable bowl and pour in the marinade. Rub the meat well with it and seal. Place the roast beef in the refrigerator and let marinate for at least 2 hours.
- Fire up the BBQ well in advance, going for indirect heat and a temperature of 100 degrees Celsius (212 Fahrenheit). Make sure you have the temperature stable for a while and then remove your meat from the refrigerator. Sprinkle with coarse sea salt and put your meat on the indirect part of your BBQ.
- Do you have a wired core thermometer? Than stick the probe in to the beef and close the BBQ for a while. Eventually you could add some smoke wood before you put the roast beef on the grill. That’s up to you. The roast beef can now cook until it reaches a core temperature of 42 degrees Celsius (108 Fahrenheit). For me this took about forty-five minutes.
- When your meat reaches the core temperature of 42 degrees Celsius (108 Fahrenheit), remove it temporarily from the BBQ and place it on a plate. Cover the roast beef loosely with aluminum foil and prepare the BBQ for direct heat and an temperature of 200 degrees Celsius (392 Fahrenheit). Now grill the roast beef for a few minutes, searing all sides.
- After searing the beef remove it from the BBQ and let it rest for 10 minutes. Then cut the meat into thin slices and serve immediately. Enjoy your meal!