Welcome to season 3 of the BCFing BBQ Bootcamp! Ralphie & Sammy are back in the camp kitchen putting on another masterclass. For exercise 1, they’re going to show you how to smoke a mouth-watering roast beef over coals on the Weber Kettle. Give this beefy number a go this year to flex on your mates at the weekend gathering.
What will you need?
- A barbecue (In this exercise, the boys use a Weber Kettle BBQ )
- A little rotisserie to suit the Weber
- A motor, everyone needs a motor (according to Ralphie).
- A battery-box. The boys use the Engel Series 2 Battery Box here
- Some coals. These Briquettes from Weber are perfect!
- A beef fillet on the bone.
- Olive oil
- A rub of your choice
Method - How to smoke your beef?
Step 1 - Balance your beef
Slide your beef onto the rotisserie and make sure to balance it with a counterweight. A lot of rookies don't know how to balance it. First, you've got to work out where the heavy side is. For this cut, the bone side is the heavy side. Put your counterweight on the opposite side, so the weight's going to push away from the bones.
Step 2 - Get your coals going
The first step is to get some hot coals going. Place the coals into your basket and make sure that the baskets are definitely spread apart so that the meat can sit nice and centred directly in the middle
Step 3 - Prepare your meat
Put a bit of oil on your beef, that'll keep the rub sticking to the meat. You can then add your seasoning. Throw on as much, or as little as you like!
Step 4 - Get cooking!
Before you start cooking, put an alfoil tray right in the middle between the two beds of coal, that's going to catch your juices nicely. Turn on your rotisserie and start spinning your meat. Before you close your lid, add a bit of smoke wood on top of the coals to add a bit more flavour. As soon as that starts smoking, pop your lid on and then that'll really start permeating the smoke through the meat. A joint like this takes just over an hour to cook for medium rare.
Shank Tip:
Always use an instant read thermometer to probe the meat. Make sure you probe right in the centre to get the best possible temperature reading.
Step 5 - Get stuck in
Once the hour mark has passed, or your meat thermometer reads 55 degrees Celsius, you're ready to go. Slide your beef off the stick and slice it right between the two bones, holding onto both to make sure you get an even cut. If you want even more grill marks on your steak, just throw it straight down on the hot coals.
So, there you have it! A Smoke roasted beef fillet that's sure to make you the envy of your next cook off. Enjoy gnawing into that one legends!