This weekend is Grillstock – a festival of meat, BBQ and music held at Bristol harbourside, featuring among other attractions a chilli eating contests and the Weber King of the Grill BBQ and pit cooking contest where the best gill chefs from the UK, Europe and the US will battle it out.
One of the Grillstock sponsors, California Rancher sent what can only be described as a massive hunk of rump weighing well over 12lb. It was massive, and only just about fitted into the fridge – I could barely lift it. Sadly with London living I had to cut in into more manageable chunks and stash in the freezer.
The other week, for Ed’s birthday, we took one of the hunks to his sister’s house, for a mini birthday Grillstock, and first attempt at cooking a hunk of meat in the BBQ. With the aid of some internet research cooking seemed easy; rub, 20mins per pound at 200C with the meat not over direct heat.
Ed fired up the (gas) BBQ and I got busy with the rub – a spicy blend of chilli, spices and herbs – liberally smothering onto the meat, and rubbing in well. The meat was seared all over, Ed then turned the burner directly under it off, and shut the lid. The with beer in hand he kept an eye on the thermometer, lifting the lid to cool, or turning the burner up slightly.
Leave to cook for 20 mins per pound for rare, or 30mins for medium. Because 6 & 8 year old F & H were partaking of the feast it was cooked a little more than we would have done otherwise. Once done whack onto a plate, cover with foil and allow to stand for 15 mins. I suspect a meat thermometer would have helped to gauge when it was done a little better.
It was a triumph – blackened outside with crispy bits of rub – oozing delicious juice that was speedily mopped up with fresh bread. The first meal of the summer outside and a perfect birthday lunch.
Hunk of Beef on BBQ
- 1 lump of rump
- bbq rub
- Simply rub the beef and leave for at least an hour. Sear on the BBQ. Turn off the burner directly underneath, or sweep the coals to one side. Put the lid down and keep the temperature at around 200c.
- Make sure your Pit Master has beer to hand.
- Cook for about 20mins per pound for rare.
- Allow to rest for 15 mins and tuck in.
Many many thanks to California Rancher for the beef and rub.
This sounds amazing, love the idea of a large lump of rump on the BBQ