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the Ingredients
Instructions
Beef is delicious when done on the barbecue, so give this Spiced Salmon Cut Beef a go, as featured in Chat Magazine.
Method:
- Place all of the rub ingredients into a pestle and mortar and grind. Rub the ingredients all over the beef joint. Alternatively place the rub ingredients into a Weber Spice Grinder and grind over the beef.
- Cover and leave the beef joint to come up to room temperature. Roast using the 50/50 method, covering half of the charcoal grate with coals. Or alternatively for a 3 burner gas barbecue, turn the middle burner off and set the outer burners to a medium heat.
- Use the area with direct heat to seal the meat for 5 minutes on both sides. Transfer the meat to the area of in-direct heat and leave to roast for approximately 1 hour or until the core of the meat reaches 64°C.
- Leave to rest before serving.
- Place all of the rub ingredients into a pestle and mortar and grind. Rub the ingredients all over the beef joint. Alternatively place the rub ingredients into a Weber Spice Grinder and grind over the beef.
- Cover and leave the beef joint to come up to room temperature.
- Roast using the 50/50 method, covering half of the charcoal grate with coals. Or alternatively for a 3 burner gas barbecue, turn the middle burner off and set the outer burners to a medium heat.
- Use the area with direct heat to seal the meat for 5 minutes on both sides. Transfer the meat to the area of in-direct heat and leave to roast for approximately 1 hour or until the core of the meat reaches 64°C.
- Leave to rest before serving.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
