Oooooooo...now this was a goodie. So much so that it as instantly revolutionised how we are going to cook our beef joints from now! Whilst we were trialling it for cooking when camping, whacking it on the BBQ at home meant that we have a seriously juicy, utterly delicious, perfectly cooked joint of beef within 80 minutes. Honestly, you won't regret making our BBQ Soy and Chilli Beef.
For this to work you need a BBQ that has a lid in order to keep in the smoke and heat so the meat cooks evenly. We've not tried it in a Dutch oven yet, but if you get one big enough, we it would definitely work with some coals on top of the lid, with a final sear on the flames once it is good through.
We don't normally do amounts on here as each to their own and all that jazz, but for this one the balance is quite important. Obviously scale up/down depending on your hunk of meat.
Ingredients:
For the marinade (at least 6 hours, but we did 48 hours - you could easily do this at home, put it in a big sealable food bag and carry in your ice box to the campsite):
1/2 cup olive oil
1/3 cup of soy sauce
1/3 cup Worcestershire sauce
1/3 cup soft brown sugar
2 tbsp. smoked garlic powder
1 tbsp. ground black pepper
1 tbsp. dried onion powder
1 tbsp. smoked paprika
1 tbsp. dried basil or thyme or basically any dried herbs you have!
2 tsp mustard powder
1 tsp fine salt
1 tsp chilli flakes
Juice of two lemons
Hunk of beef! We went for a 2kg topside joint
Method:
Mix all of the marinade ingredients together in a bowl big enough to accommodate your joint.
Remove any string from the beef, add to the marinade and coat thoroughly, getting into all the nooks and crannies.
Cover and refrigerate for up to 48 hours.
Bring the meat up to room temperature as you get the BBQ ready.
Heat the BBQ to around 190 degrees Celsius.
Add the meat and shut lid. Periodically basting with the left over marinade whenever you can't resist a sneaky peak!
Cook to your desired finish - rule of thumbs is internal temp of approx. 50 degrees Celsius for medium-rare, approx. 60 degrees Celsius for medium and approx. 70 degrees Celsius for well done.
When up to temperature, remove from the BBQ and allow to rest for 15-20 minutes.
We served our BBQ Soy and Chilli Beef sliced with BBQ roasted potatoes (par boil, toss in olive oil and then add to a foil tray under the meat - take about 45 mins) and lemon asparagus foils (double foil, smeared with garlic butter, asparagus in, seal the foil packets and put on the BBQ whilst the meat is resting - take about 10 mins). Perfection!!
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