Whole Rump Barbecued Recipes

SLOW-COOKED PORK BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

WHOLE RUMP BARBECUED

Steps:

• Put meat into a large glass dish. Combine all remaining ingredients.
• Pour over meat, cover with plastic wrap and leave in fridge 24 hours.
• Drain meat and reserve marinade.
• Sear all sides of meat on barbecue, then turn heat down low and cover cook for 2 hours. (This can be done in the oven if necessary).
• Baste with reserved marinade every so often.
• Rest meat 15 minutes before serving.

SMOKED BEEF BOTTOM ROUND

Steps:

• Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.
• Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.
• In a medium-sized bowl, combine the rub ingredients.
• Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.
• Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
• Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.
• Slice beef thinly to serve.

ROASTED PICANHA

Steps:

• Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Disposable Drip Pan on top and the Stainless Steel Grid, to 140 °C. In the meantime, make crosshatch cuts in the layer of fat on the beef rump. Peel the garlic, crush the cloves and chop finely. Remove the thyme leaves and rosemary needles from the sprigs and chop finely. Rub the rump all over with the olive oil, garlic and herbs. Sprinkle with sea salt flakes and freshly ground black pepper.
• Place the rump on the grid with the fat side up. Insert the pin of Dual Probe Remote Thermometer into the centre of the meat and close the lid of the EGG. Set the core temperature to 48°C and let the rump cook approximately 60 minutes until this temperature is reached. Remove the rump from the EGG. Cover the meat loosely with aluminium foil and allow it to rest; in the meantime, you can grill any vegetables that you may want to serve. Then remove the grid, the Drip Pan and the convEGGtor from the EGG. Place the Cast Iron Grid in the EGG and bring the temperature to 200°C. Place the rump with the layer of fat on the grid and grill it until crisp about 2-3 minutes. Keep moving it around while grilling, because the fat can cause flames and also briefly grill the meat side. Remove the picanha from the EGG and allow to rest for about 10 minutes, covered loosely with aluminium foil, before you cut the meat.