Roast Beef from Kettle Grill
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 hrs |
| Total Time | 1 hr 4 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg roast beef
- 5 tablespoon olive oil
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- When buying the roast beef, it is very important to ensure that it has hung for about 21 days.
- We make garlic oil from the garlic and the oil. To do this, we chop the garlic, sprinkle it with a little salt and grind it with a knife to make a fine garlic paste. Then mix with the oil and let it steep for 2 hours.
- In the meantime we cut the fat layer on the roast beef crosswise. Be careful not to cut into the meat.
- Now only the meat is rubbed with the garlic oil, then wrapped in cling film and kept in the refrigerator for at least 24 hours.
- 2 hours before grilling, we take the meat out of the refrigerator. We grill it on direct heat for about 3 minutes on each side. Then lower the temperature in the grill to 90 degrees, place the meat in a bowl made of aluminum foil and continue grilling over indirect heat.
- The grilling time is approx. 50 - 60 minutes per 500 g of meat. When a core temperature of 54 degrees has been reached, simply take it out of the grill and wrap it in aluminum foil and let it rest for 10 minutes.
- I still pour beer into the grill and add a small piece of beech wood to the charcoal for the last hour of the grill. So at the end we have a juicy, smocked piece of meat.
- Now just cut it up and enjoy! I recommend baked potatoes with a garlic yogurt sauce.
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