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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