BBQ Beef Rump Cap

Method

Remove rump cap from vacuum pack up to 24 hrs before cooking. Remove any silver skin on the underside of the meat. Pat dry and cover with paper towels and store in the refrigerator until an hour prior to cooking. Cut score lines in the fat and season with the dry rub.

Prepare barbeque for indirect cooking over a water pan (see video). If you wish to retain any juices for gravy, place a smaller metal dish inside the water pan. Fill outer pan with water, red wine (if desired, can replace with more water), balsamic vinegar, and Worchester sauce. Slip water pan under grilling bars to cover middle two burners.

Pre-heat barbeque to a min of 250°C. Pre-oil Roasteasy by shaking in a jar with the good quality cooking oil. Tip excess oil onto a paper towel and rub onto centre grilling bars.

Turn off inner two burners. Place rump cap onto grilling bars over the water pan and cover with pre-oiled Roasteasy. Close lid and turn middle two burners down to approx. half. After 20 mins, regulate outer burners to achieve a consistent cooking temperature of approx. 200°C. Cook until desired internal temperature is reached (69°C for medium).

Remove from barbeque and leave to rest while still covered with the Roasteasy for 10-20 mins.

 

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