Roastbeef - Low and Slow


 
S

Stefan

TVWBB Member
Got up at 7am, today it was my pleasure to make 1kg / 2lbs of roastbeef from Argentina.
My best greetings to all my friends from Argentina.

Marinated in olive oil, chopped garlic, black pepper and rosemary, the meet rested for about 2 hours this morning...no salt at this time.
After that I gave it a strong amount of salt and pepper.
Then every side was seared on the grill, before I took out most of the charcoals to lower the temperature to 100°C/212°F , closed the lid of my BBQ-Grill and let it cook for about 1,5 hours. Inbetween the meet was mopped with the rest of the marinade.

When the meet hit the core temp. of 60°C /140°F I put it out and wrapped it into aluminum foil for additional 20min.

It resulted in a medium done roastbeef which was tender and moisture.

WHAT A GREAT DAY....FOLKS.... WHAT A GREAT DAY

Please watch the pictures at my google+ album :-)


https://plus.google.com/photos/108168540417957159252/albums/6004371451745545585
 
That looks really good. I am planning on cooking a top round roast in my WSM very soon and this makes me want to do it even more. Great job.
 
Your roast looks delicious.
If I were you i 'd applyed reverse sear method. It's much more easyer to increase the cooking T after the L&S time.
 
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