Sunday lunch. Roast beef, Hasselbacks and Yorkshire puds

[Gary London]

Not so lonely today.

Small topside of beef between three of us, plus veg for the veggie 4th family member.

Basement Hasselbacks again, although I don't think the rest of the family like them so thinking about boulangerie or dauphinoise next time.

First time trying Yorkshire puddings on the kettle.

Cooked the beef indirect to 140f then a bit of direct for a few mins. ended up Medium Well done. I keep overcooking a bit. Not quite getting reverse sear right. Should have stopped at 130f

Yorkshire puddings on after I took the beef off to rest. Added some restaurant grade lumpwood to the Weber briqs to get the temp right up.

And Hey Presto! They rose. Not as good as I can get them in the oven to be honest but I am pleased with these.

And the money shot

 

[DCloin]

Looks great. I really need to try those potatoes.

 

[Phil M]

Very nice Sunday roast.

 

[Bob Ivey]

Everything looks wonderful. The plated shot is calling my name.

 

[ChuckO]

Good as it gets

 

[Pat G]

Money shot for sure! Nice looking plate of food.

 

[Mark Barton]

Great looking meal, Gary. Those Yorkshire puddings look fun!

 

[Cliff Bartlett]

It all looks superb, but that Yorkshire Pudding on the grill is the star of the show. Outstanding looking meal Gary!

 

[Michael C.]

Awesome tasty dinner you have there!!!! All looks great!!!

 

[TonyUK]

Where's the flipping horseradish sauce????

Yorkie Puds on the grill? They turned out fantastic Gary.

Those spuds look fab also.

When I've done Sunday roast beef on the grill, I go to 125F internal then a two minute sear on each side. There will be a slight carry-over if you foil it.

 

[JimK]

You've got me drooling on this side of the pond!

 

[Rich Dahl]

Wow, very nice I'd take a plate like that anytime.

 

[Barb D]

WOW!!! That plated pic tells the story over and over again. Send me a plate of that, awesome job.

 

[Gary London]

Where's the flipping horseradish sauce????

Yorkie Puds on the grill? They turned out fantastic Gary.

Those spuds look fab also.

When I've done Sunday roast beef on the grill, I go to 125F internal then a two minute sear on each side. There will be a slight carry-over if you foil it.

Cheers everyone!

Thanks Tony. I really don't like horseradish (or mustard either), I leave that to the wife.

I will definitely aim for 125f next time. I have to try to cater for rare, medium and w*ll d*ne in the family

 

[TonyUK]

...........I will definitely aim for 125f next time. I have to try to cater for rare, medium and w*ll d*ne in the family

Good luck with that one Mate!
If I go anywhere close to north of Rare/Med, I get........

from the CEO!

 

[Enrico Brandizzi]

Great looking plate Gary

 

[Dustin Dorsey]

Tremendous cook!