When a kilo piece of Angus pure scotch fillet is able to be roasted to a perfect medium rare and sliced to any desired thickness, I am hard pressed to think of anything more delicious.
I was able to secure myself a kilo of Angus Scotch Fillet with my last order from Green Meadows Beef and I figured that a Smoked Roast Beef would do this beautiful piece of beef justice.
A BBQ Beef Rub
I figured that instead of using the standard salt and pepper seasoning that is popular for steak, as piece of beef is in roast form a dry rub would be needed. I decided a simply earthy herby flavour while still using salt and pepper would be perfect.
To Make the Rub
- Coarse Sea Salt
- Coarse Black Pepper
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Parsley
- Steak Seasoning***
A tablespoon of each of the above ingredients combined in a mortar and pestle will be enough to cover the entire piece.
*** I didn’t realise at the time that I had run out of paprika so I substituted with Masterfoods Steak Seasoning instead.
Prepare the Beef
To prepare the meat simply rub with rice bran oil or a mild mustard and coat with the beef rub before wrapping tightly with cling wrap and refrigerate for at least 4 hours before cooking. This ensures that the rub is able to penetrate the meat and add wonderful flavours to the already great tasting beef.
Prepare the Grill
Pull the beef out of the fridge and set on the bench while you prepare the grill. 30 minutes to an hour will be sufficient to get the beef to room temperature.
Prepare your grill for indirect medium heat temperature of 180°C with a drip tray under the indirect side. I found that my Charmate Chimney Starter filled 3/4 with Heat Bead briquettes was sufficient to reach this temperature.
Time to Roast
When your coals are lit at the grill is prepared it’s time to put the beef on the indirect zone of the grill. I used my Maverick ET-732 to keep an eye on both the grill and the beef’s internal temperature.
To get to medium rare look roasting until the beef reaches 60°C before removing and resting for up to 10 minutes, as it will continue to cook while resting and reach an internal temperature of 65°C.
To get a nice earthy smoked flavour through the beef I added a handful of hickory wood chips over the coals before replacing the lid with the air vents over the beef. The placement of the vents is important to ensure that the smoke flows over the beef while cooking.
I rotated the beef every 15-20 minutes to ensure that it was cooked evenly before removing about an hour and 20 minutes later to rest wrapped in tinfoil.
When carving, cut to a thickness of your liking – this should come out with a beautiful crust and smoke ring thanks to the dry rub and wood chips and the meat should be nice and pink from there on in.
As you can see this was an easy to prepare and even easier to cook. Roasting does not need to be kept in the kitchen with an oven. Take your roasting outside to the barbecue and I bet you’ll be wanting it smoked every time.
- 1 kg Angus pure scotch fillet, whole piece
- 1 tablespoon coarse sea salt
- 1 tablespoon coarse black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1 tablespoon paprika
- Prepare the rub by combing all ingredients with a mortar and pestle
- Coat the beef with oil or mustard and apply the rub
- Wrap the beef in cling wrap and refrigerate before use
- Prepare grill for indirect medium heat 180°C
- Remove beef from fridge and get to room temperature
- Put meat on the grill and cook until internal temperature reaches 60°C before removing and resting for a further 10 minutes until internal tempreature reaches 65°C
- Carve beef to desired thickness and serve