About this Recipe
By cooking directly onto your charcoal, the beef is seared directly and quickly and holds in the flavour and juice. The direct charring of the outside adds extra flavour and texture.
Don’t season before cooking as it just burns. Season afterwards.
Always use quality lump wood charcoal or cooking wood embers. Do not cook dirty on briquettes.
You want glowing charcoal or embers – not flames.
Re-learn your cooking times. This cooks your beef much quicker so your normal cooking times are greatly reduced.
Remember to brush off any embers that stick to the beef – do this over your BBQ unless you like burning your feet!
Use long tongs because you are reaching inside your BBQ.
Tell me how you get on…