My big Meat issue...

[Termite]

I have a BBQ coming up and I would like some advice on the best BIG cut of meat to BBQ. I am thinking about using my Webber Coal grill and would like a 4-5kg roast steak - carve yourself type thing.

I have used Rump in the past but it does not seem to have enough fat to ensure the roast stays moist.

Thoughts?

 

[Pointcollector]

Get a big leg of lamb, butterfly, marinate..... enjoy!

 

[RooFlyer]

Get a big leg of lamb, butterfly, marinate..... enjoy!

Don't think small though ...



Seriously, to OP ... a whole tenderloin, like this:



It carves up to individual filet steaks. You'll be a hero.

 

[TomVexille]

How long do you want to cook for?

 

[TheRealTMA]

I have a BBQ coming up and I would like some advice on the best BIG cut of meat to BBQ. I am thinking about using my Webber Coal grill and would like a 4-5kg roast steak - carve yourself type thing.

I have used Rump in the past but it does not seem to have enough fat to ensure the roast stays moist.

Thoughts?

Buy a good meat thermometer, even a wireless Weber one. Only way to cook good roast meat.

 

[There'sOnlyOneJimmy]

If you need that much meat, one alternative would be to use ~2Kg each of Beef Fillet, Lamb Shoulder & Pork Shoulder (or some other combination to suit).
That way your guests will have some more choice, and it will be easier to cook each piece through evenly (bearing in mind that they may need different cooking times). (And there might be some left-overs if you're lucky!)

 

[doctau]

You have the standard size Weber kettle?

For beef, I think the two main options would be either whole filet(s) like tenderloin or rib eye as suggested or brisket. Cook a while filet to just below rare (use a meat thermometer), rest for a decent time covered in foil (and optionally towels around that), slice and finish the steaks on a grill.

For brisket, go to a decent butcher and order it in advance, asking for them not to trim too much fat off. Cool past well done until the collagen melts and dissolved into the meat to make it tender. Wrap and rest for a long time. You can either slice or shred and mix with good/homemade bbq sauce. I would not recommend your first brisket attempt being the event, it's easy to under cook it and be tough. This can take 6-18 hours of cooking, low and slow.

 

[LadyC]

Go and see your Butcher and let them know what you would like to do (method of cooking and how many people). They will be able to advise you of what the best options are.

 

[Cynicor]

2x big Tomahawk steaks. Novelty factor ++

 

[Happy Dude]

It's white meat, but how about a turducken?

 

[snabbu]

Plenty of tips and tricks for the serious bbq folks, an awesome show.

BBQ Pitmasters | Destination America

 

[Deleted member]

Take a look at this: https://www.youtube.com/watch?v=XiGRbyg_zeI

 

[Pele]

Ask your butcher for an onglet/hangar steak. Probably only about 2kg but is best eaten rare and will cook in no time.

 

[woodborer]

I have used Rump in the past but it does not seem to have enough fat to ensure the roast stays moist.

Since when have termites been interested in moist meat? My suggestion, chow down on a nice lump of wood. Don't burn it to cook meat.

 

[Cruiser Elite]

I have a BBQ coming up and I would like some advice on the best BIG cut of meat to BBQ. I am thinking about using my Webber Coal grill and would like a 4-5kg roast steak - carve yourself type thing.

I have used Rump in the past but it does not seem to have enough fat to ensure the roast stays moist.

As you are cooking it on your Weber you are actually not BBQing you are roasting. As you mentioned there is insufficient salvage (fat) through the rump for roasting - you need to buy a full/half scotch fillet - also called rib eye in some quarters or even cubed roll if you are into exporting meat - it has 2 muscles with a seam of fat the divides the muscles - ample moisture during cooking process and easy carve across the roll when you are finished.

Obviously size of the cut / temperature of your Weber will dictate cooking time but whatever you do do not overcook it. Don't scrimp on price when you are buying and don't scrimp on size - the bigger the cut will tend to indicate it comes from an older animal - younger generally will be more tender but it will lack flavour - and the tenderness not so critical with scotch - variation is not that great. Practice makes perfect with Weber cooking - good luck.

 

[alieninperth]

The last time I did a bigish feed on the weber I used 2 x 3.5 - 4kg shoulder roasts of Pork.

A dry rub the night before with a lovely spice mix and then about 8-9 hrs low and slow. without doubt the best bit of meat I have ever cooked.

There is also an aussie BBQ forum where they talk about dry rubs and smoking the way we talk about status runs and lounge access.Aussie BBQ Forum - Index page