Been getting into bbquing quite a lot recently, especially given the lock down.
Tried to do a roast topside of beef on the bbq. Followed a weber recipe I found, had 1.7kg of meat. Target temps and times were 200 c and 1.5 hours cooking.
I used two coal baskets to get indirect heat, with a small drip tray full of water in the middle.
I had 3 probes in the meat at various thick parts and a grill probe to get accurate cooking temps. I was surprised how close the weber lid thermometer was to the actual grill temperature.
I also had a foiled over drip tray with damp wood chips (weber whisky which I presoaked for 30 mins) placed next to the meat on the grill.
I noticed that the meat cooked through at significantly different temps, with a max 14 degree c variation. I was aiming for medium rare at 56 degrees, so waited until all 3 probes gave that reading. It meant that i had some parts done at 67 when the last part caught up. All probes were at deep points in the meat. I even rotated it half way through cooking to ensure an even cook.
Was surprised to see such huge variation. End result was a dry roast, with one area cooked medium rare.
Could it be that the foiled over drip tray acted like a heat deflector next to the beef? Any suggestions on what went wrong. Would upload some pics if could figure out how!
What did i do wong? Topside of beef
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Hi everyone.
Been getting into bbquing quite a lot recently, especially given the lock down.
Tried to do a roast topside of beef on the bbq. Followed a weber recipe I found, had 1.7kg of meat. Target temps and times were 200 c and 1.5 hours cooking.
I used two coal baskets to get indirect heat, with a small drip tray full of water in the middle.
I had 3 probes in the meat at various thick parts and a grill probe to get accurate cooking temps. I was surprised how close the weber lid thermometer was to the actual grill temperature.
I also had a foiled over drip tray with damp wood chips (weber whisky which I presoaked for 30 mins) placed next to the meat on the grill.
I noticed that the meat cooked through at significantly different temps, with a max 14 degree c variation. I was aiming for medium rare at 56 degrees, so waited until all 3 probes gave that reading. It meant that i had some parts done at 67 when the last part caught up. All probes were at deep points in the meat. I even rotated it half way through cooking to ensure an even cook.
Was surprised to see such huge variation. End result was a dry roast, with one area cooked medium rare.
Could it be that the foiled over drip tray acted like a heat deflector next to the beef? Any suggestions on what went wrong. Would upload some pics if could figure out how!