Simon Posted March 2, 2019 Share Posted March 2, 2019 I know the weather isn’t supposed to be that great but that has never stopped me. Now I’m still trying to clear the rest of my freezer out, and next piece is a topside. Still looking at what to do with it, so any ideas let me know. Quote Link to comment Share on other sites More sharing options...
sotv Posted March 2, 2019 Share Posted March 2, 2019 Nice and simple Roast Beef & Yorkshire Puds on the Weber 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Share Posted March 2, 2019 I have cooked this in the past. Lovely food. Quote Link to comment Share on other sites More sharing options...
Simon Posted March 2, 2019 Author Share Posted March 2, 2019 That looks good. I’ll give it a go. Quote Link to comment Share on other sites More sharing options...
David Posted March 2, 2019 Share Posted March 2, 2019 Low and slow for me every time with topside. silverside a bit more forgiving. Quote Link to comment Share on other sites More sharing options...
Simon Posted March 3, 2019 Author Share Posted March 3, 2019 So all finished now and no complaints from the family. The little one certainly like it. The only seasoning I did was a small bit of oil and then salt and pepper and left for a few hours. At around 1200 I lit the coals. I kept the temp at around 130 and then put the Inkbird probe in set for medium rare. I left it for 2.5 hrs until the joint reached temperature and prepped the rest of the food. Served with roast potatoes, honey roasted carrots and parsnips, broccoli, and Yorkshire pud (I wasn’t brave enough to try them on the bbq this time. 5 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 3, 2019 Share Posted March 3, 2019 Looks great! Quote Link to comment Share on other sites More sharing options...
Justin Posted March 3, 2019 Share Posted March 3, 2019 Nice colour. Looks good. Well done mate. Quote Link to comment Share on other sites More sharing options...
sotv Posted March 4, 2019 Share Posted March 4, 2019 Looks great and a nice colour, braised a topside joint in my Dutch Oven last night inside (way too windy here to cook outside) I am such a big fan of cooking with the Dutch Oven now. I don't think I will cook any sort of roast the old fashioned way again. Quote Link to comment Share on other sites More sharing options...
HeyBertHeyErnie Posted April 19, 2019 Share Posted April 19, 2019 I'm gonna copy those timings for my silverside, thanks 👍 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 19, 2020 Share Posted September 19, 2020 I am doing smoked topside today on wsm at 130c using smartfire. Lighting at 12 noon. It is the tailend of topside and weights 1.2kg Pepper and mustard powder rub. Leaving top fat coat on. Will rest it in coolbox as I think there will be time. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 19, 2020 Share Posted September 19, 2020 Its on. Oak smoke Quote Link to comment Share on other sites More sharing options...
Justin Posted September 19, 2020 Share Posted September 19, 2020 Took 70 mins to hit 55. Wrapped and in coolbox until this evening. Serving with salad. Will photo then. No idea if it will be tender enough. Next time I will cook it at 110 not 130 which was my original thought but I was unsure how long it would take. With hindsight would have been fine Quote Link to comment Share on other sites More sharing options...
Justin Posted September 19, 2020 Share Posted September 19, 2020 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 19, 2020 Share Posted September 19, 2020 Wow. Tender smoky rare beef. Big smoke taste. Gorgeous 4 Quote Link to comment Share on other sites More sharing options...
Simon Posted September 19, 2020 Author Share Posted September 19, 2020 Looks good. Might have to give that another go. Quote Link to comment Share on other sites More sharing options...
Justin Posted September 19, 2020 Share Posted September 19, 2020 Yep.I did on wsm with smokefire and two probes in the meat. Very smoky as wood blocks oak. Maybe go a step down. Might try mesquite next time. Quote Link to comment Share on other sites More sharing options...
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