Slow BBQ beef

Posted by & filed under Savoury.

 

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Oopsies. I’m so sorry you guys, I’ve been slacking with posting stuff to my blog!!! That’s not to say that I haven’t been cooking up a storm, cos I have… I try to home-cook as many delicious dinners as I can! It’s just that life got really busy…! A friend recently asked for my advice on how to balance life in general. He asked how he could be more efficient with his time, how to fit in his 9-5 job, the gym, grocery-shopping, cleaning, cooking, friends, and romance all in one day. My answer? Probably not a useful one to him, but I said that cohabitation generally makes these things easier! If you can divide up household tasks, life is so much easier. But if you live alone, then being an organized multi-tasking queen (or king) is key! When I come home around 4, I drop by the grocery store on my way for fresh veggies. At home, I’ve already made my main protein part of the meal over the weekend, or I’ve already prepped it and stored in the fridge, and it’s ready to cook, and the veggies I’ve just bought are just for a fresh, fast salad or stirfry. I often combine my meals with socializing, because what else bonds people together better than sharing food?! Friends or boyfriend come over, or better yet, both! Even if it’s a weekday, no one really says no to a home-cooked meal, and it doesn’t have to be a late night. I mean, unless you’re one of those people who’s so tired after working that you can’t focus on socializing, and that’s fine too, you can have your meal, but just.. alone. Laundry? That can be done while cooking! Seriously, it’s not like it’s a half-a-day ordeal like our poor ancestors who had to lug all their dirty clothes down to the river to scrub. Popping things in and out of in-suite machines is hardly work. As for the cleaning, I usually pick up things here and there, and don’t leave everything to pile up. As for the gym? Er… Okay maybe I haven’t found time to fit that in, but if I actually wanted to, I’d find to do it. I’m no expert, you don’t have to take my advice, but that’s the way I do it 🙂 Frozen meals and takeout are not part of my life, and I like it that way! Anyway, I apologize again for the delay in posts, but I’ve faithfully been taking photos of every meal I’ve made, so be prepared for a deluge of posts soon. No more laziness!!

This post is the slow BBQ beef roast I made on my balcony on a sunny day. I believe that the cut of meat I used is top sirloin. It was one of the most delicious things I’ve ever made, and while we’re on the life-management subject, I have to say that large cuts of meat not only make impressive, hearty weekend dinners that are perfect for splitting a bottle of wine with friends over, but it also makes for great leftovers (Get ready for my epic roast beef sandwich post! Yes I finally made it and am so excited to share it with you guys!). Pick your favourite animal, roast it, and incorporate it into all your meals for the next few days! I’m thinking stir fries, omelettes, sandwiches, salads, chili, pizza, tacos, stuffed peppers/mushrooms/zucchini, soup, stew…. I could go on!! Anyway you get the idea, use that grey matter of yours, and get creative! Food is after all supposed to be fun!

Ingredients

  • Top sirloin roast (around 4-5lbs)
  • Whole-grain mustard
  • Red wine vinegar
  • Red wine
  • Olive oil
  • Maple syrup
  • Garlic
  • Steak spice

Take the roast, and poke it with a sharp knife all over, making garlic-clove-sized holes. Then, insert whole peeled garlic cloves into each hole. Season with salt and pepper and rub generously with your favourite steak seasoning. You can make your own, or buy it, it doesn’t matter. Mix the mustard, red wine vinegar, red wine, olive oil and maple syrup together in a bowl. Place the seasoned steak in the bowl and slather the sauce everywhere. Refrigerate preferably overnight, and at least for a few hours.

When you’re ready to cook your steak, remove from it from the refrigerator and let it warm up to room temperature. This prevents the meat from being tough when you cook it.

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Remove the meat from the bowl and keep the marinade. Sear the roast at a high temperature, as high as your bbq will go. Mine goes up to 500F, and so that’s what we seared it at. Then you’re going to wrap up the meat in foil. Try to get as much of the marinade in with it as possible. When it’s wrapped up tightly in foil together with the sauce, (make sure it’s secure enough not to rip!) then place in the BBQ at a low temperature of 300F and let it cook till whatever desired doneness you’d like. I made mine medium rare, and you’ll have to consult an online chart to know how long to cook your roast based on its weight, and how well done you want it. Invest in a meat thermometer, and you’ll know when it’s perfect! Let it sit for a while when it’s done, so that it soaks up all the juices. After about 15min (I used this time to set the table and make salad etc), you can cut the roast… Get ready for amazingness.

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