Oliver Woolnough (@nothingbutbbq) from @MeatMattersltd
Country fire kitchen hanging frame using the adjustable height grills.
Kiln dried Birch & Oak – dalbyfirewood.com
Halen Mon sea salt flakes
56 day aged Ex Dairy Sirloin @MeatMattersltd
A lovely simplistic and chilled out cook. Trimmed sirloin lightly. Generous covering of salt.
Over lit and evenly heated logs, position the beef quite high on the rack and gently bring down toward the fire. Turning every now and then to ensure a consistent cook.
Bring off to rest when your desired temp is hit. (Mine 49c/50c) then a blast over the flames to get that fat rendered and just right!
Rest and carve.
Oliver & William Woolnough