Meat: Beef joint
BBQ: Weber Master-Touch 57cm.
Fuel: British Lumpwood Charcoal.
Recipe: Courtesy of Marcus Bawdon at CountryWoodSmoke. I used a coffee rub made to my liking but in simple terms…
30g salt, 20g brown soft sugar, fair few grinds of pepper, 5-10g of garlic powder and 5g of fresh ground coffee.
Taste and balance to your liking. Rub all over the beef joint leave for as long as you like. I left this for a couple of hours. Cooked to 54c.
Made a creamy horseradish sauce: 3 – 4 tbsp of creme fraiche, 1 tbsp horseradish, salt and pepper squeeze of lemon – again balance to your liking.
Mark Moody – Plymouth, Devon