April 15th 2009
Description
Only four days after their immensely satisfying and tasty entry into indirect cooking, the AWBC co-founders can contain their excitement no more. Still amazed by the success of their first BBQ’d joint of meat they decide to push their luck as far as it will go, loading up the kettle BBQ with a beef joint almost twice the weight of their previous one. Although this extra weight – almost two and a half pounds – will stretch the cooking time out even longer, Scott and Dawson decide to use this to their advantage by rubbing Worcestershire sauce into the meat to cook in extra flavour and add moisture.
Scott and Dawson settle in for the long haul once again; although the joint will disappear under the kettle’s lid during daylight, this time it will most likely emerge in the dark…
They continue to monitor the joint’s condition throughout the evening, and at one hour and fifty minutes call time; the meat thermometer shows a perfectly cooked roast yet again.
During a brief rest period soft baps are sliced and extra mature cheddar is roughly chopped ready to sprinkle on top of the still-warm beef; yet again these simple ingredients help to build up a well-rounded dish with the BBQ-roasted beef still occupying the centre stage.
