BBQ FLAME GRILLED SIRLION

 

 

ONE OF MY FAVOURITE WAYS OF COOKING

 

My taste buds are in charge! and this is a really favourite treat, cooking a side of sirloin this way is all about the finished flavour and juiciness, the sirloin has to cook slow and low over hot coals, now this often has me and my husband both trying to light the BBQ as we both think we can do a better job than the other, whoever lights the BBQ perfect then gets the credit for the cooked

sirloin, because this style of cooking keeps all the juices preciously secured inside the sirloin and makes the outer gets all gnarled and charred up on the outside, which we all fight over as it adds so much crispy smokey BBQ flavour, this is something you cannot imitate with liquid smoke flavouring, however that is better than nothing. When your pit BBQ meat has a genuine smoke ring or charred BBQ pit bark you know dinner is going to be good.

 

 

COOKING TIMES

 

RARE

2kg on white coals cook turning regularly, every 5 minutes for approx 30 minutes, the only side that will send flames up all around the sirloin is the skin/fat side so I do not like to leave it to long on this side as it will really char and burn, but it is fun when it looks like you have set your whole dinner on fire.

 

RESTING TIME

Wrap the whole sirloin in tin foil and leave to rest for at least 10 minutes.

 

MEDIUM RARE

2kg cook for 45minutes and rest for at least 10 minutes.

 

MEDIUM

2kg cook for 1hr and rest for 10  minutes

 

WELL DONE

2kg just leave it on there until it feels like it will bounce like a rubber ball when you prod it.

 

 RARE

Rested for 15 minutes in tin foil which allowed all the juices to settle evenly.