BBQ roast beef

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the back mouse from the package and dry it well with kitchen paper. Then sprinkle and rub the BBQ rub well and make sure that the whole piece of meat is properly covered. Then, for the best result, marinate in the refrigerator for at least 4 hours.

   4h
2. 2

   Step 2

   Done

   Then light the BBQ and prepare it for an indirect preparation with a dome temperature of 150 degrees Celsius. When the BBQ is stable at this temperature, add the chunks of smoke to the charcoal and put the meat on the BBQ. Set the core thermometer to 47 degrees internal temperature and insert it into the thickest part of the meat. With 47 degrees Celsius, the meat is still nice rosé when it comes off and you have the optimal tenderness for this rather lean piece of meat. If you're not so fond of rosé then you can also thread it to 55 degrees Celsius for medium tar.

   Internal temperature: 47°C
3. 3

   Step 3

   Done

   At the moment the desired internal temperature is reached you take the back mouse from the BBQ and place it on a cutting board under a piece of aluminium foil. Do not pack the meat completely but fold it slightly around it so that it can still breathe. The meat now goes on this way for 10 minutes so that you get a nice proportional gap through the whole meat.

   10m
4. 4

   Step 4

   Done

   After the 10 minutes of rest cut the roast beef into nice thin slices to enjoy optimally. The thinner the better actually!

5. 5

   Step 5

   Done

   Meanwhile bake off the Italian bread rolls according to the package, then cut them open and smear both sides of the sandwich with truffle mayonnaise. Then you sift it richly with a number of slices of roast beef and top it off with pine seeds and rucola. Enjoy it!