Last weekend we have closed officially bbq season. It is a sad moment because we really loved all the recipes that we have tried this year. Smoker turned out to be the best gift that my husband could get. It really changed the idea of bbq in our home. Today is all about Beef Topside. Beef Topside is where the tail originates (the top hind end of the cattle). While buying it you need to make sure that the piece of meat has a least 0,5cm fat on the top. It keeps the meat moist and gives great aroma to the meat when it melts.
The surprise is that the Germans cook Beef Topside, instead of grilling it. Here it is one of the cheapest cuts. Well, I am not complaining, we get great meat quality for cheaper price:) We have even eaten beef steaks made out of Beef Topside, but this is a story for another grilling season:)
The Beef Topside has been the first beef cut that we made in our smoker. It turned out to be just delicious! Its done much faster then Pulled Pork, so for those of you who don’t like spending the whole day smoking it’s a great solution. It took around 2,5h for the meat to reach the proper temperature. The rub was pretty spicy, so we decreased the amount of cayenne pepper in the recipe. If you like spicy though, you should put at least 3 pinches of cayenne pepper to the rub and you will love it!
As soon as the Beef Topside is ready we sliced it thin pieces and serve it with the bread roll. Inseparable side dish to any smoked meat is Coleslaw, so don’t forget to make some for the bbq party.