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.
Somked beef topside
- 34 g sugar white
- 30 g salt
- 25 g paprika powder
- 5 g pepper black
- 2 tsp mustrad powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pinch cayanne pepper
- 1,5 kg beef topside
- 1 handful chickory wood soaked in water
Bourbon bbq sauce
- 1 onion medium chopped
- 3 garlic chopped
- 2 tbsp butter
- 200 ml bourbon
- 200ml tomatos canned
- 20-30 g sugar brown
- salt and peppers
Combine all wrap ingredients.
Apply the rub to the surface of the meat until it's totally covered and let the meat rest covered in the refigerator over night.
Take the meat out of the fridge and let it come to room temperature before grilling/smoking it.
Prepare the smoker so it reaches 100-110 degrees.
Put the chickory wood into smoker and place the meat on the grill rost.
Wait until the meat temperature reaches 60 degrees.
Brush and turn the meat surface until you cover it completly. Place it back to the rost and wait until the meat reaches 65-68 degrees.
Fry chopped onion and garlic on the medium heat until they are translucent.
Pour the bourbon into the pan and fry it for about 5 minutes.
Add tomatos and sugar and cook the sauce for another 10 minutes.
Season the sauce with salt and pepper.
Blend the sauce until smooth.