Fire It Up - Andrew Schloss [48]
2 bay leaves
½ teaspoon cracked black pepper
1 boneless beef rump roast (about 4 to 5 pounds)
2 tablespoons Coriander-Mustard Rub
Beer Butter Mop:
4 tablespoons unsalted butter, melted
¾ cup beer, preferably dark
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
DIRECTIONS:
Combine the brine, onion, garlic, bay leaves, and black pepper in a 2-gallon zipper-lock bag. Add the rump, press out the air, seal, and refrigerate for 4 to 6 hours.
Remove the rump from the brine, pat dry, and sprinkle the rub all over. Let stand at room temperature for 1 hour.
For the beer butter mop: Combine the ingredients in a small bowl.
Light a grill for indirect medium-low heat, about 300°F, with a rotisserie in place. Push the spit through the center of the roast and secure according to the rotisserie directions. Place the spit in the rotisserie assembly. The meat should rotate 4 to 5 inches from the heat source. Cover and cook to an internal temperature of 125 to 135°F for rare to medium-rare, about 1 to 1¼ hours. After the first 15 minutes of cooking, drizzle the roast generously every 15 minutes or so with the mop.
If you don’t have a rotisserie, use a covered grill set up for indirect medium-low heat. Sear the roast directly over the heat for about 5 minutes per side, then move the roast away from the heat, cover, and grill for about 50 minutes more, basting and turning the roast every 15 minutes or so.
Remove the spit from the rotisserie assembly and remove the roast from the spit to a platter. Let rest for 15 to 20 minutes. Thinly slice across the grain.
CHEEKS/VARIETY MEAT
Barbecued Beef Cheeks
MAKES 4 SERVINGS
Beef cheeks are tough meat. As cattle chew cud all day, their cheeks develop thick muscle fibers, which only taste good when slowly cooked until they are fall-apart tender. Time is your biggest ally. Barbecuing and braising are the traditional cooking methods for tough meats, and this recipe combines them both. The cheeks are marinated in red wine infused with rosemary for a day, and then browned over direct heat and returned to the marinade to finish cooking away from the heat. Call them “grill-braised” if you like. The moisture helps to dissolve the cheeks’ tough connective tissue and melt its gelatin, creating a mouth-filling sauce. Like most braised dishes, this one tastes even better when made a couple of days ahead, cooled in the sauce, and then reheated in the sauce before serving. We like to serve the cheeks with a spoonful of mashed celeriac potatoes spiked with horseradish. You could also serve them with polenta.
INGREDIENTS:
4 cups wood chips, such as hickory, mesquite, or oak, soaked in water for 30 minutes
2 cups Rosemary Red Wine Marinade
1 small onion, finely chopped
1 small leek (light green and white parts), finely chopped
1 medium carrot, finely chopped
½ celery rib, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
4 small trimmed beef cheeks (about 3 to 4 pounds total)
½ teaspoon coarse salt
¼ teaspoon ground black pepper
1 can (15 ounces) peeled chopped tomatoes, with juice (about 1¾ cups)
Celeriac Potato Mash:
1½ pounds celeriac
8 ounces russet potatoes
Kosher salt
3 tablespoons unsalted butter
⅔ cup light cream
1 tablespoon finely grated fresh horseradish root
Ground white or black pepper
½ ounce dried porcini mushrooms
1 cup beef broth
DIRECTIONS:
Combine the marinade, onion, leek, carrot, celery, garlic, parsley, and bay leaf in a 1-gallon zipper-lock bag. Add the beef, press out the air, seal, and refrigerate for 1 day.
Remove the beef from the marinade and pat dry. Reserve the marinade. Season the beef with the salt and pepper and let stand for 10 to 15 minutes.
Light a grill for indirect high heat, about 425°F, with smoke. Drain the water from about 1 cup of the chips and add to the grill. Brush the grill grate and coat with oil.
Grill the beef directly over the heat until lightly browned on all sides, 8 to 10 minutes total. Meanwhile, combine the tomatoes (with their juice) and