In the warmer weather, we like to spend as much time as possible outside. Hence why barbecues and our barbecue packs are so popular. However, if you enjoy a traditional joint of beef or a sizzling pork loin, but don’t want to turn on the oven in an already stifling kitchen, why not cook your Sunday roast on the barbecue?
These directions involve using a gas or electric barbecue with a lid and temperature gauge. Whilst roasting a joint of meat can certainly be accomplished on a charcoal barbecue certain additional steps are required.
Prepare the meat
If your joint was in the freezer, make sure it is completely thawed before you start cooking. Brush with oil, and season with salt and pepper, or if you have a favourite rub or marinade, apply that now.
Pre-heat the barbecue
As always, you want the barbecue to be hot before you start cooking. Light all the burners and close the lid. Keep an eye on the temperature gauge and let it get up to somewhere between 150° and 200° centigrade.
Turn off central burners
If you apply intense direct heat to a joint, you will end up with a tough underside. You are depending on the indirect heat produced by the burners to either side, and the heat that is retained by the hood.
Place the meat in the centre of the barbecue and close the lid
If you have a two-burner barbecue, turn one burner off and place the meat over the unlit burner. Aim to keep the hood closed as much as possible and maintain a temperature of 150° to 200° centigrade. Each time you open the lid, the temperature will fall considerably.
Leave to cook for the required time
| Rare | Medium | Well Done | |
|---|---|---|---|
| Beef topside | 20 mins per pound + 20 mins Cooked temp: 60°C | 25 mins per pound + 25 mins Cooked temp: 70°C | 30 mins per pound + 30 mins Cooked temp: 80°C |
| Leg of lamb | 25 mins per pound + 25 mins Cooked temp: 70- 75°C | 30 mins per pound + 30 mins Cooked temp: 75-80°C |
|
| Pork loin or shoulder | 30 mins per pound + 30 mins Cooked temp: 75-80°C | 35 mins per pound + 35 mins Cooked temp: 80-85°C |
Although we recommend that you resist the temptation to open the lid too often, it is a good idea to turn the joint once halfway through cooking. This will ensure the meat is cooked evenly.
To ensure that the meat is cooked through, use a meat thermometer and aim for a cooked temperature as per the chart above.
Finish off with direct heat
If you’re going to roast a joint on the barbecue, you want to achieve that great barbecue taste. So, to complete cooking, turn all burners on and roll the meat around on the grill for a few minutes until you get the desired crusty brown finish.
Leave meat to rest
Remove the joint from the grill and put on a plate covered loosely with foil. Leave to rest for around 15 minutes and carve.
Roasting joints from Traymoor
At Traymoor, we supply a wide variety of restaurant-quality meats. Our roasting joints include:
We also offer a great-value roasting pack which includes pork loin, leg of lamb, gammon and turkey breast. This is just one of a range of meat packs. Available in various sizes and prices, these meat packs are filled with an assortment of household essentials including minced beef, chicken breast fillets, pork chops, sausages, and bacon. In addition, our incredible steak lovers pack is filled with sirloin steak, ribeye steak, rump steak, fillet steak, and T-bone steak.
Through our online butchers shop, Traymoor offers next-day delivery throughout Essex, Suffolk, Hertfordshire, Cambridgeshire, and London (North & East). Our extensive range includes 21-day aged steaks, speciality sausages, chickens, lamb steaks, burgers, and kebabs.