(Thin loin roast)
Something to celebrate, party or just want to unpack? Then make a roast from a thin loin! The thin loin, better known as the prime rib, can be found in the back of the beef, which runs halfway down the back. It is a tender piece of beef and has a small fat edge. We leave the fat edge and prepare it in its entirety. Very suitable as an appetizer, starter, main dish or meat for sandwiches.
Have fun making this beautiful piece of meat!
- 1 thin loin (I used an Irish from Homemade)
- Blues Hog Bold & Beefy BBQ Rub
- BBQ with lid
- Thermapen with loose probe
- Smoked wood
- Butcher's rope
- Aluminium foil
- Sharp knife (brisket knife)
Step 1: First clean the loin (unless your butcher has already done this) remove the fat with membranes on top of the meat. Note: leave the fat edge on the side.
Step 2: Tie the meat in such a way that it is the same everywhere in thickness, this helps for an even cooking. Sprinkle your roasts generously with the rub, it is a large piece and can have something. Place the probe with the tip in the meat to the core. This is now a lot easier than the Q.
Step 3: Light your bbq and heat it to 110 ° C, arrange in an indirect way.
Step 4: Add the smoke wood. I used 3 chunks 2x beech and 1x oak for this preparation. In addition, I also used the new Thermapen Signals with Billows. A thermometer with 4 probe connections (Bluetooth and WiFi) and a fan. With the right settings, this keeps the dome perfectly at the right temperature.
Step 5: Set the core to 47 ° C degrees. Place the meat on the rack, connect the probe and close the lid.
Step 6: When the core temperature is reached, the meat is allowed off the bbq. It is now important that it rest for a minimum of 30-45 minutes, if necessary use some aluminum foil to cover it. (Definitely not packing) Use the knife to cut the roast nice and thin.
Home made meat specialties
Fire and smoke
Thermapen the Netherlands