- Official Post
Today's family lunch. 1.5kg grass fed scotch fillet which I basted with Big Red Meat rub from Rich Glen olive oil farm and sat for a couple of hours in a zip lock bag.
Now it's in the kamado with red gum charcoal and a couple of sticks of grape vine to add a bit of smokiness. I'l cooking at around 160c and looking to pull it off in about an hour which should be about 60c internal.