Beef on the hanger

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    • Beef on the hanger

      A 1KG scotch fillet which i marinated in Rich Glen Olive farm's Big Red meat Rub for 24 hours (you should try that stuff, it's brilliant) and thought I'd give it a go on the hanger I got from Urban Griller in the kamado.




      I set the pit to just under 200c and the beef took about an hour to reach an internal temp of 60c, at which point it was rested.



      Very happy with the result. Tender, juicy and very tasty.

      Royal Kamado - Weber Kettle - Weber Q220 - Maximus Pizza Oven - Dragon Hibachi - Ziggy Portable - Cobb BBQ - Converted Gas Bottle BBQ - QMaster Senior Controller