Rotisserie Beef Topside
Beef Topside is a joint we have regularly in our home. I had been thinking for a while about trying this on the BBQ, but it was very much a question of how to cook it.
I have owned the Weber Rotisserie for my 57cm kettle for about 4 months. The main thing that gets cooked is chicken. Common place is a full Chicken but we have tried Chicken Kebabs, a Suckling Pig and Ribs so why not try a Beef Topside joint?
The method I used was really simple. I made a marinade which was basically a mix of olive oil, garlic with a little lemon juice. As is standard I got my joint out an hour before I planned to cook and pasted the marinade over the joint. My plan was to also baste the beef joint whilst cooking but it did not need it.
I typically set my rotisserie up for indirect cooking and stuck to this method. Bring the Weber up to around 200°C and just before placing the spit on, drop a couple of wood chunks onto the briquettes or charcoal to create some smoke. For this cook, I used Silver Birch. If you are using gas you can use a smoker box to generate some smoke.
Try to maintain the temperature of your BBQ at around 190-200°C. I was aiming to cook the meat medium so was aiming for an internal temperature of 55°C. If you like it medium rare, aim for around 45°C. Once it is at temperature take it off and allow to rest for 10 minutes.
The joint I cooked took about 55 minutes to cook and came out really tasty and succulent. There was a slight smokiness to the meat, a hint of garlic but the beefiness of the joint was still the prominent flavour. This will definitely become a regular cook but I think getting it off at a lower temperature is the way to go for me.
BBQ Beef Topside
- Prep Time10 min
- Cook Time55 min
- Total Time1 hr 5 min
For the Topside Beef
- Beef Topside
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 2 Garlic Cloves
Get the Beef Topside joint out the fridge about 1 hour before you want to start cooking.
In a bowl mix together the Olive Oil, Lemon Juice and Garlic and mix well.
Using a basting brush cover the joint with your marinade and allow to sit until ready to cook.
Light the BBQ, setting up for indirect cooking and bring the temperature up to around 200°C. Just before you want to cook put a couple of wood chunks onto the coals.
Add the spit and start cooking. Monitor the internal temperature until it gets to the required level. 55°C will give you a medium cook.
Once the temperature is reached, remove from the BBQ and allow to rest for 10 minutes.