Beef entrecote cooked whole in the Kamado
Approx. 2.5 kg of beef entrecôte
150-200 g of rub marinade
Remove any possible membranes from the meat. Leave the fat, however, as it makes the meat juicy as it cooks. Rub the marinade over the surface of the meat and roll it tightly in cling film. After that, place the entrecôte in the fridge to absorb the flavour for at least 24 hours.
Take the meat out of the fridge approx. one hour before barbecuing. The Kamado should be heated up properly at the start for meats that require a long cooking time. It will then not be necessary to add charcoal during the barbecuing process. In the Kamado, it is easy to control heat and flames with the air intake holes. The use of the deflector or other heat distribution plate is also recommended to prevent the meat from burning on its underside and eliminate the need to turn it constantly in the barbecue.
You will get the best result from a probe thermometer. If you like your meat medium and to cut it with a knife, an inner temperature of 54-55 C is good. This can be achieved with a temperature in the Kamado of 100-120 C for approx. 4-5 hours. If, on the other hand, you want your meat a little juicier and to be able to tear it rather than cut it, you can continue cooking at a low temperature (approx. 80-100 C) for a longer time. You can also coat your meat during the barbecuing, either with barbecue sauce or the salt solution.
You’ll find the best settings and temperatures by experimenting with different variations!