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JON FINCH and BEN MERRINGTON, the founders of Grillstock, take inspiration from the Golden State for some meaty mayhem


Jon and Ben, the meat men


TRI-TIP of BEEF


(SERVES 3-4) INGREDIENTS


1 x tri-tip or rump-tail of beef For the seasoning


2 tbsp flaked sea salt 2 tsp black pepper 1 tsp garlic powder 1 tsp celery salt 1/2 tsp oregano


‘T crumbsmag.com


ri-tip’ of beef is a California speciality that’s traditionally barbecued over oak logs on an adjustable grill grate. The sweet


smoke gives the meat a distinctive flavour and unrivalled ‘bark’ (that’s the dark crust on the outside of the meat that guests will fight over). You can still prepare a delicious tri-tip here at home, however, using the right seasoning and a few barbecue tricks. Ideally you’ l l cook over lump wood charcoal, and be able to add a couple of oak chunks to the fire before you cook. This American cut of beef weighs


in around 500g-1kg per piece. It’s the perfect size for cooking whole, and then slicing thin to share between 3-4 people. The ‘tri-tip’ cut is tricky to find here – UK butchers may know it as ‘rump-tail’ – but you can just as easily replace with a similar-sized cut of sirloin, fillet or rump. They all work


well. The seasoning here is also great on regular steak. That’s the beauty of real barbecue


– it’s as simple as meat, fire, time and patience. Jon and Ben created Grillstock back in 2010 – a rowdy weekend festival in central Bristol of meat, music and mayhem. Since then the festival has also travelled to Manchester, and there are spin-offs: a Smokeshack at St Nick’s market, a Smokehouse in Clifton and plans for a second restaurant to open in Bath this May. “We take big hunks of meat


and smoke them low ’n’ slow,” say the pair. “It can’t be rushed. There’s turning, basting, brushing, and pulling. An alchemy of rubs, sauces and smoking woods. It brings people together, and that’s what we do at our Smokehouses too.” This year’s Grillstock festival is


at Bristol Harbourside in Lloyd’s Amphitheatre on 7-8 June. Tickets are on sale now at grillstock.co.uk.


37 METHOD


– Mix together the seasoning ingredients and generously rub over the beef 1 hour before cooking and allow it to come to room temperature. (We do this in an empty baking tray to stop the rub going all over the floor.) – Set the barbecue up for two-zone cooking – one side screaming hot, the other medium – by either piling coals to one side or adjusting your gas burners accordingly. – Sear the beef by placing on the hottest part of the barbecue for 3-4 minutes per side. Don’t be afraid of a little darkness – it’s all good flavour. – Adjust the grill height, temperature or move to the cooler part of the grill for a further 10-15 minutes, turning occasionally. Cook until the internal temperature reaches 50C for rare or 65C for medium well. We like to cook to around 55C. – Remove from the barbecue and cover in foil to rest for 10 minutes. Slice thinly perpendicular to the grain.


Chef!


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