Whole smoked Porterhouse beef wonderful for warm summer evenings. Very simple and easy to do, it does take a number of hours and perfect to quietly cook while you entertain your guests.
- you will need - A hooded barbeque placed in a well ventilated but sheltered area - Tin foil - a kilogram of woodchips or sawdust suitable for smoking food. Manuka, hickory and grape are great choices. - A rack or rotisserie and a large shallow oven dish. .
- Preheat your hooded barbeque until the plate is smoking hot. Rub salt and garlic onto the beef to make a crust, you can add more if you wish. Sear the beef on all sides to seal in the juices and make a crust.
- Put the beef on the rack or rotisserie and fill the oven dish with water underneath the beef
- Take cupfuls of the woodchips and place on tinfoil directly onto the bbq plate take care not to make these too large. more frequent smaller amounts are better. these will need to be changed for fresh sawdust throughout the process
- Reduce the heat on the BBQ to 80-100 centigrade and smoke slowly for approximately 3 hours for every kilogram of meat. Take care to not allow the temperature to get too low. The meat will be extremely tender, rare and have a pink ring known as a smoke ring. Cut into thin slices and enjoy on its own, with salad, on pizza. The list is endless. Ideal for parties and large numbers.