TAG #notjustbbq in your social media. Then share it with barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.<\/p>\r\n
YOU CAN’T GO WRONG. BE THE MASTER.<\/p>\r\n\r\n\r\n\r\n
Ingredients<\/h3>\r\n\r\n\r\n\r\n\r\n- 1 beef hamper weighing at least 2.5 kg<\/li>\r\n
- For the mop sauce: cup of water, 1 tbsp Whisky Pepper Sauce, 2 tbsp Smokehouse Rub, knob of butter.<\/li>\r\n
- Not Just BBQ Smokehouse Rub<\/a><\/span><\/span><\/span><\/li>\r\n
- Not Just BBQ Whisky Pepper Sauce<\/a><\/li>\r\n
- Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n
- Not Just BBQ Butcher Paper<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Necessities<\/h3>\r\n\r\n\r\n\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tongs<\/li>\r\n
- Bowl to mix mop sauce + brush<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Preparation<\/h3>\r\n\r\n\r\n\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n![\"barbecue](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\")
<\/a>\r\n<\/pre>\r\n\r\n\r\n\r\n<\/figure>\r\n\r\n\r\n\r\nQuick recipe steps:<\/h3>\r\n
1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n
Day before:<\/em><\/strong><\/p>\r\n2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).<\/p>\r\n
3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n
![\"slagerstouw](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-300x240.jpg\")
<\/a><\/p>\r\n4. Rub the meat well with the Smokehouse Rub.<\/a><\/p>\r\n\u00a0![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-300x240.jpg\")
<\/a> ![\"smokehouse](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-300x240.jpg\")
<\/a><\/p>\r\n5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n
![\"smokehouse](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-300x240.jpg\")
<\/a><\/p>\r\nOn the day:<\/strong><\/em><\/p>\r\n6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.<\/p>\r\n
7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.<\/p>\r\n
8. Place the Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.<\/p>\r\n
10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.<\/p>\r\n
11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.<\/p>\r\n
12. Wrap the beef hammer in the Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n![\"nagaren](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-300x240.jpg\")
<\/a> ![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-300x240.jpg\")
<\/a><\/p>\r\n13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.<\/p>\r\n
14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce<\/a>, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.<\/p>\r\n![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-300x240.jpg\")
<\/a> ![\"beef](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-300x240.jpg\")
<\/a> ![\"aflakken](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-300x240.jpg\")
<\/a><\/p>\r\n15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.<\/a><\/p>\r\n <\/p>\r\n
Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n
Result beef hammer<\/h2>\r\n
Necessities<\/h3>\r\n\r\n\r\n\r\n\r\n- Kamado or #weber barbecue<\/li>\r\n
- Coals, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Cutting board<\/li>\r\n
- Sharp knife<\/li>\r\n
- Barbecue tongs<\/li>\r\n
- Bowl to mix mop sauce + brush<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n
Preparation<\/h3>\r\n\r\n\r\n\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n\r\n<\/figure>\r\n\r\n\r\n\r\nQuick recipe steps:<\/h3>\r\n
1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n
Day before:<\/em><\/strong><\/p>\r\n2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).<\/p>\r\n
3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n
<\/a><\/p>\r\n4. Rub the meat well with the Smokehouse Rub.<\/a><\/p>\r\n\u00a0<\/a> <\/a><\/p>\r\n5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n
<\/a><\/p>\r\nOn the day:<\/strong><\/em><\/p>\r\n6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.<\/p>\r\n
7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.<\/p>\r\n
8. Place the Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.<\/p>\r\n
10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.<\/p>\r\n
11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.<\/p>\r\n
12. Wrap the beef hammer in the Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n<\/a> <\/a><\/p>\r\n13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.<\/p>\r\n
14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce<\/a>, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.<\/p>\r\n<\/a> <\/a> <\/a><\/p>\r\n15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.<\/a><\/p>\r\n <\/p>\r\n
Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n
Result beef hammer<\/h2>\r\n
Preparation<\/h3>\r\n\r\n\r\n\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n\r\n<\/figure>\r\n\r\n\r\n\r\nQuick recipe steps:<\/h3>\r\n
1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n
Day before:<\/em><\/strong><\/p>\r\n2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).<\/p>\r\n
3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n
<\/a><\/p>\r\n4. Rub the meat well with the Smokehouse Rub.<\/a><\/p>\r\n\u00a0<\/a> <\/a><\/p>\r\n5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n
<\/a><\/p>\r\nOn the day:<\/strong><\/em><\/p>\r\n6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.<\/p>\r\n
7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.<\/p>\r\n
8. Place the Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.<\/p>\r\n
10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.<\/p>\r\n
11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.<\/p>\r\n
12. Wrap the beef hammer in the Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n<\/a> <\/a><\/p>\r\n13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.<\/p>\r\n
14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce<\/a>, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.<\/p>\r\n<\/a> <\/a> <\/a><\/p>\r\n15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.<\/a><\/p>\r\n <\/p>\r\n
Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n
Result beef hammer<\/h2>\r\n
<\/a>\r\n<\/pre>\r\n\r\n\r\n\r\nQuick recipe steps:<\/h3>\r\n
1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n
Day before:<\/em><\/strong><\/p>\r\n 2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).<\/p>\r\n 3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n 4. Rub the meat well with the Smokehouse Rub.<\/a><\/p>\r\n \u00a0 5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n On the day:<\/strong><\/em><\/p>\r\n 6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.<\/p>\r\n 7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.<\/p>\r\n 8. Place the Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n 9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.<\/p>\r\n 10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.<\/p>\r\n 11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.<\/p>\r\n 12. Wrap the beef hammer in the Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n 13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.<\/p>\r\n 14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce<\/a>, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.<\/p>\r\n 15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n <\/p>\r\n Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n<\/a><\/p>\r\n<\/a> <\/a><\/p>\r\n<\/a><\/p>\r\n<\/a> <\/a><\/p>\r\n<\/a> <\/a> <\/a><\/p>\r\n
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.<\/a><\/p>\r\nResult beef hammer<\/h2>\r\n
![\"pulled](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-1024x819.jpg\")
<\/a><\/p>","protected":false},"excerpt":{"rendered":"