- 1 Whole Beef top round
- Barbecue Mop
“Banking the fire” refers to the practice of piling whole logs on top of a bed of embers. This lengthens the time it takes to cook at a low temperature and is especially beneficial when there is no one around to keep the fire going. Placing logs directly on top of coals keeps air from moving beneath the wood and creating massive flames, causing the wood to burn too rapidly. Banking the fire will cause the wood to smolder and keep a steady low temperature throughout the day or night. This is especially necessary to prepare the Head of Beef as it requires a steady and continuous fire.
With a cook time of sixteen hours, the Head of beef roasts slowly overnight on the pit next to the pork shoulders. This allows the fundamental spices to mix with the natural flavor of the meat. When attempting this particular beef recipe at home, you’ll need two things: a powerful grill and a large audience!
Top round roast beef
by Alex Kane @ flickr
Place the beef, fat side down, in the center of a large piece of aluminum foil.
2 cups of water should be poured over the meat, with the foil edges raised to catch the water.
Season the meat to taste with salt and pepper.
Wrap the aluminum foil tightly around the meat. Make a three-inch square hole in the top of the foil (this will allow the smoke to flavor the meat while the foil traps the moisture and juices).
Using hickory sticks, start a fire in the cooker.
Burn the wood until a bed of coals forms
Add logs to the coals as needed to achieve and maintain a temperature of 250°F.
Place the wrapped meat in the slow cooker and cook on low for 16 hours. Remove the foil top and drench the meat with some vinegar. Apply the barbecue Mop When the meat is tender and the internal temperature has reached 190°F.
Allow the meat to rest for 1 to 2 hours in the foil before serving.