Cote de Boeuf Reverse Seared

On the Weber Q I cook a 40 day Himalayan Salt, Dry Aged, Cote de Boeuf, by the reverse sear method. To prepare the meat I use a Coffee Rub.
Recipe for the Rub: 1 tbs Fresh Ground Coffee, 1 tbs Light Brown Sugar,
1 tbs Paprika, 2 tsp Ground Cumin, 2 tsp Sea Salt, 1 tsp Finely Ground Black Pepper, mix together well and store in an airtight jar until required.
With a smoker pot of applewood pellets the beef is cooked over a low heat until the magic internal temperature is reached, and then seared on a very hot grill to render a dark crust on the outside, and a tender, juicy, meat on the inside.

#CoteDeBoeuf # ReverseSeared #WeberQ
On the Barbecue Walk of Flame see how to prepare and cook delicious food on a Weber Q3200 gas grill. From BBQ favourites to restaurant style dishes, excite your taste buds and enjoy.

Видео Cote de Boeuf Reverse Seared канала Barbecue Walk of Flame