Rump cap: slow cooked on the BBQ

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Rump cap: slow cooked on the BBQ

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rump cap



coarse sea salt



freshly ground pepper

Preparation method

  • Remove the membranes from the meat side of the rump cap. Leave the layer of fat underneath.
  • Use a barbecue with a lid.
  • Season the meat with sea salt and pepper and place in a barbecue at 150°C with the fat layer on top.
  • Insert a core temperature gauge in the meat and cook the meat until it has a core temperature of 48°C.
  • Then leave it to rest under aluminium foil for 20 minutes before cutting the meat.

Serving suggestions

  • Delicious with grilled corn on the cob and tomato chutney.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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