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Beef Hammer with Homemade BBQ Sauce on the Grill Bill Kamado
Recipes

Beef Hammer with Homemade BBQ Sauce on the Grill Bill Kamado

  • Prep45 min
  • Total45 min
  • Serves4
  • LevelMedium
The Low and Slow Beef Hammer, with homemade BBQ sauce and rub. But you can of course also use a Dry Rub of your choice, we used a Croix Valley Dry Rub. Most ingredients you can simply get at the supermarket, the Beef Hammer you can probably get from a wholesaler or online butcher.

How to make it

  1. Mix all the ingredients for the spice rub. Or use a Dry Rub of your own choice.

  2. Remove the silver skin from the Beef Hammer, and rub the beef hammer generously with the spice rub, making sure the meat is covered everywhere.

  3. Let the beef hammer rest in the fridge for at least 1 hour (preferably overnight) to let the flavours soak in well.

  4. Set the Grill Bill Kamado for indirect heat at a low temperature, around 110°C. On the dome thermometer that's 95°C.

  5. Add a chunk of smoking wood (oak or hickory) to the coals for an extra smoky flavour.

  6. Place the beef hammer on the grate with the thickest side down.

  7. Add all the sauce ingredients to a small saucepan and slowly bring to the boil.

  8. Let the sauce simmer down gently, stirring regularly, until it thickens and gets a nice sheen (about 10-15 minutes).

  9. Taste the sauce and adjust the sweetness or spiciness to your liking if needed.

  10. After an hour, brush your beef hammer well with the BBQ sauce. And/or spritz the meat every hour with a bit of water or apple juice to keep it moist.

  11. At around 72°C, take the Beef Hammer off the grate and wrap it well in aluminium foil or butcher paper, then place it back on the grate.

  12. Close the lid and smoke the meat for about 8 hours, or until a core temperature of 92-95°C is reached.

  13. Keep the temperature constantly low to maintain a nice slow cook.

  14. Remove the beef hammer from the kamado and wrap it loosely in aluminium foil.

  15. Let the meat rest for at least 30 minutes before carving.

  16. Slice the meat thinly, against the grain, so it stays tender and juicy.

  17. Cut the Kaiser rolls in half and briefly toast them on the kamado.

  18. Top the bottom half with a bit of salad, a few slices of beef hammer, and a generous spoonful of the homemade BBQ sauce.

  19. Add some pickled red onion for a fresh, tangy counterpoint.

  20. Optionally sprinkle with some fresh parsley or coriander and cover with the top of the roll.

  21. Serving tip: serve the rolls with an extra portion of BBQ sauce on the side and optionally some grilled vegetables for a complete outdoor dining experience. Enjoy!

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