Low 'n Slow Scotch Fillet
Meltingly tender scotch fillet
10 - 14
Serves
45 mins
Prep Time
2 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
Barbecue Legend Matt Melville takes us through a step by step guide on how to cook the perfect scotch fillet, also known as ribeye or cube roll, in a pit barrell. He includes a genius tip on how to turn it into steaks to impress all your guests and cook it to each persons' liking.
← Make sure you check out our how-to video!
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Ingredients
Scotch fillet
1 whole Quality Mark beef scotch fillet
Rum & Que 'Blackout' Rub
covering the whole fillet
Equipment
Pit Barrell
Lump charcoal
Chimney starter or flame torch
Fire starters
Pohutukawa wood chunks
Meat thermometer/probe
Method
Prepare and set up
Smoking the meat
Creating the perfect steaks
1
A whole scotch fillet doesn’t have a large amount of fat on the outside so doesn’t require much trimming, if any at all.
2
Season the meat liberally on all sideswith the Rum and Que Blackout rub (or your preferred rub). Allow the seasoned meat to rest at room temperature for about an hour before cooking.
Start Timer
3
Remove the rods and grill from the pit barrell and put some lump charcoal in the bottom of it. Light a few lumps with a chimney starter and add it in. Use enough lump charcoal for one or two layers on the bottom of the barrell. Place one lump in the middle and another to the side which will catch alight later in the cook.
4
Replace the rods and the lid and allow the barbecue to come up to temperature, around 225°F (107°C) to 250°F (121°C).You want a clean, steady smoke.
Nutrition Information per Serving (125g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
743 kJ (177 kcal)
Protein
28.5g
Total Fat
7.0g
Saturated Fat
2.8g
Carbs
0.09g
Sugars
0.08g
Sodium
186mg
Iron*
2.6mg
* Percentage of recommended daily intake (Aust/NZ)
