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atz
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Yeah that’s the website. It took me 2 or 3 hours but I didn’t let the meat come up to room temperature as has stupidly shaken it out the freezer a bit late the day before and it didn’t have time. You gently bring the meat up to an internal temp of between 40 and 50 then blast it over a hotter fire and crisping up all that lovely fat you get on the sirloin.
It cost about £10 on wood I reckon but I wasn’t economical at all as the weather was cold and it was keeping me warm whilst having some beers. I also cooked a mushroom and whisky source using some scraps of beef and marrow bones off the butcher, next up will be some slow cooked lamb belly on the bone.