Jim's BBQ Roast Rump Cap
Posted on August 07 2018
Jim’s BBQ Roast Rump Cap
Remove from fridge 30 minutes before cooking. Rinse well. Pat dry. Score fat with a sharp knife 1 cm apart in a criss cross pattern. Rub generous amounts of salt all over, including on fat and into fat where scored.
For cooking 1.2 kg rump cap on Webber, heat for 10 minutes on full heat with lid down. Open lid and and turn down to minimum heat. Sear bottom side for 30 seconds then place fat side down. Close lid and cook on low heat for 20 minutes. Turn and cook for further 25 minutes. Remove from heat and rest covered on a warm dish.
Carve across the grain into 1 cm slices and serve.