SMOKED BEEF BLADE
INGREDIENTS
– 1 Beef Blade (approximately 3 kg)
– Seasonings to taste
– Mesquite wood chips for smoking
STEP BY STEP
1. Season the beef blade. For this recipe, we’ll use Jamaican mustard, pepper, smoked paprika, bay leaf, onion and garlic powder. Let the beef blade marinate in the rub for a minimum of 2 hours to bring the meat to room temperature. You can leave it to marinate overnight in the refrigerator, but again, before cooking, let the blade come to room temperature.
2. Start the Kamado Argentino with 2 kg of charcoal and wait for 20 minutes until it turns into embers to start cooking. If you have the cooking system accessory, place it with both stones as a diffuser. Adjust the lower air intake to approximately 3 cm and the chimney slightly open.
3. Moisten the mesquite chips and drain them. After this, add them to the charcoal once the temperature is around 80°C.
4. Place the beef blade for 30 minutes on each side. If you have a syringe to inject dark beer, it is highly recommended, but if the beef is good quality, it might be better not to add more.
5. After this hour of cooking, moisten with dark beer (if not injected before), wrap in aluminum foil, and cook again for 40 minutes. This will give it a reddish hue. If you prefer it more cooked, leave it for 60 minutes at 90°C / 100°C.