BBQ Pit Boys Wolf And Rooster New Zealand Chapter grills up a Rolled Beef Eye Strip Roast. The ultimate sandwich at any Pit.
We used a whole NZ beef eye fillet using BPB Big Texan and Bacon mustard, roll & string that baby up, then on the off set kettle grill at a low temp around 130°C/265°F roughly for about an hour, apple cider vinegar spray throughout cook turning several times and salted butter injection, a quick sear over flame at end banding some BPB Smokey whiskey sauce, we did this Medium: 140–145°F (60–63°C) with a warm pink center and a slightly firmer feel, rested then sliced warm cut for sandwiches using a good bakery roll, with condiments – BPB bold bbq sauce, egg mayonnaise, pickles, red onions, tomato topped with melted cheddar
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