Every now and then, in winter, you plan a roast dinner only to have an unexpectedly sunny day - on those days, I quite like to cook the joint on the barbecue instead.
When cooking a large joint of meat on the barbecue, the aim is to try and avoid direct heat: the joint should be placed over an inactive burner. This is so that it doesn't dry out so quickly - however it also mean that you'll need to make sure you have a suitable drip tray to catch the fat run-off.
Once cooked, the meat can be served with the normal roast trimmings, or with something like air-fried new potatoes and salad
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 15 mins | 180 mins | 195 mins |
Ingredients
- Pork loin or Shoulder
Method
- If you're using a dry seasoning rub, apply that at least a few hours before.
- Light all burners on the barbecue and leave the lid down to preheat to around 200c
- Once up to temperature, turn off the central burners (if it's a two burner BBQ, turn one off)
- Place the meat over the inactive burner(s) and close the lid
- Avoid opening the lid too regularly and try to keep the temperature between 160c and 200c
- Cook time is similar to roasting in the oven: 35 minutes per 500g, plus an additional 35 mins
- At the end of the time, either cut in half, or use a meat thermometer (you want at least 75c in the middle) to check the meat is properly cooked
- Turn the central burner back on and roll the meat around a bit to brown all sides
- Move the meat to a plate, cover with foil, and allow to rest for 15 minutes before serving