How to cook a Juicy Rump Camp on a Parrilla Grill

Sometimes, it’s the most simple things that are the most spectacular, like a 2KG Rump Cap with roasted garlic veggies on the side. A Rump Cap (or Pichana or Sirloin Cap depending on where you’re from) is a wonderful cut of beef that you don’t have to do anything special with to get a great outcome.

Prep

To start, score the fat in a cross-hatch pattern. This will help it get nice and crispy and prevent the fat from pulling the rump cap into a U-shape as it contracts.

Make sure you have a sharp knife to make quick work of the rump. If there’s any doubt, sharpen it again. We used the Warthog A4 V-sharp sharpener to keep that edge nice and clean. Once the fat cap has been sliced, season it with a good amount of salt.

Next, flip the rump cap over and season with some beef rub. We love the Flaming Coals Bovine Espresso rub which has a great peppery flavour with ground coffee as its secret weapon. And while you can’t taste the coffee it gives it a fantastic bark, packed full of flavour. Season every inch patting the mixture onto the surface to get the flavour all over.

The kind of fire you want in your Parrilla will dictate when you should start it. If you’re using wood splits and burning them down to embers, you should start your fire well beforehand. But if you’re using charcoal, now is a good time to fire it up as you let the rump cap get up to room temperature.

To learn how we get our wood split fire going in a Parrilla, click on the link to check out our other blog and video describing the process.

Charcoal vs Wood: Which is Best for Your Parrilla Grill

On the Grill

Starting this cook with the grill at a height where you could place your hand next to the grill over the fire for 8 seconds, should give you the right temperature, but keep in mind that on the Parrilla it’s so easy to adapt and just lift or lower the grill as needed.

Place the Rump cap fat side down as that side takes a little longer to cook, our’s was sitting there for around an hour till we got an internal temperature of 40°C (104°F) which was our target temperature to then flip over. Remember, your piece of meat won’t be the same as ours, so keep an instant-read thermometer close by to monitor the temperature instead of just relying on timing.

We flipped the Rump cap over using heat-proof, food-safe gloves, as it’s a lot easier and safer to handle. While the other side cooked, we added a cast-iron pan to the bottom of the Parrilla with a large chunk of butter and a couple of heaped tablespoons of crushed garlic. After allowing the butter to melt and mixing the garlic through, we added some beans, capsicums, and mushrooms. This is a perfect little side dish to add to almost anything.

One of the great things about cooking on the Parrilla is that the V-Grills catch the fat and feed it to a drip tray. For this cook, we utilised this to re-baste the Rump Cap with its own juices.

Once the Rump Cap reaches an internal temperature of 51°C or 123°F (if you’re after medium rare), remove it from the grill and allow it to rest for 20 minutes. It will continue to cook with some carryover heat, and leaving it that time to rest will lock in all those lovely juices.

Finally, the last and most important step of any cook. Dig in. 

For more on how to master your Parrilla Grill, be sure to stay tuned for more videos and blogs.

Check out our range of Parrila BBQ Grill

Check out our recipe blogs

by: Caleb Barker