Step 1

Before Cooking: Take your rump cap out of the fridge or esky about 45 minutes before dinner.

Step 2

Pre-heat your camp oven or heat source.

Step 3

Take 4 large potatoes and slice them ¾ of theway through. This is called Hassleback. Drizzle them with olive oil and seasonwith salt and pepper.

Step 4

Put them inyou camp oven (or on a tray in the oven if you are at home) Cook till justtender. About an hour in camp oven. (About 45min in oven at home at around180°C)

Step 5

Peel anddeseed a half butternut pumpkin. Slice about 2mil thick and set aside.

Step 6

Pre-heatBBQ to about 100°C.

Step 7

Remove RumpCap from packaging. Trim the fat from the rump cap until it is about 3milthick. Take your knife and slice the fat from the muscle in one piece BUT leaveattached just at one end. You want a fat flap situation happening. This willhelp keep the moisture in your meat.Note: Note: Ifyou have a nicely marbled piece of rump, disregard the above step. Just takethe fat completely off the meat. The fat marbling will do this for you. Flipand remove any sinew.

Step 8

Rub bothsides of the meat generously and place in a foil tray.

Step 9

Half crush another foil tray and place it upsidedown in the grill plate. This will create some elevation and a secondbarrier from the flames underneath. Put the foil tray with the meat in it on top ofthe crushed foil tray and close the lid of the BBQ.(You can add some wood chips or a smoking brickat this point to the grill for a real southern BBQ flavour)

Step 10

You want totake the meat to an internal temperature to between 45-50°C. This should takebetween 35 and 45 min.We strongly recommend using a thermometer for this step.Note: Ifyou make a mistake with the BBQ temperature and the meat gets too hot tooquickly. Just take the meat off and rest it for 10 min. Put in back on thegrill directly at a high heat to get some colour on the outside. Then justcarve it like a roast. Not the end of the world.

Step 11

While themeat is resting, check the potatoes. If they are ready just take the camp ovenoff the coals and set aside.

Step 12

Fine dice a ¼ of a brown onion and sauté in a saucepan until tender, addtsp garlic and cook out. Add flour and cook for 1 min. Add pan juices and cookout. Slowly add stock and cook till nice consistency. Set aside for plate up.

Step 13

Drizzle pumpkin with olive oil and season with salt and pepper. Putstraight on the grill on a medium to high heat. This should only take about 3min aside. You want some nice char marks and the pumpkin to be just tender.

Step 14

Time to cutthe steaks. Turn heat up on grill to high. Locate the grain marker you made. It should have you cutting the Caplength ways not across. The edge pieces will definitely be over cooked. Sliceabout an inch in from the edge, following your grain maker. Now cut about 1 ½inch steaks. You should end up with 4-5 off a 1kg Rump Cap. Place steakstraight on grill, high heat! Give the steaks 30-40secons a side. Just enoughto get nice char marks.

Step 15

Platepotatoes and pumpkin in middle of the plate. Lay over steak and finish withsauce.

Step 16

Enjoy!