Smoked Rump Cap with Barbecue Sauce6 - 8 Servings • 1 Hour • Roast

Smoked Rump Cap with Barbecue Sauce

6 - 8 Servings • 1 Hour • Roast
Charlie CarringtonRECIPE BY
Charlie Carrington

Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne’s South Yarra that completely changes cuisine four times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. Charlie’s Atlas Weekly meal-box service is similarly globe-trotting, skilling up home cooks and exciting households with delicious easy-to-prepare dinners.

This is inspired by Texas barbecue but it’s served more like roast beef, carved at the table if you like. The rump’s smokiness is boosted by a barbecue sauce that’s built around smoked apple and vegetables, and there’s freshness and crunch from coleslaw.

Recipe TC1 Right Story - Smoked Rump Cap Barbecue Sauce


01 / 03

  • 600 grams (21 oz) Westholme rump cap

  • Barbecue rub

  • Pickles, to serve

02 / 03
Barbecue sauce

  • 1 onion, roughly chopped

  • 2 capsicum, roughly chopped

  • 2 apples, roughly chopped

  • ½ red onion

  • ¼ cup brown sugar, firmly packed

  • 400 grams (14 oz) tomato polpa

  • 100ml (3.4 oz) red wine vinegar

  • 2-3 tbsp Dijon mustard

  • 1 tsp taco seasoning (eg oregano, paprika, salt, citric acid, cumin)

  • 1 tsp smoked paprika

03 / 03

  • ¼ cabbage, finely sliced

  • 1 small cucumber, finely sliced into rounds

  • 1 carrot, finely sliced into rounds

  • few sprigs coriander, leaves only, finely chopped

  • 1 tbsp olive oil

  • ½ orange, juice only

  • salt, to taste


  1. Trim fat cap, reserving fat, and coat generously with barbecue spice rub.

  2. Place onion, capsicum and apples on a smoking rack and place fat trim on top.

  3. Smoke for 30 minutes at 170C / 340F, then 6 minutes at 210C / 410F. Rest meat in a warm place for about 10 minutes or until you can pick it up with your hands.

  4. Blend smoked onion, capsicum and apples to a chunky paste, then add red onion, sugar, tomato, mustard, seasoning and paprika. Blend to a sauce consistency.

  5. Toss coleslaw ingredients in a bowl.

  6. Slice rump cap against the grain and serve with coleslaw and barbecue sauce.

"I love Westholme Wagyu for its versatility: there are unlimited possibilities with good produce."

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