Leave the fat cap on the rump and generously season the rump cap with the Grill Society Chicago Steak BBQ Rub.

Pop it in the BBQ running at 300F/148C. Allow the rub to set some bark in the smoke for around 45 minutes.

Arrange a foil tray with Bone Broth, a healthy splosh of the Grill Society Tennessee Original BBQ Sauce and around 160g pre-prepared Gravy sachet or your favourite beef gravy.

Put the rump cap fat down into the liquid and continue cooking in the BBQ until desired doneness. Cook until desired doneness, we cooked until 190F/87C to really develop the ‘Jus’.

Rest the beef while preparing the other elements, slice against the grain after 20 minutes.

Removing the oily fat from the Jus will give better results. There are fat separators on the market to extract the best of the Jus. If you don’t have access to one, pour the Jus into a zip lock bag and the oily fat will sit on top. Cut the bottom corner of the bag and drain the good Jus into a bowl, trap the oil and discard.

Cut the top out of the Sourdough rolls and load up with the sliced beef, extra splosh of Grill Society Tennessee Original BBQ Sauce, sliced roasted red peppers and generous amount of Mozzarella cheese.

Hit the rolls with high heat to melt the cheese and bring it all together. Dunk the whole lot into the good Jus from the cook for best eating. Enjoy!