750g piece beef rump
6 long crusty bread rolls
2 cloves garlic, crushed
1 fresh long red chilli, chopped finely
2 tablespoons dark brown sugar
1½ cups (420g) tomato sauce (ketchup)
1½ tablespoons worcestershire sauce
2 cups (500ml) water
2 tablespoons cider vinegar
1. Place garlic, chilli, sugar, sauces, water and vinegar in roasting pan. Stir well to combine; add beef and turn to coat in mixture.
2. Close the hood and preheat the barbeque with the burners set to HIGH and the hood down until the hood thermometer reads around 200°C/400°F. Set up your barbeque for indirect cooking.
3. Cover beef tightly with foil. Roast, covered, on LOW, for about 2 hours.
4. Carefully remove beef; shred meat coarsely using two forks.
5. Transfer sauce mixture to large saucepan, bring to the boil over medium heat. Boil, uncovered, for about 10 minutes or until thickened. Stir in beef.
6. Split rolls in half horizontally. Sandwich beef and sauce mixture between rolls.
Fill rolls with beef mixture, lettuce, cheddar and pickled peppers.