How to Grill a Roast

Yesterday my vegetarian wife brought home a big, beautiful roast for me to grill.  (Gotta love that woman.)  I couldn’t wait to get my hands on it today!

A friend told me about a local Walmart that had Royal Oak lump charcoal in stock.  Since I was out of lump I headed over there and grabbed a few bags.  I couldn’t wait to get this baby on the grill.

Well, things didn’t work out as planned.  Oh, I grilled it, but on the Ducane gasser.  The weather is just too crappy to be outside and the gasser is under a roof.

So here’s what I did.  I rubbed the meat about two hours ahead of time with the trusty Montreal Steak Seasoning.  You really can’t go wrong with that.  About an hour before cooking I pulled the meat from the fridge so the temperature could come up some.  I didn’t want to put refrigerator cold meat on the grill.

When cooking the roast I used a combination of grilling and BBQ’ing.  I started the grill off screaming hot, or at least as hot as I could get it in the cold weather and followed that by cleaning and oiling the grates.  Then I grill marked all sides of the roast leaving the lid closed to retain as much heat as possible.

After searing all sides I pulled the meat to the safety zone and turned the temp way down, even shutting one burner off completely, so I could lower the cooking temp dramatically.  I closed the lid and watched the temp.  I settled in at just under 300*.  Good enough for a rainy, cold night.

I used my Maverick ET-7 to monitor the roast’s temperature and at 125* I pulled it and tented it.  The roast stayed tented for about 40 minutes due to activity in the home, about 20 minutes longer than I wanted.

When I sliced the meat into very thin, less than 1/4″, slices I realized it cooked just a bit too long.  It was medium most of the way through, but I wanted it leaning medium rare.  This was a result of being tented too long, pulling it about 5* too hot, or a combo of both.  Next time I do this I’ll pull the meat at 120* and make sure to slice it sooner.

Give it a try and remember, if your wife can cook it in an oven, you can cook it over fire.

And yes, I know, I always forget to take pics.  I’ll try to do better.  Honest!