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!