Roast Beef for the Grillers

This recipe gives you a good excuse to enjoy a couple of frosty ones outside.

Ingredients:

• Beef. I use an End Eye Round roast. It’s a reasonably priced cut, and it make an excellent roast beef. I like to use a 2.5-3lb cut.
• Dry rub. You can use your favorite rub, or you can check out my chipotle BBQ rub recipe. It’s in the sauces category
• A grill
• Something to drink while grilling

Direction:

• Place the roast in a pan and cover liberally with your dry rub
• Cover and let sit for at least an hour, no more than 4 hours
• Kick the tires and light the fires.
• Once your coals are lit, move them to one side of the grill. Indirect grilling.
• You want your grill to stay around 250 Deg F
• Place your roast on the grill away from the coals. Position the thicker side of the roast towards the coals

• Put the lid on your grill and keep an eye on the temperature. If you have a temperature probe, use it.
• I rotate the meat every 15 minutes. Keeping the thick side of the roast towards the coals.
• After about 45 minutes, check the temperature of the roast with a thermometer or your probe.
• Once the internal temp. gets to 110 Deg. F start checking the temp of the meat every 5 minutes. The meat will go from 110 Deg to shoe leather very quickly.
• Once the roast reaches 120Deg F remove it from the grill and place it on a resting tray. Let it sit for at least 20 minutes
• Slice thin and serve with your favorite steak sauce. (check out the sauce category)

Note:

If you want it less rare, I suggest that you have your taste buds examined, because they are not right. If I can’t convince you otherwise, remove the roast at 125 Deg for med rare. or 130 Deg for med well, or 140 Deg for shoe leather.