Been to the grocery store lately? Have you seen the astronomical cost of lunch meat these days? What used to be $5/pound is now $9/pound. Roast beef is just plain ridiculous these days. What if you could make your own roast beef for under $3/pound? It's really not all that hard. Think I'm kidding? My cousin Tom did it and will show you how you can do it too. Click below to find out just how incredibly easy it is...
Last weekend I cooked a 15 pound top round roast. The rub is pretty standard in my kitchen with slight variations based on what is in the pantry.
2 Tbs onion powder
2 Tbs garlic powder
1 Tbs kosher salt
2 Tbs ground pepper
1 tsp red pepper
1 Tbs raw sugar
I massaged the rub into the roast and placed it back into the refrigerator overnight.
The next day get the grill going:
I set up the BGE for indirect cooking and this can also be done on a standard grill. On the BGE this means filling coals to the top of the fire ring, then the place setter goes on top of the fire ring. **Editor's note - for those of us mortals that do not have the amazing egg, the fire ring acts as a heat shield so that the meat can be placed directly over the coals without cooking the meat directly** To accomplish on a standard grill build the fire as usual, then place the coals around the perimeter of the grill with a drip pan in the center. You will need to add coals and monitor the temperature when using a standard grill.
**Editor's note - for beginners, it might be easier to maintain consistent temps by putting coals on one side of the grill. Placing them around the edge will be get better heat distribution but will require more maintenance than putting the coals to just one side. In a smaller grill like a Weber it would be prudent to use a heat shield. To do so place the meat in a double layer of high sided disposable aluminum pans with holes poked in the bottom through both pans to allow the fat to drain. If the grill is a wider, rectangular grill the aluminum pan/heat shield may not be necessary**
Place the roast, fat side up on the grill and cook at 225 to 250 degrees for five hours or until internal temperate of roast is 150 for medium rare.
Let the roast rest for 15 to 20 minutes, then slice and enjoy.
Cooking time and resting time should be reduced with a smaller roast.
**Editor's note - I told you it was easy. The biggest cut of meat to date on the site yet the shortest write up.