Beef. It’s what’s for dinner

21 Nov

Since it’s Thanksgiving, I would to thank God for two amazing brothers.  For this post, I’m thankful namely for my big brother because he is an amazing cook.  My brother, the Dos Equis Man, inspired me to do this post.  Love you, brother!

My brother typically cooks beef roast during the holidays on the grill.  It is a-mazing.  While I know he will not give me all the recipe details, I know he gets up super early to light the grill and literally injects the meat with seasonings using a syringe.  Although many people focus on rubs, he makes sure the meat is seasoned throughout.

You will need:

    Plenty Charcoal (if using a charcoal grill)
    Syringe
    A 15-pound beef roast at room temperature

Beef Roast Rub:

    Oil
    Freshly ground pepper
    Garlic powder
    Onion Powder
    Sea Salt

Liquid Seasoning for injecting the roast:

    Liquid smoke (4 teaspoons)
    3 cups beef broth (for liquid)
    Ground Montreal Steak Seasoning (shortcut to all the seasonings)

Instructions

This will take about 4-5 hours on the grill. 

    Inject the roast about 2 inches apart with liquid seasoning mixture.  Massage the roast to move the liquid around.  Coat the roast evenly using the oil, salt, garlic and onion powder, and pepper.  Use your discretion making sure the roast in covered with seasoning.  Preheat the grill 20 minutes prior to cooking time to 375 degrees Fahrenheit.  Please read tips for grill types.  Once the grill is hot, place the roast on the grill on the flame to sear for 2 minutes on each side.  Then, move the beef roast to the FLAMELESS area and allow roast to cook.  If you are using a gas grill, turn the burner off where you intend on cooking the beef roast while keeping the other burners on.  Flip the roast once halfway into cooking.  Let the roast cook for approximately 5 hours.  This will result in a well done roast.  Remove the roast from heat and let it rest.  DO NOT begin cutting the meat until it has rested for about 15 minutes.  The juices are at work on the inside.

 

Tips

    If using a gas grill, use wood chips to give that smoky flavor.

    If using a charcoal grill, put the coals on one side of the grill.

    If you do not have a coffee grinder to powder the Montreal Steak seasoning, use garlic powder, onion powder, salt, freshly ground, and a dash of cayenne pepper.

    Open the grill only to flip the meat once or twice.  DO NOT open the grill repeatedly; the heat escapes and roast is cooked on the grill via indirect heat.

    To gauge the temperature without a thermometer, hold your open palm about 5 inches above the grill rack; the fire is high (450-500°F) if you have to move your hand in 2 seconds, medium (350-400°F) if you have to move your hand in 5 seconds, and low (250-300°F) if you have to move your hand in 10 seconds.

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