BBQ Beef Roast

This is an easy one but, if you are like me and have a kettle barbecue, you’ll have to babysit the meat a bit. Hey, if it is a warm day, grab a cold one, site back and enjoy the ride.

Ingredients:

1 5 Lb (ish) beef roast (try to get the best piece of meat you can)
Dijon mustard
Spices to taste:
I use:
– Salt
– Pepper
– Garlic powder
– Onion powder
– Smoked paprika
– Italian seasoning

Gravy:

Drippings from the beef
2 cloves of garlic
1/2 A small onion
2 tablespoons of flour or cornstarch
2 cups Boiling water
Salt and pepper to taste

Preparation and cooking:

First put a light coat of mustard on the outside of the beef – all over. Then coat the beef in the above spices. Press the spices into the beef as you go. Go liberal on the spices except the paprika (use a moderate amount or this spice can be overwhelming). Cover the roast and let it sit on the counter to come to room temperature (about an hour depending on the time of year and how hot it is).

Go outside and prep your barbecue. You’ll want an indirect cook for about 3 hrs. Put an aluminum, pan under your grate below where the meat will site, add 2 cups boiling hot water, add half a chopped onion and two cloves of garlic to the pan (this is for the gravy). Now heat a saucepan big enough to hod the roast. You need to sear the outside 3-4 minutes on all sides. You’re ready to put the roast on the grill.

Insert a probe thermometer into the meat and place the roast over the aluminum pan. Add some hickory wood soaked in water for at least 15 minutes. Cover and allow the roast to come up to a 350 degree Fahrenheit temperature. Cook for 60-90 minutes, rotate the roast 180 degrees and continue to cook until the roast comes to temperature (135 degrees F.). Take off the grill, cover in aluminum and let stand while you make the gravy.

Making the gravy:

Pull the aluminum pan from under the grate and place it on top directly above the coals(direct cooking). Add two tablespoons of flour or cornstarch, stirring as you add to avoid lumps. Cornstarch is less likely to add lumps to your gravy. Keep stirring as you add in the salt and pepper. Cook down until the gravy thickens. serve on top of the beef and/or potatoes

Notes:

Look for good marbling in your roast. Fat equals flavor so trimming isn’t necessary. In fact you might want to talk to your butcher and see of he has some extra beef fat you can tie to the top of your roast and remove after it is cooked.

If you find you don’t have enough fat from your meat (would be floating in your pan on the water), you can make some easily enough. On your stove top melt two tablespoons butter and two tablespoons flout or cornstarch. Heat them on medium until you get a thick rue. Pour that into the water in the pan and stir. That should give you the flavor you need.

If you don’t have enough gravy, make the rue above and add a cup of beef stock to it. Mix well over medium heat until thickened. Add salt and pepper to taste.