Roast Beef Crock Pot Recipe
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Chief Longwind Of The North
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To roast beef on the coverd grill, be it gas or charcoal, you need a good thermometer that can be left in the meat while its cooking. After that, simply devide the charcoal into two beds, opposite each other, with about 6 inches between. If using gas, light both burners, but at a low flame.
While everything is getting hot, prepare your roast rubbing it all over with cooking oil. A good roast for this is something like an inside round, or a tenderloin. Rib roasts are wonderful for this as well. But they are pricey and don't really need the wood smoke. But if you're so inclined... If you feel industrious, insert the tip of a fillet knife about 2 inches deep making small incisions that can be filled with raw bacon (these littel pieces of fat are called lardoons). Season with a bit of salt and pepper, maybe some garlic. You can really season with any herb or spice that strikes your fancy.
Place chunks of soaked apple, or maple onto the hot coals. If using gas, place the wood in a disposable pie tin, or in a steel box made for smoking wood on a gas grill. Place the box over one of the burners and turn the heat to medium.
In the charcoal grill, place a disposable aluminum loaf pan between the beds of charcoal and fill half way with water. Put the cooking grate on and place the roast fat-side up over the drip pan. Cover and close all vents half way.
On the gas grill, place the roast over the unlit burner (you may want to cover that part with foil to minimize the mess). Cover and cook.
Remove the meat when the temperature reaches about 128 degrees F. if you are using high quality meat. If you are using a cheaper cut, with lots of fat and connecting tissue, cook very slowly to a temperature of 190 degrees F.
Remove from the grill onto a platter and serve with your favorite sides.
Hint: Roast beef cooked this way to a degree of just over medium rare is incredible when sliced deli-thin and used for sandwiches. Of course it's great when used as the main course as well.
Seeeeeya; Goodweed of the North
While everything is getting hot, prepare your roast rubbing it all over with cooking oil. A good roast for this is something like an inside round, or a tenderloin. Rib roasts are wonderful for this as well. But they are pricey and don't really need the wood smoke. But if you're so inclined... If you feel industrious, insert the tip of a fillet knife about 2 inches deep making small incisions that can be filled with raw bacon (these littel pieces of fat are called lardoons). Season with a bit of salt and pepper, maybe some garlic. You can really season with any herb or spice that strikes your fancy.
Place chunks of soaked apple, or maple onto the hot coals. If using gas, place the wood in a disposable pie tin, or in a steel box made for smoking wood on a gas grill. Place the box over one of the burners and turn the heat to medium.
In the charcoal grill, place a disposable aluminum loaf pan between the beds of charcoal and fill half way with water. Put the cooking grate on and place the roast fat-side up over the drip pan. Cover and close all vents half way.
On the gas grill, place the roast over the unlit burner (you may want to cover that part with foil to minimize the mess). Cover and cook.
Remove the meat when the temperature reaches about 128 degrees F. if you are using high quality meat. If you are using a cheaper cut, with lots of fat and connecting tissue, cook very slowly to a temperature of 190 degrees F.
Remove from the grill onto a platter and serve with your favorite sides.
Hint: Roast beef cooked this way to a degree of just over medium rare is incredible when sliced deli-thin and used for sandwiches. Of course it's great when used as the main course as well.
Seeeeeya; Goodweed of the North
