Roast Beef: Yes, you can do a roast on the grill! Crock pots are for non-grillers. If you’ve got a grill big enough to accommodate a roast with the lid on, this will be some of the best roast you have ever eaten. It doesn’t matter what cut of roast you have, whether it’s a chuck, top round, rib or rump. The key here is a great dry rub and low and slow cooking using the “Snake Method” style of arranging your coals. The night before grilling, rub the roast down with Cookies Flavor Enhancer or your favorite rub. If you don’t have a favorite rub, here’s a quick and easy rub to try.
Dry Rub Ingredients
- One tablespoon Kosher salt
- Two tablespoons of granulated garlic
- One tablespoon onion powder
- One tablespoon dried oregano
- One tablespoon paprika
- One teaspoon dried mustard
- One teaspoon black pepper
- After rubbing down your roast, put it in a big zip lock bag or plastic container and refrigerate.
Directions
Your grill set-up is going to use the ‘Snake Method.‘ After you’ve lit your charcoal chimney with about 15 starter briquettes in it, pull your roast out of the refrigerator, inspect, dab off any excess moisture (if any) with a paper towel, let that roast air out, reapply some rub if needed. Once your charcoal in the chimney is ready, pour those hot coals at one end of the snake, making it the head of the snake. This is good for about a 225 – 250 degree temperature and up to six hours of cook time (depending on the size/length of the snake) as the snake burns from head to tail. Don’t forget to add a few chunks of fruit wood, chips or pellets, as they really do add to this preparation! To keep the roast moist, nestle one of those disposable foil pans into the open space at the bottom center of the grill. Add two cups of hot water to the pan. The pan serves two purposes, not only keeping the roast moist, but also catching the roast drippings during the cooking process for an Au jus. Get your grilling grate in position and place your roast, fat side up, in the center of the grate and put the lid on. That roast fat (flavor) is going to slowly sizzle down the sides of the meat adding to the texture and flavor of that roast, before it drips into the pan of deliciousness below. You want that, if you did fat side down, you just won’t get as good of a final product. Check your roast – do NOT turn – after about two hours. When your roast hits that magic 145 degree internal temperature mark (155 degrees for well done), about 4 to 5 hours (about 45-50 minutes per pound of meat at 225 degrees) depending on the size of the roast, it’s ready to pull and rest. Slice thin and ladle some of that Au jus over the top.
Enjoy a Merry Christmas Low and Slow Roast Beef!
Download Mike’s Grilled Roast Beef Recipe
Enjoy this post?
If you appreciate the holiday recipe you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Low and Slow Roast Beef for Christmas – Bachelor on the Cheap
Roast Beef: Yes, you can do a roast on the grill! Crock pots are for non-grillers. If you’ve got a grill big enough to accommodate a roast with the lid on, this will be some of the best roast you have ever eaten. It doesn’t matter what cut of roast you have, whether it’s a chuck, top round, rib or rump. The key here is a great dry rub and low and slow cooking using the “Snake Method” style of arranging your coals. The night before grilling, rub the roast down with Cookies Flavor Enhancer or your favorite rub. If you don’t have a favorite rub, here’s a quick and easy rub to try.
Dry Rub Ingredients
Directions
Your grill set-up is going to use the ‘Snake Method.‘ After you’ve lit your charcoal chimney with about 15 starter briquettes in it, pull your roast out of the refrigerator, inspect, dab off any excess moisture (if any) with a paper towel, let that roast air out, reapply some rub if needed. Once your charcoal in the chimney is ready, pour those hot coals at one end of the snake, making it the head of the snake. This is good for about a 225 – 250 degree temperature and up to six hours of cook time (depending on the size/length of the snake) as the snake burns from head to tail. Don’t forget to add a few chunks of fruit wood, chips or pellets, as they really do add to this preparation! To keep the roast moist, nestle one of those disposable foil pans into the open space at the bottom center of the grill. Add two cups of hot water to the pan. The pan serves two purposes, not only keeping the roast moist, but also catching the roast drippings during the cooking process for an Au jus. Get your grilling grate in position and place your roast, fat side up, in the center of the grate and put the lid on. That roast fat (flavor) is going to slowly sizzle down the sides of the meat adding to the texture and flavor of that roast, before it drips into the pan of deliciousness below. You want that, if you did fat side down, you just won’t get as good of a final product. Check your roast – do NOT turn – after about two hours. When your roast hits that magic 145 degree internal temperature mark (155 degrees for well done), about 4 to 5 hours (about 45-50 minutes per pound of meat at 225 degrees) depending on the size of the roast, it’s ready to pull and rest. Slice thin and ladle some of that Au jus over the top.
Enjoy a Merry Christmas Low and Slow Roast Beef!
Download Mike’s Grilled Roast Beef Recipe
Enjoy this post?
If you appreciate the holiday recipe you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike