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June 2005 Issue
Grilling Roasts
by Ronda L. Halpin
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When the warmer weather of June comes calling, many people head to their backyards to answer the call of the grill! Whether it's burgers, assorted veggies or a thick steak, grilling can be great fun and give you a delicious meal. So, over the next few months, we're going to be looking into the ins and outs of grilling. This month, we begin with one of my favorite items to grill ... roasts.

When most people think of roasts, they think of long hours in an oven. However, a grill shares many of the same traits as an oven ... they can both be kept at relatively stable temperatures and they both involve placing the item to be cooked in a covered vessel (e.g. the oven or grill) during the cooking process. In fact, nearly every recipe that calls for cooking a roast in an oven can be "tweaked" for grilling instead. There are only a few things to remember:

  • Roasts don't like wildly changing temperatures. Help yourself keep your grill consistent by using its built-in thermometer or installing one on your grill if it doesn't come equipped with one.

  • Indirect heat is important for making sure the inside of your roast is done when the outside of your roast is done. If you have a charcoal grill, this is done by moving the coals to one side and grilling the roast on the other side. If you have a gas grill, this is done by turning off one of the burners and placing the roast over that burner for grilling.

  • A drip pan is important to prevent flare-ups and a general mess. I like to use aluminum pie plates or cake pans so that I can simply toss the mess when I'm done. I also like to set my roasts on a wire rack inside the drip pan so that a nice crust forms evenly on my roast!
Roasts done on the grill are great, but can be even greater when the proper rub, marinade or injection sauce is used. When to use which method? It's up to you! And to start your grilling season right, I'm including three recipes to choose from when you fire up your grill and get your roast ready!

 

Basic Wet Rub for Beef

That's right, rubs can come wet or dry! This one's perfect for everything from beef tenderloin to prime rib.
  • 1 T. chopped garlic
  • 2 T. chopped fresh basil
  • 2 T. chopped fresh oregano
  • 2 T. chopped fresh parsley
  • 2 T. chopped fresh rosemary
  • 4 T. olive oil
  • 1-1/2 T. seasoned salt
  • 1 T. fresh ground black pepper
Combine all of the ingredients in a blender or food processor and blend until smooth and even. Spread the mixture evenly over the surface of the roast before grilling.
  • Yields: Enough rub for one large roast
  • Preparation Time: 5 minutes
 

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