Kitchen Focus

Ronda L. Halpin

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

Asian-Style Roast Marinade

This tangy marinade works well with beef or pork.
  • 2 cloves garlic, minced
  • 2 tsp. salt
  • 1 c. chicken bouillon
  • 1/4 c. soy sauce
  • 1/4 c. honey
  • 1/4 c. catsup
  • 1/2 tsp. baking soda

Mix all of the ingredients together and pour over your roast, seal the bag, and refrigerate 6-8 hours or overnight, turning bag a couple of times. Grill as directed.

  • Yields: Enough marinade for one large roast
  • Preparation Time: 5 minutes plus marinating time

Perfect Pork Injection Sauce

This peppy sauce boasts bourbon and apple cider to make your next grilled pork roast perfect.
  • 1 c. apple cider
  • 1/3 c. cider vinegar
  • 1\4 c. bourbon
  • 1\4 c. water
  • 2 T. Worcestershire sauce
  • 1\4 c. fresh lemon juice
  • 1/2 tsp. salt

Simmer all of the ingredients in a saucepan over medium heat for 5 minutes. Inject into your roast, while still warm, during the last 20 minutes of cooking.

  • Yields: Enough sauce for one large roast
  • Preparation Time: 10 minutes
If there's a topic that you'd like to see covered in this column, let me know. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .