Not all beef roasts grill the same. Blade roasts, chuck roasts, some eye roasts and bottom round roasts tend to dry out and become too chewy. Grilled properly, top sirloin, rib roasts and beef tenderloins keep their moisture and stay tender on a grill. The USDA recommends a minimum internal temperature of 145 degrees Fahrenheit, or medium rare, to kill food-borne bacteria, which can proliferate quicker when you're cooking outdoors in warm weather.
Step 1
Prepare your grill by oiling the grate to prevent sticking while your roast cooks, then position the charcoal briquettes in an even layer across the bottom. The coals are ready when they glow beneath a thin layer of gray ash, usually in about 30 minutes. Avoid trying to hasten the process with starter fluid after the coals start heating; you can cause a flash fire, dangerous even outdoors.
Step 2
Season your roast while the grill heats, and tie it with twine so it holds its shape during cooking process. This will help it roast evenly. When your grill is hot, place the beef on the grate in the center.
Step 3
Grill your roast over direct, high heat long enough to sear the surface, turning once to brown it evenly. Use tongs to avoid puncturing the meat and allowing its inner juices to escape. When the roast is seared on all sides, remove the rack with the roast. Push the hot coals off to one side of the grill with a grilling utensil and place a drip pan on the other side.
Step 4
Return the rack, with the roast, to the grill. Move the roast to the side of the rack over the drip pan. The drip pan will catch any dripping fat and help prevent flame flare-ups. Cover your grill and cook the roast via indirect heat, not directly over the coals.
Step 5
Monitor the roasting process occasionally with a meat thermometer. Remove the grill cover and insert the thermometer into the thickest part of the beef. If you're cooking a cut with a bone, avoid placing the thermometer too close to it. Continue cooking to within 5 to 10 degrees F of your desired doneness: 135 to 140 degrees F for medium rare, 140 to 150 degrees F for medium, 150 to 160 degrees F for medium-well; and 160 to 165 degrees for well done.
Step 6
Rest your roast to allow its temperature to stabilize. It will absorb its own surface juices, resulting in tender, juicy meat. Resting up to half an hour is ideal.
Tips and Warnings
- If you add wood to your charcoal, use a hardwood such as apple or oak. Softwoods burn too quickly, and the cooking process of the roast will outlast any flavor benefits they might contribute. Depending on the size of your roast and your desired degree of doneness, you may have to reignite your grill during the cooking process. Charcoals generally only stay hot enough to grill for about an hour; then they begin to die. If your roast requires more than an hour of cooking time, remove the rack and the roast and add and ignite more coals. You won't have to wait 30 minutes this time; the added charcoal will be ready and hot enough to resume cooking in about 15 minutes.
Things You'll Need
- Grill
- Briquettes
- Newspaper
- Seasoning
- Twine
- Tongs
- Drip pan
- Meat thermometer
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