Grilled Bottom Round Roast Food

GRILLED, EYE ROUND ROAST

Steps:

• 1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices inches Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
• 2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
• I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
• 3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
• 4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
• 5. To Serve:.
• Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.

GRILLED BOTTOM ROUND ROAST

Steps:

• Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
• Make several slashes through fat shell of roast.
• Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
• On the day you plan to cook, let roast in marinade bag come to room temperature.
• Preheat gas grill to 450°F.
• Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
• Place on grill fat side down. Turn down heat to 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
• Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
• Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.

GRILLED ROAST BEEF RECIPE

Steps:

• Turn grill on high and allow to heat up for 15 to 20 minutes. Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired. When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes. Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals. Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done. Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness. Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°. Carve and serve as desired.

SMOKED BEEF BOTTOM ROUND

Steps:

• Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.
• Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.
• In a medium-sized bowl, combine the rub ingredients.
• Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.
• Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
• Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.
• Slice beef thinly to serve.

HOW TO COOK A BOTTOM ROUND ROAST

Steps:

• Use a paper towel to dry the roast.
• Combine butter, garlic, and spices and spread over the roast.
• Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.