I finally fired up the Weber for the first time in awhile today.
Decided today would be a good day for some Pit Beef. Started out with a 4.5lb. Bottom Round Roast. Rubbed it with a rub made of equal parts Cracked Black Pepper, Salt and Garlic Powder. Let it sit and get up to room temp while the coals were getting ready.
The full chimney of coals gave me an initial burn of 400 degrees or so. Placed the Round on the grill and seared each side. I cooked the Round directly above the coals for 5 minutes, then flipped to another side for 5, flipped and so on. At the 45 minute mark, I got bored and the BC hockey game was coming on so I moved the Round to the cold side of the grill and put the lid on...
At about the hour mark, the coals (Kingsford garbage) died out so I lit up a half a chimney of coals and wrapped the Round in foil. Put her back on the grill for another 20 minutes or so. I pulled it when the middle hit 136 degrees and let it rest on the cutting board for 15 minutes.
Of course, I could find the locking screw for the blade on my meat slicer so I had to slice the Round by hand. Not the best way to do things but I tried to slice as thin as I could. Nice medium-rare in the middle.
Sauteed some onions, made some Tiger Sauce (mayo, horse radish and siracha), placed on a couple potato rolls and a helping of my wife's potato salad (the best in the world) and I was a happy man.
All in all, not a bad last minute decision for dinner. Sorry for the lack of quality in the pics, took them on my phone and it wasn't cooperating.
Thinking about firing up some ribs on Monday. Stay tuned...