Been to the grocery store lately? Have you seen the astronomical cost of lunch meat these days? What used to be $5/pound is now $9/pound. Roast beef is just plain ridiculous these days. What if you could make your own roast beef for under $3/pound? It’s really not all that hard. Think I’m kidding? My cousin Tom did it and will show you how you can do it too. Read on to find out just how incredibly easy it is…

Last weekend I cooked a 15 pound top round roast. The rub is pretty standard in my kitchen with slight variations based on what is in the pantry.

Rub Ingredients:

2 tbsp onion powder
2 tbsp garlic powder
1 tbsp kosher salt
2 tbsp ground pepper
1 tsp red pepper
1 tbsp raw sugar

I massaged the rub into the roast and placed it back into the refrigerator overnight.

The next day get the grill going:

I set up the BGE for indirect cooking and this can also be done on a standard grill. On the BGE this means filling coals to the top of the fire ring, then the place setter goes on top of the fire ring.

***Editor’s note – for those of us mortals that do not have the amazing egg, the fire ring acts as a heat shield so that the meat can be placed directly over the coals without cooking the meat directly***

To accomplish on a standard grill build the fire as usual, then place the coals around the perimeter of the grill with a drip pan in the center or put the coals on one side and the drip pan and meat on the other. You will need to add coals and monitor the temperature when using a standard grill.

Place the roast, fat side up on the grill and cook at 225 to 250 degrees for five hours or until internal temperate of roast is 150 for medium rare.

Let the roast rest for 15 to 20 minutes to let the excited juices come to a rest and redistribute throughout the meat, then slice and enjoy.

Cooking time and resting time should be reduced with a smaller roast.

**Editor’s note – I told you it was easy. The biggest cut of meat to date on the site yet the shortest write up.***

If you have any questions about the above dish please feel free to comment below or email me.

Click here for other Beef recipes done by the Grillin Fools.

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Tom Jones

Tom Jones

Tom Jones

@GrillinFool - #GrillPorn abounds here. All meat, all the time!
@bigmoecason says, "You have 4.5 hours left to get to @qintheloustl to eat my ribs. Get to… - 29 mins ago
Tom Jones

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one comment

I am going to do this with my old charcoal grill I have next week. ;]



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