In the realm of barbecue, few dishes exude rustic elegance quite like a flawlessly grilled beef roast. Whether it's a succulent prime rib, a tender tri-tip, or a hearty flank steak, charcoal grilling imparts a distinct smoky flavor that elevates the beef's natural richness. As you embark on your culinary adventure, let us guide you through the intricacies of selecting the perfect cut, preparing it for grilling, achieving the ideal doneness, and pairing it with delectable sides. Get ready to tantalize your taste buds and impress your dinner guests with a charcoal-grilled beef roast that will leave them craving more.
Let's cook with our recipes!
CHAR-GRILLED ROAST BEEF
Want to master grilled roast beef - with tender juicy slices? This is my favorite method for grilled beef over charocal - with just a hint of smoke and a thick herb and umami crust. Perfect every time!
Provided by Kita Roberts
Categories Main Course
Time 10h20m
Number Of Ingredients 7
Steps:
- Combine the minced garlic, minced rosemary, Ooomami, horseradish spice blend and salt in a bowl.
- Mash the ingrediants with the tines of a fork until almost a paste.
- Pat the beef dry with a paper towel and place on a clean work surface.
- Rub the beef all over with the oil.
- Coat the beef with the garlic blend on all sides.
- Wrap the roast in plastic wrap and place in fridge overnight.
- When ready to grill, allow the beef to sit out for 1 hour.
- If you are using a grill-safe thermomteter insert it now.
- Using a chimney starter or other desired method, allow charcoal to become ashen before pouring it to one side of the grill to create an eoffset heat source.
- Place your diffuser plate, if your grill has one, and grilling grate on the grill and oil grate for smoking.
- Add hickory chunks or chips to the grill and allow to smoke.
- Place the roast over the cooler side of the grill and close the lid.
- Grill for 1 hour to 1 1/2 hours, or until the beef reaches an internal temperature of 125 degrees F, rotating once 180 degrees, halfway through cooking.
- Remove the roast from the grill and a cover with foil.
- Allow to rest for 20 minutes.
- When ready to serve, slice into even portions for as many servings as needed. Do not slice additional portions ahead of time.
- Sprinkle with a little salt and serve hot.
Nutrition Facts : ServingSize 1 g, Calories 263 kcal, Carbohydrate 2 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 105 mg, Sodium 97 mg, Fiber 1 g, Sugar 1 g
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GRILLED, EYE ROUND ROAST
Grilled, Eye Round Roast I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it. Butt Kickin' Blacken contains neither salt nor sugar, and is available at http://www.capnrons.com/
Provided by Capn Ron
Categories Roast Beef
Time 1h15m
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 5
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.
PRIME RIB ROAST ON CHARCOAL GRILL
This is a very good recipe for grilling beef rib roast. I have used this for both bone-in and boneless roasts with great results on each. Make sure to remove the roast from the fridge about 1 to 2 hours before cooking.
Provided by John Glenn
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 20
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
- Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
- Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 0.7 g, Cholesterol 59.1 mg, Fat 24.9 g, Fiber 0.2 g, Protein 16 g, SaturatedFat 9.9 g, Sodium 461.7 mg
GRILLED BEEF TENDERLOIN
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting up a charcoal grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 4
Steps:
- Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.
GRILLED BEEF SIRLOIN TIP ROAST
My husband made this for lunch today. He grilled it over charcoal and the meat ended up being very moist and tender. Great flavor and easy to make! Preparation ime equals marinating.
Provided by Dine Dish
Categories Roast Beef
Time 9h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
- Add the roast.
- Squeeze air from bag, allowing marinade to cover the roast; seal.
- Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
- Place roast on grill rack over medium-hot coals.
- Grill with lid down for 45 minutes.
- Turn the roast over and grill for another 30 minutes or until done to taste.
- Cut into 1/2 to 3/4 inch slices.
- Serve immediately.
INEXPENSIVE CHARCOAL GRILL-ROASTED BEEF WITH GARLIC & ROSEMARY
Steps:
- 1. Combine salt, garlic, rosemary, and pepper in small bowl. Sprinkle all sides of roast evenly with salt mixture, wrap with plastic wrap, and refrigerate for 18 to 24 hours. 2. Open bottom grill vents fully. Light large chimney starter half filled with charcoal (3 quarts, about 50 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 15 minutes. Arrange all coals over one-third of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. 3. Place roast over hot part of grill and cook until well browned on all sides, about 10 minutes. Meanwhile, punch fifteen 1/4-inch holes in center of aluminum roasting pan in area roughly same size as roast. Once browned, place beef in pan over holes and transfer pan to cool side of grill. Open lid vents halfway and cover grill, positioning vents over meat. 4. Cook roast, rotating pan 180 degrees halfway through cooking and removing lid as seldom as possible, until instant-read thermometer inserted into thickest part of meat registers 125 degrees for medium-rare or 130 degrees for medium, 40 to 60 minutes. Transfer meat to wire rack set on rimmed baking sheet, tent loosely with foil, and rest for 20 minutes. Transfer meat to carving board and cut across grain into thin slices. Serve immediately.
Tips:
- Choose a flavorful cut of beef roast, such as chuck roast or rump roast.
- Marinate the roast for at least 4 hours, or overnight, to enhance the flavor.
- Use a charcoal grill that is hot but not too hot. You should be able to hold your hand over the coals for 5 seconds before it gets too hot.
- Sear the roast over direct heat for a few minutes per side to create a nice crust.
- Move the roast to indirect heat and cook until it reaches your desired internal temperature. A meat thermometer is the best way to check the temperature of the roast.
- Let the roast rest for 10-15 minutes before slicing and serving.
Conclusion:
Charcoal grilled beef roast is a delicious and flavorful dish that is perfect for any occasion. By following these tips, you can make sure your roast turns out perfectly every time.
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