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In Reply to: RE: Roast beast posted by Quint on March 04, 2017 at 06:22:21
I do a lot of grilling, but I've never done a chunk of meat that big, other than a 12 pound turkey, which is a somewhat different deal.My largest roast has been a 3-rib ribeye a few times. Here's what I've learned from that:
Put the meat on a rack in a disposable pan. This is to both retain the juice drippings and to keep the roast out of them. "Tent" the meat loosely with foil so it doesn't become prematurely "burned" and to retain moisture so it doesn't dry out.
Use indirect grilling (not directly over the charcoal) to provide the heat but not burn the meat. This is typically done by putting the meat in the center of the grill, with the charcoal placed to the sides.
Use medium heat (275-300). This means you'll have to use relatively less charcoal at one time, and feed more to the grill every 30-45 minutes or so to maintain the temperature. Your roast will probably take about 1.5 to 2.5 hours to get to medium. Refer to page 138 of Steven Raichlen's "Barbecue Bible" for general grilling guidelines.
If you want to add some wood smoke flavor, soak some of your favorite wood (oak, hickory, apple, etc.) chips for at least an hour (so they'll smoke, rather than burn) and add them judiciously during the first 45-60 minutes of grilling.
Remember, your roast will continue to cook and rise in temperature by 5-10 degrees AFTER you take it off the grill, so don't over-cook it on the grill! Over-cooking is a common downfall of many well-meaning grillers (including me). It's better to take the meat off BEFORE you think it's done, rather than WHEN you think it's done!
Lastly, popular wisdom says to sear the meat and then go to indirect grilling for the remainder of the time. This is what I've done for years. But, I've also tried the opposite, and it works very well: Start with indirect grilling at medium heat (275-300 degrees). AFTER the meat has cooked through to ALMOST the desired temp (maybe 15-20 degrees lower), THEN sear the outside if desired to get a caramelized exterior.
There is also disagreement among grillers as to whether or not to bring the meat up to room temperature before grilling. In my experience, it isn't necessary. Your mileage may vary.
Hope this helps, and...
Happy Birthday!
:)
Edits: 03/05/17Follow Ups:
Or pull up to the speaker and annunciate slowly and clearly, "2 Grand Macs, Large Fries, Large Diet Coke."
I'd like to ADD a few things to #51's advice.
I use a plate setter between charcoal and the meat. This is a heat deflector upon which I place the drip pan (originally filled with water to provide additional moisture for the first part of cooking) and the meat goes on the regular grate.
USE A MEAT THERMOMETER. These are anywhere from Dirt Cheap (like maybe 25$) all the way to ridiculous. Toss in Wireless to the phone or confuser as well as FAN CONTROL to the firebox to maintain a given Temp SetPoint.
I put meat on LATE, like maybe 2200 or 2300 and take off early, like 0800 or so and put in a hot box to finish self-cooking. I control the temp to about 250f
My first experiments were with a pork roast of about 7lb per. 20lb turkey? Piece of cake.
Pic of a pork roast. I think it was a 'Pork Shoulder' cut. It was tasty, tender and juicy.
Too much is never enough
Thanks for the detailed advice, Inmate. VERY helpful!
Just to clarify, we'll likely be cooking in a conventional oven, not grilling. We have a decent grill (an older Weber Silver Summit), but my wife wants to do the oven. And I'm not nearly a big enough authority to question her on that front. :)
Thanks a lot for the birthday wishes, BTW!
This is a public service announcement . . . WITH GUITARS!!!
"we'll likely be cooking in a conventional oven, not grilling."
Well, then, you're on your own, buddy bear. ;)
Actually, most of the same rules apply. But don't put wood chips in your oven. Your wife might not approve.
:)
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