My former Neighbor Charlie Simone taught me how to grill a full roast one night when we lost the power during a snowstorm back in Boston. I love the flavor, somewhere between a grilled steak and a roast and no turning on the oven in the hot summer season!
· 2 Tbs. olive oil
· 2-1/2 tsp. chopped fresh rosemary
· 2-1/2 tsp. kosher salt
· 1-1/2 tsp. coarsely ground black pepper
· 1 clove garlic, minced
· 3 lb. boneless beef top loin roast, fat trimmed to 1/4 inch or sirloin roast
Charcoal grilling instructions
Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
Set the beef on the hot zone of the grill (directly over the coals), cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the roast away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes