This cut of meat is one of the reasons I find beef more difficult than say lamb or pork. There are so many cuts of beef; bottom this or top this. What? I have very little beef “cut-savvy”. I know that prime rib and rib eye are good, and this particular cut here; not so much. So when my wife bought a couple of these on sale I had to try to find a different way to cook it. Normally this goes into the slow cooker for a stew or into the oven but I wanted to try something different.
Granted this recipe is not going to turn this into prime rib, but it does a good job at imparting some flavor from both the rub, carmelization, and of course the smoke.
So let’s get started cooking!
Mise en place… This cut is getting a simple rub equal parts black pepper, kosher salt, and some dried rosemary, fresh from my garden last year.
Step 2: Using a mortar and pestle to get a finer grind out of the rosemary.
Step 3: Liberally applying the rub.
Step 4: I used my favorite cast iron half moon griddle to put sear marks on the meat before moving it to a cooler side of the grill.
Step 5: Flipping it over to the other side…
Step 6: Off the griddle and moved to the cooler side of the grill. Grill temp is 350 degrees. Planned cook is for about an hour and a half.
Step 7: Fresh off the grill
After an hour and a half on the grill, I pulled her off and she looks pretty good. The oak wood chunks gave it a nice color.
Step 8: Wrapping in foil
I wrapped the roast and let the juices re-circulate for about 20 minutes.
Step 9: Makin’ the cut
Here is roast finally cut. It tasted a lot better off the grill than my usual methods.
I think if my wife buys this cut of meat again, I may use a beer based marinade prior to the grill roast. Also maybe just an hour or so instead of 90 minutes. But overall I’m satisfied with the results.