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1.
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Combine all the ingredients and coat the roast with the mixture.
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2.
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Allow to marinate for at least an hour or up to 3 hours, under refrigeration.
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3.
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Grill over indirect heat for 30-40 minutes or until desired doneness is reached. Use a quick read thermometer to check temperature.
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120 degrees for rare;
130 degrees for medium rare;
140 degrees for medium;
150 degrees for medium well;
165+ degrees for well
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These are the temperatures that the meat will be when it is still on the grill. When you pull the meat from the fire, put it on a warm plate and cover with a sheet of aluminum foil to keep warm. Let the roast rest for at least 10 minutes before cutting. The internal temperature will rise slightly during this time. This will "even out" the roast's doneness. Making the whole roasts temperature consistant. This will make the roast look, slice and taste better.
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