by Dean Sprung
BBQing is an event. Set aside at least 4 uninterrupted stress free hours for this roast. Ideally, it’s a fall or winter Saturday afternoon and you are taking a break from the renovations and chores around the house.
Ingredients:
- Rib eye, top sirloin, or sirloin tip roast 2 kg
- 1 tbs olive oil
- 1-2 tbs kosher salt
- 2-3 tbs fresh ground pepper
- 2-3 garlic cloves halved (optional)
- 1 can of Jail Fire Rauchbier from Muddy York Brewing Co. (or equivalent smoked beer)
Cook time:
- 2.5 - 3 hours
Cooked temperature:
- 130 F for rare - medium rare
BBQ preparation:
- Lump hardwood charcoal arranged for indirect heat
- Foil tray with water and excess beer
- Hickory or mesquite wood chunks
- Digital thermometer
Serve with:
- Potatoes
- Asparagus
- Salad
1:00 pm
Set the television to a sports event or download a playlist to listen to.
Grab what I call a “cooking beer” to enjoy for the next hour.
Pull all the ingredients and bbq gear together.
Prepare your side menu ahead of their cooking time.
2:00 pm
Take the roast out the refrigerator, unpackage and place in a baking sheet on the counter (keep out of reach from the dog).
2:30 pm
Crack open a can of Muddy York’s Jail Fire Rauchbier. Using the injector, fill with the beer and inject into the roast. Do this three or four times in different parts of the roast.
Fill the foil tray with excess beer and add a cup of water.
Rub the roast will olive oil.
Using your hands, pat salt and pepper onto the roast to create a thin crust. Inset garlic cloves for added flavour.
3:00 pm
Arrange charcoal for indirect heat and light using a chimney starter.
Place foil tray with liquids on charcoal grate (underneath the roast).
Put grill in the bbq.
Adjust vents to attain a temperature between 300 F and 325 F.
3:15 pm
Clean grill.
Place roast on grill.
Add wood chunks.
Insert temperature probe into the middle of the roast and cover the bbq until done.
Grab another Ontario craft beer.
Watch sports, listen to music, monitor temperature.
Plan to have your side dishes cooked by the time the roast is ready.
6:00 pm
Remove the roast at exactly 130 F.
Close the vents on the bbq.
Rest the roast for 15 - 20 minutes. Final temperate will reach about 137 degrees.
Cut thin slices against the grain, serve and enjoy.
Safety:
Charcoal produces dangerous CO. Keep bbq away from open windows or doors.
Online shopping list:
Inkbird wifi thermometer (my personal choice)
Social connections:
#bbq #outdoorliving #ontariocraftbeer
Dean Sprung is a general contractor, author of House Effects, certified flood risk assessor and contributing writer for Reno FX.
Reno FX Media provides expertise and discoveries in renovating, organizing, outdoor living and entertaining at home. Shop・Learn・Plan・Share