Roast Beast on a BBQ?
June 29, 2008 8:58 AM   Subscribe

Barbecue question here...Can we do a sirloin roast on a gas barbecue? I am sure we can but any tips? What about drippings? Is that possible?

We've barbecued many items before, but...not a roast of beef. We'd like to not heat up the house today and have a couple of smallish (3-4lbs) sirloin roasts we'd like to throw on our barbecue. Some info:
-It's not a charcoal BBQ (hangs head in BBQ shame)
-We'd like to make gravy still, if possible.

Looking forward to your answers!
posted by Richat to Food & Drink (5 answers total)
You can use your barbecue just like a gas oven. Put the roasts in a roasting pan, prepare as normal and then cook. A remote probe meat thermometer makes it easy to tell when it's done.
posted by Mitheral at 9:35 AM on June 29, 2008

Have you been marinading it? Do you like it rare?

Your biggest issue is the roast becoming very dry. Sirloin is pretty lean to start with a long dry grilling is going to magnify that.

I'd go with whatever your standard marinade is, but increase the fat content by adding some olive oil. Baste often.
posted by 26.2 at 9:40 AM on June 29, 2008


Prep your roast as usual. Coat it with a bit about a teaspoon of canola oil, plenty of salt (kosher is best) and pepper. Don't let anyone tell you not to salt the meat before cooking!

Use indirect heat. Keep half your grill off and the other half on about medium. Put an aluminum pan below the grill (on top of the burners or whatever is between the grill and the burners) to catch the drippings. Put the roast over the aluminum pan. Close the lid. Now you have an oven. Cook like you normally do. You should be cooking low and slow.

If you have a probe thermometer (any self-respecting cook should have one), keep it in the roast. When it reaches about 125 degrees (for rare), remove the roast and the drip pan. Now turn the grill on high, close the lid and get it nice and hot. Use the drippings to make your gravy. After about 20 minutes put the roast back on for about 10-15 minutes. This will give it a nice crust. This is the opposite of what most people do (most people start it on high) but this is the method I learned from Alton Brown, and of course he explained the science behind it on his show. I can vouch for it, it works well.

posted by bondcliff at 10:29 AM on June 29, 2008 [1 favorite]

Just to be clear:

Put the roast over the aluminum pan.

Put the roast on the grill so it's above the pan.
posted by bondcliff at 10:30 AM on June 29, 2008

Response by poster: Thanks! I kinda figured it was an oven with different heat. I will marinate generously with the red wine, and add some oil and see how we make out! It's true, the high heat at the end is certainly the opposite of what I've learned before. Alton, though, he's no chump!
posted by Richat at 10:42 AM on June 29, 2008

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