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Roast beef on the grill. Want to make my own cold cuts

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Hello -

Tired of Boar's Head and Co. at my local supermarket. I have made my own turkey before, using the advice from fellow 'honds. Now I want to make my own roast beef. What cut should I get? How long do I cook it? Smoke/don't smoke? Temps?
I use a Portable Kitchen charcoal grill.

Thoughts welcome.

Matt

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  1. I do this quite a bit. I use a Weber kettle with charcoal banked to the sides with whatever top round, eye of round etc. is on sale coated pretty heavily with fresh cracked pepper and kosher salt and placed in the center of the grill (fire on both sides) and cook indirectly until the wireless probe therm registers medium rare. Usually takes about an hour to an hour and a half.

    After a night in the fridge I thin slice enough for the week and vacuum seal the rest sliced in 1 lb packs for the freezer. I've looked at some electric slicers, but haven't made that leap yet.

    Much better than anything behind the deli counter, and I no longer have to deal with the mouthbreathing malcontents at my local supermarket.

    3 Replies
    1. re: laststandchili

      sounds good. Can you guess the temp on your grill? The PK is small, but it won't have a problem having the coals banked to one side, and the meat on the other.
      Thanks for the quick response!
      Matt

      1. re: Westy

        Not sure. Typically I start a standard sized chimney starter of charcoal and place half the coals on each side so maybe half that for your unit. With the kettle I usually focus on the temp of the meat rather than the grill temp.

        1. re: laststandchili

          Westy...I use the slow-roast method on an eye of round...http://projects.washingtonpost.com/re... one link, there are recipes and ideas aplenty on the web...just season, let rest for a while in the fridge(I leave it overnight) so the seasoning permeates the meat a bit, sear lightly in a skillet and then roast it very slowly...there was a school of thought that said to roast the meat at the temp you want it to end up at...my oven is not very stable at it's lowest temp (170) but I set it for 175 or 180 and let it go for about an hour and a half per pound, checking it frequently after 6-7 hours...(you may want to check the more 'scientific' times & temps online, I'm pretty casual) but I often put a big eye of round (6 lbs or so) in the oven overnight. When the temp gets to about 150-160 the next morning I pull it out and let it rest, lightly covered, for an hour or so. I've found that the hunk I reserve for slicing makes nicer slices and loses less juices if I chill it overnight in the fridge before slicing...I've been doing this and slicing it by hand for sandwiches, to really good results (even though hand slicing it very thinly is time consuming...I have to use the steel on my knife every ten or fifteen cuts), but last night the husband walked in with a meat slicer he bought at a sporting goods store (about sixty bucks on sale) and I cannot WAIT to try it! I'm going to try an eye of round AND a pork loin this week...roasts for dinner, then the rest sliced, bagged, and frozen for future sandwiches. Vegetarians be warned, you might not want to come over to my house for dinner this week. I've done this on the grill as well, but I can't get the temperature as low as I want it, and the cooking time is more like 4 hours and the meat just a little tougher...which really isn't too much of a problem if you can slice it thinly enough. (In winter, particularly, I don't really mind leaving a low oven on all night...) I do apoligize for this semi-coherent post...I'm doing three things at once right now...