Directions: |
Directions:* Heat and stir the baste sauce in a small sauce pan to blend.
* Combine all marinade ingredients in a bowl (reserve 1/4 cup for the basting sauce). Place meat in a plastic bag and pour marinade over meat. Refrigerate for 4 hours or over night. Sear the roast on all sides on the grill. After searing the roast put a throw away aluminum pan with water in it under the grill grate below the meat. Set the coals or gas grill on medium heat. If the grill is large it can be cooked on indirect heat. Baste meat with the basting sauce frequently (15 to 20 minute intervals). The meat is ready when the internal temperature reaches 135º for medium rare.
Let the roast set for 15 minutes at room temperature before slicing. It will gain about 5º during this rest time. Roast will take 2 to 3 hours to cook depending on how well the meat is to be done and what kind of grill is being used. Cook with the fat side up.
Hints:
1) prior to marinating the roast, remove excess fat. Leave some fat to keep roast moist and to add flavor during cooking.
2) If a larger roast is used it can be cut it in half prior to marinating. This will speed up the cooking time and will provide 4 end cuts. Adjust the marinade and baste for larger roasts.
3) If roast is cooked to 135º internal temperature, after the rest time it will be medium rare in the center and well done on the ends. So when roast is sliced you will have well, medium and medium rare portions.
4) If you want to skip the separate basting sauce, you can use the marinade from the meat as a baste, by pouring used marinade into a sauce pan and bringing it to a boil for several minutes, to reduce by 1/4. Use the reduced sauce as a baste for the roast during cooking. |
This recipe for Beef Tenderloin Grilled is from