Summer on the Grill

#1

Rating: 0

7/17/06 at 3:57pm

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Tonight I grilled an english roast, upon the suggestion of a friend.
After marinading the roast beef in a zip lock bag, I grilled the roast on a low flame for 30 minutes, then flipped it and grilled an additional 30 minutes. I basted with the left over marinade, then I turned the flame up to sear for just a few minutes on each side.

Took it off the grill, set for 5 minutes, then sliced thin. Darn near perfection!

Great way to have roast beef without heating up the house.

Surviving is essential, thriving is incredible!
EpicSki Academy

#2

Rating: 0

7/17/06 at 4:08pm

Bonni
offline

Joined: March 2002
Location: Spokandyland ....I have arrived!
Post Count: 13,892

How big was the roast? I've never heard of an english roast.

Sounds like a wonderful way to make a meal!

There's no such thing as bad weather.........just bad clothing.

#3

Rating: 0

7/17/06 at 4:27pm

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

An English roast is similar to a blade roast. Not much fat on it.
Any roast will do, It just happens to be the roast at the top of my freezer when I got one out.

This roast was about 4 lbs
When it was done, it was just a touch pink in the center and actually reminded me of a prime rib.

Best of all............93F today and I didn't have to heat up the kitchen for a great meal.

Surviving is essential, thriving is incredible!
EpicSki Academy

#4

Rating: 0

7/17/06 at 4:46pm

Mainiac
offline

Joined: February 2003
Location: South Kakalaki
Post Count: 2,941

Quote:

Originally Posted by trekchick

An English roast is similar to a blade roast. Not much fat on it.
Any roast will do, It just happens to be the roast at the top of my freezer when I got one out.

This roast was about 4 lbs
When it was done, it was just a touch pink in the center and actually reminded me of a prime rib.

Best of all............93F today and I didn't have to heat up the kitchen for a great meal.

...you must now reveal the marinade/sauce secret.....

"Pain is temporary.....if I quit, however, it lasts forever." Lance Armstrong

#5

Rating: 0

7/17/06 at 4:54pm

Cirquerider
offline

Joined: October 2003
Location: In the Valley a bit further from the mountains
Post Count: 14,489

Trek's marinade was a cajun blend. I have done English Roasts (london broil top sirloin) for years on the grill using a simple marinate of 1 TBS garlic, 1/2 C honey 1/2 C soy and 1 C Canoloa oil (can substitute olive for part of this). This gives a satisfying salty/sweet/garlic taste that works very well. Marinade is not an exact science so you're allowed to be off by quite a bit. The oil does not end up in the meat and gives a great sear when it flames off.

Someday I'll just ski for a living.

#6

Rating: 0

7/17/06 at 4:59pm

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Quote:

Originally Posted by Mainiac

...you must now reveal the marinade/sauce secret.....

I must admit, I am a little lazy this time of year so I used A1 Cajun marinade.
The marinade I usually make lime juice, tomato paste, brown sugar soy sauce garlic, butt rub, nutmeg, and hot pepper. I am sure I'm missing something in this recipe because I'm not one to use a recipe often.

Surviving is essential, thriving is incredible!
EpicSki Academy

#7

Rating: 0

7/17/06 at 7:19pm

Bonni
offline

Joined: March 2002
Location: Spokandyland ....I have arrived!
Post Count: 13,892

BUTT RUB?!?! What the hell is BUTT RUB!

HONEY!!!!! C'mere!

There's no such thing as bad weather.........just bad clothing.

#8

Rating: 0

7/17/06 at 7:20pm

Bonni
offline

Joined: March 2002
Location: Spokandyland ....I have arrived!
Post Count: 13,892

How does CR know what kind of marinade you use, TC? Unless.....

:

HONEY!!!!!! C'mere!

There's no such thing as bad weather.........just bad clothing.

#9

Rating: 0

7/17/06 at 8:25pm

GarryZ
offline

Joined: February 2006
Location: Lake of Liberty in the GNW
Post Count: 7,323

Quote:

Originally Posted by Bonni

BUTT RUB?!?! What the hell is BUTT RUB!

HONEY!!!!! C'mere!

Damn it TC keep your foreplay out of the kitchen.

Unless it happens then go with it. Postman Always Rings Twice comes to mind. Got some flour on your bumm?????

:

#10

Rating: 0

7/17/06 at 8:27pm

GarryZ
offline

Joined: February 2006
Location: Lake of Liberty in the GNW
Post Count: 7,323

di

Quote:

Originally Posted by Bonni

BUTT RUB?!?! What the hell is BUTT RUB!

HONEY!!!!! C'mere!

Damn it TC keep your foreplay out of the kitchen.

Unless it happens then go with it. Postman Rings Twice comes to mind. Got some flour on your bumm?????

:

:

did i really say that

:

:
not me

#11

Rating: 0

7/17/06 at 8:28pm

GarryZ
offline

Joined: February 2006
Location: Lake of Liberty in the GNW
Post Count: 7,323

Quote:

Originally Posted by trekchick

I must admit, I am a little lazy this time of year so I used A1 Cajun marinade.
The marinade I usually make lime juice, tomato paste, brown sugar soy sauce garlic, butt rub, nutmeg, and hot pepper. I am sure I'm missing something in this recipe because I'm not one to use a recipe often.

The citrus makes it work . I usually add lots of diced garlic

#12

Rating: 0

7/18/06 at 4:30am

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Quote:

Originally Posted by Bonni

BUTT RUB?!?! What the hell is BUTT RUB!

HONEY!!!!! C'mere!

www.buttrub.com

And as for Cirque, he and I were chatting on line when I sunk my teeth into it, and I had to share how awesome it turned out.

I can't find butt rub around here so I usualy order a dozen jars of it at a time
Maybe I'll bring a little butt rub to ESA and share a little with me friends.

Surviving is essential, thriving is incredible!
EpicSki Academy

#13

Rating: 0

7/18/06 at 4:36am

Philpug
offline

Joined: September 2000
Location: NTS, PA
Post Count: 22,539

Quote:

Originally Posted by GarryZ

diDamn it TC keep your foreplay out of the kitchen.

Unless it happens then go with it. Postman Rings Twice comes to mind. Got some flour on your bumm?????

:

:

did i really say that

:

:
not me

Or 9 1/2 Weeks

Click. Point. Chute.

#14

Rating: 0

7/18/06 at 7:42am

GarryZ
offline

Joined: February 2006
Location: Lake of Liberty in the GNW
Post Count: 7,323

Quote:

Originally Posted by trekchick

www.buttrub.com

And as for Cirque, he and I were chatting on line when I sunk my teeth into it, and I had to share how awesome it turned out.

I can't find butt rub around here so I usualy order a dozen jars of it at a time
Maybe I'll bring a little butt rub to ESA and share a little with me friends.

:

#15

Rating: 0

7/19/06 at 3:30pm

cowpix
offline

Joined: March 2005
Location: Wisconsin
Post Count: 113

I enjoy Buttrub on everything!

:

#16

Rating: 0

7/19/06 at 3:49pm

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Quote:

Originally Posted by cowpix

I enjoy Buttrub on everything!

:

Bad Byron's Butt Rub,

You know what they say
"A little Butt Rub makes everything better"

Surviving is essential, thriving is incredible!
EpicSki Academy

#17

Rating: 0

7/19/06 at 3:49pm

irul&ublo
offline

Joined: February 2001
Location: sactown
Post Count: 2,273

Quote:

Originally Posted by Bonni

BUTT RUB?!?! What the hell is BUTT RUB!

#18

Rating: 0

7/19/06 at 4:55pm

cowpix
offline

Joined: March 2005
Location: Wisconsin
Post Count: 113

Quote:

Originally Posted by trekchick

Bad Byron's Butt Rub,

You know what they say
"A little Butt Rub makes everything better"

The label says you can put it on popcorn. I haven't tried that yet...

#19

Rating: 0

9/27/06 at 8:21am

Taylormatt
offline

Joined: July 2002
Post Count: 1,587

Want a great beef marinade? Try this:

2 TBSP Worcestershire
3 TBSP Balsamic Vinegar
4 TBSP Soy Sauce
4 TBSP Canola oil
2 TBSP fresh Thyme or Tarragon
A little black pepper
3 TBSP packed brown sugar

Marinate in a bag up to 24 hours for big cuts, 6-12 hrs for small cuts like steaks.

I'm also a huge fan of pizzas on the grill in the Summer or even Fall.

#20

Rating: 0

10/10/06 at 6:35am

HaveSkisWillClimb
offline

Joined: December 2001
Location: central Maine
Post Count: 974

...Just in Summer?...Not!

C'mon trekchick,
Cooking food on/over the grill is a 4-season lifestyle

:

#21

Rating: 0

10/10/06 at 8:12am

BigE
offline

Joined: July 2002
Location: Toronto, Ont
Post Count: 6,433

I've recently deleted garlic from all my marinades. The reason for the deletion is that the garlic residue on the outside of the meat burns and gets bitter.

The last BBQ I did was on Saturday -- a pork loin.

The rub used was 2 TBS sugar, 2 TBS salt, 2 Tbs dry hot mustard. The BBQ was very cool -- the 3 lb loin took about 3.5 hrs to cook,and was but gently browned.

Now in this situation garlic would work, but under higher heats, I don't like the taste of burnt garlic.

#22

Rating: 0

10/10/06 at 12:36pm

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Quote:

Originally Posted by HaveSkisWillClimb

C'mon trekchick,
Cooking food on/over the grill is a 4-season lifestyle

:

I love grilling 12 months of the year.
But this was summer and it s the time to leave the cooking outside all the time.

Quote:

Originally Posted by BigE

I've recently deleted garlic from all my marinades. The reason for the deletion is that the garlic residue on the outside of the meat burns and gets bitter.
This roast was phenomenal! I've done this many times since.

The last BBQ I did was on Saturday -- a pork loin.

The rub used was 2 TBS sugar, 2 TBS salt, 2 Tbs dry hot mustard. The BBQ was very cool -- the 3 lb loin took about 3.5 hrs to cook,and was but gently browned.

Now in this situation garlic would work, but under higher heats, I don't like the taste of burnt garlic.

This is a good tip.
Thanks!

Surviving is essential, thriving is incredible!
EpicSki Academy

#23

Rating: 0

10/15/06 at 4:20am

Uncle Louie
offline

Joined: November 2004
Location: Kentucky for 43 weeks-skiing for 9 !
Post Count: 2,379

Since I moved to BBQ country I pretty much do something up on my smoker at least every other week.

1/2 Charcoal and 1/2 pan of Hickory (mixed) and rub "Stubbs Rub" on whatever a day ahead of time. Throw it on for 5-7 hours (depending on its size) and your in business. Turn it once ....and NO LOOKING to check its progress.

Pork/Beef/Brisket all work that way.....Throw a Turkey on the grill with another pan loaded with beer to steam into the Turkey and you really got something there! You can even use any cheap red wine in a second pan when cooking beef. It's super easy and even the cheapest cuts of meat come out tender.

Yee Haa !

#24

Rating: 0

10/18/06 at 9:50am

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Quote:

Originally Posted by trekchick

Bad Byron's Butt Rub,

You know what they say
"A little Butt Rub makes everything better"

Good News!
Bad Byron has made the finals in the BBQ championships!
You can see him and his featured Butt Rub in action!
Uncle Louie, I'll be happy to send you a few jars of butt rub for your Lets Go Colorado III.
"A little Butt Rub makes everything better"

Quote:

Versus Network (formally OLN) will air 9 episodes of the Barbecue Championship Series begining Oct 22 at 9pm EST. Each one hour show will have lots of great cooking, humor, drama and a few surprises!

Surviving is essential, thriving is incredible!
EpicSki Academy

#25

Rating: 0

10/18/06 at 2:11pm

irul&ublo
offline

Joined: February 2001
Location: sactown
Post Count: 2,273

Quote:

Originally Posted by BigE

I've recently deleted garlic from all my marinades. The reason for the deletion is that the garlic residue on the outside of the meat burns and gets bitter.

The last BBQ I did was on Saturday -- a pork loin.

The rub used was 2 TBS sugar, 2 TBS salt, 2 Tbs dry hot mustard. The BBQ was very cool -- the 3 lb loin took about 3.5 hrs to cook,and was but gently browned.

Now in this situation garlic would work, but under higher heats, I don't like the taste of burnt garlic.

Use granulated/powdered garlic or garlic salt, and mix it in the acidic part of the marinade before adding any oil. This way it will dissolve more completely.

#26

Rating: 0

10/18/06 at 3:20pm

BigE
offline

Joined: July 2002
Location: Toronto, Ont
Post Count: 6,433

I used to. Searing still made it bitter. I guess just because you can't see it does not mean it ain't there...

#27

Rating: 0

10/18/06 at 5:42pm

Uncle Louie
offline

Joined: November 2004
Location: Kentucky for 43 weeks-skiing for 9 !
Post Count: 2,379

Quote:

Originally Posted by trekchick

Uncle Louie, I'll be happy to send you a few jars of butt rub for your Lets Go Colorado III.
"A little Butt Rub makes everything better"

The heck with sending it....BRING IT !

#28

Rating: 0

10/18/06 at 6:29pm

Trekchick
offline

Joined: November 2005
Location: Michigan, oop nort in da land of trolls
Post Count: 23,669

Quote:

Originally Posted by Uncle Louie

The heck with sending it....BRING IT !

I'm trying to work it out!
If there is any way I can, I will!
ssh has been giving me grief that I didn't go to his birthday ski last april.
For you, I'll see what I can do

Surviving is essential, thriving is incredible!
EpicSki Academy

#29

Rating: 0

10/20/06 at 6:25am

Finndog
offline

Joined: January 2000
Location: NJ & on my way To Steamboat
Post Count: 5,937

If you want to try a meat that actually has flavor without having to use marinades, try some buffalo fillets or NY Strips. I only use a little montreal seasoning and cook medium rare. Excellent flavor, very lean and very tender.
Instead of a marinade, you can coat pork, buffalo, elk, venison, ostrich or GOOD beef in finely ground coffee, a touch of red pepper, all spice and salt. Serve with a port reduction or cherry/sherry reduction. It is excellent.

Be More Like Your Dog...

#30

Rating: 0

10/20/06 at 1:39pm

ct55
offline

Joined: July 2006
Location: Central Mass
Post Count: 3,286

dammit - that roast recipe got my mouth watering.

Now the talk of buttrubs OTOH ...

Tags

Recent Reviews

What Barking Bears Want

...Just in Summer?...Not!

Got Facebook?

Already a User?

Create a New Account

Recent Discussions

Recent Reviews

Recent Wikis