Best Inexpensive Charcoal Grill Roasted Beef With Garlic Rosemary Recipes

CHAR-GRILLED ROAST BEEF

Steps:

• Combine the minced garlic, minced rosemary, Ooomami, horseradish spice blend and salt in a bowl.
• Mash the ingrediants with the tines of a fork until almost a paste.
• Pat the beef dry with a paper towel and place on a clean work surface.
• Rub the beef all over with the oil.
• Coat the beef with the garlic blend on all sides.
• Wrap the roast in plastic wrap and place in fridge overnight.
• When ready to grill, allow the beef to sit out for 1 hour.
• If you are using a grill-safe thermomteter insert it now.
• Using a chimney starter or other desired method, allow charcoal to become ashen before pouring it to one side of the grill to create an eoffset heat source.
• Place your diffuser plate, if your grill has one, and grilling grate on the grill and oil grate for smoking.
• Add hickory chunks or chips to the grill and allow to smoke.
• Place the roast over the cooler side of the grill and close the lid.
• Grill for 1 hour to 1 1/2 hours, or until the beef reaches an internal temperature of 125 degrees F, rotating once 180 degrees, halfway through cooking.
• Remove the roast from the grill and a cover with foil.
• Allow to rest for 20 minutes.
• When ready to serve, slice into even portions for as many servings as needed. Do not slice additional portions ahead of time.
• Sprinkle with a little salt and serve hot.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

PRIME RIB ROAST ON CHARCOAL GRILL

Steps:

• Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
• Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
• Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.