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About Barbequing Roasts

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

***** Not Found *****

Instructions:

Subject: WHAT DID I DO WRONG?

JC> This past Friday I made my first attempt in many years to
barbecue JC> a rump roast. JC> I placed it on the spit over medium
coals, using a meat JC> thermometer. It roasted for about 2 hours
before reaching the JC> medium setting, at which time I removed it
from the grill ... JC> When the meat was sliced the center was a nice
medium pink. JC> The meat was tough as a piece of shoe leather. What
could I have JC> done wrong, or was it just a case of a bad piece of
meat to begin JC> with?

From: Kathy Pitts

Tough to tell long-distance, Jean, but I'd say the problem was too
hot a fire. Rump isn't the tenderest meat in the world to begin
with, and if you subject it to too much heat too fast, the connective
tissues are going to tighten up, forcing the moisture out, and
resulting in a dry, tough hunk of cow.

Next time, try roasting the meat in an pan, rather than the
rotisserie, building your fire by making SMALL mounds of coals on
either side of the roast (no heat directly below). If you like, you
can place the roast directly on the grids of your grill, placing the
pan in the center of the firebox to act as a buffer for the coals.

Place a cover over the roast (if your grill doesn't have a cover, you
can improvise one with some heavy wire and heavy-duty aluminum foil.)
The heat from the coals should only result in an interior cooking
temperature of 250-300 degrees. If it goes down further, don't
panic. Anything above 200 will cook the meat eventually, and the
slower the better in this case.

You also might try using a more acid marinade (wine, beer, lemon or
lime juice in the marinade). The acid will tenderize the meat
somewhat (don't expect miracles, though).

Good luck, and let us all know how the next one turns out.

Kathy in Bryan, TX

From: Dave Sacerdote

I've found the most common cause of a tough roast isn't the cut of
meat or how you cook it, it's how you SLICE it.

When you carve, make sure you're cutting across the grain of the
meat. With a tied roast, this usually means that you have to change
the angle of your cuts as you go along.

As for the dryness: I like to slightly undercook a roast when I do
it on the grill's rotisserie. The meat continues to cook for a few
minutes after coming off the heat, as you know. Letting the roast
rest for that time, like you did, usually gives it enough time to
"finish off" without drying too much. Remember that when you're
rotisserie cooking, the fat side of the roast doesn't baste the meat
nearly as much as a standing roast where the fat side stays on top
throughout the whole time.