About Barbequing Roasts Recipe

recipes index

Special Offers


-::- -::- -::- -::- -::-

About Barbequing Roasts Recipe from the Recipes 4U Cookbook


About Barbequing Roasts Recipe

Recipe Ingredients

1 no ingredients

Recipe Preparation


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.



Servings: 1




Back to Meat Recipes

Food Tips of the Week

A few tips on healthy eating

If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
Some lower carb diet pointers:
* Eat regular meals Most reduced carbohydrate recipes are, you won't be surpised to learn, low in carbs. We all need energy, and carbohydrates are a very efficient energy source. A low carb diet requires more care in monitoring you energy levels, as the energy provided by protein and fat is much slower acting.

* Read food labels Be sceptical of food packaging that claims to be 'low carb' - check the nutritional information figures on the reverse of the tin or packet. Some are only marginally lowered and in some cases still higher than a competitors standard brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are exactly the same.

Brassicas, Superfoods that also help with your Weight loss
(eg. Cauliflower, Broccoli, Collard greens and Rutabaga)
Members of the brassica family are full of vitamins (eg.vitamin c), minerals (eg. potassium and selenium), fibre, chlorophyll and antioxidents.

In addition to their many other health benefits, the minerals and nutrients in these are believed to reduce the risk of cancer.

About Barbequing Roasts Recipe Index

You no longer need to spend money on dear recipe books or costly meals out in over-priced dining establishments, all you have to do is search out and print the recipe that you have chosen and before you know it, you will be cooking good food to delight your family in the comfort of your own home

This About Barbequing Roasts Recipe is one of our Meat Recipes, which have been collected from submissions from our readers and `free to use` sources. Clearly, as there are over 50,000 recipes in our cookbook it is not practical to try out every recipe in the collection, so please exercise caution and plan carefully. If you spot any mistakes, please tell us.


About Barbequing Roasts Recipe

Meal Type

Appetizer Recipes
Baking Recipes
BBQ Recipes
Bread Recipes
Christmas Recipes
Crockpot Recipes
Dessert Recipes
Dip Recipes
Drink Recipes
Meal Recipes
Slow Cooker Recipes
Stew Recipes


Bacon Recipes
Beef Recipes
Chicken Recipes
Meat Recipes
Poultry Recipes
Salmon Recipes
Seafood Recipes
Turkey Recipes

Ethnic Recipes

Asian Recipes
Ethnic Recipes
Indian Recipes
Irish Recipes
Mexican Recipes

Cheese, Egg and Dairy

Cheese Recipes
Egg Recipes

Fruit and Vegetables

Bean Recipes
Kale Recipes.
Fruit Recipes
Grain Recipes
Salad Recipes
Vegetable Recipes
Vegetarian Recipes

Nutrition and Diet Recipes

Diet Recipes
Diabetic Recipes
Healthy Recipes
Low Carb Recipes