Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [145]
THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate1
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Additional wood for replacement
Clean, oiled grate set 4 inches above the fire
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TIMING
Prep: 5 minutes (plus 15 minutes for marinade and rub)
Marinate: 12 to 24 hours
Grill: About 2½ hours
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled spatula
INGREDIENTS (MAKES 6 TO 8 SERVINGS)
3 pounds boneless beef chuck roast
1¾ cups Fire Beer Marinade (page 354)
1 tablespoon Fragrant Chile Rub (page 372)
2 teaspoons canola
oil Oil for coating grill grate
DIRECTIONS
1. Put the beef in a gallon-size zipper-lock bag with the marinade. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 12 hours, turning about halfway through. Do not marinate any longer than 24 hours.
2. Heat the grill as directed.
3. Remove the beef from the marinade; discard the marinade. Pat dry and rub the chile rub all over the outside. Coat with the canola oil.
4. Brush the grill grate and coat it with oil. Put the beef on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 155°F, about 2½ hours, turning the meat 3 or 4 times during that time. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish after the first hour.
5. Remove to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; slice and serve.
Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille
Tenderloin may be the tenderest cut of beef, but it is also the blandest. It needs help from a rich sauce, a fragrant rub, or (as in this recipe) a stuffing of grilled vegetables and a crust of aromatic pesto. If you need to prepare it in advance, you can stuff it and wrap it (steps 1 through 7) and refrigerate it for several hours before grilling. It’s even great cold if you want to make the whole thing the day before.
TIMING
Prep: 40 minutes
Grill: About 35 minutes
GRILL TOOLS AND EQUIPMENT
• Grill screen
• Long-handled tongs
TIP
• If you want to cook the tenderloin more than medium-rare, move the meat out of direct heat. Cook for 10 minutes more and check the internal temperature (130°F for medium, 140°F or higher for well-done).
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THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 8 SERVINGS)
For the beef:
1 red bell pepper
1 chile, such as jalapeño or serrano
Oil for coating grill screen and grate
1 beef tenderloin, about 3 pounds, trimmed and tied
2 cloves garlic, minced
1 anchovy fillet, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
½ cup fresh breadcrumbs 2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
For the pesto:
2 ounces fresh basil leaves (about 2 cups)
2 cloves garlic, chopped 1 tablespoon pine nuts
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
DIRECTIONS