1 (4 1/2 to 5 lb.) eye roast whole
1/4 c. black pepper
1/2 c. salt
Ginger, garlic, etc.
Charcoal grill with cover, no racks

Do not pierce meat. Do not marinate. With meat at room temperature and coals grey hot, vents at medium opening. Roll roast until well coated in salt and pepper mixture. Put on until meat looks like a dead squirrel. Place on coals - yes on coals. No racks - no foil. Timing in critical. Set timer for 14 minutes. Turn meat - set timer for 11 minute. Turn meat - set timer for 11 minute. Remove immediately. Let cool a bit for easier slicing. Slice very thin. May serve warm or cool. Meat will be a lovely pink medium except at each end which will be more well done.