ROAST ON THE ROCKS 
6 lb. eye roast
2 garlic cloves, quartered
1/2 c. salt (I reduce this)
1/4 c. pepper
2 tbsp. ginger
Fresh parsley

Warm roast to room temperature, about 1 hour. Insert garlic pieces into eight well spaced slits, cut 1 1/2" deep in meat.

Rub salt, pepper and ginger into meat. Let stand, uncovered 1 hour. Just before cooking, remove garlic pieces. Place directly on barbecue coals (hot). Cook 15 minutes, 1/3 turn, cook 12 minute, turn, cook 12 minutes (total 39 minutes). Charred outside, juicy inside. Serve on plank garnished with parsley. Serves 6 to 8 with potatoes and salad.

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