4 lb. eye roast of beef, carefully selected for quality & uniformity of shape
2 cloves garlic, quartered
1 c. salt
1/3 c. freshly milled black pepper
1 tbsp. ground ginger
Fresh parsley

Remove roast from refrigerator 2 hours in advance of barbecue time. It must warm to room temperature before cooking. Approximately 1 hour before cooking, insert segment of garlic into each of 8 well spaced slits, cut 1 1/2" deep in meat. Combine salt, pepper and ginger. Rub seasonings over entire roast until surface is heavily coated. It is important to rub surfaces of the meat. Allow to stand, uncovered, for another hour. Just before cooking, remove garlic.

Fire must be hot, coals approximately 2" deep and sufficiently large to permit placing meat on fresh coals several times during cooking. Using a folded newspaper, brush fine white ash from surface of fire. Place roast directly on coals. Cook for 15 minutes. Give roast 1/3 turn and relocate on fresh coals. Cook 12 minutes.

Again turn roast, uncooked surface down and relocate on fresh coals. Cook 12 minutes. Don't be alarmed by the appearance of the Roast on the Rocks, it will be well charred on the surface, juicy red inside. Serve on wooden plank. Garnish with parsley.

Carve Roast on the Rocks diagonally across the grain in 1/8" slices.