Jimmy wrote:
>
> Damsel in dis Dress wrote:
> > On Sun, 09 Jul 2006 10:02:32 -0400, biig > wrote:
> >
> > > How would you folks do it up for the gas grill (See Dams, I took your
> > >advice....lol...)....Sharon
> >
> > LOL!
> >
> > Round roast on the grill. That sounds kinda scary to me. Round is
> > usually cooked slowly, with water. I'd probably cook it in the crock
> > pot until it was tender, then toss it on the grill to crisp the
> > outside up and get a little flavor going. Maybe brush it with olive
> > or other oil first, to help it brown? Onions in the crock pot, too.
> >
> > Carol
> Do it on the grill. Indirect heat. Rub if you want but I don't.
> First I whack it off over direct heat to get it nice and browned all
> over. Then move to indirect heat and do it very slowly; never more
> than 300 degrees. Put a pan under to catch drippings. Add some
> moisture by placing a pan of water beside the round roast. Don't do it
> well done. Medium rare is good. It's not the best cut for what you
> intend to do; in essence you are using your outdoor grill as an oven.
> As Carol says it should have a liquid i.e. an oven pot roast would be
> ideal(and superior to doing it on the grill; however have a go at it).
> It's not really a cut of meat made for dry roasting. If you want
> further suggestions take this topic over to the barbecue newsgroup.
> Also for some smokey flavour add wood chips soaked in water to the heat
> source; lava or whatever.

Thanks Jimmy. After reading yours and Dams's posts I don't think I'll
risk doing it on the grill. BUT.... I think I'll pick up a pork roast
next grocery trip.....Sharon