gas barbecue grill How Do I Grill an Eye Round Roast?

The lean eye-of-The round barbecue tastes mild and wastes less.Although the shape and tightness are similar to the tender tenderloin roast, the eyes-of-The texture of the round barbecue is much stronger.This barbecue is hard to eat and chewy because there is no marble pattern, especially when overcooked.Monitor it carefully while grilling so you don't cook more than mediumRare and cut into slices on the grain to compensate for the potential tough texture.When barbecuing, simply bake the various parts of the barbecue to form a complex, tasty outer layer, and then indirectly cook the middle with low heat and slow heat without excessiveToast outside.Ready to remove eyes-of-Bake a lap from the refrigerator an hour before the grill.The center of the meat is easier before cookingwarmed.Scrub the grate of the grill using a grill brush or steel scrub pad, and use a paper towel to apply cooking oil to the grate.Preheat the gas grill to medium temperature10 to 15 minutes high, make sure the lid is closed.To barbecue charcoal, pile the charcoal in a chimney, or use your charcoal starter chimney to ignite the coal ball.Let them burn for about 20 minutes or until the heap is red and covered with gray ash.Once hot, all the coal balls on one side of the grill will be covered in double layers.Add four or five black fresh coal balls to the hot charcoal, and place a drip pan into the grill of the roasted overhead section and under the grate.Swab the eye-of-Dry with a paper towel before the barbecue time.Massage the meat with salt, pepper, and any other seasoning suggested in your recipe.If you rub more than a few spices, put them in a bowl first, then grab the skit that mixes the spices and rub them deep into your eyes --of-round.After seasoning the olive oil, rub or brush over the entire barbecue to promote Brownings.Where the eyes are-of-Rotate directly on a gas burner or hot charcoal.Brown for two or three minutes on one side, then turn with pliers, Brown for two or three minutes on the other side.Close the lid as much as you can.Turn off all burners except one gas burner and turn down the remaining lighting burner to medium.Shift the scorched eyes-of-Far from the burner.Charcoal barbecue, moving eyes-of-Bake the circle directly on the drip tray on the cool side of the grill.If your grill does not have a built-in oven thermometer, place an oven thermometer near the grillPut a thermometer or push the oven-Cold-proof thermometer entering the thickest part of the eye-of-round.Grill the eye-of-1-round roast1/2 to 1-3/4 hours, or until the inner temperature of the circle reaches 135 to 145 degrees F.Monitor the temperature of the grill;If necessary, put another three to five coal balls into the hot spot area of the charcoal grill every 30 minutes, so you don't lose heat when the charcoal burns.Move the eye-of-Go around the plate and set up a tent with foil for 15 minutes.It continues to cook, increasing by about 10 degrees.It then begins to cool some, and the protein coil relaxes, making the round roast tender and allowing the juice to be re-distributed to the outer layer.