Oven-Roasted Weekend Beef - large kettle grills

Written by SAM SIFTONJAN21,20102 tbsp fresh black pepper2 Jewish salt1tablespoon sweet Spanish paprika1tablespoon Brown sugar1 1/2 ground cumin1 1/2 teaspoon corianderRed chili, taste1sirloin grilled wing tip, about 3 pounds.1.Preheat the oven to 350 degrees (or use a coal ball worth a small pillow to light a charcoal fire on one side of the large kettle grill ).Line the baking tray with aluminum foil.2.Put the dry ingredients in a large bowl.Place the barbecue in a bowl, rub the spices on the meat and press it down so they stick together.3.Place the barbecue on a baking tray and cook for 45 minutes to an hour until the internal temperature of the meat is 130 to 135 degreesrare.Take it out of the oven, 15 minutes before the slice, and let it sit under tin paper and stretch loosely.(Or, when the coal is covered with fine ash, place the barbecue on the grill opposite the fire.Cover the lid, open the vent slightly and cook for 40 to 50 minutes or until the meat reaches a medium temperature of 130 to 135 degreesrare.Take it out of the fire, 15 minutes before the slice, and let it sit in a loose tent under the foil.) Serves 4.A version of this recipe was printed on page MM23 of Sunday magazine on January 24, 2010 with the title: oven-Roast beef on weekendsToday's newspaper | subscribe we are interested in your feedback on this page.Tell us what you think.