We have done so many pot roasts, stews, chilis and such this past winter, I wanted to try something different. I was mostly prompted by an episode of Diners, Drivethroughs, and Dives the night before, which featured several shops doing sandwiches with shaved meat cooked with a dry rub. Each place built the rub differently, and each had my mouth watering in anticipation.
So yestreday morning I grabbed a bag of Kingsford Mesquite charcoal and a three pound hunk of meat from the nice man at our Chilson Commons Kroger.
For the rub (and these quantities aren't perfectly accurate - i made enough to liberally cover my three pound chunk of beef:
1/4 cup dark brown sugar
1/2 tsp cloves
1/2 tsp red pepper flakes
tsp chili powder
tsp ground cumin
tsp onion powder
tsp garlic powder
tsp ground black pepper
pinches each of the following dried herbs from our garden:
mother of thyme
I whisked it all together and then rubbed this into all sides of the roast, then refrigerated for about four hours in a plastic bag.
Let it come back to room temperature for about an hour before throwing on the grill.
As soon as the grill temp was up to about 200, I started the meat on the indirect side, letting the direct side get fully hot. Then I seared all sides for a couple minutes - don't forget to grease your grill iron - giving it some good color all over.
I put the meat back on the indirect cook side and let it go, checking the temp every forty minutes or so. I let it get up to 150 in the thickest part, which is close to medium or medium-rare.
I let it rest on a platter covered with foil for probably twenty minutes before slicing.
We had the meat with some potatoes-mushrooms-onions seasoned with my version of Montreal Chicken seasoning which I also did on the grill, and this meal did not disappoint.
Blessed be God forever!