Tuesday, March 10, 2009

Bottom Round Roast on the Grill

Although this is a tough piece of meat, you can cook it on the grill and make it a bit tender by marinading it or using a favor injection to get the marinade into the meat quickly. The one piece of advice I have to give you is to take the internal temperate to 140 degrees and no higher. It is important and allow the meat to rest before cutting. It will preserve the meat's moisture. It is very important when dealing with a tough cut of meat. Let it rest for about 20 minutes then cut. Do not cut the entire roast up. It will dry out the meat. Cut only what you serve.

I also did a basic dry rub with salt, pepper, onion powder and garlic powder. Just a very basic rub and it turns out very favorable.

If you follow these tips, you can grill a tough cut of meat and still have something wonderful and tender to serve your family. I served this with mashed potatoes and mixed vegetables. I will be able to stretch the cut I purchased for at least 3 to 4 nights worth of meals. Not bad at all.
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