Inexpensive Grill-Roasted Beef With Garlic And Rosemary

1. Combine garlic, rosemary, salt, and pepper in bowl. Sprinkle all sides of roast evenly with salt mixture, wrap with plastic wrap, and refrigerate for 18 to 24 hours.
   2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over one-third of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 250 and 300 degrees.)
2. Clean and oil cooking grate. Place roast on grill (hot side if using charcoal) and cook (covered if using gas) until well browned on all sides, 10 to 12 minutes, turning as needed. (If flare-ups occur, move roast to cooler side of grill until flames die down.)
3. Meanwhile, punch fifteen 1⁄4-inch holes in center of disposable pan in area roughly same size as roast. Once browned, place beef in pan over holes and set pan over cool side of grill (if using charcoal) or turn all burners to medium (if using gas). (Adjust burners as needed during cooking to maintain grill temperature between 250 and 300 degrees.) Cover and cook until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 40 minutes to 1 hour, rotating pan halfway through cooking.
4. Transfer meat to wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 20 minutes. Transfer meat to carving board, slice thin against grain, and serve.

INEXPENSIVE GRILL-ROASTED BEEF WITH SHALLOT AND TARRAGON
Substitute 1 minced shallot for garlic and 2 tablespoons minced fresh tarragon for rosemary.