Barbecue Beef On The Grill
Juicy, flavorful barbecue beef roast with smoky notes, perfect for grilling enthusiasts and family gatherings, offering tender slices with rich, savory flavors.
Ingredients
Instructions
- Salt and pepper the roast generously with garlic salt.
- Marinate the roast in Worcestershire sauce for 24 hours or more, using enough sauce to cover the meat, possibly in a plastic bag to keep it in contact.
- Preheat the charcoal grill and cook the marinated roast covered for 2 1/2 to 3 hours or until done.
- Remove from the grill and let rest briefly before slicing.
- Slice the beef into 1/2 to 3/4 inch thick slices and serve hot.
Tips & Substitutions
For the best flavor, allow the roast to marinate for at least 24 hours. If you’re short on time, a few hours will still impart some flavor. Consider using a silicone brush to apply Worcestershire sauce evenly. If garlic salt is unavailable, substitute with regular salt and a bit of minced garlic. To enhance the smokiness, add soaked wood chips to the grill.
Serving Suggestions
Serve the barbecue beef sliced with a side of grilled vegetables or a fresh Citrus Marinated Salad for a refreshing contrast. It pairs beautifully with a glass of Fruited Iced Tea. For a hearty meal, consider adding baked potatoes or cornbread. This dish is perfect for gatherings and can be served with a variety of sauces.
Storage & Reheating
Leftover barbecue beef can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the beef and warm it in a skillet over low heat or microwave it briefly, adding a splash of beef broth to prevent drying out. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Beef On The Grill contains roughly 8 calories, with 0g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the beef is done cooking?
Use a meat thermometer to check the internal temperature; for medium-rare, aim for 135°F, and for medium, 145°F. Remember that the meat will continue to cook slightly while resting. If you don’t have a thermometer, check for a nice crust and juices running clear.
Can I use a different cut of beef?
Yes, you can substitute other cuts like flank steak or chuck roast, but cooking times may vary. Flank steak will cook faster, while chuck may require a longer cook time due to its thickness. Adjust your grilling time accordingly to achieve your desired doneness.
What should I do if my grill doesn't have a lid?
If your grill lacks a lid, use heavy-duty aluminum foil to cover the roast while cooking. This will help retain heat and moisture. Alternatively, consider using a two-zone fire method, where you sear the meat over direct heat and then move it to indirect heat to finish cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).