In my mind, grilling has always been synonymous with quick-cooking fare like steaks, burgers, and chicken breasts. But as much as I love the ease and speed of these casual outdoor meals, I sometimes want to cook something more substantial without giving up the pleasure of cooking outdoors. So I’ve learned to use my grill as a sort of an outdoor oven, cooking goodsized roasts like beef tenderloin and pork loin over indirect heat. Once you have a good fire going, this cooking method takes no longer than roasting in the oven, and the results are even better. The meat is beautifully moist, juicy, and perfumed with that unmistakable taste of summer smoke.

Choose naturally tender roasts

最适合用于烤烤的切割是您通常会在烤箱中高温烘烤的烤架，即从腰部，里脊肉，牛lo，腿，腿和圆形烤制。我通常会坚持使用中小型烤肉（2至6磅），因为我通常可以在不加油的情况下烹饪它。(A good charcoal fire will last over an hour and a half—plenty of time to cook a roast this size.) You can certainly use the same method to cook larger roasts, like a standing rib, but you’ll need to pay more attention to the fire.

避免过度坚韧或脂肪切割，例如肩膀或胸部；这些需要炖炖的柔和，缓慢的热量或传统烧烤的低烟熏热才能变软。我还喜欢在烧烤时坚持使用无骨烤肉，因为我经常在外面供应晚餐，而且不必大惊小怪的雕刻就更容易。像羊腿这样的肉切割的一个很好的解决方案是订购它，然后滚成整齐的圆柱烤。

在烘烤之前，用调味料擦肉，以获得美味的风味。虽然少数粗盐和新鲜裂缝的胡椒粉会做到，但我很有趣地尝试香料和草药混合物（请参阅相反的食谱）。我通常不会打扰腌泡汁，因为它们的口味和嫩化效果几乎无法穿透大量肉的表面，它们往往会凌乱，更重要的是，它们会引起爆发。一个例外是猪里脊肉：在简单的酸奶腌料中，非常瘦肉确实从几个小时中受益。在这种情况下，我在烘烤之前擦去多余的腌料，然后用香料擦拭腰部以获取咸味地壳。

A large kettle grill works best

With a 22-inch or larger kettle grill, you’ll have plenty of room to accommodate both the fire and the meat. The dome of a kettle grill cover creates a perfect convection environment of heat and smoke to roast the meat evenly. I’m also convinced that the best fuel for grill-roasting is hardwood charcoal because it gives you the cleanest and longest lasting fire. You can use a gas grill for grillroasting as long as you’re able to heat only one side and set the roast on the other side.

在烤架的一侧拿一块好煤，以进行间接火。当煤燃烧好时，将烤肉放在炉排的另一侧。顶部和底部的通风口几乎应该一直降低，但并非完全，否则大火会熄灭。这种技术可为您提供325°至375°F的烹饪温度，非常适合烤肉。如果您的烧烤炉具有外部温度计，则希望它读取更高，因为它会在烤架内部的平均温度注册，而不仅仅是距火炉的温度。我在凉爽侧的烤架上设置了一个普通的烤箱温度计，以监视温度。

尽量不要经常打开烤架。我尝试烤烤的前几次，我忍不住经常窥视。抬起盖子不是灾难性的，但它确实使大量的热量逸出并导致火力更快地燃烧，从而增加了烘焙时间。现在我只检查每25至30分钟。

在烹饪的一半旋转一次烤肉。最接近火的烤肉的侧面会更快褐色，因此旋转烤肉将有助于确保煮熟均匀。使用左侧图表估算总烹饪时间，以便您可以将一半转到一半。与烤肉一样，最好的巧妙测试是将即时阅读的温度计粘在烤肉的最厚部分中。一旦肉在所需温度的约10度范围内，您可以将其直接在煤上滚动几分钟，然后将其转动，以使所有侧面都变成褐色。烹饪后（而不是以前）烤烤是非常规的，但我更喜欢它，因为肉已经很热，花费的时间少得多。如果看起来需要它，它也只能使我只褐色肉。然后在雕刻前让肉休息10至15分钟。

计划一个灵活的菜单与烤肉一起使用。由于烤烤不是一门精确的科学（风和凉爽的天气可能会放慢速度），准备可以等待的沙拉，色拉和莎莎酱，并给客人提供一些东西。

Cuts and cooking times for roasts

Narrow roasts generally need a total cooking time of 35 to 50 minutes at an average temperature of 350°F, as they’re all about the same thickness. The best way to judge the cooking time of a fatter, rounder roast, how-ever, is to figure 15 to 20 minutes per pound. Variables like weather or an uneven fire can affect cooking times, so check the temperature in the thickest part of the meat with an instant-read thermometer. Remove lamb and beef at 125°F for medium-rare meat; pork at 135°F. Temperatures rise about 10 degrees during a 10- to 15-minute rest.

• Long and narrow roast (2 to 5 pounds): center-cut pork loin, beef tenderloin, beef strip roast, beef tri-tip = 35 to 50 minutes total cookingtime (rotate after 20minutes)
• Fat and round roast (3 to 6 pounds): beef top round roast, beef sirloin roast, sirloin tip, rolled, tied leg of lamb rolled, tied double pork loin roast = 15 to 20 minutes per pound (rotate halfway through)