Preparation

Season:

• 在一个小碗中，将百里香，迷迭香，辣椒粉，干芥末和2茶匙混合在一起。每个盐和胡椒。将香料混合物撒在整个烤肉上。覆盖并冷藏至少2小时，但最好过夜。

西尔：

• Prepare a gas grill for direct grilling over medium heat. Grill the roast until nicely browned on all sides, 4 to 6 minutes per side. Let cool briefly and then tie the roast with several loops of butcher’s twine. Put the roast in an 8-quart heavy-duty pot.

Braise:

• Prepare the grill for indirect grilling. In a small bowl, whisk 1/2 cup of the chicken broth with the bourbon, mustard, and molasses and pour the mixture over the meat. Scatter the onions and garlic on top of the meat; it’s fine if some fall off. Put the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook for 1 hour.
• Uncover the pot and turn the roast over so the onions are now on the bottom. Check the liquid level in the pot and add broth as necessary until there’s about an inch of liquid in the pot. Continue to cook, pot uncovered, grill lid closed, for 1 hour, stirring the onions and checking the liquid level every 20 minutes and adding broth as needed to maintain about an inch of liquid.
• 更换锅上的盖子，继续煮肉，直到叉式饲养者大约1小时，检查30分钟后，并根据需要添加更多的肉汤以维持1英寸的液体。将肉移到托盘上，然后拍干。将洋葱和果汁倒入耐热容器中，例如pyrex量杯，然后静置直到脂肪升起。脱身，丢弃脂肪。保持温暖。

釉

• 为直接烧烤烤架媒介heat. In a food processor, purée 1/4 cup of the onion mixture with the mustard and rosemary. Brush about half of the glaze on one side of the meat and put the meat on the grill, glaze side down. Brush the top of the roast with the remaining glaze. When the glaze turns brown on the bottom, after 2 to 3 minutes, flip and brown the other side, an additional 2 to 3 minutes. To serve, remove the string and slice the meat into 1/2-inch-thick slices. Ladle the onion mixture over the meat and serve.

Make Ahead Tips

您可以在上菜前的第二天通过炖菜做这道菜。只需冷却并包裹肉和炖液体即可。冷藏过夜，第二天釉。为了进一步分散工作，您可以在炖前一天调味肉。

使用木炭烤架：To sear the beef, build a medium fire: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it’s coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 3 to 4 seconds (a medium-heat fire), you’re ready to sear the beef.

灼热后，将煤均匀地划分，将它们靠在烤架的两个侧面（使用长柄钳来移动煤）。将烹饪炉子放到适当的位置；如果您的烹饪炉排有铰链部分，请将其放在木炭上。将烤箱温度计放在冷却区域上，关闭盖子，让煤燃烧，直到温度计读取约350ºF。准备就绪后，将锅放在凉爽的区域上，并按照上面的指示炖。每20分钟检查温度计，根据需要补充木炭，以保持温度在325ºF和375ºF之间。如果煤仍然燃烧好，您可以在顶部添加一些未含量的煤。否则，您需要添加点燃的煤。

要釉牛肉，请像在灼热的步骤中一样生产第二次中型火。按照食谱中的指示继续釉面。