One week I purchased a pork butt roast that had not been trimed properly by my butcher. He gladley corrected the mistake but I kept the fat...thinking that I would do something with it. Well, this last weekend I purchased a Beef Tip Roast....I wanted to create a recipe for the gilling contest. I gave this idea a try and it was really good. I hope you give it a try and enjoy it as much as my family did.
1Let Beef Tip set at room temp while preparing rub. Combine in a small bowl: Sea Salt, Black Pepper, Oregano and Onion Powder. Rub the roast with the rub evenly distributing on roast. Top with Rub with Parmesan. Cut the Garlic into 4-6 pieces and cutting a slit into the roast, insert the garlic into the roast.
2Gently cover the top and sides of the roast with the Butt Fat trim. Using Butcher string securly tie the Butt Fat onto the roast.
3Heat your grill to apx 300 degrees, using indirect heat method. Place your roast in a simple pan; I used a pie tin. And slowly cook until desired doneness. We like medium rare which took about 2hrs on our gas grill.
4Once cooked to your level of doneness. Remove from the grill and let rest for 10 to 15 minutes.
5Meanwhile using the jucies from the roast in a sauce pan, bring to a simmer. Add wine and cook of at a simmer for 5min. Add 2Tbl flour and stir to create a rue; slowly adding beef broth. Simmer on low for 3min before serving.
6Thinly slice roast after resting onto a platter and top with finishing sauce. Serve a sliced beef or makes great sandwiches on kiser rolls.