Wednesday, May 30, 2012

[Recipe] Arm Roast

This cut from the chuck area is on of my favorite roast. To prepare I remove from the freezer and let thaw on the counter.

After the roast has thawed for a couple of hours, but before it is completely at room temperature, I like to open up the package and trim the roast. Trimming is easier if the meat is partially frozen. I remove any connective tissue which is tough and not edible, making sure to leave enough fat for flavor. After trimming I allow the roast to completely thaw.

Once thawed I coat it with a generous amount of olive oil and then sprinkle with a light dusting of salt, fresh cracked pepper and garlic powder. Then I wrap in plastic wrap and store in the fridge over night.

Cooking time...

Remove the roast from the fridge and let it warm to room temperature.

Light up the grill (I use charcoal because I like the flavor but gas is fine too). I stack all of the charcoal on one side of the grill, light and wait till the coals are white hot.

Put the roast on the right over the white hot coals and sear all sides. After all sides are seared, I remove the roast from the direct heat and place on the side with no coals, insert a meat thermometer and cover the grill. Allow the roast to cook over the indirect heat until the internal temperature is about 140 (medium to medium rare). Remove the roast from the grill and allow it to rest on the counter for 20 or 30 minutes. Cut 1/4 inch slices and serve.