This was pretty easy. And since my grill is so big, I also grilled chicken thighs (bone-in) – recipe in a later post – and naked baked potatoes (on a skewer to heat evenly, no foil).
Grilled Rump Roast
- Large rump roast
- garlic cloves
- salt & pepper
- Opt: steak grilling seasoning – such as Chicago Steak Seasoning (I used Penzey’s Ozark seasoning. If you haven’t tried Penzeys, I can highly recommend)
Heat grill to 450 degrees F
With the fat side up on the roast, cut 6 deep slits. Peel and slice garlic into 6 pieces and insert into slits.
Rub roast with seasoning.
Once the grill is at full heat, put meat probe into the roast and add to the grill, fat side up. Grill at 450 degrees until it is brown and crispy on top – about 15 to 20 minutes. Reduce heat to 350 degrees and cook until meat thermometer reads 135 degrees for rare ( 145 for medium). Remove and let rest for 10 minutes before slicing.
With my grill, for the last 10 minutes of grilling, I turn the grill off and let it coast. It holds the heat and keeps the fan running and finishes up nicely.
Grilled Baked Potatoes
- 4 large baking potatoes – I prefer Gold for almost everything these days
- 2 to 4 METAL skewers
- olive oil and salt
Wash potatoes. Put one or two potatoes on each metal skewer. Rub with olive oil and salt. Put on the top rack and bake until a fork pierces them easily.
Serve with a salad or green beans for a complete dinner.