Beef on the Rocks


1 Eye of Beef
  (long and narrow works better than short and thick)

Salt
_______________________________________________

First get the charcoal going. It will need to be glowing\covered with ash before you can add the beef.

Next, roll the eye of beef in salt, covering the ends as well. You are making a salt crust.

Then put the beef right in the coals -- not on a rack, rest the meat on the coals.

After 15 minutes, turn the roast over (don't pierce, use tongs) and cook for another 15 minutes.

Let rest 5 minutes before carving.

 

This recipe is from our friend, Tom Halliwell.

Everyone is scared to try it for company until they've "experimented" with it for the family. No one can believe that such a usually tough cut of meat cooks so well on the grill.

Some of our friends, afraid of the salt, have covered the beef with aluminum foil. This works also, but I think the taste suffers. The salt crust can be cut away from the meat after roasting, anyway.