Hey there and welcome to another installment of our Grilling 101 series. If you’ve read last week’s blog then you know what the food item for today is going to be, but for the uninitiated, it is beef roasts and tenderloin.

As with pork, the majority of beef roasts come from the loin section of the animal, which covers the upper body between the ribs and legs, and the tenderloin is the softer meat found within the ribs. However, beef cuts are not only large than their pork counterparts, they’re also more expensive to boot. A 6 pound cut of beef tenderloin can sell for well over $100 depending on how it was cut and where you’re buying it from. And the larger cuts of meat can be up to three times the cost depending on their size, which often range from 8 to 10 pounds.


Many people grill full roasts on a rotisserie, which involves piercing the roast on both sides with spits and having it rotate inside your grill with the lid closed, cooking it slowly and evenly all over. Make sure your grill’s internal temperature is around 400 to 450 degrees Fahrenheit depending on how large your roast is, and pierce the meat itself with an internal thermometer so you can check its internal temperature without removing it from the spits. Take the roast out once its internal temperature is 140 degrees Fahrenheit, usually after 20 to 30 minutes, depending on how well done you want the roast to turn out. But remember, beef will continue to cook even after it’s been taken out of the grill, so it’s a good idea to remove it 5 to 10 minutes early if you have a specific level of doneness in mind.


I prefer to grill beef roasts indirectly, as I’m a propoonenent of low and slow rather than on a spit.  Don’t get me wrong rotisserie cooking is wonderful (I certainly do love my Greek lamb on a spit) but for my money the indirect effort is worth it.  The beauty of indirect heat is that it allows the heat to surround the food from all sides. The result is that the food almost cooks itself. As long as you keep the heat even and consistent, you won’t need to rotate the food for it to cook evenly.  Because there is no direct flame under the meat, indirect grilling actually works like roasting or baking in the oven.  Most people simply turn off one side of the grill and allow the food to cook on the cool side, which works but the side closest to the heat source will finish quicker than the side that is furthest from the heat (similar to irregular rotisserie roasting) – my tip for you, elevate your food from the heat source (I use bricks to elevate the food to create indirect grilling) and leave all of your burners on.  This will ensure that the food will cook evenly.


Beef tenderloin, being smaller than the full roasts, can be cooked on the grill without being cut up into steaks (though it is still an option). Prepping tenderloin for cooking is simple; you just cut off the fatty parts from the meat and tie up the thicker ends in twine. This allows for all sides of the tenderloin to be cooked as evenly as possible. Grill this sucker indirectly on medium heat for around 15 to 25 minutes, turning it over at least once to get both sides evenly grilled. The internal temperatures should be around 130 degrees Fahrenheit (for mid rare) before serving, but once again, remember that residual cooking will continue for about 10 minutes once it’s been taken off the grill.

I hope that you beef lovers will find this information helpful. I will be doing another beef blog in the near future – this one will be on Prime Rib, the Daddy Of Them All.  Happy grilling.


Cover Photo and charts courtesy of http://nibblemethis.com