Marinated a rump roast of beef overnight in the narrow Bennington pottery bowl, in the refrigerator. Put some water in the bowl.
Used some Worcestershire sauce, some of the ginger NA drink, lots of garlic powder, pepper, chopped onion.
I sliced the roast every half an inch down pretty deep.
Shut down the grill and popped it on the rack, leaving the fire very low. No hickory on this one. I did start with wood on top of the paper and before the charcoal in the chimney starter.
Started it fat side down. Turned it when it looked about half done.
I took it off to test, but it was still raw in the middle, so I sliced it in large chunks and put it raw side down back on the grill with the chicken thighs I bought today at 99 cents a pound.
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Next time
Try slicing the roast in two to three inch thick pieces and still cooking it slow. Let the fire burn down a bit because the fat side blackened a bit early in the cooking.
Those would cook better, and when they were done, I could used the meal slicer to make nice slices.
Don't use water in the marinade. It dampened the fire for a while, and I had to pump it up with the bellows.
The chicken came out fine.
It was a good time on the grill.
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SECOND TRY
This time I sliced a rump roast into pieces about two inches thick, marinated it a couple days in a bit of water, garlic power, some masterpiece Ms. Dash mix, worchester sauce, turmeric, black pepper.
I got talking and left it too long on the grill so it was well done, but very tasty from the marinade. Perhaps next time I will slice it in three inch thick pieces so I get some rareness.
I did not need the electric slicer for this one; I just sliced by hand.
Elizabeth added chicken thighs, but most of the coals were burned down so they cooked very slowly.
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July 12
I never have been able to not use water. I don't want to use all oil. This time I had pieces more like three inches thick. I did not slice them, just put them in home made veggie juice, garlic powder, smoke paprika, that Masterpiece blend of Ms. Dash, some worstershire sauce and some of the fake liquor Ritual with the heavy ginger base.
This was a perfect size. I let the coals burn down with some hardwood mixed in. Charred the first side a bit, but cooked the rest slowly, and I took it off medium rare and delicious.
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August 2021
I cut slicely larger pieces. Spices were a garlic rich veggie juice, garlic powder, chopped onion, tumeric, black pepper, pimiento, Trader's Joe's Salute, Benson's salt, Worcestershire sauce.
The Bennington bowl was really packed tight.
I poked the beef all around this time with one of Bernie's steak knives.
Next time let the fire burn down to dozen coals and don't put the meat right on top of them, but to the side so it will all smoke. Also, adding some hardwood makes sense. I had a bit, but not hickory flakes this time.
Also, I think I will at least poke the meat before marinating next time. I'm glad I did not do the deep slice because then it cooked too quickly, but some pokes to let more marinade in would make for more marinated flavor.
All in all, this was the best attempt so far.
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August 2021
Decided to do two roast cut into three inch chunks.
However, Just as I adjusted after dumping the coals, the whole bottom slid out, so I can't shut that down.
I did spread the coals this time and put the meal on the outer rim.
It came out just great. The marinade did not do as much as it might because I packed the pieces too tightly. Still it tastes fine. I took off the smaller chunks and cut the larger in half to finish. Lacking a bottom did not affect the grill. I could shut it down to just smoke with the upper controls only.
I just sliced it all up on the slicer and froze small packages. I have enough sliced beef to last me a long, long while.
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