Barbecued Roast Beef on a Bun
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
You can use 1 1/4 teaspoon fine salt instead of kosher, and paprika instead of cayenne in the dry rub. You can use yellow mustard instead of Dijon in the wet rub.
This can be done with any cheap cut of beef that would be used to make traditional roast beef, as long as it's cut between 2 and 3 inches thick.
Serve with my German Tater Tot(R) Potato Salad