**Choosing the Right Spice**

When it comes to seasoning our Roast Beef, we want to make sure we're using the right spice. In this case, we've chosen garlic powder as our go-to spice. Now, don't get us wrong, we know some of you might be thinking, "Why garlic powder?" Well, let's tell you, it works just a little bit, and that's exactly what we like about it. Sprinkle it in sparingly, and you'll be on your way to creating a flavor profile that's all your own.

**The Power of Panko**

Next up, we've got panko breadcrumbs. You might be wondering why we're using these instead of regular breadcrumbs. The answer lies in the oil infusion process. Panko breadcrumbs are treated with oil, which helps retain moisture in our Roast Beef. This is especially important when cooking a lean cut like this one. By sprinkling both sides with panko, we'll not only add some much-needed texture but also help keep the meat juicy and tender.

**Tying it All Together**

Now that we've got our spice and breadcrumbs in place, let's talk about tying up our Roast Beef. This is where things can get a little tricky, especially for those who are new to cooking with this type of meat. We're using chef string to keep everything nice and tight. The goal here is to retain as much moisture as possible, since there's hardly any fat in this cut. By tying it up securely, we'll be able to cook the Roast Beef evenly and prevent it from drying out.

**The Art of Low-and-Slow Cooking**

When it comes to cooking a Roast Beef, slow and low is usually the way to go. In this case, we're running a temperature of about 300°F (or more or less). This might seem like a low temperature, but trust us, it's all about the science behind it. By using indirect heat and keeping the charcoal on one side of the grill, we'll be able to cook the Roast Beef without drying it out. And that's exactly what we want – tender, juicy meat with plenty of flavor.

**Basting for Flavor**

Now we're getting to the good stuff. Basting is where you add all the flavor to your Roast Beef. We've got our trusty barbecue sauce ready and waiting. By basting one side of the meat and flipping it over, we'll be able to create a beautiful crust on the outside while keeping the inside juicy and tender. This process can take anywhere from 20 minutes to an hour or more, depending on the temperature you're using.

**The Final Touches**

As our Roast Beef nears its finish, we want to make sure it's looking as good as it tastes. We've got a side of onion rings and french fries ready to go, and now it's time to plate everything up. By putting the meat on a platter or cutting board, we'll be able to showcase its beauty while also serving it with all the fixings.

**The Result: A Show-Stopping Roast Beef**

After all the hard work, our Roast Beef is finally ready. Let us take a step back and admire the fruits of our labor. Look at that beautiful crust on the outside – perfect! And the meat... oh, the meat. It's tender, juicy, and full of flavor. We've cooked it to an internal temperature of about 120°F (or slightly above), which means it's still nice and rare in the middle. By serving it with some tasty sides, we'll be able to enjoy this masterpiece in all its glory.

**The Final Bite**

It's time to take that first bite, and let us tell you, it's a moment of pure bliss. The flavors are deep and rich, the meat is tender, and everything just comes together perfectly. This Roast Beef has been cooked with love and care, and we can't wait to share it with all our fans out there. If you've enjoyed this video, be sure to subscribe, follow us on social media, and give us a shout-out. We're always looking for new recipes to try, so keep those ideas coming!

"WEBVTTKind: captionsLanguage: enall right that's what I said barbecue roast beef and we're going to show you how to make it nice moist and tender all right so what we're using now here is a eye of round you've seen these before it's a beautiful looking cut of beef looks tender but it's not you uh you got to do it a certain way or it's going to get real tough or come out tough right and maybe some of you know that already beautiful piece of meat but it's uh maybe even more suited for stew meat or cube steaks or whatever now we're going to show you how to make a real barbecue roast beef out of with a few simple tips now what we've done here is taken our SPG and use your favorite seasoning right for your beef and added to some uh olive oil or use your favorite oil whatever we're in a sense making a liquid rub right or a quick marinade for this now again this is the eye of round it comes from the rear leg of the animal right it's uh from the round it's the center of the round there is where it's eye of round it looks tender it looks awesome but it is one mother tough piece of meat unless you uh braze it right very uh slow cook it or we're going to show you a trick now we're making some slits maybe uh one3 deep into it we don't want to go all the way through and cut it into staks because it'd be impossible eat and uh do the slits just like that flip it do the other side right and they're about half inch thick slits more or less somewhere in that lane you just slice it with your big old 10in butcher like our old hickory and by doing this we're going to be able to get a lot of flavoring deep inside this roast I mean you could marinate this roast for a week and you wouldn't get the flavors in there unless you do it this way right so now we're going to take our liquid or our marinade or liquid rub call it what you want we'll get that oil in there with some of the seasoning right down inside just like that now if you've never had a barbecue roast beef using I round you definitely got to check it out there's a lot of flavor in ey round there we go oh man rub it in deep just the way she likes it it's like that that all right now we' got some oil in there and our flavoring our seasoning and now we're going to add some garlic powder now we like to use the garlic powder anytime we're using beef or garlic right we're going to use the garlic powder because it kicks it hard with garlic a lot of garlic flavor in this now you can uh choose your own favorite spice or whatever but garlic powder like this works just a little bit don't overdo it sprinkle that in and now we're going to take some breadcrumb or panko in this case right you've seen panko before it's a great uh oil infused breadcrumb and what this is going to do is help retain some of the moisture in this uh piece of Ro roast beef right just to sprinkle both sides get a little bit of it in there and I'll add an outside texture to this roast as well nice looks good enough to eat already but it's not so what we want to do next is tie this Rose together so so uh get your uh Chef string we've done this before all right tying up a roast we want to keep this all together nice and tight all right again our objective is to try to retain as much moisture in this we can there's hardly any fat so we do it this way now we've got a lot of newbies uh coming into our Channel all the time checking us out so uh I know a lot of you seen us do this before but we're doing this for uh our new chapters our new pit Masters we'll show them in detail so you've never done this before on the grill ah yeah this is how you do it all right so we'll just tie some string on you can use a fancy ass uh Chef tie if you want but know this works probably like you're doing your shoelaces all right she's tied now we're going to put it on a grill and we're running a temperature of about 300° more or less right we're going to cook it slow we're using indirect heat in other words the charcoal is on one side because we're going to roast it perfect all right so about uh maybe 20 minutes has gone by and now we're going to hit it with some barbecue sauce we'll use uh ours of course uh but whatever good barbecue sauce you have around the pit use it right and we're going to start basting this is the best part right you cannot believe how good that smells as I say can you smell that it smells good and if you can't you're on the wrong damn channel so we basted one side flip it look at that though oh man and base the other side you can do this several times during the cook and it'll take uh this could take up to a couple hours depend what temperature you got again we want to go slow 300° F that helps retain the moisture we dry this out and it's it's really not edible and of course anybody who's cooked these ey rounds knows exactly what I'm talking about right all right a little bit more to go take a look at that nothing to do now but just base it on like an artiste right take your time it's in the detail we got a piece of happy beef there right with thanks to Bob Ross you can keep this up as long as you want that's Pit Master privilege put the cover back on and not long to go now we happen to have a side of onion rings and some french fries we'll throw that on begin heating up because this roast is just about done and in the miracle of time this barbecue roast beef is done you want to cook it to an internal temperature of about 120 right pretty much rare you go much beyond that you're going to start drawing out the moisture and drying it out so the trick here is we pull it out about 118 120 and we're going to tend it with some aluminum foil and let it sit for at least uh 20 minutes to a half hour yeah all right I say it's time to eat take a look at that oh baby we're eating good tonight Martha now let me show you how moist this is see we cooked it at a lower temperature we took our time and this is what you got look at the moisture dripping out of there talk about a fancy ass looking piece roast beef if you're smug you definitely want this on your dining room table huh take a look at that now you could serve it on a plate with ters and beans or whatever or you can make a sandwich out of it which we'll do look at that all that flavor is deep inside so uh this is the part where the pit Masters are going to eat in front of you and uh trust me we're not going to apologize although I guess we could you just need to go down and get yourself one of these rounds so we'll make some sandwiches you set it up the way you want yeah not much more to do that not much more to I told you you wouldn't apologize so if you like this video subscribe to us follow us give us a shout out check out our website for the recipe man so the next time you're looking for a recipe for your pit check out bar barue pit boys.all right that's what I said barbecue roast beef and we're going to show you how to make it nice moist and tender all right so what we're using now here is a eye of round you've seen these before it's a beautiful looking cut of beef looks tender but it's not you uh you got to do it a certain way or it's going to get real tough or come out tough right and maybe some of you know that already beautiful piece of meat but it's uh maybe even more suited for stew meat or cube steaks or whatever now we're going to show you how to make a real barbecue roast beef out of with a few simple tips now what we've done here is taken our SPG and use your favorite seasoning right for your beef and added to some uh olive oil or use your favorite oil whatever we're in a sense making a liquid rub right or a quick marinade for this now again this is the eye of round it comes from the rear leg of the animal right it's uh from the round it's the center of the round there is where it's eye of round it looks tender it looks awesome but it is one mother tough piece of meat unless you uh braze it right very uh slow cook it or we're going to show you a trick now we're making some slits maybe uh one3 deep into it we don't want to go all the way through and cut it into staks because it'd be impossible eat and uh do the slits just like that flip it do the other side right and they're about half inch thick slits more or less somewhere in that lane you just slice it with your big old 10in butcher like our old hickory and by doing this we're going to be able to get a lot of flavoring deep inside this roast I mean you could marinate this roast for a week and you wouldn't get the flavors in there unless you do it this way right so now we're going to take our liquid or our marinade or liquid rub call it what you want we'll get that oil in there with some of the seasoning right down inside just like that now if you've never had a barbecue roast beef using I round you definitely got to check it out there's a lot of flavor in ey round there we go oh man rub it in deep just the way she likes it it's like that that all right now we' got some oil in there and our flavoring our seasoning and now we're going to add some garlic powder now we like to use the garlic powder anytime we're using beef or garlic right we're going to use the garlic powder because it kicks it hard with garlic a lot of garlic flavor in this now you can uh choose your own favorite spice or whatever but garlic powder like this works just a little bit don't overdo it sprinkle that in and now we're going to take some breadcrumb or panko in this case right you've seen panko before it's a great uh oil infused breadcrumb and what this is going to do is help retain some of the moisture in this uh piece of Ro roast beef right just to sprinkle both sides get a little bit of it in there and I'll add an outside texture to this roast as well nice looks good enough to eat already but it's not so what we want to do next is tie this Rose together so so uh get your uh Chef string we've done this before all right tying up a roast we want to keep this all together nice and tight all right again our objective is to try to retain as much moisture in this we can there's hardly any fat so we do it this way now we've got a lot of newbies uh coming into our Channel all the time checking us out so uh I know a lot of you seen us do this before but we're doing this for uh our new chapters our new pit Masters we'll show them in detail so you've never done this before on the grill ah yeah this is how you do it all right so we'll just tie some string on you can use a fancy ass uh Chef tie if you want but know this works probably like you're doing your shoelaces all right she's tied now we're going to put it on a grill and we're running a temperature of about 300° more or less right we're going to cook it slow we're using indirect heat in other words the charcoal is on one side because we're going to roast it perfect all right so about uh maybe 20 minutes has gone by and now we're going to hit it with some barbecue sauce we'll use uh ours of course uh but whatever good barbecue sauce you have around the pit use it right and we're going to start basting this is the best part right you cannot believe how good that smells as I say can you smell that it smells good and if you can't you're on the wrong damn channel so we basted one side flip it look at that though oh man and base the other side you can do this several times during the cook and it'll take uh this could take up to a couple hours depend what temperature you got again we want to go slow 300° F that helps retain the moisture we dry this out and it's it's really not edible and of course anybody who's cooked these ey rounds knows exactly what I'm talking about right all right a little bit more to go take a look at that nothing to do now but just base it on like an artiste right take your time it's in the detail we got a piece of happy beef there right with thanks to Bob Ross you can keep this up as long as you want that's Pit Master privilege put the cover back on and not long to go now we happen to have a side of onion rings and some french fries we'll throw that on begin heating up because this roast is just about done and in the miracle of time this barbecue roast beef is done you want to cook it to an internal temperature of about 120 right pretty much rare you go much beyond that you're going to start drawing out the moisture and drying it out so the trick here is we pull it out about 118 120 and we're going to tend it with some aluminum foil and let it sit for at least uh 20 minutes to a half hour yeah all right I say it's time to eat take a look at that oh baby we're eating good tonight Martha now let me show you how moist this is see we cooked it at a lower temperature we took our time and this is what you got look at the moisture dripping out of there talk about a fancy ass looking piece roast beef if you're smug you definitely want this on your dining room table huh take a look at that now you could serve it on a plate with ters and beans or whatever or you can make a sandwich out of it which we'll do look at that all that flavor is deep inside so uh this is the part where the pit Masters are going to eat in front of you and uh trust me we're not going to apologize although I guess we could you just need to go down and get yourself one of these rounds so we'll make some sandwiches you set it up the way you want yeah not much more to do that not much more to I told you you wouldn't apologize so if you like this video subscribe to us follow us give us a shout out check out our website for the recipe man so the next time you're looking for a recipe for your pit check out bar barue pit boys.\n"