1 3 or 4 lb. eye of the round or rump roast.
Coarse Kosher salt
Place the roast on top of a sheet of wax paper large enough to completely wrap the roast. Cover the roast with the Kosher salt. Don't worry about using too much salt...just cover the roast completely. Wrap the roast in the wax paper. I used masking tape to secure the paper around the roast. Here's the tricky part but fun to watch. Place the wrapped roast right on top of the hot coals on your grill. No grilling grate is needed. The paper should flame up as soon as you place the roast on the coals so be careful. Let the roast sit for about 35 or 40 minutes and then flip the roast using BBQ forks or tongs. Let it cook on that side for about another 30 minutes. You'll get meat cooked from well-done on the ends to medium-rare in the middle and it's GOOD! It won't taste too salty at all. Scrape the remaining wax paper and salt from the roast and slice across the grain.
Good luck and enjoy!