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BBQ'd Meatballs
Beef and Cheese Enchiladas
Beef Fiesta Shells
Beef in Spicy Tomato Sauce with Black Beans
Beef Skillet Supper
Beefy Chili Mac
Best-Ever Hamburgers
Biscuit Meat Roll
Burn A Roast!
Cheeseburger of the '90s
Cheese Burger Macaroni
Cheeseburger Pockets
Cheese-Stuffed Hamburgers
Coffee and Pepper Steak
Deep Dish Taco Squares
Hamburger and Mushroom Gravy
Homemade Cheeseburger Macaroni
Jiffy Pot Roast
Make-Ahead Meatballs
Meat Loaf
Oven Barbecued Ribs
Pizza-Style Meatloaf
Poor Mans Golabki
Quick And Easy Glazed Meatballs
Quick Hamburger Dinner
Spicy Pepper Steak
Sukiyaki Skillet
Sweet And Sour Meatballs
Sweet And Sour Beef Strips
Tangy Pot Roast
Too Easy Shepherd's Pie
Burn A Roast!

This is a great recipe and it's fun to watch, too.


1 3 or 4 lb. eye of the round or rump roast.
Wax Paper
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!