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How to Cook a Roast on a Weber Q

Updated April 17, 2017

Indirect cooking is a method of grilling certain cuts of meat, like roast, that take longer than 20 minutes to barbecue. This cooking method is credited on the website www.weberbbq.co.uk as being invented by the Weber-Stephen barbecue grill company in the 1950s. The concept of indirect cooking is to avoid any part of your roast, or other larger cuts of meat, being placed directly over charcoal on a grill. Indirect cooking roasts the meat the same way you would in a convection oven, with heat circulating around every side of the meat.

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Open the Weber Q barbecue grill lid and pour coals evenly over the charcoal grate in two rows, leaving a space in the middle of the grate for a dripping pan.

Place the dripping pan onto the grill between the two rows of charcoal. Pour a half cup of water into the dripping pan.

Ignite the charcoal. Allow the briquettes to warm up for 25 to 30 minutes. This is the point where they will reach the ideal temperature for indirect grilling.

Season the roast beef with salt and pepper. Place on the hot grill directly over the dripping pan.

Close the Weber Q lid. Cook the roast for 25 to 30 minutes per pound. Insert a meat thermometer into the roast to test for the desired doneness. A rare roast will read the temperature of 48.8 to 51.6 degrees C. A general rule of thumb is that roast cooked with indirect heat tastes better at a temperature of medium (60.0 to 62.7 degrees C).

Remove the roast from the barbecue. Place on a cutting board or plate and let the roast rest for 15 minutes. The roast will continue to cook, and it will retain more of its juices than if it is cut right away.

Tip

Barbecuing a roast with indirect heat means that it is unnecessary to flip the roast during the cooking process.

Warning

Certain people, such as pregnant women, children, the elderly and those with a compromised immune system, should avoid eating rare or even medium-rare meat.

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Things You'll Need

  • Weber Q grill
  • Charcoal briquettes
  • Disposable aluminium pan
  • Beef roast
  • Salt and pepper for seasoning
  • Meat thermometer

About the Author

Suzanne Burns began writing in 1991 and currently writes for the "Source Weekly" and "Central Oregon Magazine." She has published three poetry collections and one short-story collection. After attending Central Oregon Community College, she left the degree program to become a freelance editor and writer. She has studied creative writing with Sarah Heekin Redfield, Primus St. John and Ken Kesey.

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