There is no great secret to cooking the perfect roast - just a bit of knowledge, the right tools, and the patience to let you meat rest after cooking and you'll find that it's actually hard to go wrong.
The are two sections below and you will only need one of them, depending on the size of your cut of meat. Once you start getting above 5kg (11 lb) you need to accept that things will be slower as it takes time for the heat to penetrate to the centre and cook the meat and yet you don't want to burn the outside of your roast.
Confection
One further piece of advice; go and buy a probe thermometer. You've probably seen them - they look like a steel meat skewer with a dial or digital thermometer face on the end. They range from - in Australia so you should be able to squeeze them into virtually any budget.
Why do you need one? Easy, they give you much more control by knowing what the actual temperature inside the thickest part of the meat is, rather than guessing or, even worse, cutting into the meat to see if it's cooked.
The instructions below are written so that you can get by quite well without a probe thermometer, but if you're going to reach the pinnacle of roast meat on a regular basis, eventually you're going to want one.
OK, let's get into it;
For Cuts/Joints Up To 5Kg (11 lb)
For Cuts/Joints Over 5Kg (11 lb)
Use this reference table if you have a thermometer probe, checking in the thickest part of the meat;
Blue - 49°C (120°F)
Rare - 52°C (125°F)
Med-Rare - 57°C (135°F)
Medium - 63°C (145°F)
Med-Well - 68°C (155°F)
Well Done - 76°C (170°F)
OK, that's everything you need to know.
How to Cook Perfect Roast Beef
You can access much more FREE info covering all aspects of BBQ equipment, techniques, tools and ingredients at www.bbq-down-under.com [http://www.bbq-down-under.com]
Nigel Laubsch has been experimenting with BBQ cooking techniques for over 25 years. Much of his experience was gained travelling through Indonesia, Thailand, China and Fiji. He now enjoys showing others how to grow, use and appreciate chillies and in 2005 presented the world's first Chilli Sauce Appreciation course at the University of Western Australia and has received rave reviews for the innovative content.