Recipe - Salted Eye Of The Round Roast

1 Eye Of The Round Roast (4 To
5 Pounds)
4 cup Kosher Salt

Remove grate from grill, then preheat it to high heat. Meanwhile, place
roast in the center of a piece of wax paper large enough to cover the
entire roast. Pout the kosher salt over the meat. Use your clean hands to
spread the salt evenly all over the n , until it is completely covered and
white. Do not afraid to use too much salt.

Wrap the meat with waxed paper as completely as you can, so that all of the
salt stays inside the wrapper. Be careful, place the waxed paper wrapped
meat directly on the hot coals or lava rocks and stand back immediately
because the waxed paper will in ntly flame up and burn away. Leave the
cover off the grill. Let the meat cook for 35 to 40 minutes on one side.
Use two longhandled meat forks or tongs to flip the meat, and cook it for
30 to 35 minutes more on the second side. Do not cover the grill. ove the
meat from the coals and scrape off any remaining bits of waxed paper and
salt (the outside will be black). Carve the roast across the grain in thin
(1/4") slices. It you

follow directions carefully, you will end up with a range of slices from me
mrare to well done.

Recipe By :

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip