Venison Roast In A Weber Grill

[Chinook]

Here is one of my favorites for deer roasts - thought I would share with my fellow Tradgangers.  Hope you will enjoy.

4 lb roast
1/4 cup wine or cider vinegar
1/4 cup salad oil
1/4 cup catsup
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/2 teqaspoon rosemary
1/2 teaspoon garlic powder
1//2 teaspoon dry mustard

Brown meat on all sides on cooking grill over coals.
After you remove the browned meat - bank the coals for indirect cooking.
Center meat on double thick square of heavey aluminum foil - large enough to wrap around meat and seal.
Mix all ingredients and pour over the roast in the foil.
Seal foil edges tightly.
Center roast on cooking grill.
Cover the Weber and cook 1 to 1 1/2 hours, or until meat is fork tender.

[canoeman]

I love my Weber grill.  Thanks for sharing, I will try it.

[Boxbow]

Sounds good! I'll give it a try when we get some warmer weather.

[Bryan pinick]

Sounds great...thanks for sharing.

Gotta love the Weber's

[Chinook]

I feel that one of the key points of this recipe is the slow cooking with indirect heat.
That being said - as long as you can cook indirectly your grill will work.
I started out on the Weber charcoal kettle.  Once the second or third one rusted out, lazyness over-took me and I went to a Weber propane - but with 3 burners.  So I have all 3 burners going to brown the roast.  Then turn off the center burner for the indirect 1 1/2 hour cooking part.
Winter weather in Wisconsin is not always the best time to be slow cooking - but the propane works well for me.
Can not beat a Weber grill - no matter what the fuel.
Hey - I've even got a little Smokey Joe that goes out ice fishing with me and the # 2 son.  And the brats always taste good - even if the fish are not biting.
Chinook