Grilled, Eye Round Roast - cooking recipe

Ingredients

5 lbs beef eye round, 4 - 6 pounds
vegetable oil
kosher salt, to taste
cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste
ground black pepper, to taste

Preparation

1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices inches Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
5. To Serve:
Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.