The arrival of spring is sad for only one reason for the cook and that is the end of braised dishes. I don’t know anyone in the South who is willing to heat their kitchen for 4+hours in what is already sweltering heat to make beef burgundy. Alas, fret not as I would like to introduce grill roasting which would better be termed grill braising. For the BBQ enthusiast, one might prefer this technique to the oven braise as it emparts a terrific smoke flavor and the option of “burnt ends”.
The technique is simple. Heat the Egg as hot as you want and sear your hunk of meat until well browned, about 5 minutes per side. Remove and transfer to a cooking vessel and add enough braising liquid to cover the lower 1/3 of your meat. Meanwhile, lower the heat of the Egg to 250 and add some smoking chips. Return the meat to the grill for 30 minutes, flip and smoke 30 minutes more. Finally, cover with foil and roast/braise an additional 2 to 2 1/2 hours.
For Easter, I use this technique for leg of lamb. Delish!