Serves: 8
Total Calories: 208
To make the Rub: In a small bowl combine the rub ingredients.
Press the rub into the roast and allow to stand at room temperature for 20 to 30 minutes before grilling.
Lightly brush or spray the roast with olive oil. Sear over Direct Medium heat for 15 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the internal temperature reaches 160°F, 1 to 1 1/2 hours. Remove from the grill and allow to rest for 15 to 20 minutes.
To make the sauce: In a large heavy saucepan over medium-high heat, warm the oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8 to 10 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Sprinkle in the flour and chili powder and stir to distribute evenly. Add the beef broth and bring to a boil over high heat, whisking occasionally. Add the tomatoes and barbecue sauce. Stir to combine. Lower the heat and swimmer, stirring occasionally, until the mixture is the consistency of gravy, about 30 minutes.
Using a sharp knife, chop the meat into 1/4 inch pieces or matchstick-sized strips. Add to the sauce and simmer for 10 to 15 minutes to allow the flavors to fully incorporate. Season with salt and pepper. If the sauce seems too thick, thin with 1/4 cup water.
Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Spoon the beef mixture onto the buns and serve immediately.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Too-Good-To-Be-True Sloppy Joes recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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