Took about a 3 lb sirloin tip roast and seasoned it with Montreal Steak seasoning and back in the fridge for a couple of hours.
Cooked up some corn and then placed the roast on direct over a med hot fire.
Cooked the roast direct the whole time, turning it every couple of minutes till it reached an internal temp of 120.
Broke out the meat slicer
My plate. Beef on a hamburger bun, with mayo, horseradish, onion and Habanero slice cheese.