This is the traditional English Roast Beef adapted to barbecue. It is delicious when served with barbecue Yorkshire Pudding. Submitted by David McCarthy, Australia
Heat covered barbecue to medium heat level.
While barbecue is heating, mix the mustard powder with a little water and rub into the beef surface.
Add sea salt and ground black pepper.
Cover meat and allow to stand at room temperature until barbecue has reached medium heat.
Cook for 1 hour for rare to medium, or 1 1/2 hours for well done.
Remove from barbecue. Cover and allow to stand in a warm place for ten minutes. This allows the retained juices to distribute.
Slice to serve as you would a roast joint from the oven.
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