Well, I finally decided to try to grill a roast on the grill and as I was looking through my freezer I noticed a sirloin tip roast. That really sounded pretty good! So I let it thaw overnight Thursday and during the day on Friday in the fridge. I wiped the roast down with olive oil and then rubbed with a combination of seasoned salt, garlic, paprika, black pepper, cayenne pepper, and a little bit of essence of Emeril. I preheated the grill (Weber Genesis) to high and got it good and hot. This is my first attempt at indirect grilling on my Genesis so I was a little worried about the outcome. I left the grill on high and "seared" each side of the roast for 2-3 minutes before shutting off the center burner and turning the front and rear to low. With both of those burners on low the temp on the thermometer was reading between 340 and 350 until I added the veggies. Then I had to turn it up a little bit in order to maintain a temp of 350. Not sure why 350 was my target, but it sounded like a good temp to grill at. I let it cook for about 1 hour then I basted with a mop sauce consisting of beer, vinegar, and some of the rub. When the roast was at 125 I set it in an aluminum pan with some potatoes and onions. I poured some of the mop over the top of the roast and put some water in the pan and covered the whole thing with some aluminum foil and let cook for an additional 30-40 minutes. This was almost too much for the roast, it was very tender, but almost dry. It wasn't dry yet, but it was close. The onions and potatoes were very good! They absorbed a lot of flavor from the roast.
Since there wasn't much going on in the forum, I thought I would share.