Remove grate from grill, then preheat it to high heat. Meanwhile, place roast in the center of a piece of wax paper large enough to cover the entire roast. Pout the kosher salt over the meat. Use your clean hands to spread the salt evenly all over the n , until it is completely covered and white. Do not afraid to use too much salt.

Wrap the meat with waxed paper as completely as you can, so that all of the salt stays inside the wrapper. Be careful, place the waxed paper wrapped meat directly on the hot coals or lava rocks and stand back immediately because the waxed paper will in ntly flame up and burn away. Leave the cover off the grill. Let the meat cook for 35 to 40 minutes on one side. Use two long-handled meat forks or tongs to flip the meat, and cook it for 30 to 35 minutes more on the second side. Do not cover the grill. Ove the meat from the coals and scrape off any remaining bits of waxed paper and salt (the outside will be black). Carve the roast across the grain in thin (1/4") slices. It you

follow directions carefully, you will end up with a range of slices from me m-rare to well done.