Indirect-heat Barbecue Roasting

For Roasts:

1. Season roast all over with salt and pepper to your taste or rub desired seasoning all over roast. (For Marinating Cuts such as Eye of Round, Inside/Outside Round: Pierce roast all over with fork. Place in large sealable freezer bag with 2 cups (500 mL) marinade (such as teriyaki sauce); seal bag and refrigerate for 4 to 12 hours. Discard marinade and pat meat dry before cooking.)
2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). 
3. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan, fat side up or bones down as applicable; turn off burner under drip pan. Close lid and cook to desired doneness, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to cutting board. Cover loosely with foil and let rest for at least 15 minutes before carving across the grain into thin slices.

For Thick Steaks:

1. Season steak all over with salt and pepper to your taste or rub desired seasoning all over. (For Marinating cuts such as Eye of Round, Inside/Outside Round, Flank: Pierce steak all over with fork. Place in large sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce); seal bag and refrigerate for 4 to 12 hours. Discard marinade and pat meat dry before cooking.)
2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). 
3. Insert oven-safe meat thermometer sideways into the centre of the steak avoiding bone as applicable. Place steak on grill over drip pan; turn off burner under drip pan. Close lid and cook to desired doneness, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to cutting board. Cover loosely with foil and let rest for at least 5 minutes before carving.