- Light a chimneyful of coals and wait until they’re
covered with gray ash, then spread evenly on one half of
the grill grate. Set the cooking grate in place, cover the
grill, and allow to preheat for 5 minutes. Or, if using a
gas grill, heat one set of burners to high and leave the
others off. Clean and oil the grilling grate. - Rub the roast all over with the garlic and season well
with salt and pepper. Place on the cooler side of grill,
cover, and cook, turning and flipping occasionally, until
into the thickest part of the roast registers 105° to 110°F
on an instant-read thermometer, 20 to 30 minutes. If
using a charcoal grill and the coals are no longer hot,
remove the roast from the grill, add another 4 cups of
coals, and wait 5 minutes for them to heat up, then return
the meat to the hot side of the grill. - Continue to cook, turning the roast regularly, until it is
well charred on the exterior and the center registers 120°
to 125°F, 5 to 8 minutes longer. Transfer to a cutting
board and let rest for 10 minutes, then thinly slice the
meat and serve with the salsa.
Santa Maria–Style Salsa
MAKES ABOUT 4 CUPS
2 large ripe tomatoes, diced (about 2½ cups)
Kosher salt
1 stalk celery, peeled and diced (about ½ cup)
4 scallions, chopped (about ½ cup)