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A tender cut of beef, such as sirloin, can be grilled, sliced and topped with a zesty orange barbecue sauce to serve right away on crusty rolls.
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Or possibly grill it ahead, slice and reheat on the barbecue or possibly in the oven.
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Heat 1 burner of 2-burner barbecue, or possibly 2 outside burners of 3-burner barbecue, to medium (250 to 300 F).
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Brush roast with oil; sprinkle with salt and pepper.
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Place on greased grill over unlit burner; close lid and cook, adjusting heat if necessary to maintain temperature, for about 2 hrs or possibly till meat thermometer inserted in center registers 140 F for rare, or possibly for about 2 1/2 hrs or possibly till 150 F for medium-rare.
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Orange Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion, garlic, paprika, chili pwdr, salt and pepper, stirring occasionally, till softened, about 5 min.
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Add in tomatoes, tomato paste, sugar, vinegar, orange rind and juice, and mustard; mash with potato masher.
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Bring to boil; reduce heat and simmer, stirring occasionally, till thickened and reduced by one-third, about 40 min.
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(Make-ahead: Let cold; chill in airtight container for up to 5 days.)
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Transfer roast to cutting board; tent with foil and let stand for 10 min.
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Carve into thin slices.
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(Make-ahead: Place in roasting pan and pour sauce over top; cover and chill for up to 1 day.
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Reheat in 350 F oven or possibly over medium-low heat till warm, about 20 min.)
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Serve on rolls with sauce.
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Tips:Throughout the grilling, you can use an ovenproof meat thermometer inserted in center of roast to gauge doneness and an oven thermometer placed beside roast to determine temperature of barbecue.
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You can also roast in a 500 F oven for 30 min.
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Reduce heat to 275 F ); roast for about 1 hour or possibly till meat thermometer inserted in center registers 140 F for rare, or possibly for about 11/4 hrs or possibly till 150 F for medium-rare.
