It stuck me today while Bryan, Wunpen, and I were discussing a book we have in work that if you stick a remote read thermometer into a roast, record the temperature change, and were to also track the isothermal temperature of the grill, you'd be doing a basic DTA experiment. Is that cool or what?

2.5 lb of boneless eye round (as half of a 5 pound roast cut lenghtwise).
2 Tbsp kosher salt
2 tsp black pepper
1 tsp olive oil

Salt the roast on all sides with the salt and wrap in plastic wrap tightly. Let sit overnight in the frig for roughly 18 hours. Remove and warm to room temperature.

Preheat grill on high for 10 minutes. Remove roast from plastic and wash in cold water. Dry, then rub all over with oil. Sprinkle with pepper.  Insert remote thermometer. Brown on all sides for 3-5 minutes so you have nice grill lines.  Turn off the center burner and turn the two side burners down 2/3 of the way (low). This keeps my grill at 275-300 F. Cook until the thermometer is reading 150.  Remove, let rest, and pull the thermometer and serve.

Noah made a chocolate cake for dessert, with chocolate glaze.