Sift the flour into a medium bowl. Add the eggs and, using a whisk or a handheld mixer on medium speed, beat together until the mixture is smooth. Beating constantly, gradually add the milk, then continue beating until the mixture is lump-free. Add the sparkling water, oil, and salt and beat until combined. Pour the batter into a pitcher, cover, and refrigerate for at least 1 hour before cooking.
Rub the beef all over with a little oil, then season all over with the salt, mustard, and thyme. Let stand at room temperature while the grill heats.
Prepare the grill for indirect and direct cooking over medium heat (350° to 450°F).
Prepare the grill for indirect and direct cooking over medium heat (400°F).
Brush the cooking grates clean. Roast the beef on a grilling rack over indirect medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 125°F, (or cooked to your preferred doneness), about 50 minutes, for medium rare. Remove from the grill and let rest for 10 to 15 minutes before slicing and serving.
Brush the cooking grates clean. Roast the beef on a grilling rack over medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 125°F, (or cooked to your preferred doneness), about 50 minutes, for medium rare. Remove from the grill and let rest for 10 to 15 minutes before slicing and serving.
Once the roast is cooking, place a 4-cup foil pudding/muffin pan in a perforated grill pan (for easier maneuvering on the grill) and pour a little oil into each cup. After the roast has been cooking for about 20 minutes, heat the cups over direct medium heat , with the lid closed, until the oil is smoking. Pour the pudding batter into the cups, dividing it evenly, then move the pan to indirect heat. Cook over indirect medium heat , with the lid closed, until the puddings are golden brown and crispy, about 35 minutes, never lifting the lid until they are ready.
Once the roast is cooking, place a 4-cup foil pudding/muffin pan in a perforated grill pan (for easier maneuvering on the grill) and pour a little oil into each cup. After the roast has been cooking for about 20 minutes, heat the cups over medium heat , with the lid closed, until the oil is smoking. Pour the pudding batter into the cups, dividing it evenly, then move the pan to indirect heat. Cook over medium heat , with the lid closed, until the puddings are golden brown and crispy, about 35 minutes, never lifting the lid until they are ready.
