Keep your kitchen cool.
Cook the whole dinner outside on the grill.
Beef Dinner
Roasted on the Grill
1 (1 1/2 to 2 pound) beef
shoulder roast
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon corn starch
1/2 teaspoon salt
1/8 teaspoon ground thyme
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
4 medium baking or sweet potatoes
1 tablespoon vegetable oil
4 ears corn-on-the-cob, unshucked
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
Combine black pepper,
garlic powder, corn starch, salt, thyme, white pepper and cayenne
pepper to make a rub. Press mixture into both sides of roast.
For conventional grills,
build wood or charcoal fire to one side. Use enough fuel to sustain
heat for 1 hour. For gas grills, preheat one side then turn to
low.
Wash potatoes, pierce
with a fork, and brush with oil.
Place roast, potatoes
and corn on cool side of grill. Cover and cook 50 minutes to
1 hour, maintaining grill temperature of 300ºF.
Brush peppers with oil,
add to hot side of grill and cook covered during last 10 minutes.
Check roast doneness with
meat thermometer inserted in center. Remove when thermometer
reads 140ºF for medium-rare or 155ºF for medium. Let
stand 10 minutes before carving. Slice thinly across the grain.
To serve corn, peel back
husks, remove silk and brush with melted butter.
Serves 4 to 6.
Tip: You can substitute chuck roast
or arm roast for the shoulder roast.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
