Beef Dinner Roasted on the Grill
Keep your kitchen cool during the summer and cook a whole roast beef dinner outside on the grill. It's so good, you want to do it year-round!
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 courtesy of The Beef Checkoff.