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Beef Dinner Roasted on the Grill
Keep your kitchen cool. Cook the whole dinner outside on the grill. |
Prep: 15 minutes
Cook: 1 hour
Servings: Serves 4-6
| 1 |
1-1/2 to 2 lbs. beef shoulder roast |
| 2 |
tsp. ground black pepper |
| 2 |
tsp. garlic powder |
| 1 |
tsp. corn starch |
| 1/2 |
tsp. salt |
| 1/8 |
tsp. ground thyme |
| 1/8 |
tsp. white pepper |
| 1/8 |
tsp. cayenne pepper |
| 4 |
medium baking or sweet potatoes |
| 1 |
Tbsp. vegetable oil |
| 4 |
ears corn-on-the-cob, unshucked |
| 1 |
red bell pepper, seeded and quartered |
| 1 |
green bell pepper, seeded and quartered |
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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. |
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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. |
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Wash potatoes, pierce with a fork, and brush with oil. |
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Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes-1 hour, maintaining grill temperature of 300ºF. |
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Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes. |
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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. |
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To serve corn, peel back husks, remove silk and brush with melted butter. |
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| You can substitute chuck roast or arm roast for the shoulder roast. |
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| Need help with this recipe? Go to:
Roasting,
Grilling |
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