Roast on the Grill

We love to have a big Sunday dinner.  We almost always have family here to enjoy the meal with us as well.  When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge.  I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement.  Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.

Roast is one of our family favorites.  And, who knew you could cook it on the grill.  And it didn’t take long at all.  This was definitely one of the best roasts I have yet.  It is seasoned simply with just garlic salt, onion powder, and ground black pepper.  I was VERY generous.  I gave this roast quite a nice spice massage.
 
The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices.  This thing turns out very juicy and flavorful.  Be sure that you do NOT trim off the fat.  That is part of the flavor and moisture.
After searing it, we let it cook on a pan to avoid fire.
Then you just let this baby sit and cook on indirect heat for about 70 minutes.  (Instructions below)
 
Serve with a side of garlic potatoes and carrots.  Finish the meal with warm chocolate chip cookies. 
 
Need to buy a good roast?  It can be hard at the store to determine a good roast from a bad one.  Visit Ranchline All Natural.  You will get a perfect cut of meat delivered to your door every time.  And the price is perfect.
Ok, so now here are the instructions.  Don’t be intimidated by the length.  This is an easy meal.
1. Take your roast out of the fridge and pat it dry.  Season generously with garlic salt, onion powder, and cracked black pepper.  Let the seasoned roast set at room temperature for about 45 minutes.
2. Turn all 3 or 4 burners to high to preheat the grill. 
3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts)  This will form a nice crust.  It may look burned but its ok.
4. Transfer the roast to a pan that is safe up to 400 degrees.  I just used a 4 sided cookie sheet to keep the juices on.  Now we will cook it on indirect heat.
5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees.  Set the pan over the middle two burners that are off.  If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one. 
6. Close lid and don’t be tempted to peek.  Check it in about 45 minutes.  Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill.  It will still cook a smidge on the cutting board while it is resting.
7. Let roast set 5-10 minutes before slicing.  Slice and serve.  Enjoy!

Grilled Lamb Roast

Lamb works so well on the grill.  I have always thought that lamb would be hard to cook.  And I was worried that I wouldn’t get the marinade or seasonings just right.  As it would turn out, there is nothing to be intimidated by when it comes to cooking lamb. 
Something about cooking it on a direct high heat, is wonderful.  It gives it a slight caramelized glaze on the outside, while leaving it tender on the inside.

I found the recipe for this marinade on The Domestic Man blog.



I served this with cheesy potatoes and peas.  It was a perfect match.
My lamb is from Ranchline All Natural.  Their meat is fabulous.  Be sure to check out their current summer specials. 
Gather your ingredients:
1 lamb sirloin roast (1-2 lbs), cut into four pieces
1/2 cup beef stock/broth
2 tbsp pure maple syrup
1 tsp spicy brown mustard
1 tsp fresh thyme, chopped finely
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp kosher salt
Enjoy your time in the kitchen:
1. In a saucepan, whisk together the beef stock, mustard, maple syrup, pepper, and fresh thyme and bring it to a simmer on medium heat. Allow it to simmer and reduce, stirring often, until it reduces by about half. Should take ten minutes. Remove the saucepan from the heat and allow to cool for 20 minutes.  When cool, add in the minced garlic.  Pour in Ziploc bag
2. Add in the 4 pieces of lamb roast.  Marinade in the refrigerator for 4-6 hours.
3. When ready to cook, set on plate and sprinkle with kosher salt. 
4. Grill on all 4 sides a couple minutes until the meat reaches 145-150 degrees internally. 
5. Serve with a salad or other vegetable.  Spicy brown mustard makes a good dipping sauce if you would like one.

Basic BBQ Burgers

Making hamburgers is one of those things that most would just assume is easy.  6 years ago, I tried making my soon to be husband burgers by just shaping the ground beef in to a patty.  That didn’t taste the best, but it worked ok.
Then I asked my mom how to make burgers.  She said something along the lines of “I just use some egg, bread crumbs, onion soup mix, and seasonings.”  Well, I tried that too…..and I could never get the proportions right.
So, I went searching for a recipe.  I found a recipe that I liked but I have spent that last 3 years or so, perfecting it just how I like it.  I like my burgers to not be overly seasoned.  I think the yummiest part of eating a burger is all the fixin’s you put on them.  You don’t want an overly powerful burger to hide that.

I used Ranchline beef again.  It is so yummy!  And I was amazed that these burgers did not shrink when I cooked them.  That is sign of really good meat.  Check out their website, it is so handy that they ship right to your door.  They also have a great special going on for the 4th of July right now.

I like to use my mixer to make these.  I do not like the feeling of raw hamburger.  YUCK!

Delicious burgers ready to go on the grill.  NUM NUM

This picture is before we added all the yummy fixin’s.  I like mayo, katchup, lettuce, tomato, onion, and pickles on mine.  Heavy on the mayo-katchup combo. 
Basic BBQ Burgers
1 lb ground beef
1/4 cup dried minced onion
1/2 cup quick cook oats (do not use old fashioned)
1/4 cup sour cream
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Tbsp Worcestershire sauce
1 tsp seasoning salt ( I use Johnny’s)
1, Mix all ingredients together until well blended.
2. Shape in to 3 or 4 patties. 
3. Grill on BBQ on both sides until done in the middle.  Usually takes about 10-15 minutes depending on your grill.
4. Serve with lots of yummy toppings and enjoy!

Balsamic-Garlic Pork Tenderloin

This was so easy and yummy.  My husband and I don’t typically love pork.  More often than not, it is like chewing on an eraser.  But this was tender and so so flavorful.  I give it 4 stars!
Of course, I found this recipe on Pinterest.  I did have to cook it longer because I was using a larger roast and making a double batch.

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great! Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing. Oven preparation: Preheat oven to 400 degrees. Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.