OCONTO COUNTY, WI – I love to “Chef-It-Up” on the road in my RV and it’s been too long since my last outdoor cooking experience. So with a new grill in hand, here is how you can be your own “Top Chef” and cook the perfect roast on the grill!
Ingredients – Beef Rump Roast, Brussel Sprouts, Potatoes, Bacon, Kale, Italian Parsley, Baby Bella Mushrooms, Ketchup, Red-Hot Hot Sauce, Sour Cream, Lemon, Canola Oil
Spices – Minced Garlic, Fresh Rosemary, Garlic Powder, Salt, Pepper, Dried Oregano, Dried Basil, Turmeric, Thyme
Step 1 – Season the roast with a tablespoon each of salt, pepper, and garlic powder, let rest for about 20 minutes or more.
Step 2 – Prepare your Chimichurri sauce: In your mixer add in 1 kale leaf, 2 to 3 sprigs of fresh rosemary and Italian parsley. Next, add in a tablespoon of minced garlic along with a quarter cup of olive oil and a teaspoon of salt and pepper, blend until you reach a fine consistency. Place in the refrigerator to chill.
Step 3 – Wash, then slice two large potatoes and place in a shallow bowl of water.
Step 4 – Fire up your grill and once it comes to temperature, put your roast on the cool side of the grill, checking every 15 minutes. Each check, turn your roast over. You’re looking for an internal temperature of 130-135 degrees. Once your roast is fully cooked, remove from grill and let rest 10-15 minutes before slicing into it.
Step 5 – While the roast is cooking, take your potatoes and quick fry them in canola oil. This is a first fry, so you want to just cook them for about 2-3 minutes and then remove them from the heat.
Step 6 – In a separate pan, take one slice of bacon, cut it up and start cooking it down. After about 2 minutes, you want to add in 6-10 Brussel Sprouts and 2-3 chopped up Baby Bella Mushrooms. Add in a teaspoon of pepper and minced garlic. Mix together, cook for 4 minutes or until tender, then cover and remove from heat.
Step 7 – Take your fries and cook them once again. You’re looking for a golden consistency on them. Once they are cooked, remove them and place them in a bowl adding in your spice blend which consists of: 1 tablespoon of garlic powder, 1 teaspoon each of salt, pepper, turmeric, dried basil, dried oregano, dry thyme. Chop up about a teaspoon of fresh rosemary, mix all together and sprinkle on the fries and then at the very end, add in a squeeze of fresh lemon.
Step 8 – For your gourmet fry dipping sauce, add in a teaspoon of “Red’s Hot Sauce” to two tablespoons of ketchup, top with a teaspoon of sour cream.
TIME TO PLATE UP!
There you have it…The grilled roast with a Chimichurri sauce, Brussel sprouts with bacon and mushrooms and gourmet fries with a special dipping sauce. All things you can do on the grill and have a blast cooking and “Cheffing-It-Up!”
TO FIND ME ON SOCIAL MEDIA:
Hope you like the episode and if you do, subscribe, share the link and as always, I love to read your comments below. And to continue to follow the adventures, you can find me online at:
RVJEDEYE “The Facebook”
RVJEDEYE “The Twitter”
RVJEDEYE “The Gram”
TO SEND MAIL YOU CAN ALSO WRITE ME AT:
David Lee and or “RVJEDEYE”
P.O. Box 8301
Green Bay, WI 54308