al said:"Margaret Suran" <[email hidden]> wrote
in message
Quoted message said:
Good Luck, Al. Grills are great. I am certain the roast
will come out just as if your oven had not broken down.
Thanks for all the wonderful suggestions ... wished I'd
waited now, that one with the red wine sounded good 😉
Grilled it anyway in a closed oven and after 1h 30m it
seemed cooked but in fact was still quite rare. Had to
serve then anyway as everything else would have been
ruined. I quite liked it as I like my beef too "moo"
mildly on the plate, but unfortunately my wife could only
stomach about half of hers 🙁
Oh ... and roast potatoes don't do too well under a grill,
even though pre-boiled!
a
Al, probably should have done the roast (don't know what
weight it was) about 2 hours.
Potatoes are great on a grill, but you have to allow time
for them and poke them with a fork to see if they are
tender. No par-boiling required. Next time, cut baking
potatoes into quarters or thick slices, brush them with some
olive oil seasoned with salt and pepper. Grill indirectly
for at least an hour, turning occasionally and brushing them
occasionally with the oil mixture.
You can also do corn on the cob this way. But for corn I
recommend soaking the corn in cold water for an hour. Then
peel back the husk but leave it intact at the base. Remove
the cornsilk, brush the kernels with olive oil and then lay
stalks of fresh herbs along the kernels. Basil, marjoram,
thyme. Wrap the husks back around the corn. Grill, turning
frequently to prevent burning, about 1 hour. The husks will
turn brown/black.
Jill
