Hopefully, your grill-inspired Thanksgiving was such a huge success that you’re now considering making grilling the focal point for the next round of winter holidays!
If you’re weighing your protein options for your upcoming holiday feast, we’d suggest skipping the turkey and ham this year and featuring roast beef as your meat of choice instead. We’re going to sear it on the grill to deepen the flavor, and then it’s low and slow to ensure it stays juicy and tender.
And, if you’re looking for a way to put Aunt Edna‘s fruitcake to good use, we’ve got the perfect recipe for you.
Herb-Crusted Grilled Roast Beef
Makes 6 Servings
- 5 pound beef rump roast
- 1 tablespoon parsley flakes, dried
- 1 teaspoon basil, dried
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon tarragon, dried
- 1/2 teaspoon thyme, dried
- In a small bowl, combine parsley, basil, salt, pepper, tarragon and thyme.
- Generously rub mixture over roast.
- Build a 2 zone fire in your grill by filling one side of the grill with Cowboy Hardwood Lump Charcoal and leaving the other side empty.
- Light the coals (click here for more info on setting up a 2 zone fire).
- Since we will be searing our roast first, we will begin the cooking process on the hotter side of the grill, directly above the hot coals.
- Once coals are ashed over, replace the cooking grate and set the roast on the grate on the hotter side of the grill. Be sure to keep an eye on it and once grill marks begin to appear, rotate it to another side.
- After each side has been seared, move the roast to the cooler side of the grill (opposite the hot coals) and place the lid on the grill.
- Grill temperature should stay around the 300-350 degree mark for the duration of the cooking process. If the temperature starts to drop below that range, more charcoal should be added to the fire. A 5 pound roast will probably take around 2 hours to finish cooking.
- When the internal temperature reaches around 140-150 degrees (medium rare to medium), remove the roast from the grill and allow it to cool for about 15 minutes before slicing.
Kickin’ Grilled Fruitcake
Makes 8 Servings
- 1 fruitcake, sliced into pieces 2” thick
- 6 Cactus Pears, pureed
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 cup brandy
- 1 cup butter
- Salt to taste
- To prepare the sauce, combine pureed pears, 1/2 cup brandy, sugar, cornstarch and lemon juice in a sauce pan over medium heat, stirring occasionally until sauce has thickened (about 5 minutes) and set aside.
- Fill grill with Cowboy Hardwood Lump Charcoal and light. (Ensure that grill grates are clean and well oiled to help prevent sticking.)
- Melt butter and mix with remaining brandy and brush onto fruitcake slices. Reserve the leftover sauce for drizzling.
- Grill fruitcake slices until browned on each side.
- Top with reserved sauce and serve immediately.
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