Keep your kitchen cool. Cook the whole dinner outside on the grill.
1 (1-1/2 to 2-pound) beef shoulder roast
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon corn starch
1/2 teaspoon salt
1/8 teaspoon ground thyme
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
4 medium baking or sweet potatoes
1 tablespoon vegetable oil
4 ears corn-on-the-cob, unshucked
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
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.
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.
Wash potatoes, pierce with a fork, and brush with oil.
Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes to 1 hour, maintaining grill temperature of 300 ºF.
Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes.
Check roast doneness with meat thermometer inserted in center. Remove when thermometer reads 140 ºF for medium-rare or 155 ºF for medium. Let stand 10 minutes before carving. Slice thinly across the grain.
To serve corn, peel back husks, remove silk and brush with melted butter.
Serves 4 to 6.
NOTE:
You can substitute chuck roast or arm roast for the shoulder roast.