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Beef Dinner Roasted on the Grill
Keep your kitchen cool. Cook the whole dinner outside on the grill.

Prep: 15 minutes
Cook: 1 hour
Servings: Serves 4-6
1 1-1/2 to 2 lbs. beef shoulder roast
2 tsp. ground black pepper
2 tsp. garlic powder
1 tsp. corn starch
1/2 tsp. salt
1/8 tsp. ground thyme
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
4 medium baking or sweet potatoes
1 Tbsp. 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-1 hour, maintaining grill temperature of 300F.
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 140F for medium-rare or 155F 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.