Grilled Roast, Baked Beans and Potato Salad

Hamburgers, potato salad and baked beans are a classic BBQ tradition. Just simply change the menu a bit and you still get a spectacular meal without the buns and crazy last minute cooking.  My family loves this Beef Roast grilled, but it also can be cooked in the oven during bad weather. Make sure to choose a good roast with good marbling! Put the beans in the crock pot in the morning, make the potato salad the day before and grill the steak just before you eat!

Grilled Beef Roast

• 1 (5 lb) Beef Roast
• 2 TB Salt
• 2 TB Brown Sugar
• 2 TB Old Bay Seasoning
• 2 TB Balsamic Vinegar

Rub the balsamic vinegar over the roast. Mix the salt, sugar and seasoning together in a small bowl, then rub the mix onto the roast. Let the roast sit at room temperature for about 30 minutes to come to room temperature. Heat the grill and cook the roast,covered,  over indirect heat for 30-40 minutes, turning as needed to prevent burning, or until it is about 140 degrees in the center. Let it rest 10-15 minutes before slicing.
To cook it in the oven: After bringing it to room temperature, place it in a roasting pan and bake it, uncovered, and 400 degrees for 30-40 minutes.

Baked Beans

• 3 C. Dry Navy Beans
• 1 lb. Smoked Ham, cubed
• 1 Onion, chopped
• 1/2 C. Brown Sugar
• 1/2 C. Maple Syrup
• 1 tsp Salt
• 1 tsp Dry Mustard Powder

Cover the beans in a large pot with 6-9 cups of water and let them soak overnight. In the morning, drain the water and cover the beans with water again. Bring the water to a boil and cook the beans for 10 minutes. Drain the water and transfer the beans to a crockpot. Stir in the remaining ingredients. Cover and cook on low for 10 - 12 hours.

Potato Salad

• 2 lb Red Potatoes, quartered and unpeeled
• 1 TB Salt
• 3 TB Canola Oil
• 3 Tb. Cider Vinegar
• 1 TB Dijon Mustard
• 1 TB Honey 
• 1 TB Fresh Parsley, chopped
• 4 Green Onions, sliced
• Salt and Pepper to taste

Cover the potatoes with water in a large pot and add the 1 TB of salt. Bring it to a boil and oil the potatoes until they are tender. Drain the water and let the potatoes cool in a large bowl. Mix the remaining ingredients and stir into the potatoes to coat. Serve warm or chilled.