March 13, 2000
Lightly coat pork and vegetables with olive oil and season with salt and pepper. Place pork on a roast holder and set in a large drip pan or roasting pan. Arrange vegetables around meat. Position pan on the cooking grate over indirect medium heat and grill for 1 to 1-1/2 hours or until an instant-read thermometer reaches 160. Remove pork from roasting pan. Place vegetables and any pan juices in food processor with Balsamic vinegar and olive oil and purée. Season with salt and pepper to taste. Cut pork into thin slices and spread sauce (sauce will be thick) and serve. Makes 4 servings.
Heat butter and olive oil together over medium heat in a large Dutch oven. Sauté onions until very soft and beginning to carmelize, 15 to 20 minutes. Stir in the brown sugar and flour and cook, stirring for 2 minutes more. Slowly pour in the beef stock and 1 c. wine, stirring until smooth and slightly thickened, 3 to 4 minutes. Remove from heat.
Generously season the rump roast all over with sea salt and pepper and lightly coat with olive oil. Place meat on the cooking grate over direct high heat and close lid on grill. Sear the meat on all sides, 3 to 4 minutes per side. After searing, place roast in the Dutch oven and cover. Set up grill for indirect cooking and place covered pot on the cooking grate over indirect medium heat. Cook for 2 to 2-1/2 hours or until meat thermometer reads 160. Turn meat occasionally to prevent over browning and add more wine, if needed.
After 2-1/2 hours, add the vegetables and garlic; cover the pot and continue cooking over indirect heat for 1 hour, or until vegetables are tender. Let roast rest for 20 minutes after taking it off the grill. Slice pot roast and serve with plenty of the vegetables and sauce. Serve over noodles or with baked or mashed potatoes. Garnish with chopped parsley.
Note: On a gas grill, try to maintain a temperature of 350 degrees. On a charcoal grill, it will be necessary to add coals on each side every hour to maintain the heat. Makes 6 servings.
In a small bowl, combine the bulgher, cranberries, and orange zest. Set aside.
To make the marinade, whisk all the ingredients together in a measuring cup or other container with a pour spout. Set aside.
To assemble the packets: Tear off four 24-inch lengths heavy duty foil; fold each in half to form a 12" x 18" rectangle and spray with nonstick cooking spray. Dividing evenly, place the bulgher mixture in the center of each rectangle. Top with the salmon fillets and then scatter the vegetables equally over the fish. Begin folding the edges of the foil up and inward to make a bowl around the contents. Re-whisk the marinade and pour equal amounts over the vegetables and fish in each packet. Seal the packets by continuing to roll the edges tightly inward into the center to completely enclose fish.
Place packets on the cooking grate over indirect medium heat. Place lid on grill. Cook 25 to 30 minutes, or until vegetables are crisp tender and the fish is just opaque in the center. Place the packets on serving plates and serve immediately as a complete meal. Makes 4 servings.
Recipes courtesy of Weber-Stephen Products Co.