Easy Meals

Cooking low and slow is something that most people don't think can be done on a gas grill. Some of my favorite meals are prepared low and slow on a gas grill. Though they're not considered traditional BBQ, they're still very tasty and will really wow a crowd. Larger cuts of beef are taboo on a gas grill. The stigma is that gas can only cook quickly. I have a recipe for a beef roast served with grilled onions and a sour cream baked potato that is out of this world.

My favorite cut of beef for a roast is a London broil. London broils are what they make skirt steak out of. It's a relatively lean cut of beef, but it's packed with flavor. I do mine with a dry rub and cook it for around 4 hours on the grill and it comes off tender and tasty. I just eat it with a regular sour cream baked potato. I kick up the sour cream with some chives and hot sauce.

Beef Roast with Baked Potatoes:

You can pick up any cut of beef you'd like. I use London broil because I think it has the best taste for the buck. I usually pick up a 4-5 pound roast to cook on the grill. We'll also want to pick up the potatoes and ingredients for the dry rub. Grab the roast, a few large potatoes, some foil, brown sugar, garlic and onion powders, paprika, chili powder, cumin, some chives and hot sauce.

This rub is relatively simple to make. We want to take ¼ cup of brown sugar, 3 tablespoons of salt, 2 tablespoons of pepper, 1 tablespoon each of garlic powder, chili powder, onion powder, paprika and cumin, and mix it all together. Rub the meat liberally and set aside. Turn one side of your gas grill on to medium-low and oil the grids. Place your beef roast on the opposite side (the side that isn't turned on at all) and close the lid. Let this roast cook for 1 hour, turn it over and then let it cook another hour. While it's cooking for the second hour, let's prepare the potatoes.

Wash your potatoes thoroughly and wrap them tightly in aluminum foil. Make sure to wrap them individually, not all in one package. Go ahead and cut some chives up and stuff now if you want them. Take a large sheet of aluminum foil and go out to the grill. Open the lid and cover the roast completely. Be careful because the roast is hot. We're not looking to make a tight package with the roast; we just want to protect it from the heat. Cut the burner from medium-low to medium heat and place the wrapped potatoes on the grill. Double-check to make sure your roast is over the cool side of the grill and close the lid.

After another hour, come to check on the potatoes. They should be done. If not, let them go for another 20-30 minutes. Take them off the heat and set aside. Cut your grill completely off and let the roast set on it for another 30 minutes. Your roast will have a chance to come to a perfect temperature and keep all its essential juices. Top your potatoes with whatever you wish. Slice the roast and enjoy.