What's on the Grill #92

Wow, what a crazy couple of weeks.  We were without power for 8 days and for 13 days without an Internet connection...until last night.  Life is finally back to normal.  The irony of all of this is that my brother, Matt, is in Houston and felt the brunt of Hurricane Ike.  We experienced just the remnants and our power came back on only a day before his! 

As I eluded to in my earlier post, this whole ordeal came at the absolute wrong time because Zoë's college friend Jenny is over visiting from the Isle of Wight.  It is also Jenny's first trip to the States.  So, in our never ending quest to make life here in Ohio just like Wisteria Lane (her basis and understanding of American culture) we have barely been home.   Fortunately, since we have had no power that is a good thing. 

Now with the power back on and the girls enjoying another American experience: The Drive-In, I am back at the grill.  Tonight, I grilled up what I call The One Bone Hickory Smoked Roast.  It is quite a bit for one person, but I am fully expected leftovers through tomorrow night.  I like to plan ahead....or at least my meals.

The roast was covered with salt and pepper and pierced with freshly cut pieces of garlic.  It was then smoked with hickory chunks and grilled for about an hour until the internal temp hit 125 degrees.  I then let it rest for about ten minutes.  It came out spot on medium rare.  Just how I like it.  If I was feeding the girls, it would have been well past that sweet spot...we can't let English taste spoil my meal can we?!

The roast was served along side a horseradish sauce made up of sour cream, prepared horseradish, Worcestershire sauce, and Dijon mustard.  A bone-in roast (even a one bone roast!) demands mashed potatoes.  For something different, I made garlic mashed potatoes by grilling not only the garlic, but the potatoes too.  The potatoes managed to absorb a little bit of the hickory and turned out great.

It feels good to have everything status quo again.