Grilled Pot Roast a la Frugal Gourmet

We had lunch today at a little slice of NOLA heaven called B’s Poboys in Fountain Square that Derek recently discovered.  It’s a much nicer place than the equivalent in New Orleans is likely to be, with photos of The French Quarter and voodoo dolls decorating the walls, but they actually get their French bread from Leidenheimer’s, which is one of the oldest French bread bakeries in my hometown.  I had a BBQ shrimp poboy, which was fabulous, although unlike any I’ve ever had back home; it was grilled shrimp with actual barbecue sauce.  I had it dressed with lettuce and pickles, just like I would at Guy’s on Magazine St.  Derek had a fried oyster poboy, of course, after discovering that they have Gulf oysters flown in, too.  Their red beans and rice with andouille were real New Orleans style, too.  I couldn’t be happier unless I was twins!  For one thing, it’s very close to home, across the street from the Fountain Square Brewery, in a funky neighborhood of Indianapolis and close to where I work downtown.  I bought a T-shirt and can’t wait to take my Indianapolis friends there to introduce them to an authentic poboy.

Barbecued potatoes, squash and zucchini

Tonight I’m making The Frugal Gourmet’s Graduate School Pot Roast with barbecued potatoes, zucchini and yellow squash, and a salad made with Butter Crunch lettuce right out of our garden.  Here’s the recipe from The Frugal Gourmet Cooks American:

Update:  Well, folks, I wasn’t paying attention and I really overcooked the roast, so no pictures of that this time.  There were some salvageable bits that were actually very tasty, so I’m going to try this again sometime.  Maybe I’ll prep it and let Derek cook it!

Graduate School Pot Roast

1 3-lb chuck or pot roast; 1-inch thick
1 T Water
1 T Powdered meat tenderizer
2 T Light soy sauce
2 T Kitchen Bouquet
1 t Coleman s Dry English Mustard
Freshly ground black pepper
1 lg Yellow onion; sliced thin
Wood chips or sawdust (optional)

“Using a metal pot fork, poke holes in the meat. Sprinkle with 1 tablespoon of water and then one half of the meat tenderizer. Rub it into the meat and then turn the meat over and repeat the process. Let the meat stand for 1/2 hour. Use a salt-free tenderizer such as Adolf”s Salt Free and please understand that there is nothing strange about the contents of this product. It consists of an extract called papain. It is made from the papaya fruit and it is not harmful in any way. After the meat has sat for 1/2 hour, mix the soy, Kitchen Bouquet, mustard, and black pepper together and rub this mixture into the meat on both sides. Grill the meat over a low to medium charcoal fire. Turn over the meat after about 45 minutes. Place the sliced onion over the meat and grill about another 45 minutes. Be careful not to dry out the meat or burn it. If you wish a smoky flavor, sprinkle water-soaked wood chips or sawdust on the fire during the cooking. The result will be a tender and flavorful roast that will be a bit crunchy on the outside and pink and lovely on the inside. This meat is perfect with Barbecued Potatoes” (see recipes below).

The Frugal Gourmet Barbecued Potatoes

4 unpeeled potatoes, washed
3/4 c. vinaigrette dressing
salt and pepper
Bake potatoes in their skins about 30 min. at 450 deg.  While still hot, cut the potatoes lengthwise in half and each half into quarters.  Place in glass baking dish and cover with the dressing.  Let stand 1 hour turning once.  Remove from the dressing and place on the grill.  Salt and pepper to taste and grill the pieces until golden, about 10 min.

Vinaigrette Dressing

1/2 t. oregano
1/2 t. rosemary
1/4 t. Coleman's dry mustard
1/2 t. sugar
1/2 t. salt
1/4 t. pepper
1 c. olive oil
1/3 c. white wine vinegar
2 T. water
2 t. fresh lemon juice
2 cloves garlic, crushed
1 t. Worcestershire sauce