Rotisserie Beef Chuck Roast, with Homemade Signature seasoning & BBQ Corn on the Cobb

Summer is almost here, get out on the BBQ and check out the flavours you can create!

It was HOOOOOOT this weekend! So any cooking I could do outside was a bonus! I've talked a few times about the half cow I purchased from the Okanagan of BC Canada, and we have almost used it all up... We are down to some beef roasts and ground beef... so time to ensure we make the most of them! This beauty is what I used to eat when I went to dinner at my grandmas house and was what we affectionately called a "pot roast." It was most certainly completely well done at Gran's place! Don't get me wrong, I enjoyed it... my Gran was an amazing cook; but I like to spice things up and lend a bit of modern technology to help me make a juicy tender dinner out of what might be considered a tough cut!

I blended up a rub that I created with some help from some pre-conceived ingredients!

For the first time I'm not going to get into specifics about ingredients... Mostly because I hope one day to produce this spice blend... but what I would say you want is a great blend of sweet, salty and spicy! Or used a tried and tested blend you trust!

Coat the roast generously with the spice mix.... and get 'er on the rotisserie spike!

I put down a pan of water and only used the lower outside burners to ensure I could cook this precious slowly!

While this cooked on the rotisserie outside I got to soaking the corn on the cob.... I'm sure there are several ways to do this, but what I have always known to do is peal the husks down, pull out the silks and then soak the corn, with husk attached in cold water for as long as you have to do it...

I also halved some baby potatoes and started roasting them in the oven!

The roast took about 2 hours on low heat to get to about 145 degrees internally! But came out perfect with a caramelized crust that was to die for !

Time to transition the corn to the BBQ while I let the roast rest, tented under tin foil! Grab your corn and generously rub with Earth Balance Non-Dairy Spread or butter if you can eat it and a dusting of pink salt. Pull the husk back up to ensure the corn does not burn, but obviously there will still be some exposed corn... I just try to ensure as I flip that husk is down on the grill to almost steam the corn while protecting it from charring.

It looks so cool once it's done!! You almost want to plate it with the charred husks... and one day I might!

The potatoes were timed to perfection to match the corn! Approximately 25 minutes total in a 400 degree oven with some high heat oil!

Time to slice up the roast!! You need a sharp knife cut this like butter!!

This was an amazing meal that boasted all the comforts of meals from my Gran's dinner's gone, with the BBQ sides that give it a summer vibe! I hope you enjoy!!

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