Manhattan Roast with Brown Butter Garlic Herb Baste and Baby Yukon Gold Potatoes
Author
Tuffy Stone
Servings
6 -8
Prep Time
30 minutes
Cook Time
1 hour 5 minutes
This Manhattan Roast created by Tuffy Stone, is seasoned generously with Kosher salt and cracked black pepper, then rotisserie-cooked over hot coals. The brown butter and garlic herb baste adds a savory richness while keeping the meat tender. Paired with perfectly crisped baby Yukon Gold potatoes, this dish is the ultimate crowd-pleaser.
Ingredients
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SRF NY Manhattan Roast
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Kosher Salt
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Fresh Cracked Pepper
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Olive Oil
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Herb Basting Brush using fresh rosemary and thyme tied with butchers twine
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1 cup of brown butter infused with golden roasted garlic cloves.
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2 pounds of washed baby Yukon Gold Potatoes boiled is salted water, until tender. Then chilled in an ice bath and dried.
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1 cup of SRF Beef Tallow
Directions
Lightly trim NY Manhattan Roast to remove any silver skin. Coat roast with a light coat of extra virgin olive and season with liberal coat of Kosher salt and fresh cracked black pepper.
Place the Manhattan Roast on the skewer of the rotisserie setup. Heat the grill to 400°F with 2 beds of hot coals on each side of the skewer and a drip ban with 1 cup of tallow below the roast.
Grill the seasoned SRF Manhattan Roast on the rotisserie unit, with motor turning.
When the roast begins to brown, baste with the garlic infused brown butter, using the herb basting brush. When the roast has reached an internal temperature of about 100°F add the blanched Yukon Gold Potatoes to the drip pan.
Continue to cook, with the roast spinning above the potatoes, until the Manhattan Roast reaches an internal temp of 130°F. Remove the roast from the grill/skewer and rest. Slice and serve with the Yukon Gold Potatoes.
Recipe Note
Author Bio
Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.