BBQ Peameal Roast

Ingredients

2 to 2½ lbs. whole peameal bacon roast

¾ cup barbecue sauce

¼ cup + 2 Tbsp. orange marmalade or peach jam, melted

1 Tbsp. mustard, grainy

2 Tbsp. maple syrup

1 Tbsp. cider vinegar or Sherry

4 baking potatoes wrapped in foil can go on the grill about 15 minutes before the roast

Cooking Difficulty

1. Preheat the barbecue to medium-high heat and grease the grate with either Pam or olive oil.

2. Combine barbecue sauce, jam, mustard, maple syrup, cider vinegar/Sherry in a saucepan and heat on high, stirring often for 2 minutes or until smooth and glossy.

3. Allow to cool slightly.

4. Brush 1/3 of the sauce mixture over the peameal roast.

5. Grill turning and basting often for 10 minutes or until the roast is evenly marked.

6. Turn the burner directly under the meat off and set the remaining burners to medium-low.

7. Close the lid and roast over indirect heat, turning and basting occasionally for 35-40 minutes or until an instant-read thermometer inserted into the meat registers 160° F (71° C).

8. Transfer to a carving board and let stand for 5 minutes before carving

9. Slice and serve with the baked potatoes and your favourite veggies or salad.

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