Grilled Cracked Peppercorn Encrusted Peameal Bacon Roast
2-3 lb peameal bacon roast
4 tablespoons cracked black peppercorns
2 tablespoons extra virgin olive oil
1 vented grill tray
Pre-heat the Grill to medium – high and grease the vented grilling tray with olive oil.
Then add the olive oil to a saucepan along with the cracked black peppercorns and simmer for a few minutes over medium-low heat, stirring regularly.
FYI*Heating the peppercorns will release the flavour and mellow the heat from the peppercorns.
Continue to simmer until the peppercorns begin to stick together. This will form a paste that can now be spread over the Peameal Bacon Roast.
Once the peppercorn mixture is distributed evenly over the top of the meat it’s time to get it on the Grill!
Place the roast on the oiled vented grill tray, pepper side up.
Turn off the burner directly under the roast, leaving the other burner or burners at medium –high.
Close the lid and cook by indirect heat, checking occasionally, for 45-50 minutes or until an instant-read thermometer inserted into the meat registers 160 F (71 C).
Remove from heat and place the roast on a cutting board – let stand 5 minutes and slice to desired thickness.
Serve either as a main course, sliced on a bun and topped with cheese, or use a slice to garnish a grilled hamburger.