My barbeque has been my best friend this summer. We don’t have air conditioning in our house and like everyone else on a plus 30 day, the last thing I want to do is add more heat to my main floor.
Speaking of air conditioning, it is the one thing that Mike and I both regret not having the builder install in our house when we built our house.
You think we would learn that if you regretted it in the first house, to go ahead and splurge with the expense on the second house.
Apparently not. Perhaps a third time will be a charm with us?
To tell the truth, the amount of days that we have needed air conditioning in our house here in Edmonton this summer has been abysmally few. I’d like to go on record as stating that this has been the crummiest summer I have ever experienced here in Edmonton. I can count the number of days that reached actual beach weather on one hand.
I don’t care that the amount of rain that we have received is normal – and I don’t believe the “experts” claiming this since I swear I have webbed toes this year – we simply haven’t had the sunshine to go with our usual hot summers.
We are supposed to have amazing hot summers that make up for the fact that we freeze our tushes off all winter long. Our brains defrost from the long winters and we quickly forget that we should move, or the fact that we should question why we live here in this miserable climate.
So myself and my cold, webbed toes are cranky this summer.
This roast is my favorite way of cooking tougher cuts, you simply cook it low and slow for a few hours. While we were camping last weekend, I thought to myself, “Self, why not just cook it on the BBQ for a few hours and have a home style roast beast out while camping?”
My self is pretty smart some days. I like her.
Except when she argues about putting air conditioning in the house.
The recipe is below for this gorgeous beast. You end up with a deliciously browned, fall-apart-to-the-touch roast beef with about five minutes of effort on your part.
We paired our roast beef with bounty from the Bentley Farmer’s Market that takes place on Saturdays in the little town of Bentley, Alberta for an exquisite camping meal.
You can tell I really like to rough it while camping, can’t you?
I’m so tough and outdoorsy.
So how has the weather been where you live?
I know, that’s such an awkward conversation starter, isn’t it?
So..ummm… how’s the weather? (Since we have nothing else to talk about…)
Truly though, how has it been? I’m just not ready for fall even though I am busy planning for it! Point in case is this picture I posted on Instagram of my new fall hat that my Mama knitted up for me:
I love fall clothes, I love planning out all my new winter hats with my mom and concocting all sorts of exciting things!
This fall is going to see me tackling so many cool adventures, I can hardly wait to share them with you! I had asked everyone what colors they thought this hat would look good in, especially for hunting. I’m thinking a blaze orange for rifle season and then maybe a tweed color for duck hunting this fall?
Oh yes, duck hunting! There’s a big, beautiful, amazing trip in the works that I will start writing about as soon as September rolls around! I am so very excited to get back to my roots and re-discover all my old passions from those “before I had children” days!
So, any hat colors and yarn suggestions? Does anyone have any pattern suggestions as well for new hats?
For those who have asked, I’m begging my Mom to make some hats to sell here on the website so you can enjoy them as well!
Have a fabulous day, thanks for stopping in everyone!
** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **
- 24 gram package of brown gravy mix
- 40 gram package of onion soup mix
- 1 1/2 cups water
- 4-5 pound blade/chuck roast
- 1 tbsp cornstarch
Heat your barbecue to 300 degrees.
Place roast in a BBQ safe dutch oven.
- Shake the gravy mix and onion soup mix on top of the roast.
Pour the water over the top. Place the lid on top of the dutch oven and place into the BBQ.
Cook for 4-5 hours, low and slow, until the roast falls apart.
Take 1 cup of the liquid from the roast and place in a pot.
Stir the cornstarch into a small amount of cold water, then whisk into the hot gravy in the pot. Continue stirring until thickened. Serve and enjoy!