A few weeks ago I had my in-laws up to watch a GeeGees football game on what we thought would be a nice but crisp and cool fall day. Therefore we packed mitts, blankets, tuques, warm beverages and in the end it turned out to be the hottest fall day ever, and we had to strip down to T-shirts. The team did fantastic beating Guelph to head to the playoffs. They will be playing Western this Saturday and I plan on being in attendance for what should be a great game.
Post game we headed back to my house to enjoy some fall appetizers and barbeque. We barbeque all year round in my house and many times I think a BBQ in the fall or winter is more exciting than summer. As much as I love sitting on my deck in the summer, and enjoying the aroma of grilled streak, fall and winter grilling is really cozy and comforting. Although the day had been warm, by the time the sun went down it was cool and felt like a fall evening. To make it even more enjoyable I set the deck up with our outdoor couch, lit a fire in the outdoor fireplace, poured some red wine and put a 3 lbs sirloin roast on the rotisserie. We served the roast with fall root mash and balsamic roasted heirloom carrots.
Post game we headed back to my house to enjoy some fall appetizers and barbeque. We barbeque all year round in my house and many times I think a BBQ in the fall or winter is more exciting than summer. As much as I love sitting on my deck in the summer, and enjoying the aroma of grilled streak, fall and winter grilling is really cozy and comforting. Although the day had been warm, by the time the sun went down it was cool and felt like a fall evening. To make it even more enjoyable I set the deck up with our outdoor couch, lit a fire in the outdoor fireplace, poured some red wine and put a 3 lbs sirloin roast on the rotisserie. We served the roast with fall root mash and balsamic roasted heirloom carrots.
Mustard & Herb Crust
2 garlic cloves minced
2 tsp rosemary
2 tsp thyme
2 T grainy mustard
2 tsp rosemary
2 tsp thyme
2 T grainy mustard
ground pepper
1 tsp olive oil
1 tsp olive oil
Mix all the ingredients together and rub on the roast. Let sit in the fridge for about 1-2 hours.
Preheat the grill to med-high heat (400F). Reduce heat to low to medium heat and roast it slowly for about 20-25 min per lbs. An internal temp of about 155F is good for medium done and 150 for medium rare.
Remove from grill and tent it with foil for 10 mins. Then carve up and serve with horseradish and sides.
In laws and husband watching the GeeGees game.
Apple chutney with cranberry and almond crackers.
Blue cheese, pears, apples, brie and walnuts with baguette.
Cozy Fire. 
1 comment:
Aww how fun! The sirloin and apps all look delicious!
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