Chef Randy’s succulent BBQ beef roast

be back and we love him so let’s getinto our Father’s Day edition of TheDaily dish today chef Randy’s makingroast beef with Tom’s spuds and that’swith the help of his own dear dad here’swhat you’re gonna need to follow along 5pound roast prime cut kosher salt andblack pepper Dijon mustard rosemarythyme potatoes onion butter and oliveoil okay Randy and mr. Feltes and by theway this is mr. Feltes of Feltes farmsmaple syrup fame my favorite syrup truestory of the fact that you’re doing thisrecipe together where do we start Randyyou know what whenever it’s Father’s Dayand I’m cooking for dad Tracy I have togo back to the old school meat andpotatoes you know this is actually abeef roast from our farm so dad actuallyraised this I might have helped like noI didn’t help at all so much sobasically what we want to do with thisis we’re kind of using the method actslike that we do indoors but we’re takingit outdoors we’re gonna hit it hard with500 degrees and then we’re gonna kind oflike cook it at low and slow so we’regonna start with some aromatics we’regonna put some rosemary in there we’regonna put some thyme in there dad do Icrank some pepper on there and thenwe’ll get some mustard as well so thisis like it’s not really necessarybecause dad not only does he make thebest beef in the world he makes the bestmaple syrup as well little salt justchuck it in there but we do want to putsomething kind of flavor on there andwe’re just gonna rub that all around nowif you’re at home and you’re your roastisn’t 5 pounds that’s ok butts 4 poundsis methods really simple it’smathematics so if you cook it at 500degrees for 5 minutes per pound justlift this up for me dad you can seewe’re at 500 got our Napoleon cranked uphere we’ll put that down oh boy thatsounds good and 5 minutes per pound soTracy how many pounds are you normallycooking when you’re cooking at homeRandy I’d say on average about 4 to 5pounds so about the same size rose thatyou’re preparing right now perfect soyou’re if you’re at 4 pounds then you’reat 20 minutes and if you’re 5 pounds andyou’re 25 minutes and then we’re goingto doturn it down to like in 200 degrees andif you have like a Napoleon you can justlike put some smoking chips in there andnow you can smoke it to put some extraflavor into it so what we need to do nowis my dad’s famous potato recipe myfather also grew up on a potato farm sothere was an inside joke with all myfriends we had to eat potatoes at everysingle meal and he still does so we’vegot some we’ve got some olive oil inthere and then we’re just gonna hit itwith a little bit of garlic some onionsa little bit of pepper a little bit ofsalt and then Dad what’s the secret tomaking these potatoes so perfect okaybut we what we do at home is we cookedthem for every two minutes too andhappiness we turn them overexactly but either was gonna thinkingthat you’re gonna say it was butter eventhough there’s olive oil on there got itbutter you got to hit it with somebutter and you can’t overcrowd thetinfoil right and then dad if you couldjust kind of wrap those up the way youdo this is really important you want tokeep it super tightyou can’t overload it and then what dadwas saying is the first time you put iton the grill tray see you can go forminutes but then you have to set yourwatch in it to flip it every two minutesso that goes on for exactly 20 minutesso you’re basically flipping them ninetimes and what’s gonna happen is in thebeginning that much the butter is gonnamelt and the olive oil is gonna melt andthen they’re gonna poach slightlybecause of the moisture in the potatoand then once that liquids kind of gonethat’s when you have to keep turning itis that tight enough dad should be taterbecause if there’s any loose ends it’snot gonna Stephen cook high heat for thefirst four minutes and it goes you knowset a timer set a time and set a timerso four minutes you’re okay for thefirst one but after that you flip itevery two minutesthis means Tracy you need a full beerand you need to be standing here for 20minutes so make sure you’re preparedhere’s what I think is so what is socool like once a parent always a parentyou bring your dad on TV with you andhe’s just still a dad and I love to seethat you’re like is this tight enough noit is not tight enough I’ve got torewrap it it’s amazing thank you so muchRandy and mr. felt is so from him andhis pops will be back a little bit laterin the show to serve it all up for thatso earlier he showed us how to make thisdeliciousdad approved dish now we’re gonna talkabout how to make the meal even morespecial am i right Randy absolutelyTracy so you know what when I wasgrowing up we always had to have somesalad or some greens with with our meatand potatoes and dad always loved theCatalina dressing I don’t know if it wasthe same in your household but in myhousehold it was always on the table theCatalina and as a kid Tracy I wouldstare at it and look at it and be like Idon’t know about that I don’t knowwhat’s going on there you have that homeTracy we have the Catalina dressing fromtime to time yes we do I thought it’d becool because I make my own dressings Idon’t have those jars at home to make aCatalina dressing for dad today so youknow what that secret ingredient is youwanna give that a sniff smells good youknow what that issome ketchup that’s ketchup likes itit’s full of sugar I got some somepepper there a little bit of salt andthen we’re gonna hit it with the goodstuff we got some extra virgin olive oilyou know if you love your dad make sureyou’re getting the really good extravirgin olive oil some warsha Shire whichis always gonna be the secret behind anysalad dressing some red wine vinegar andthen some paprika this is like you knowjust everything a red is going in herebecause we need that blisteringlyCatalina dressing you know what dadyou’re not completely off the hook shakethat up for me all right just keepshaking it so there we go that’s gonnahelp me make the CatalinaI’ve got his favorite lettuce theiceberg lettuce you know the old schoolhad just super crisp and then I justmade a slaw out of some like somevegetables from the garden so we’ve gotsome carrots in there some radish alittle green onion and that kind ofstuff so we’re gonna put that on tophow’d you do good does that look aboutright so we just give this the Oh dad’sgetting excited now that’s somethingthat’s good can’t beat itall right so there’s a little extra onthe side in case you need it now let’smove back to the potatoes you rememberour Uncle Tom spuds they’re off thegrill how many times did we turn thesedad yeah a lot so what you’re gonna diefive times is just cut a hole in thebottle the tinfoil and then you justshake them out and there they go alittle bit of the onions caramelizedbecause it’s last year’s potatoes thatstarch is slowly turning into sugar sowe get a little bit of sweetness off ofthere how does that lookpretty good pretty darn good right okaynow the beef so we did the two minutes Imean I’m sorry that the five minutes perpound if you take a lookoh my juicy and pink and I’m just goingto go right into this and carve this upand you know what I think dad likes alittle bit of a thinner cut but he likesmultiple so we’re gonna go two cuts onhere like that right and put that onyour plate just like that doesn’t thatlook good good and then we get some ofthese Uncle Tom spuds here like thisand then for the wedge you know what wejust take our knife and you just cutthis thing open like it’s a pizza wejust layer that down there you get you alittle bit of this going right here andthat is it happy Father’s Day thank youfor keeping me like thisthe meal looks amazing I like the factthat you’ve done some very specialplating just for Dadit looks incredible and of course CityLine TV for the whole recipe