Prepare your grill for medium heat (300 – 350 °F), direct grilling – which means all of your burners should be turned on. Coat the beef with olive oil and sear to create a crust on all sides of the beef. Remove and set aside. 

Meanwhile in a preheated stock pot on your kitchen stove (or if ambitious on a side-burner on the grill), add the remaining olive oil, onion, herbs and seasonings stirring regularly until the onions are soft. Add the flour and stir until it is completely absorbed.  Add Rickard’s Dark, stir until absorbed then add the beef stock. Add the grilled beef, any drippings from the beef, carrots and the barley then stir to mix through.

Place the uncovered pot in your grill at a low temperature with the lid closed for about one hour. Stir every 10-15 minutes. Add salt and pepper to taste.

1                     Whole boneless turkey breast
2-3 Cups          Bread stuffing – store bought or optional 
                             Spiced Apple Dressing (below)
¼ Cup             House of Q House Rub
1 TB                Poultry Seasoning

Cut the turkey in roll format (butterfly) so that it is ½” thick.  Use a meat mallet to even thicker areas so that it is uniform in thickness.  Spread the stuffing mixture in the center of the turkey leaving a ½” border.  Roll the turkey breast and tie with kitchen string.  In a separate bowl, mix the House Rub and Poultry seasoning together and sprinkle generously on the outside of the turkey.

Prepare your grill for indirect, medium-heat grilling (approximately 350F).  Place alder, apple or fruit tree wood chips in a foil pack on the hot side for smoking.  Put the breast on the cool side of the grill and close the lid.  When the breast reaches a temperature of 165 F, remove and let rest under foil.  Slice across the stuffed roll and serve.

3 cups             Sweet potatoes – peeled,  cubed and mashed
¼ cup             Butter
3                     Eggs
½ cup             Coconut milk
1 Tbsp             Vanilla
1 Tbsp             Lemon juice
1 Tbsp             Salt
2 Ts                Cinnamon
2 Ts                Ground nutmeg

Topping:
1 cup               Chopped pecans
1 cup               Flaked coconut (optional)
½ cup              Brown sugar
¼ cup              Flour
¼ cup              Butter
½ ts                 Grains of Paradise - ground (optional)

Cook the potatoes and mash.  Add the butter, eggs, vanilla and remaining ingredients.  Mix well and place into a greased baking dish. Cover and hold for finishing steps.

Mix the topping ingredients together in a bowl.  Sprinkle over the sweet potato mixture and bake at 350°F for 30 minutes or until the top is crisp and the middle is hot. 

Filling:
1 cup               Cranberry granola (or your favorite granola)
1 cup               Brown sugar
1/2 cup            Flour
1/4 cup            Butter - room temperature
1 tsp                Cinnamon
1 tsp                Chinese five spice
1 tsp                Vanilla paste

Core a whole apple using a pairing knife or a melon ball scoop removing slightly more than the core and leaving a nice size filling space.

Meanwhile, mix the filling ingredients together thoroughly in a bowl.  Scoop and pack the mixture into the apple adding enough so that the filling is rounded on the top.  Sprinkle a small amount of ground grains of paradise to the top.

Grill or oven roast at 300 F for 30-40 minutes or until the apples are soft. Serve as a side dish with your meal or as a dessert topped with ice cream.