Roastbeef:
Start with taking out the meat from the refrigerator one hour before, so that it will reach room temperature.
Light a grill starter. In the meantime season the meat with salt and pepper.
When the coals are ready, place them in each side of the grill.
Place a drip tray in the centre bottom up.
Place another tray on top with carrot, garlic, red onion, thyme stalk, bay leaf and red wine.
Remove the foil from the Smoke It All smoke dust tray and place it in one side directly on the coals.
Place the roast beef over the drip tray in the centre of the grill.
Cover the grill with the lid. When it starts smoking, close the damper by 2/3.
When it stops smoking, remove the smoke dust tray and open the damper again.
Grill the roast beef approx. 40 - 50 minutes, with a core temperature of 58 degrees Celsius for red meat. Remove the meat from the grill and cover with a baking sheet and a towel to keep it warm. The juice from the meat is added to the sauce.
Yorkshire Pudding:
Sieve flour in a bowl. Add the eggs, which are whipped to a uniform mass.
Then pour in the milk slowly while whipping until the mass grows thick-flowing like a pan cake paste. Cover with foil and set aside in the refrigerator for 30 - 60 minutes. Pour 3 - 5 mm oil in each of the muffin baking tray or other tins. Put the tins into a 200 degrees hot oven.
When the tins are piping hot, take them out and put the paste into the tins. Approx. 2/3 up to the edge as the paste will grow out of the tin.
Bake for 20 - 30 minutes until they have a golden and crisp crust.
OBS. Do not open the oven door during the first 20 minutes.
Roast Potatoes:
Peel the potatoes, halve them and cook them.
When cooked, score them with a fork to get a rough surface.
Put the potatoes in an ovenproof dish, drizzle with olive oil, salt, thyme and garlic.
Bake them in the oven for approx. 30 - 40 minutes until they are golden.
Gravy (sauce):
The juice and the vegetables from the drip tray are put in a pot and parboiled.
Blend it all and sieve it. Make a Maizena mix which is added to thicken it.
Pour the juice from the roast beef into the sauce to give more taste.
Taste with salt and pepper.