Roastbeef

Set up the grill for high direct heat. Score a small diamond pattern into the fat cap of the roast beef while the grill heats.

Mix panko, finely chopped rosemary, pepper, and minced garlic in a bowl.

Sear the roast beef on all sides over direct heat. Remove from the grill and adjust to about 130 °C for indirect heat.

Rub a thin layer of mustard all over the roast beef. Press the rosemary-pepper-panko mixture onto all sides to form a crust.

Place the crusted roast beef on the grill and cook indirectly for about 1 hour.

Parboil potatoes for about 12 minutes. Halve lengthwise and toss in oil and your chosen seasoning.

Place potatoes cut-side down on a plancha and put on the grill.

After about 1 hour, the roast beef should reach 54 °C internal temperature. Remove from grill and let rest for 10 minutes.

Keep an eye on the potatoes and remove them when golden and crisp.

Slice the roast beef and serve with roasted potatoes, sprinkled generously with BBQ smoked pepper.