This delicious pinwheel roast recipe came from the Cook's Country Backyard Barbecue 2011
special issue. It was simple to make and the roast could be rolled and stuffed up to 24 hours in advance. I stuffed the roast in the morning so I could do all the other prep in the afternoon. The roast was stuffed with ham, provolone cheese & a homemade stuffing. It was direct grilled to sear it on all four sides and then it was finished indirectly. When I was done turning it and was switching to indirect, I inserted a temperature probe for the remote read thermometers. This allowed me to hit the exact internal temperature I wanted and monitor things from the kitchen so I could finish prepping the Grilled Potato Salad. The flank steak was taken to an internal temperature of 130 degrees and allowed to rest for 10 minutes before carving. The roast was absolutely delicious and everyone loved it. But the surprise hit of the day was the GRILLED POTATO SALAD v2
recipe, which was a companion recipe to the flank steak.