For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.

For the forward sear rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.

Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.

Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.

Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.

Slice the rested roast and serve alongside the potatoes.

For the reverse seared rib eye:

Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.

Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.

Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.