Captain's Table BBQ'd Roast

* Exported from MasterCook *

Captain's Table BBQ'd Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Rolled roast
-----THE MARINADE-----
1/2 c Olive oil
1/4 c Lime juice
1/4 c Dijon mustard
1/2 c Chablis
1 tb Chopped fresh tarragon
1 tb Chopped fresh dill
1 t Cumin
1 tb Fresh ground black pepper
6 Garlic cloves*
-----THE GLAZE-----
2 tb Olive oil
1/3 c Lite soy sauce
3/4 c Honey
1 tb Fresh ginger -- grated
1 Large garlic clove, minced
2 tb Lemon juice
3/4 tb Crushed Thai chili peppers

Sliver the garlic cloves into 20-25 pieces.

MARINADE: Combine first eight ingredients in a mixing
bowl, stir well and pour into a durable plastic bag.
With the tip of a sharp knife, penetrate the outer
skin of the roast and insert the slivered garlic
cloves. Add beef to the bag, seal and turn to
thoroughly coat. Let stand a minimum of 1 1/2 hours,
turning several times.

THE GLAZE: Add honey to sauce pan, heat gently. Add
all other glaze ingredients, stir frequently. DO NOT
BRING TO A BOIL! Remove from heat.

PREPARATION: Preheat grill to minimum 325 degrees.
Remove beef from marinade, reserve for future use. Set
beef on rack. Insert meat thermometer so that probe is
in the center of the meat. Cover with tinfoil tent and
place on grill or spit. For rare meat, roast for 33
minutes per pound or up to an internal temperature of
140 degrees F. for rare meat, 160 degrees for medium.
GLAZE after 30 minutes. Remove foil for last 1/2 hour.
Remove from grill and let stand for fifteen minutes
before slicing thinly. Remaining glaze can be
re-heated and used as a sauce.



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