Captain's Table Bbq'D Roast
Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
170 minThis is the roast you bring out when you want to own the backyard.
A 5-pound beef roast gets studded with slivers of garlic, then soaks in a marinade of Chablis, Dijon mustard, lime juice, and herbs like tarragon and dill.
The glaze is where things get serious: honey, soy sauce, fresh ginger, and crushed Thai bird’s eye chilies come together in a sticky, sweet-heat coating that caramelizes on the grill.
Low and slow on the barbecue with a foil tent keeps everything juicy, and the last 30 minutes uncovered builds that gorgeous, lacquered bark.
Slice it thin. Drizzle with the extra heated glaze. Stand back.
Chef Tips
- Stud the garlic deep into the meat, not just under the surface. You want those slivers to perfume the roast from the inside out.
- Marinate at least 90 minutes, but if you can go longer (up to overnight in the fridge), do it. The acid from the lime and wine tenderizes beautifully.
- Heat the glaze gently and never let it boil. The honey will burn and turn bitter.
- Let the roast rest 15 minutes after pulling it off the grill. This redistributes the juices so every slice is moist, not just the first one.
Ingredients
Directions
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 1½ 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℉ (160℃).
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 F for medium.
GLAZE after 30 minutes.
Remove foil for last ½ 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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