Captain's Table Bbq'D Roast
Yield
6 servingsPrep
20 minCook
30 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef roast
rolled |
|
| Marinade | |||
| ½ | cup |
olive oil
|
|
| ¼ | cup |
lime juice
|
|
| ¼ | cup |
dijon mustard
|
|
| ½ | cup |
white wine
chablis |
*
|
| 1 | tablespoon |
tarragon leaves
|
|
| 1 | tablespoon |
dill weed
|
*
|
| 1 | teaspoon |
cumin
|
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 6 | each |
garlic cloves
slivered into 20-25 pieces |
|
| Glaze | |||
| 2 | tablespoons |
olive oil
|
|
| ⅓ | cup |
soy sauce, light
|
|
| ¾ | cup |
honey
|
|
| 1 | tablespoon |
ginger
grated |
|
| 1 | large |
garlic cloves
minced |
*
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | tablespoon |
thai bird's eye chili peppers
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef roast
rolled |
|
| Marinade | |||
| 118 | ml |
olive oil
|
|
| 59 | ml |
lime juice
|
|
| 59 | ml |
dijon mustard
|
|
| 118 | ml |
white wine
chablis |
*
|
| 15 | ml |
tarragon leaves
|
|
| 15 | ml |
dill weed
|
*
|
| 5 | ml |
cumin
|
|
| 15 | ml |
black pepper
freshly ground |
|
| 6 | each |
garlic cloves
slivered into 20-25 pieces |
|
| Glaze | |||
| 3E+1 | ml |
olive oil
|
|
| 79 | ml |
soy sauce, light
|
|
| 177 | ml |
honey
|
|
| 15 | ml |
ginger
grated |
|
| 1 | large |
garlic cloves
minced |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 11 | ml |
thai bird's eye chili peppers
crushed |
* |
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.
