Subj : National Roasting Month 1
To   : All
From : Dave Drum
Date : Tue Nov 19 2024 17:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rotisserie Beef Roast
 Categories: Beef, Marinades, Rubs, Chilies, Citrus
      Yield: 10 Servings
 
      4 lb Beef rump roast

MMMMM--------------------------MARINADE-------------------------------
      2 tb Honey
      2 tb Soy sauce
    1/2 tb Tabasco sauce
    1/4 c  Lime juice
      1 ts Ground cumin
      2 tb Oyster sauce; opt

MMMMM----------------------------RUB---------------------------------
      6    Parts chilli spice (I use
           - Baron's Dark)
      6    Parts paprika (sweet)
      3    Parts ground coriander
      3    Parts garlic granules
      3    Parts onion granules
      3    Parts salt
      2    Parts ground cumin
      1    Part cayenne pepper
      1    Part crushed red pepper
      1    Part black pepper
      1    Part dried leaf oregano
 
  Combine all ingredients thoroughly and store in an
  airtight jar or container.
  
  Pierce beef roast numerous times with a fork. Combine
  marinade ingredients in shallow container or resealable
  freezer bag, reserving 2 tbsp of the marinade for
  basting roast while barbecuing.
  
  Marinate roast 12-24 hours in refrigerator. Discard
  used marinade.
  
  Remove roast from marinade bag and use rub to make a
  paste crust. This will be mess so wear gloves if you
  wish. Don't get any on your shirt as it will stain.
  
  Preheat grill to medium heat.
  
  Insert meat thermometer into center of beef roast.
  
  Cook on rotisserie over drip pan in closed grill over
  INDIRECT HEAT for about 1 1/2 hours (rare = internal
  temp of 120øF/49øC or medium = internal temp of 140øF
  /60øC).
  
  Pass unused marinade as a sauce at table.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... There are no recipes for leftover chocolate
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