Captain's Table Rolled Roast

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: CAPTAIN'S TABLE ROLLED ROAST
Categories: Barbecue, Beef
Yield: 8 servings

-ELAYNE CALDWELL KVNH17B
5 lb Rolled roast

MMMMM------------------------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 ts Cumin
1 tb Fresh ground black pepper
6 Garlic cloves*

MMMMM-------------------------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. Garnish with greens and serve with
asparagus and new small potatoes. FROM: "Blue Ribbon BBQ" by John
Uldrich - ISBN #0-9622794-0-4

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