| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 3 | lb | Beef eye of round |
| Instant unseasoned meat | ||
| Tenderizer | ||
| 1 | c | Hot style catsup |
| 1/2 | c | Water |
| 2 | tb | Worcestershire sauce |
| 1 | Minced garlic clove | |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
Sprinkle all sides of meat evenly with tenderizer, using 1/2 tsp. per lb. of meat. To ensure penetration, pierce all sides deeply at 1" intervals with long tined fork. In saucepan combine catsup, Worcestershire, garlic, chili powder & salt. Simmer 5 minutes. Insert spit rod through center of meat. Adjust holding forks; test balance. Insert meat thermometer near center, not touching metal rod. Place on med hot coals around drip pan. Attach spit; position drip pan under meat. Turn on motor; lower hood or cover with foil tent. Roast until thermometer registers 140 for rare, about 1 1/2 hours. Brush with sauce during last 30 minutes. Heat sauce & pass with meat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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