| 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 |
T |
Worcestershire sauce |
| 1 |
|
Minced garlic clove |
| 1/2 |
t |
Chili powder |
| 1/4 |
t |
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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