| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Bar-b-q, Beef |
8 |
Servings |
INGREDIENTS
|
|
-ELAYNE CALDWELL KVNH17B |
| 5 |
lb |
Rolled roast |
| 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* |
| 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 |
INSTRUCTIONS
THE MARINADE
THE GLAZE
*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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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