Name: Roast Beef in Bourbon Sauce
Ingredients: 1/2 c Vegetable Oil; 1/2 c Bourbon; 1 lg Onion; Thinly Sliced; 2 lg Cloves Garlic; Minced; 1 ts Freshly Ground Black Pepper; 1 ts Dry Mustard; 1 ts Salt; 1/4 c Wine Or Cider Vinegar; 1 Rib-Eye Or First Cut Chuck; Or Boneless Round Steak;; About 5 to 6 Pounds

A man must not consider that he is called to preach until he has proved that he can speak. God certainly has not created behemoth to fly; and should leviathan have a strong desire to ascend with the lark, it would evidently be an unwise aspiration, since he is not furnished with wings. If a man be called to preach, he will be endowed with a degree of speaking ability, which he will cultivate and increase. If the gift of utterance be not there in a measure at the first, it is not likely that it will ever be developed.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats, Main dish	10	Servings

INGREDIENTS

1/2	c	Vegetable Oil
1/2	c	Bourbon
1	lg	Onion; Thinly Sliced
2	lg	Cloves Garlic; Minced
1	ts	Freshly Ground Black Pepper
1	ts	Dry Mustard
1	ts	Salt
1/4	c	Wine Or Cider Vinegar
1		Rib-Eye Or First Cut Chuck
		Or Boneless Round Steak;
		About 5 to 6 Pounds

INSTRUCTIONS

Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar,
blending well.  Place the meat in a plastic bag or glass dish. Pour the
marinade over the meat and marinate 1 hour at room temperature, turning the
meat 2 to 3 times.  Drain the meat, reserving the marinade. Spit the meat
from end to end through the center or on a diagonal, making sure that the
roast is balanced.  If the meat has not been tied already, tie it after you
have fastened it in place with the spit forks--it will be a little firmer
that way. Engage the spit and turn the meat, 8 to 10 inches above hot
coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees F.
for rare, to  2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer.  Brush with the sauce for the last 30 minutes of cooking. To
roast on the grill, place the meat over a drip pan with the hot coals
surrounding the drip pan, or pushed back. Turn and baste the meat as needed
to cook evenly.  Grill 1 1/2 to 2 1/2 hours. Let the meat stand, on a
platter, 20 to 30 minutes before carving. Heat the sauce and serve with the
meat.
  NOTE:
Any leftovers make great sandwiches and beef salads.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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