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Captain's Table Rolled Roast

5 lb Rolled roast


1/2 cup Olive oil

1/4 cup Lime juice

1/4 cup Dijon mustard

1/2 cup Chablis

1 tbsp Chopped fresh tarragon

1 tbsp Chopped fresh dill

1 tsp Cumin

1 tbsp Fresh ground Black Pepper

6 Garlic cloves*


2 tbsp Olive oil

1/3 cup Lite soy sauce

3/4 cup Honey

1 tbsp Fresh ginger, grated

1 Large garlic clove, minced

2 tbsp Lemon juice

3/4 tbsp 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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