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Beer-Marinated Rump Roast

This recipe is rated : 1

Recipe Ingredients

2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer or nonalcoholic beer (1 can or
bottle)
3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)
2 cups hickory wood chips

Cooking Procedures

Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic
in oil, stirring frequently, until onion is tender; remove from heat. Stir
in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish
or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn
beef to coat with marinade. Cover dish or seal bag and refrigerate,
turning beef occasionally, at least 8 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes. Brush grill rack with
vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from
marinade; reserve marinade. Insert spit rod lengthwise through center of
beef; hold firmly in place with adjustable holding forks. Insert barbecue
meat thermometer so tip is near center of beef but not touching spit rod.
Drain wood chips. Allow about
1/2 cup wood chips to medium-low coals or rock.

Cover and grill beef on rotisserie over drip pan and 4 inches from
medium-low heat about 2 hours for medium doneness (160? on meat
thermometer), brushing occasionally with marinade and adding 1/2 cup wood
chips to coals or rock every 30 minutes. Remove spit rod, holding forks
and thermometer. Discard any remaining marinade.

Cover beef with aluminum foil and let stand 15 minutes before slicing.


 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ld be usually of the consistency of cream. More of the pulp of the vegetable put through a coarse sieve, with a little water or milk makes a paste which is called a puree. Chowder contains fish, pork, potatoes and sometimes other vegetables, with a foundation of milk. Left over vegetables that have been cooked in white cream sauce or mashed potato with a little onion may easily .be made into a good soup by adding some skim milk. Mrs. N. C. Robson. ASPARAGUS SOUP J 1 bunch asparagus

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