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  • National Beef Month - 2

    From Dave Drum@1:2320/105 to All on Mon May 19 15:01:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rotisserie Beef Roast
    Categories: Beef, Marinades, Rubs, Chilies, Citrus
    Yield: 10 Servings

    4 lb Beef rump roast

    MMMMM-----------------------------MARINADEMMMMM-----------------------------
    2 tb Honey
    2 tb Soy sauce
    1/2 tb Tabasco sauce
    1/4 c Lime juice
    1 ts Ground cumin
    2 tb Oyster sauce; opt

    MMMMM-------------------------------RUBMMMMM------------------------------
    6 Parts chilli spice (I use
    - Baron's Dark)
    6 Parts paprika (sweet)
    3 Parts ground coriander
    3 Parts garlic granules
    3 Parts onion granules
    3 Parts salt
    2 Parts ground cumin
    1 Part cayenne pepper
    1 Part crushed red pepper
    1 Part black pepper
    1 Part dried leaf oregano

    Combine all ingredients thoroughly and store in an
    airtight jar or container.

    Pierce beef roast numerous times with a fork. Combine
    marinade ingredients in shallow container or resealable
    freezer bag, reserving 2 tbsp of the marinade for
    basting roast while barbecuing.

    Marinate roast 12-24 hours in refrigerator. Discard
    used marinade.

    Remove roast from marinade bag and use rub to make a
    paste crust. This will be mess so wear gloves if you
    wish. Don't get any on your shirt as it will stain.

    Preheat grill to medium heat.

    Insert meat thermometer into center of beef roast.

    Cook on rotisserie over drip pan in closed grill over
    INDIRECT HEAT for about 1 1/2 hours (rare = internal
    temp of 120?F/49?C or medium = internal temp of 140?F
    /60?C).

    Pass unused marinade as a sauce at table.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Bacon is its own food group!
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