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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