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  Recipe Home » Barbque » Captain's Table Rolled Roast
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  Captain's Table Rolled Roast
  Category: Barbque
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 373
Ingredients:
-ELAYNE CALDWELL KVNH17B
5 lb Rolled roast

MMMMMTHE MARINADE

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*

MMMMMTHE GLAZE

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
Instructions:
*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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