MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CAPTAIN'S TABLE ROLLED ROAST
  Categories: Barbecue, Beef
       Yield: 8 servings
  
            -ELAYNE CALDWELL KVNH17B
       5 lb Rolled roast
 
 MMMMM------------------------THE MARINADE-----------------------------
     1/2 c  Olive oil
     1/4 c  Lime juice
     1/4 c  Dijon mustard
     1/2 c  Chablis
       1 tb Chopped fresh tarragon
       1 tb Chopped fresh dill
       1 ts Cumin
       1 tb Fresh ground black pepper
       6    Garlic cloves*
 
 MMMMM-------------------------THE GLAZE------------------------------
       2 tb Olive oil
     1/3 c  Lite soy sauce
     3/4 c  Honey
       1 tb Fresh ginger; grated
       1    Large garlic clove, minced
       2 tb Lemon juice
     3/4 tb 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
  
 MMMMM

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