Recipe - Captains Table Rolled Roast

ELAYNE CALDWELL KVNH17B
5 pound Rolled roast

THE MARINADE
One half cup Olive oil
One fourth cup Lime juice
One fourth cup Dijon mustard
One half cup Chablis
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh dill
1 teaspoon Cumin
1 tablespoon Fresh ground black pepper
6 Garlic cloves*

THE GLAZE
2 tablespoon Olive oil
1/3 cup Lite soy sauce
Three fourths cup Honey
1 tablespoon Fresh ginger; grated
1 Large garlic clove, minced
2 tablespoon Lemon juice
Three fourths tablespoon Crushed Thai chili peppers

*Sliver the garlic cloves into 2025 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 One half 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 One half hour. Remove from grill and let stand
for fifteen minutes before slicing thinly. Remaining glaze can be reheated
and used as a sauce. Garnish with greens and serve with asparagus and new
small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich ISBN
#0962279404

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini