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Recipe: Beer Marinated Rump Roast
Similar Categories: Beer, Marinated, Rump, Roast
Serving Size : 8
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer or nonalcoholic beer (1 can or bottle)
3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)
2 cups hickory wood chips
Heat oil in 1-quart saucepan over medium-high heat. Cook onion and
garlic in oil, stirring frequently, until onion is tender; remove from
heat. Stir in chili sauce, salt, pepper and beer. Place beef in
shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer
mixture over beef; turn beef to coat with marinade. Cover dish or seal
bag and refrigerate, turning beef occasionally, at least 8 hours but
no longer than 24 hours.
Cover wood chips with water; soak 30 minutes. Brush grill rack with
vegetable oil. Heat coals or gas grill for indirect heat. Remove beef
from marinade; reserve marinade. Insert spit rod lengthwise through
center of beef; hold firmly in place with adjustable holding forks.
Insert barbecue meat thermometer so tip is near center of beef but not
touching spit rod. Drain wood chips. Allow about
1/2 cup wood chips to medium-low coals or rock.
Cover and grill beef on rotisserie over drip pan and 4 inches from
medium-low heat about 2 hours for medium doneness (160º on meat
thermometer), brushing occasionally with marinade and adding 1/2 cup
wood chips to coals or rock every 30 minutes. Remove spit rod, holding
forks and thermometer. Discard any remaining marinade.
Cover beef with aluminum foil and let stand 15 minutes before slicing.
Per Serving (excluding unknown items): 239 Calories; 12g Fat (47.3%
calories from fat); 26g Protein; 4g Carbohydrate; 1g Dietary Fiber;
85mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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