CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9df8   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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--------------------------MARINADE-------------------------------   
         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----------------------------RUB---------------------------------   
         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 120øF/49øC or medium = internal temp of 140øF   
     /60øC).   
        
     Pass unused marinade as a sauce at table.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... There are no recipes for leftover chocolate   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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