Recipe submitted By: Granny Margo
BBQ [page 1]
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TIP;
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Don't have a rotisserie?
Use indirect heat to BBQ roasts.
Turn heat OFF, on one side of BBQ; place meat on unlit side if grill.
Close BBQ lid.
Adjust heat to medium on the lit side of grill.
TIP:
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Rib-eye or tenderloin roasts do not require marinating.
For an easy meal that's great for entertaining, combine
2 tablespoons Dijohn mustard,
1 tablespoon EACH lemon juice and crushed pepper corns
1/2 teaspoon oregano
and spread on roast before BBQing.
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BBQ Roast Guidelines
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minutes per pound 20 Internal Temperature Rare [140]
25 Mediun [160]
30 Well [170]
Crowd Pleaser Roast with Confetti Topping
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1-14 oz. can pineapple TIDBITS
1/2 cup worcestershire sauce
1/4 cup lime or lemon juice
2 tablespoons coarsely ground black pepper
2+1/2 lbs. Round, OR sirloin tip, OR cross-rib roast
pieced all over with a long tined fork
Directions;
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Drain pineapple, reserving juice.
Set tidbits aside to make topping.
Combine 3/4 cup juice with the next 3 ingredients
in a large zip-lock bag or shallow casserole.
Place roast in marinade, refrigerate 12 to 24 hours, turning occasionally.
BBQ roast to NO more than medium using indirect heat[listed above]
See chart for cooking time.
Serve thinly sliced with topping.
Makes 8-10 servings.
CONFETTI TOPPING
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Reserved pineapple tidbits
1/2 EACH red, green, and yellow peppers, coarsely chopped
1/2 cup EACH, coarsley chopped red onion and parsley
1/4 cup HEINZ 57 Sauce and lime juice
2-3 tablespoons grated fresh ginger root
1 large clove garlic, minced
Directions
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Combine ALL ingredients in food processor fitted with metal blade.
Process with on/off[pulse] action until finely diced.
Refigerate to blend flavours.
Serve warm or cold with Roast.