Grilled Beer-Marinated Rump Roast
Ingredients
3 1/2 lbs to 4 lbs beef rolled rump roast
1 (12 oz) can or bottle beer
1 medium onion, chopped (1/2 cup)
2 cups hickory wood chips
1/2 cup chili sauce
1 clove garlic, finely chopped
2 tbsp vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
1. Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Then remove from heat. Stir in chili sauce, salt, pepper and beer.
2. Place beef in shallow non-metal dish or heavy duty resealable plastic bag. Pour beer mixture over beef and 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.
3. Cover wood chips with water and soak for 30 min. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
4. Remove beef from marinade and reserve the marinade. Insert spit rod lengthwise through center of beef and 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. Add about 1/2 cup wood chips to medium-low coals or lava rock.
5. Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (150 F on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 min. Remove spit rod, holding forks and thermometer. Discard any remaining marinade.
6. Cover beef with aluminum foil and let stand 15 min. before slicing.
