Grilled Beer-Marinated Rump Roast
Makes 8 servings
Prep Time: 20 min
Marinade Time: 8 hrs.
Grilling Time: 2 hrs.
- 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 - can or bottle (12 ounces) beer
- 3-1/2 to 4 - pounds rolled beef rump
- 2 - cups hickory wood chips
In 1-quart saucepan, heat oil over
medium-high heat. Cook onion and garlic in oil,
stirring frequently, until onion is tender and remove from heat.
Stir in chili sauce, salt, pepper
and beer. Place beef in shallow glass or
plastic dish or resealable food-storage 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 and soak 30
minutes. If using charcoal grill, place drip pan directly under
grilling area, and arrange coals around edge of firebox. Preheat coals
or gas grill for indirect heat.
Remove beef from marinade and
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. Add about 1/2 cup wood chips to
medium-low coals or lava rock. Cover and grill beef on rotisserie
over drip pan and 4 inches from medium-low heat about 2 hours for
medium doneness (160° F), 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 foil and let stand
15 minutes before slicing.