Even in a heat wave, you can enjoy roast beef and still keep your cool! For a super-simple backyard party barbecue-roasting is a great way to kick back and just enjoy the fun — once the roast is on the grill, it just cooks unattended!
source Cook: 8 hr
|4 lb||(2 kg)||Beef Oven or Rotisserie Roast|
|2 cups||(500 mL)||barbecue sauce|
|Chunky Chow-Chow Relish (recipe follows)|
- Pierce roast all over with fork. Place in large sealable freezer bag with barbecue sauce; refrigerate for 8 to 12 hours. Discard marinade after use. (If using Premium Rotisserie/Oven Roasts marinate only for 1 to 2 hours or simply rub all over with some of the sauce).
- Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn heat under just the roast.
- Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in, closed barbecue, until thermometer reads 140°F (60°C) for medium-rare, about 40 to 50 minutes per kg (20 to 25 minutes per lb). Transfer to cutting board; cover with foil and let stand for up to 30 minutes. Carve into thin slices to serve.
http://ukdrn.co.uk/category/dragstalgia-2017/ Makes: 16 servings
- Chunky Chow-Chow Relish: Cook 2 cups (500 mL) EACH cauliflower florets and coarsely chopped carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in 1 sweet green pepper (coarsely chopped), 1/2 cup (125 mL) EACH chopped red onion and barbecue sauce, 2 tbsp (30 mL) EACH vinegar and minced fresh parsley and 1 tsp (5 mL) prepared hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups (1 L).
|Courtesy of Canada Beef Inc.
For more recipes and to join the Make it Beef Club, visit www.beefinfo.or