Captain's Table Bbq'd Roast

Ingredients

5 rolled roast
120 ml olive oil
60 ml lime juice
60 ml dijon mustard
1/2 chablis
5 gr tarragon
5 gr dill
2 gr cumin
8 gr black pepper
6 garlic
30 ml olive oil
80 ml lite soy sauce
180 ml honey
16 gr ginger
1 garlic clove
30 ml lemon juice
6 gr thai chili peppers

Instructions

Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1.5 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 60ºC . for rare meat, 70ºC or medium.

GLAZE after 30 minutes. Remove foil for last half hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce.