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Name: Captains Table Rolled Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Chopped fresh tarragon; 3/4 c Honey; 2 tb Lemon juice; 1 tb Fresh ginger; grated; 5 lb Rolled roast; 1/4 c Lime juice; 1 tb Fresh ground black pepper; 1/2 c olive oil; 6 Garlic cloves*; 1/4 c Dijon mustard; 1 tb Chopped fresh dill; 2 tb olive oil; 3/4 tb Crushed Thai chili peppers; 1 Large garlic clove, minced; 1 ts Cumin; 1/2 c Chablis; 1/3 c Lite soy sauce

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INGREDIENTS

1 tb Chopped fresh tarragon
3/4 c Honey
2 tb Lemon juice
1 tb Fresh ginger; grated
5 lb Rolled roast
1/4 c Lime juice
1 tb Fresh ground black pepper
1/2 c olive oil
6 Garlic cloves*
THE GLAZE
1/4 c Dijon mustard
1 tb Chopped fresh dill
THE MARINADE
2 tb olive oil
3/4 tb Crushed Thai chili peppers
1 Large garlic clove, minced
1 ts Cumin
1/2 c Chablis
1/3 c Lite soy sauce

Servings

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 1/2 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 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich - ISBN #0-9622794-0-4

NOTES

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Captains Table Rolled Roast

1 tb Chopped fresh tarragon
3/4 c Honey
2 tb Lemon juice
1 tb Fresh ginger; grated
5 lb Rolled roast
1/4 c Lime juice
1 tb Fresh ground black pepper
1/2 c olive oil
6 Garlic cloves*
 THE GLAZE
1/4 c Dijon mustard
1 tb Chopped fresh dill
 THE MARINADE
2 tb olive oil
3/4 tb Crushed Thai chili peppers
1 Large garlic clove, minced
1 ts Cumin
1/2 c Chablis
1/3 c Lite soy sauce

*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 1/2 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 140 degrees F. for rare meat, 160 degrees for  medium. GLAZE after    30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand  for fifteen minutes before slicing thinly. Remaining glaze can be re-heated  and used as a sauce. Garnish with greens and serve with asparagus and new  small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich - ISBN  #0-9622794-0-4

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 8 Servings

Calories: 116
Calories from Fat: 44 (38%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 348.7mg		12 %
Potassium 84.2mg		2 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 15.7g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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