By: Cheffrancois
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Ingredients
Serves Tool
Serves To:USMetric| 3 | Cup(c) | hickory wood chips | |
| 4 | Pound(lb) | beef rolled rump roast | |
| 12 | Ounce(oz) | beer or non alcoholic beer | |
| 1/2 | Teaspoon(t) | pepper | |
| 1/2 | Cup(c) | chili sauce | |
| 1 | Clove(clv) | garlic, finely chopped | |
| 1/2 | Cup(c) | onion, chopped | |
| 2 | Tablespoon(T) | vegetable oil |
Preparation
Heat oil in 1 quart saucepan over medium high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or resealable plastic bag. Pour beer mixture over beef, turning 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 let soak for 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade, reserving 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 1/2 cups wood chips to medium low coals or rock. Cover and grill beef on rotisserie over drip pan, and 4 inches from medium low heat about 2 hours for medium (l60 degrees F on meat thermometer), brushing occasionally with marinade and adding 1 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 aluminum foil and let stand 15 minutes before slicing.