-ELAYNE CALDWELL KVNH17B 5 lb Rolled roast

--------------------------------THE MARINADE-------------------------------- 1/2 c Olive oil

1/4 c Lime juice

1/4 c Dijon mustard

1/2 c Chablis

1 tb Chopped fresh tarragon

1 tb Chopped fresh dill

1 ts Cumin

1 tb Fresh ground black pepper

6 Garlic cloves*

---------------------------------THE GLAZE--------------------------------- 2 tb Olive oil

1/3 c Lite soy sauce

3/4 c Honey

1 tb Fresh ginger; grated

1 Large garlic clove, minced

2 tb Lemon juice

3/4 tb Crushed Thai chili peppers

*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