Best 4 Grilled Beer Marinated Rump Roast Recipes

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".

MARINATED RUMP ROAST

Steps:

• Place meat in a large self-sealing plastic bag set in a large, deep bowl.
• For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
• Pour over meat; seal bag.
• Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
• Drain meat, reserving marinade.
• Sprinkle meat with kosher salt and pepper.
• For a charcoal grill, arrange medium coals around a drip pan.
• Test for medium-low heat above the pan.
• Place meat on grill rack over drip pan.
• Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160°F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).

BEER MARINATED BEEF ROAST

Steps:

• Combine all marinade ingredients and mix well.
• Place roast in a large zip-loc bag, and pour marinade over the top.
• Place in frige.
• Let marinate overnite.
• Remove the roast from the bag, reserving marinade.
• Cook on grill over indirect heat, brushing with reserved marinade periodically.
• Use a meat thermometer to cook to your preferred doneness (we like med rare).

BEER-MARINATED RUMP ROAST

Steps:

• 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 heavy-duty resealable plastic bag. Pour beer mixture over beef turn 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 soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade reserve 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. Allow about 1/2 cup 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 doneness (160° on meat thermometer), brushing occasionally with marinade and adding 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.1 Serving: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 95mg Sodium 230mg Carbohydrate 4g (Dietary Fiber 0g) Protein 37g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.