Shelly's Recipe

BOURBON BARBECUED ROAST

Category: Beef I - Roasts, Tenderloins, Misc

2 lbs roast, rump, English cut or London broil, about 1 1/2 to 2 inches thick
1/4 cup bourbon and packed brown sugar
1 1/2 cups water
1 tbsp lemon juice
1 tsp Worcestershire sauce

Combine marinade ingredients in a reseable bag and add beef turning to coat. Seal and refrigerate, turning bag frequently, at least 8 hour but no longer than 24 hours. Remove meat from marinade and insert meat thermometer. Place marinade in a saucepan. Heat mixture on grill, stirring occasionally until heated through.

Prepare grill for direct heat over medium coals. Brush grill rack with vegetable oil. Place meat on rack and brush with marinade. Grill, uncovered, 4-5 inches from heat source for 45 minutes to 1 hour, turning and brushing every 10 minutes with marinade, until thermometer reaches 150. Remove roast from grill and cover with foil. Allow to rest about 10 minutes before slicing. Discard any remaining marinade.