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Makes 12 servings
This great method of cooking a roast in the summer needs no endorsement.
1 Tbsp. olive oil
1/2 cup finely chopped white onion
4 cloves garlic, minced
1/2 cup ketchup
2 Tbsp. low sodium soy sauce
2 Tbsp. brown sugar
1/4 tsp. cayenne pepper
1-1/2 cups beer
4 lb. top round roast
Heat oil in large skillet. Add onion; cook and stir 4 minutes or until tender, adding garlic during last minute of cooking time. Stir in ketchup, soy sauce, brown sugar, cayenne and beer.
Place beef in resealable plastic bag. Pour marinade over beef. Seal bag and refrigerate 8 hours or overnight, turning occasionally.
Place beef on rack in lightly oiled foil pan (reserve marinade for basting). Discard bag.
Prepare grill: If you have a two-burner gas grill, after preheating on medium with both burners, turn off one burner and place the food over the unlit side, away from the heat source. For three-burner gas grills, turn off the middle burner after preheating and place the food in the center of the grill.
Cover and grill on medium-low 1-1/2 to 2 hours or until medium rare (150°F), turning and basting every 20 minutes. Cover with foil and let rest 15 minutes before slicing against the grain.
Serve as sandwiches on fresh Italian or French bread with roasted peppers or mild giardiniera.
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