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Asian Rotisserie Roast With Tropical Salsa

Asian Rotisserie Roast With Tropical Salsa comes together with Soy Sauce And Rice Vinegar, Liquid Honey, Asian Chili Sauce, Sesame Oil, and Gingerroot. Serves 16. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1/4 cup
• 1 tbsp
• 2 tsp
• 2 tsp
• 1
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   In large resealable freezer bag or bowl, combine soy sauce, vinegar, honey, chili sauce, sesame oil and gingerroot.

2. 2

   Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate 2 to 4 hours for Premium Rotisserie Roast OR 12 to 24 hours for Rotisserie Roast.

3. 3

   Discard marinade.

4. 4

   Place drip pan under grill; add 1/2 inch (1 cm) water to pan.

5. 5

   Preheat barbecue to medium-high (400�F/200�C).

6. 6

   Cooking with rotisserie: insert spit rod lengthwise through centre of roast; secure with holding forks.

7. 7

   Cooking without rotisserie: Place roast on grill over drip pan moved to one side.

8. 8

   Turn off the burner under roast.

9. 9

   Insert meat thermometer into middle of roast avoiding spit rod (if using).

10. 10

    With constant heat and closed barbecue, cook over drip pan until thermometer reads 155�F (68�C) for medium (about 30 min per lb/500 g).

11. 11

    Remove to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise 5�F (3�C).

12. 12

    Cut into thin slices across the grain.

13. 13

    Serve warm with Tropical Salsa.

14. 14

    TROPICAL SALSA: In blender, puree all ingredients. posted to MC-BEEF-Recipes

15. 15

    Boneless Rotisserie Roasts are cut and tied in an even shape to promote uniform cooking and easy rotation on the rotisserie.

16. 16

    Ranging in size from 4 to 13 lb (2 to 6 kg), they can be cooked on a rotisserie spit or directly on the grill using an indirect cooking method.