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“My family loves this roast during the summer and it's easy too! I found this recipe in the Sunset Barbecue Cookbook. Prep time does not include the overnight marinading time and, to be honest, I don't always marinate this overnight....I've found even just a few hours is enough.”
READY IN:
2hrs 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
  2. Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic and onion.
  3. Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until the next day, turning occasionally.
  4. Barbecue meat by indirect heat.
  5. lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan.
  6. Cover barbecue and adjust dampers as necessary to maintain an even heat.
  7. Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part register 135° to 140° for rare* (1 1/2 to 1 3/4 hours).
  8. Let meat stand for 10 minutes; then cut across the grain into thin slices.
  9. *Inmy family, we all like different degrees of'doneness', I've found if I take it out when the temperature on the meat thermometer is 150°, there are fairly well done parts with rarer meat in the middle.

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