I added liquid smoke to the glaze. Good basic recipie, I also use non stick foil. HINT: since I use a lot of non stick foil, (just like OIL,) it can be reused. I for this I use the reused saved foil, then discard.

Reviewed On: Jul. 2, 2009

I prep the roast with kosher salt rub, cover with moist kitchen towel pop in coldest part of fridge for 2-3 days. WEIGH the meat before, and after!!!! The timing is to finished meat weight. Don't like so much salt..brush, or rince it off, pat dry, season, or not. Bring meat out for an hour or so prior to cooking!! Be sure of your oven temps. EZ~~

Reviewed On: Jun. 28, 2009

This is so, so basic...all reviews add and confirm the value of this recipe...I want to add my 2 cents: Double ok, I make about 3or4 pounds of the veggies, because I eat, and love them, I cut them in half and/even slices. I spray with olive oil spray***before***I maranate, this is to restrict the calories and mushyness. I grill them (veggies) for the BBQ lines, and baste (dip in sauce). I let them drip dry, and freez on a cookie sheet, then put in plastic bags..& store. The veggies go fast, watch them, you want them undercooked for freezing, and crip if you serve them as a side dish...try this with some fruit too. Large, even sized pieces. Jagged is ok, just go for the grill lines. dip in lemon, or lime or whatever you have for a change. I make many things in advance, and can always put something great together in the time it takes to heat the grill.

Reviewed On: May 17, 2009