Reviewer:

Reviewed: Dec. 19, 2002

This was a great roast. We put it on the rotisserie and a few hours later enjoyed a very tasty roast. A few things i would do in the future would be: a) start out at a higher temp to seal the juices in. b) put some hickory or apple chips in to add a smoked flavor. c) if you have a gas BBQ put some briquets into a metal container and burn them as well to add the unmistakably great BBQ flavor.

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64 users found this review helpful

Reviewer:

BIKENBOARD69

Reviewed: May 24, 2005

Very good. I also rubbed it first with Big Bubbas Rubba Chipotle Rub and left off all but the thyme.

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8 users found this review helpful

Reviewer:

GJOHN1

Reviewed: Aug. 5, 2005

Excellent!!!! The rub makes it.

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21 users found this review helpful

Reviewer:

tiquers

Reviewed: Jun. 17, 2007

Fantastic!

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9 users found this review helpful

Reviewer:

Kathy

Cooking Level: Expert

Living In: Smiths Falls, Ontario, Canada

Reviewed: Mar. 22, 2009

Excellent flavor! Used with my rotisserie and loved it!

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6 users found this review helpful

Reviewer:

BrendaBolinger

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

Reviewed: Feb. 21, 2011

Awesome but lacking in substance. Will make again because the kids just loved it!

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3 users found this review helpful

Reviewer:

Randy Larsen

Cooking Level: Intermediate

Home Town: Foresthill, California, USA

Reviewed: Aug. 13, 2012

Really enjoyed this recipe. Added a teaspoon of onion powder to the rub and used smoked paprika. Doubled the garlic. Added approx 1/2 cup vinegar and approx 2 cups white wine to the dripping pan along with about 3 cups water. Initially cooked on a high temperature for 15 minutes to sear the roast prior to turning the temperature down to low. Took about two hours. Absolutely tender and juicy.

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4 users found this review helpful

Reviewer:

WilliamS

Reviewed: Oct. 21, 2012

This recipe is the bomb! I made it with my Showtime rotisserie grill. It was done within 40 minutes (2.14 lbs). I let the meat sit for 30 minutes on the non-heat rotation. I then used an electric knife to carve it to very thin cuts of meat. It was wonderful, and my husband had seconds. He added some creamy horseradish and ate it like there was no tomorrow :-)

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1 user found this review helpful