4 lb beef roast, about 4" thick
1 - 6oz jar of prepared mustard (yellow)
1 - cup salt.
Instructions: Prepare fire so that you have a good bed of hot embers. It's a good idea to keep a "feeding fire" nearby so that fresh embers can be raked up during cooking. If using charcoal, add more occasionally.
Smear entire surface of meat with mustard. Pat salt into the mustard until it will hold no more. Lay the salt covered meat in the coals and rake embers around it. After 45 minutes turn the roast (shovel works well here) and continue cooking about 45 minutes longer for a rare roast, an hour or more for medium to well done. Remove from coals and knock off the black crust which will have formed.
Serving Suggestions: Slice against the grain of the meat.
If working with 2-3 lb roast 2" thick change cooking times to 30 minutes each and check the roast often the last 30 minutes.
Contributed by: Ginger Schneider, "Sundance" GSC of River Trails, Troop 523, Lewiston, Mn.
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