Title: Roast beef in bourbon sauce
 Categories: Meats, Main dish
      Yield: 10 Servings
 
    1/2 c  Vegetable Oil
    1/2 c  Bourbon
      1 lg Onion; Thinly Sliced
      2 lg Cloves Garlic; Minced
      1 ts Freshly Ground Black Pepper
      1 ts Dry Mustard
      1 ts Salt
    1/4 c  Wine Or Cider Vinegar
      1    Rib-Eye Or First Cut Chuck
           Or Boneless Round Steak;
           About 5 to 6 Pounds
 
  Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and
  vinegar, blending well.  Place the meat in a plastic bag or glass
  dish. Pour the marinade over the meat and marinate 1 hour at room
  temperature, turning the meat 2 to 3 times.  Drain the meat,
  reserving the marinade. Spit the meat from end to end through the
  center or on a diagonal, making sure that the roast is balanced.  If
  the meat has not been tied already, tie it after you have fastened it
  in place with the spit forks--it will be a little firmer that way.
  Engage the spit and turn the meat, 8 to 10 inches above hot coals,
  for 1 1/2 hours or until a meat thermometer registers 120 degrees F.
  for rare, to  2 1/2 hours for well-done, 165 Degrees F on the meat
  thermometer.  Brush with the sauce for the last 30 minutes of
  cooking. To roast on the grill, place the meat over a drip pan with
  the hot coals surrounding the drip pan, or pushed back. Turn and
  baste the meat as needed to cook evenly.  Grill 1 1/2 to 2 1/2 hours.
  Let the meat stand, on a platter, 20 to 30 minutes before carving.
  Heat the sauce and serve with the meat.
  
  NOTE:
  
  Any leftovers make great sandwiches and beef salads.