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"From Sandi's Recipe File"

Recipe Source: Outdoor Entertaining from The Betty Crocker Recipe Card Library Beef & Veal Barbecue Recipes Recipe File Serving Size: Makes 10 - 12 servings Have this recipe emailed to you!

Beef Roast on a Turnspit Amount Ingredient 5 pound beef rolled rib roast Easy Horseradish Sauce:   1/2 cup chilled whipping cream 3 tablespoons horseradish, well drained 1/2 teaspoon salt

Preparation Instructions:

Insert spit rod lengthwise through center of roast; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of thickest part of meat, making sure it does not touch fat or spit.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie as directed in the timetable below, using thermometer reading as final guide. Remove meat from spit; let stand 15 minutes for easier carving. Serve with Easy Horseradish Sauce. 10 to 12 servings.

Timetable for Roast

Internal Temperature	Minutes Per Pound
140 degrees (rare)	20 to 25
160 degrees (medium)	30 to 35
170 degrees	40

Easy Horseradish Sauce: Beat whipping cream until stiff; fold in horseradish and salt. 1 cup sauce.

Tip: For easier carving, remove meat from rotisserie when thermometer registers 10 degrees below the desired degree of doneness. The meat will continue to cook, but will slice more easily after it "sets".

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