BBQ Caribbean Roast: Sandi's Recipe of the Week - February 13

Presents

Sandi's
"Recipe Of The Week"
February 13 - 19, 2000

Recipe Source:
Recipe Card
from A1 Sauces

BBQ Caribbean Roast

Amount	Ingredient
3 - 5 pound	rump or sirloin tip roast
	Pineapple Chutney
8 ounce can	Dole crushed pineapple
1/4 cup	A1 Original Sauce
1 1/2 teaspoons	finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
1 teaspoon	curry powder
1/4 teaspoon	ground allspice or cloves
2 cloves	garlic, crushed
1	green onion, finely chopped
1 - 2	hot banana peppers, sliced (or 1/2 teaspoon cayenne pepper)

Preparation Tips:

Place roast in a non-metal bowl large enough to hold the roast and the chutney. In a small bowl, combine the undrained Dole crushed pineapple and A1 Original Sauce with remaining chutney ingredients; mix well. Pour chutney over roast.
With metal skewer pierce roast surface on all sides. Marinate in refrigerator at least one hour before cooking. For stronger flavor marinate several hours. Reserve any remaining chutney for brushing sauce.
Barbecue roast at medium low fire. Turn and brush occasionally with chutney. Cook about 20 - 22 minutes per pound. For best results, do not cook past medium. Let stand 10 minutes before slicing. Thinly slice across grain and serve. Heat any remaining chutney to the boil and simmer for 5 minutes. Spoon over meat.

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