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1
Dry Rub: Mix ingredients until blended.
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2
BBQ Mop: Heat vegetable oil in saucepan on medium heat.
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3
Stir in garlic, saute until lightly browned.
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4
Add remaining ingredients; mix well.
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5
Simmer on medium-low heat 20 min.
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6
Keep warm until ready to use.
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7
Red Wine BBQ: Mix ingredients until blended.
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8
Balsamic Onions: Whisk vinegar, soy sauce and Worcestershire sauce until blended.
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9
Gradually add 3/4 cup olive oil (or 3 Tbsp.
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10
olive oil for trial recipe), whisking constantly after each addition; pour over onions in shallow dish.
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11
Let stand 1 hour to marinate, turning onions after 30 min.
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12
Remove onions from marinade, reserving marinade.
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13
Grill onions on medium-high heat 4 to 5 min.
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14
on each side or until tender, brushing occasionally with reserved marinade.
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15
Brush each roast with 1 Tbsp.
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16
of the remaining olive oil, then coat each with about 3 Tbsp.
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17
Dry Rub.
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18
Grill on medium heat 5 to 6 min.
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19
on each aside or until thermometer inserted in thickest part of roast is medium-rare (130 degrees F to 135 degrees F), brushing occasionally with BBQ Mop.
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20
Glaze with Red Wine BBQ; grill 1 min.
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21
on each side.
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22
Slice meat into 1/2-inch slices, then portion meat from each roast into 3 servings.
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23
Top each serving with 4 oz.
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24
Balsamic Onions.
