Use this easy marinade on a rolled or rump roast (boned or not...it doesn't matter) for a deliciously drunken piece of grilled meat. As Mom always sez, "If you don’t eat your meat you can’t have any pudding." Oh, and don’t forget to use the meat thermometer to determine desired doneness.

Ingredients:

• - 4 to 5 lb. rump or rolled roast
• - 1 cup red wine (the expensive French stuff and certainly not sweet)
• - 1/2 cup Tamarindo Bay Pepper Sauce
• - 1/4 cup olive oil, as virgin as you can find nowadays...
• - 2 tbsp. minced onion, dried or fresh
• - 1 tsp. fresh minced basil garlic salt to taste

Directions:

Place meat in a glass dish. Combine the wine, Tamarindo Bay Sauce, oil, onion and basil. Pour mixture over meat and marinate 6-8 hours or overnight. (Drink the rest of the wine while waiting.) Remove meat from marinade and sprinkle with garlic salt to taste. Place roast on smoker grill, insert meat thermometer and fill up the smoker water pan. Cook to internal meat temp of 130° for rare to 160° for medium.

Enjoy you’re in carnivore’s heaven!