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Tamarindo Bay Roast
Use this easy marinade on a rolled or rump roast (boned or doesn't matter) for a deliciously drunken piece of grilled meat. Don't forget to use the meat thermometer to determine desired doneness.
• 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 Steak Sauce
• 1/4 cup virgin olive oil
• 2 Tbls. minced onion, dried or fresh
• 1 tsp. fresh minced basil garlic salt to taste

Place meat in a glass dish. Combine the wine, Tamarindo Bay Steak 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 temperature of 130° for rare to 160° for medium.

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