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Join Date: Jan 2006
Location: NORTHERN NEW YORK STATE
carpcatcher is correct, you have to keep that roast from drying out during the cooking process. As for rubs, I've been experimenting with the McCormicks Grill Mates seasonings on all sorts of meats (poultry, pork, ham, beef, and venison) and getting a lot of good results. Sometimes I use the "Roasted Garlic and Herb" by itself and sometimes I make combos using other "Grill Mates" or seasonings from my own spice cabinet.