1/2 c  Vegetable Oil
1/2 c  Bourbon
1 lg Onion; Thinly Sliced
2 lg Cloves Garlic; Minced
1 ts Freshly Ground Black Pepper
1 ts Dry Mustard
1 ts Salt
1/4 c  Wine Or Cider Vinegar
1    Rib-Eye Or First Cut Chuck
Or Boneless Round Steak;
About 5 to 6 Pounds

Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar,
blending well. Place the meat in a plastic bag or glass dish. Pour the
marinade over the meat and marinate 1 hour at room temperature, turning the
meat 2 to 3 times. Drain the meat, reserving the marinade. Spit the meat
from end to end through the center or on a diagonal, making sure that the
roast is balanced. If the meat has not been tied already, tie it after you
have fastened it in place with the spit forks–it will be a little firmer
that way. Engage the spit and turn the meat, 8 to 10 inches above hot
coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees F.
for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer. Brush with the sauce for the last 30 minutes of cooking. To
roast on the grill, place the meat over a drip pan with the hot coals
surrounding the drip pan, or pushed back. Turn and baste the meat as needed
to cook evenly. Grill 1 1/2 to 2 1/2 hours. Let the meat stand, on a
platter, 20 to 30 minutes before carving. Heat the sauce and serve with the
meat.

NOTE:

Any leftovers make great sandwiches and beef salads.