Ingredients:

3 tbsp bourbon whiskey
1/3 cup ketchup
2 tbsp molasses
2 tbsp soy sauce
2 tbsp olive oil
1/3 tsp freshly ground black pepper
1/2 cup lager beer
3 lbs rump roast

Preparations:

In a medium-size saucepan, combine the bourbon, ketchup, molasses, soy sauce, oil, pepper, and beer. Bring to a low boil, then lower the heat to a simmer and cook, stirring occasionally for about 5 minutes. Let the bourbon mixture cool to room temperature.

Directions:

1. Preheat the grill for 10 minutes, then turn down to medium high .

2. Place the rump on a lightly oiled cooking rack, close the lid, and cook on medium high for  5 minutes. Then brush the meat liberally with the bourbon sauce, close the grill, turn the heat down to medium and cook for another  30-40 minutes. Check for doneness with a meat thermometer: 130F for rare, 140F for medium. The initial high heat seals in the juices, while the moderate heat prevents the bottom of the roast from getting overcooked. Serve with grilled acorn squash.