Notes: Avoid lengthy cooking as it will dry out the Field Roast. You may want to brush the skewer with a little oil or pesto after grilling to replace evaporated moisture.
3 pounds Smoked Tomato Field Roast
4 ounces olive oil
6 ounces pesto
20 skewers
Servings: 8
1. Slice the Field Roast lengthwise (longways) on #12 setting using a grain meat slicer.
2. Skewer the Field Roast lengthwise using the thread technique.
3. Brush both sides of the skewered Field Roast with the pesto marinade.
4. Place skewer on hot grill for approximately 40-60 seconds per side - until well marked.
Servings: 8
3 pounds Smoked Tomato Field Roast
4 ounces olive oil
6 ounces pesto
20 skewers
Servings: 8
1. Slice the Field Roast lengthwise (longways) on #12 setting using a grain meat slicer.
2. Skewer the Field Roast lengthwise using the thread technique.
3. Brush both sides of the skewered Field Roast with the pesto marinade.
4. Place skewer on hot grill for approximately 40-60 seconds per side - until well marked.
Servings: 8
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