Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Fill a drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).
Whisky BBQ Sauce: Meanwhile, combine barbecue sauce, whisky and maple syrup in a small saucepan; bring to a boil over medium heat. Cook, stirring occasionally, for 5 to 8 minutes or until slightly thickened and flavours marry. Measure out ½ cup (125 mL) to use as basting sauce; reserve remaining sauce for serving.
Beef: Combine chili powder, oregano, cumin, salt, pepper, paprika, coriander and garlic in a small bowl. Pat roast dry with paper towel. Rub roast all over with seasoning mixture.
Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 60 to 70 minutes for medium-rare, starting to baste with the basting portion of the Whisky BBQ Sauce 3 times after the first 20 minutes. Remove roast from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
Carve roast across the grain into thin slices and serve with reserved remaining Whisky BBQ Sauce.