10 pounds rump roast
4 teaspoons Worcestershire sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1/4 teaspoon seasoned mustard
1/2 teaspoon salt
3 fresh mushrooms, sliced into rings
1 tiny onion, chopped
To marinate, preheat an outdoor grill for high heat, and lightly oil grate.
Place the following ingredients in an outdoor grill pan. Or place on a plate. Grill ribs in the pan, making sure to pat dry. [Note: You may want to peel some of the mushrooms, onions, and carrots. Simply shred them.] Place grilled skewers onto desired serving plate and brush with 7 tablespoons of Worcestershire sauce.
Brush evenly with 2 tablespoons fish sauce. Brush and mark with seasoned mustard. Sprinkle sliced mushrooms with onion and garlic powder. Sprinkle with mushroom caps.
Season with 7 tablespoons Worcestershire sauce.
Cover and grill steak 5 minutes on each side or until just tender. Turn off heat, and grill uncovered 4 to 5 minutes per side for 10 minutes per side. Cutting slabs into thin rings make perfect garnish. Place prepared mushrooms on filling.