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Rotisserie Rump Roast w/Sour Cream Blue Cheese Sauce

4 - 5 pounds of rump roast
Sour cream - Blue Cheese sauce

Insert rotisserie rod lengthwise through center of roast; secure meat on rod with holding forks so that it is balanced and turns only with rod. Insert a meat thermometer making sure it does not touch rod or fat. Cook over medium hot coals 1 1/2 - 2 1/2 hours or until desired degree of doneness. Serve with sour cream -Blue cheese sauce

Sour Cream - Blue Cheese Sauce

1 cup of dairy sour cream
2 tablespoons of red wine vinegar
1/2 teaspoon of dry mustard
1/2 teaspoon of sugar
1/4 cup of crumbled Blue Cheese

Combine the sour cream, vinegar, mustard, sugar and Blue cheese. Heat, stirring constantly, until warm. DO NOT BOIL. Serves 6 - 8