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Marinated Hickory-Smoked Chuck Roast
Ingredients:
2 pounds beef chuck roast -- 1 1/2" thick
5 each cloves -- garlic
1/4 cup cooking oil
1/4 cup wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil -- crushed
1/4 teaspoon pepper
1 dash hot pepper sauce
Instructions:
Stud roast with garlic by inserting tip of knife in meat and pushing
cloves into meat as you remove knife. Make sure garlic closes are
evenly spaced. In bow, mix oil, vinegar, Worcestershire, salt, basil,
pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow
baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours
or overnight in refrigerator; turn roast occasionally. About an hour
before cooking soak hickory chips in enough water to cover; drain
chips. Drain meat; reserving marinade. Pat excess moisture from meat
with paper towel. Arrange SLOW coals around drip pan. Add hickory
chips to coals. Place roast over drip pan on grill. Cover. Grill 25
minutes per side. Brush occasionally with marinade and add additional
chips. Turn roast; grill 25 minutes per side, brushing with marinade
until done. Season to taste; remove garlic and serve. By "Carey W.
Starzinger" on Jul 06, 1997. |
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