| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck roast, 1 1/2" |
|
|
Thick |
| 5 |
|
Cloves, garlic |
| 1/4 |
c |
Cooking oil |
| 1/4 |
c |
Wine vinegar |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried basil, crushed |
| 1/4 |
ts |
Pepper |
|
ds |
Hot pepper sauce |
INSTRUCTIONS
Stud roast with garlic by inserting tip of knife in meat and pushing cloves
into meat as you remove kniofe. 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 occasionaly.
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 occasionaly with marinade and add additional
chips. Trun roast; grill 25 minutes per side, brushing with marinade until
done. Season to taste; remove garlic; Serve- yummm!!!
Posted to bbq-digest V5 #360 by "Carey W. Starzinger" <stars@sisna.com> on
Jul 06, 1997
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