| 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 | T | Worcestershire sauce |
| 1/2 | t | Salt |
| 1/2 | t | Dried basil, crushed |
| 1/4 | t | 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; Serveyummm !!! Posted to bbq-digest V5 #360 by "Carey W. Starzinger" <stars@sisna.com> on Jul 06, 1997
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