| 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
A Message from our Provider:
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