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Barbecued Chuck Steak Recipe
|Chuck roast||2 1⁄2 Pound (2 Inches Thick)|
|Instant meat tenderizer||2 Teaspoon|
|Soy sauce||5 Ounce (1 Bottle)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Bourbon||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
Calories 405 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 122.5 mg
Sodium 2065.9 mg86.1%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.24 g0.96%
Sugars 11.6 g
Protein 52 g103.2%
Vitamin A 0% Vitamin C 2.5%
Calcium 5% Iron 29.2%
*Based on a 2000 Calorie diet
1. Treat chuck roast with meat tenderizer as label directs.
2. In 12-by-8-by-2-inch baking dish blend soy sauce with brown sugar, lemon juice, bourbon, Worcestershire, and water; refrigerate chuck roast in this marinade at least 6 hours, turning once.
On location, about 2 hours before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Grill chuck roast, about 5 inches away from coals— 30 minutes on each side, or to desired rareness, spooning on marinade frequently. Do not slice meat; rather, divide it into individual servings.